Which Red Wine Makes the Perfect New York Sour?

The visually striking New York Sour cocktail gained popularity in the 1930s and has been a cocktail bar mainstay ever since. A perfect blend of bourbon, lemon, sugar and red wine drizzled on top to craft a luscious and decadent twist on the classic Whisky Sour, with an extra boozy punch. To the uninitiated, the New York Sour sounds perhaps a little unhinged, but hear us out! The red wine adds an aromatic quality that the classic drink lacks, and casts an extra layer of depth, boldness, complexity and rich berry goodness! If sweet vermouth, port or sherry can be used in cocktails, why not a Malbec, or Cabernet Sauvignon?

A question might arise however, with bourbon and wine sharing such a vast array of flavour profiles - will every bourbon and red wine pairing actually work? Today, we explore this concept, but for the sake of simplicity, will focus only on the wine, and test it against the same bourbon. After all, we have to keep things scientific.

Before we learn about the best red wines to use in a New York Sour, let us provide the baseline recipe we used to test and compare. If you haven’t ever tried a New York Sour before, this is a great place to start! 

How to make a New York Sour

Ingredients
50ml or 1.5oz Bourbon  (Your favourite middle shelf will do. No need to break the bank!)
25ml or 0.75oz Fresh lemon juice 
15ml or 0.5 oz Simple Syrup
(Equal parts water and caster sugar) 
15ml or 0.5oz Red Wine

Method
Chill a large rocks glass by filling it with cubed ice. Add all ingredients except the wine into a cocktail shaker and then shake with ice. Strain into the glass and gently pour the red wine on top. Plenty of ice and a delicate pour is key for a good layer. No need for a garnish! The visual is striking as it is.  

Ideally, we want a red wine that will pair with the toasted vanilla and spice notes provided by the oak barrels that whisky is aged in. While there are endless combinations of flavours to be found in bourbon, most share an undeniable character from the barrel that the red wine must balance against. As always, there’s an element of personal preference, and every bartender will have strong feelings on the matter. 

Here are Six Red Wines that make the Ultimate New York Sour

Since it’s unlikely you’ll make enough New York Sours to use a whole bottle of wine, the bottles we recommend are also enjoyed on their own merits. We’ll do you one better too! Most of these can be found at your local supermarket.

19 Crimes Cabernet Sauvignon

Named after the true story of the British convicts who committed 19 crimes and were sentenced to live out their lives in Australia and pioneer a new way of life. This wine not only champions a fascinating fable, but is host to rich vanilla and red berry notes that pair perfectly with a good bourbon. The rich mouthfeel of 19 Crimes Cabernet Sauvignon will provide a solid textural foundation for a classic New York Sour! A solid budget wine for a night in with your fellow troublemakers as well - though we highly encourage any trouble made under the influence of this delightful red to be responsible and, well, none of the actual 19 crimes… or any other for that matter.

Size: 750ml
ABV: 14%
Where to Find: £8.49

La P'tite Pierre Rouge

Want to talk about unbeatable prices? Want to talk about well rounded, autumnal delights bursting with citrus, spice n’ all things nice? Well, La P’tite Pierre have you covered! This fantastic blend of wines provides an inexpensive option for your cocktail, but one that will add plenty of depth and complexity. If you really want to emphasise the sour in your New York Sour, then this is the wine for you!

Size: 750ml
ABV: 12.5%
Where to Find: £7

Faustino VII Rioja

The grapes used to make this fine Spanish red are over 40 years old and - as is the case with any labour of love - the care and attention to detail shines through in this incredibly well balanced Rioja. The slight spice and vanilla notes that one might expect from a wine that’s been aged in oak for 10 months really shine here, and unsurprisingly make this an ideal candidate to float atop your expertly crafted New York Sour cocktail.

Size: 750ml
ABV: 13%
Where to Find: £8.75

The King's Wrath Pinot Noir

This rich, decadent offering from master New Zealand winemaker, Brent Marris, will not only make an ideal candidate for your New York Sour, but is an undeniably fantastic wine to sip on its own merits. In the production of this wine, vine stems are added to the fermentation which gives this wine the subtle, spiced complexities that make it the powerhouse it is. Alongside winter spices, you’ll find toasted oak and nuttiness galore. What are you waiting for?

Size: 750ml
ABV: 14%
Where to Find: £15.99

The Ned Pinot Noir

If you like a little smoke in your New York Sour, then this is the perfect choice for you! This particularly juicy, savoury Pinot Noir from the Southern Valleys of New Zealand provides a fresh, delightful sipper that will make you want to finish the bottle after you’ve enjoyed your cocktail! The grapes in this region ripen incredibly slowly, which contributes to their extra dense, berry-fruit flavours that can be found in wines from this region.

Size: 750ml
ABV: 14%
Where to Find: £14.99

La Fait Rouge 

Perhaps the most bold wine one might choose to top a New York Sour with, but a choice we stand by! Tannat wines are known for their full bodied, intense aromas and notes of liquorice, blackberry and allspice. This blend of Tannat, Cabernet Sauvignon and Pinenc grapes offers all of that and more. The blending of these wines is an unmissable annual event in Saint Mont. Wines from this region are highly regarded as artisanal, historic bottlings in the global wine landscape. Some might suggest a wine like this is overkill for a New York Sour, but we say rules are meant to be broken! High end ingredients make for world-class cocktails after all.

Size: 750ml
ABV: 14.5%
Where to Find: £22.50 

Happy sipping!

If you read to the end of this article and find yourself asking, “what on Earth is Tannat wine?” then you should follow this link.

By Miley Kendrick

7 Amazing Paloma Variations

Some time after 1940, the Paloma was born. Quite how, on the other hand, is a mystery. Squirt (the first grapefruit soda) was launched in 1938 so some say they were involved. The owner of the oldest bar in Jalisco also laid claim to it. On top of all that, Paloma is an old Mexican folk song – so we’ll probably never get to the truth. All that matters is it’s here with us now.

An effervescent, tart, and refreshing mix of tequila, grapefruit, soda, and lime, it’s a contemporary classic and one of the most popular drinks in Mexico. In its simplest form, the foundations of spirit, soda and citrus are too good not to riff on, so we’ve done just that. First though, this is how to nail the original Paloma.

The Best Paloma Variation for Purists

Classic Paloma

There are a few different ways to make the original, but we think using both grapefruit juice and soda gives the right balance of intensity and lightness to the mix. The colour is so gorgeous and inviting, and that first sip is one of the most refreshing in all of mixology. Sweet, sour, tart and so summery.

Ingredients
60ml blanco tequila
25ml grapefruit juice
15ml lime juice
7.5ml agave syrup
50ml pink grapefruit soda
wheel of grapefruit or lime wedge for garnish

Method
Shake the tequila, grapefruit juice, lime juice and agave syrup with ice until well chilled. Strain into a tall glass and top up with grapefruit soda. Garnish with a wheel of grapefruit or lime. You’ve just made a classic.

The Best Paloma Variation for Whisky Lovers

Scotch Paloma

Paloma is the epitome of summer and Scotch is more of a fireside sipper, but swapping tequila out for Scotch can bring that same delicious, caramel richness if you usually opt for reposado or añejo tequila. The crisp grapefruit brings out the fruits of a good scotch and compliments the creamy sweetness really nicely.

Ingredients
40ml Scotch whisky
40ml grapefruit juice
25ml spicy honey (regular is fine)
Soda
Grapefruit slice, for garnish

Method
Add all ingredients but club soda to an ice-filled glass and stir. Once chilled, top with soda water and garnish with a grapefruit slice. With the honey, you may find it easier to add some hot water and make a honey syrup before allowing it to cool slightly and adding into the mix. Enjoy!

The Best Paloma Variation for Mezcal Lovers

Vida Paloma

This riff on the original comes from Fat Baby Tacos in Chicago, and is great if you love the original but just want a subtle switch up. Mezcal instead of tequila brings an earthier, smokier flavour and the spiced rim brings some heat – keep the rest pretty much the same!

Ingredients
60ml mezcal
25ml grapefruit juice
15ml lime juice
7.5ml agave syrup
50ml pink grapefruit soda
Chilli flakes for rim
Wheel of grapefruit or lime wedge for garnish

Method
Use a touch of lime juice to wet the rim and roll it in chilli flakes. Then, use the mezcal as you would the tequila, shaking everything but soda with ice before straining over fresh ice and topping up with soda. You could garnish with grapefruit, like, jalapeno or coriander!

The Best Paloma Variation for Herb Lovers

Rosemary Paloma

Rosemary and grapefruit are a classic cocktail pairing. But just a faint whiff of rosemary as a garnish isn’t enough, you want rosemary syrup too. It’s so easy to make – you simply make a simple syrup (1:1 water and sugar) and include fresh rosemary whilst it’s simmering, before straining out. Fragrant, citrus with that herby undertone that plays into vegetal tequila deliciously. Heaven.

 Ingredients
55ml blanco tequila
20ml grapefruit juice
15ml lime juice
10ml rosemary syrup
50ml pink grapefruit soda
wheel of grapefruit or lime wedge for garnish

Method
Shake everything except the soda with ice to make sure it’s thoroughly mixed. Strain into a Collins glass that’s filled with ice and pour over your grapefruit soda to finish. Delicately poise the rosemary sprig and voila.

The Best Paloma Variation for Rosé Lovers

Lone Ranger

Tequila and sparkling wine – hear us out. The Lone Ranger is the invention of Jeffrey Morgenthaler in the US, designed to be an accessible, light, and refreshing brunch drink. Slightly less boozy with pink hues to put a smile on your face, it’s essentially a remoulded French 75 formula with fresh lemon threading tequila and red berries majestically.

Ingredients
40ml tequila
25ml lemon juice
15ml syrup
Top up with Rosé
Lemon for garnish

Method
Shake everything really well with ice (except the fizzy Rosé of course). You can either then add the Rosé and strain into a glass with fresh ice or top up with Rosé at the end – it’s up to you. Delish.

The Best Paloma Variation for Rum Lovers

Rum Paloma

Rum is crying out for this. A tropical favourite, a white rum can be swapped in for a blanco tequila, and darker caramel rum can substitute for aged tequila – easy. We think a white Jamaican rum like Wray & Nephew’s Overproof is perfect, bringing plenty of natural sweetness so you can probably ditch the syrup!

 Ingredients
45ml rum
25ml lime juice
Top up with grapefruit soda
A dash of syrup (optional)

Method
Shake your fresh lime with your measure of rum and plenty of ice. Strain and pour grapefruit soda to the top. Super light and super tasty.

The Best Paloma Variation for Vodka Lovers

Palomita

Paloma means ‘dove’ so Palomita means… ‘little dove’ – isn’t Spanish simple? Cocktail masters April Bloomfield and Ken Friedman swapped the tequila out and added the rum here, leaving a more neutral, cleaner cocktail that lets the citrus shine. They go the extra mile with vanilla-flecked salt too, which works brilliantly to soften the alcohol and grapefruit.

 Ingredients
60ml vodka
20ml lime juice
Grapefruit soda to top up
Vanilla-flecked salt rim

Method
For the vanilla-flecked salt rim, you can either buy it or make your own. To do the latter, mix a bean pod with salt or just infuse the pod with salt for a few days. Other than that, it’s the classic Paloma shake with ice and a pour of grapefruit soda to finish.

All you need now is a tequila right!? Take a look at these budget beauties.

Whisky vs Whiskey - A Brief History and Overview

Whisky is a spirit with a large historical and cultural significance, with many people having flown its flag to make it the globally known spirit it is today. Its history and origin, however, are muddied and up for debate (the whisky itself probably did not help either). Both the Scots and the Irish claim to be the inventors of it, but there is insufficient evidence to favour either party in the debate.

Whisky/Whiskey comes from the old Gaelic ‘uisge beatha’, or ‘usquebaugh’, meaning ‘water of life’, similar to the Scandinavian ‘aquavitae’. While there is some evidence suggesting the technique of distillation was brought over to the British Isles by Christian missionary monks, it is insufficient to disprove that Scottish or Irish farmers did not discover the technique of distillation themselves. However, the oldest evidence of distillation we have can be traced back to as far as 2000 B.C. in ancient Mesopotamia (modern-day Iraq and Syria) as a way to produce perfumes and aromatisers. Hence, it is more than likely the former is the case, and lacking the climate for vineyards, opted to ferment grain, leading to the first versions of what we now know as whisky.

While we are unsure who made this wonderful liquid first, there are key differences between Scotch and Irish whiskies, from their raw materials to distillation and maturation.

Irish v Scottish

Peated Scotch Whiskey - Caol Ila 12 YO

Size: 700ml
ABV: 43%
Find here: £55

Unpeated Scotch Whiskey - Balvenie Double Wood 12 YO

Size: 700ml
ABV: 40%
Find here: £43.95

Irish Whiskey - Redbreast 12 YO

Size: 700ml
ABV: 40%
Find here: £49.95

Blends

The Scots and Irish also produce many blended whiskies, a mix of multiple liquids, from multiple distilleries (malt, grain, and rye whiskies all included!) within the same geographical region. These liquids are masterfully selected by a master blender and proportioned expertly to produce a whisky that is greater than the sum of its parts.

A few years ago, I had the privilege of having Emma Walker, master blender of her namesake Johnnie Walker, perch up at the bar of the prep room while I was working a prep shift. This allowed me unfiltered access to one of the greatest minds in the modern whisky world and she (to my benefit) oversimplified what she does for work and explained it as:

“Not too dissimilar to making a cocktail. The same way you would balance a cocktail behind a bar using spirits, liqueurs, juices, and syrups. In the blending room we take the same approach, the only difference is we are tasked with balancing whisky with, well, more whisky.”

Blended Scotch Whiskey - Johnnie Walker Black Label

Size: 700ml
ABV: 40%
Find here: £24.99

Blended Irish Whiskey -Tullamore D.E.W.

Size: 700ml
ABV: 40%
Find here: £24.64

The United States

As British colonisers started to land and settle in the Americas, specifically Kentucky, they realised the climate in the Southeast area of the United States was not conducive to the cultivation of barley. To work around this, they started distilling whiskey from corn, which later became known as the bourbon we know and love today.

Bourbon must be made in the United States using at least 51% corn in the mash bill. To be considered bourbon, it must also be distilled to no more than 80% ABV, bottled at a minimum of 40% ABV, and aged in charred virgin oak barrels with no minimum maturation period. However, to be considered “straight bourbon”, it must be aged for a minimum of two years.

Rye Whiskey has very similar production process specifications to Bourbon, with the same requirement of at least 51% Rye in the mash bill to be considered as such. The key difference in flavours, comes from the raw materials used in the production process. Bourbon tends to be more full-bodied and sweeter, while Ryes are generally drier, spicier, and have an underlying bready note.

There is also Tennessee whiskey, which is akin to bourbon in many of its processes, to the point where most Tenessee whiskies meet the requirements for bourbon. The key difference is that all Tennessee whiskies must be filtered using the Lincoln County Process which entails filtering (or steeping) the new-make spirit in charcoal chips before aging. However, many producers do not label themselves as such and prefer to label their products as Tennessee Whiskey.

Rye Whiskey - Rittenhouse Straight Rye

Size: 700ml
ABV: 50%
Find here: £39.99

Bourbon Whiskey - Buffalo Trace Bourbon

Size: 700ml
ABV: 40%
Find here: £26.68

Tennessee Whiskey - Daddy Rack Straight Tennessee Whiskey

Size: 700ml
ABV: 40%
Find here: £39.99

Canada

Canadian whisky later joined the party as American and European immigrants used their experience in distilling wheat and rye to preserve surplus grain in attempts to prevent spoilage. This was done in improvised stills and resulted in inconsistent, and uncontrolled new-make spirits, drank unaged by the local market. Commercial whisky production in Canada started when John Molson purchased a copper pot still initially used to distill rum.

Canadian whisky has the most relaxed controls in the world of whisky as the regulations lack any strict stipulations in terms of mash bill content and additives. As per Canada’s Food and Drugs Act, to be called Canadian whisky the liquid must "be mashed, distilled and aged in Canada", "be aged in small wood vessels for not less than three years", "contain not less than 40 percent alcohol by volume" and "may contain caramel and flavouring". However, distillers must not veer too far away from the original form as the liquid must "possess the aroma, taste and character generally attributed to Canadian whisky."

Canadian Whiskey - Lot 40 Rye Whisky

Size: 700ml
ABV: 43%
Find here: £37.99

Japan

The advent of Japanese whisky can be attributed to two main characters, Shinjiro Torii and Masataka Taketsuru. Torii was a pharmaceutical wholesaler by trade who made a profit by importing Western world liquor with his company “Akadama Port Wine”, named after the Portuguese fortified wine. Torii then set his sights on creating a Japanese whisky to rival that made in Scotland, Ireland, and the United States, and opened the distillery which would later be known as Yamazaki.

Torii hired Taketsuru, who had honed the art of making whisky in Scotland and used this knowledge to help establish the Yamazaki distillery as a successful one, before parting ways with the company in 1934 to start his own company Dainipponkaju, which would later become Nikka.

The influence these two people had on Japanese whisky resulted in it being the closest thing to Scotch whisky you can get outside Scotland. With very similar legal requirements to its Scottish counterpart, the key flavour differences come from the two countries' environmental differences.

Japanese Single Malt Whisky - Yamazaki 12 YO

Size: 700ml
ABV: 43%
Find here: £139.95

Japanese Blended Whisky - Toki Blended

Size: 700ml
ABV: 43%
Find here: £31.89

New World Whiskies

As whisky is currently enjoying another moment in the spotlight, new kids on the block, from different corners of the globe, are looking to stamp their mark on the whisk(e)y industry. Notably, these include Taiwan, France, Germany, Australia, and China, but as of 2022, over 30 countries are producing new world whiskies.

French - Domaine des Hautes Glaces Epistémè

Size: 500ml
ABV: 47%
Find here: £72.24

Chinese - Goalong 5 YO

Size: 700ml
ABV: 40%
Find here: £52.95

Ultimately, the choice of spelling it as whisky or whiskey boils down to traditional use and does not depict any discrepancies in raw materials, production process, or flavours. Scotland, Japan, and Canada all make whisky that tastes remarkably different from one another, within the United States of America alone there are three variations of whiskey with unique processes and flavour profiles.

By Fowwaz Ansari

The Whisky Event, London

Over the last decade the growth in the number of whisky festivals and events around the world has been incredible. No longer does one have to wait all year for one of the big festivals like the Whisky Show in London or Whisky Live in Paris. There are plenty all over Europe and here in the UK. From Birmingham to Newcastle, new festivals have been popping up all over the place and they are all very good in one way or another, each with their own unique offering. Some have a great venue, for example or others concentrate on independent bottlers and some on education. With all this choice it is difficult to choose.

There is a relatively new festival in London. With Whisky live and The Whisky Show I would have thought really isn’t need for another London whisky show, and this is where I would be wrong. The Whisky event is like no other whisky show I have been to. It is held over one evening in June and is possibly the most fun and entertaining whisky event held in a single session I know. It doesn’t take anything away from the other shows, but certainly adds to the whisky landscape in London.

Whisky festivals by nature are about the whisky. However, there is more to it than that.

At the Whisky Event, the numbers are more limited giving more space and time to talk to producers and brand ambassadors. The range of whiskies for a smaller festival are impressive with major brands taking part like Diageo, William Grant and Sons and Whyte and Mackay, but also independent bottlers, both established Scottish companies such as Douglas Laing and newer exciting ones like Fruitful Spirits and Spiritfilled. Unusual distilleries like Wire Works from England and Pōkeno from New Zealand.

One of the biggest differences between all other whisky shows and the whisky event is the food. Whisky and food intrinsically go together. Whisky is a social thing, so is food, and with great whisky it seems obvious that there should be great food to go with it and the company it attracts. At the Whisky event the food is fabulous, with an incredible sushi chef creating fresh sushi, there are roast meats, luxurious charcuterie, salads, seafood and superb desserts, if you’ve left enough room.

This year the event will be bigger than ever. With twice the number of exhibitors, whiskies and held in a luxurious space at the Grosvenor hotel, I think it’s a show that should be in anyone’s whisky calendar. Whether you are at the beginning of your whisky journey and want time to talk to people or want to expand your knowledge and experience some of the best masterclasses with rare whiskies and the world’s most knowledgeable educators and presenters, this is a great show. I have my ticket and I hope to see you there.

The Whisky Event is in London on the 2nd of June 2024
Find out more here.

Words by Colin Hampden-White

Celebrating Aidy as the Top 100 Most Influential People in Drinks Are Revealed!

As the UK’s number one magazine for everything off-trade drinks, Drinks Retailing is always worth keeping an eye on. Their annual list of the 100 Most Influential People has returned this year, with more industry voters than ever before looking across the entire drinks industry and putting names forward.

Be it through innovation, pushing the industry forward, combating injustices, raising issues, or generally using their voice to positively shape drinks retailing communities, voters were asked to pick the people they thought deserved a spot on the list.

All of this is why we’re so delighted and proud to reveal that our very own Aidy Smith came in 5th place in this year’s list! Woohoo! As the UK’s only television presenter with Tourette Syndrome and one of the few LGBTQIA+ personalities, championing fair representation and using his influence to break down barriers is close to his heart.

Not only has he raised these issues on television, radio, and social media, but he’s also launched DRINKLUSIVE, the results of which you can find all across our website and socials. The first of its kind, it’s an inclusivity mentorship and incubator programme that gives aspiring content creators the chance to shine in the drinks space. Alongside this, he’s also been busy exploring Cognac in a new Amazon series of The Three Drinkers and regularly entertaining us on Instagram. Whether they are from LGBTQIA+, ethnic-minority or disability groups, Aidy is at the forefront of diversifying the people writing and creating in our industry, and it’s amazing to see him recognised for this work in this list.

We'd like to send big congratulations to Helena, too, who also featured in this years list! To find out more about her new and exciting adventures, head over to Flock and Hive!

The full list and magazine are well worth a look to see the exciting work going on across the whole industry. You can find Drinks Retailing here, where it’s free to sign up and read the beautifully designed magazine.

Congratulations to Aidy, Helena and everyone building a better drinks industry for all - onwards and upwards!

8 Cannes Film Festival Inspired Cocktails To Try

Come with us to the South of France for the summer, soaking up the glitzy French Riviera, as the arrival of the Cannes Film Festival, each year, truly signals the start of the summertime! Now, in its 77th edition, but still retaining its glamorous edge, the Festival was originally set up to rival the International Venice Film Festival and takes place for two weeks annually in May - it attracts the international glitterati, plus there is lots of sun, sea and fun to experience whilst traipsing up and down the famous La Croisette promenade at Cannes, hoping to see and be seen!

If you are able to book a flight and obtain a ticket to this prized event for the summer, there are free open air evening film screenings at the Beach Cinema that are also available for the public to watch. You can expect to see Hollywood stars for the 77th edition, with Meryl Streep being a guest of honour at the opening ceremony - also director Greta Gerwig, of Barbie fame, heads up the jury and the opening night film will be the comedy The Second Act from French director, Quentin Dupieux starring Léa Seydoux (previously seen in the James Bond film No Time To Die). Judith Godrèche’s short film Moi Aussi (Me Too) will appear at the Un Certain Regard programme’s opening ceremony, with Canadian director Xavier Dolan as the chair of this programme’s jury.

You might be wondering why we’re just focusing on a French film festival, but, did you know that not only does the Cannes Film Festival have official wine and sprits suppliers, such as Campari and Rémy Cointreau, but there are also many cocktail parties occurring throughout the festival? Starting with the exclusive opening night cocktail do, there are many after parties, dinners and drinks events each night of the festival as cocktails, wine and films truly make great pairings! The Carlton Hotel on the Croisette and other venues are known to create special Cannes Film Festival cocktails as part of the excitement for the festival. 

Sometimes, there might even be new celebrity drinks’ launches too at Cannes – Brad Pitt launched his French Riviera inspired gin, The Gardener Gin, at the Carlton Hotel during the 76th Cannes Film Festival!  However, if you are not visiting the French Riviera for the festival but still wish to experience some of the luxury, and have that excuse to dress up, then we’ve got you covered with our Cannes Film Festival inspired selection of gorgeous cocktails to try in some beautiful cocktail bars or to make at home (or at your accommodation in between film screenings), the choice is yours!

Birdcage

Nestled within an art deco setting in the stylish Palm Court restaurant of the Sheraton Grand London Park Lane, the Birdcage cocktail is representative of the hotel’s history and is also inspired by Charles Beaker’s ‘Jigger, Beaker and Glass’ and ‘Knife, Fork and Spoon’ books. Legend states that the cocktail’s name is in memory of the fact that birds nestled within the eaves of the bar’s roof! That sounds cosy to us and rather apt for a film script, you heard it here first! The cocktail is served within a bird shaped glass and is actually presented in a gilded birdcage to add to the magic of these gorgeous surroundings to make you feel every bit the film star! Created by Salman Ullah and designed to recreate that golden era of travel, it is a tart but soft, well blended cocktail with the botanicals from the gin providing that extra flavour and an orange peel garnish as the bird’s tail. Featuring Melifera gin, Grand Marnier, lemon juice, sage honey and lavender bitters, this cocktail will transport you to the French coast as the French Melifera gin is inspired by the Immortelle flower from an island on the French Atlantic coast!

Price: £20
Address: Piccadilly, London W1J 7BX
Website: https://www.marriott.com/en-gb/hotels/longr-sheraton-grand-london-park-lane/dining/

Tot & Voltaire

A visit to the underground Hokus Pokus bar, in London’s King’s Cross area, unveils an air of mysticism with a steam punk vibe which resembles a sci-fi film setting and is so gorgeous that it will take your breath away! Its focus on creativity within mixology will leave you feeling like a guest of honour at a magical drinks lab! Trust us, this bar has that wow factor and amongst its potions is the Tot & Voltaire cocktail, which contains peach infused Black Tot Carabian Blend Rum, white vermouth, green apple and Xin and Voltaire Aurelie Sorbet. The Xin and Voltaire sorbet provides that deliciously creamy sensation within this refreshing, citrus cocktail and is a French brand offering a frozen whisky cocktail. The added wow comes as Tot & Voltaire is served with a complementary  Molecular Sphere of house made orange potion and caviar of pomegranate. This cocktail will provide that ‘je ne sais quoi’ to your evening within an innovative bar!

Price: £18
Address: The Megaro Hotel, 1 Belgrove Street Underneath, London WC1H 8AB
Website: https://www.hokuspokus.co.uk/menu

Peach Bamboo

Step inside the downstairs bar of the multi-level Dram Bar as a new addition to the London cocktail bar scene which opened in November 2023. Using sustainable ingredients within its cocktails, the Peach Bamboo created by Chris Tanner is a tasty fusion of fruit from the naturally fermented peach alongside Tio Pepe, Carpano Bianco and the renowned French St Germain Elderflower Liqueur. This is a twist on the classic Bamboo Cocktail with that distinct flavour of the vermouth and the fino sherry combining to create a refreshing and light profile to tantalise your taste buds. Its elegant, luxurious taste will evoke that Mediterranean desire and you can even sit outside on the terrace to enjoy the Peach Bamboo or indulge in a game of pool, there are many options at Dram Bar!

Price: £14
Address: 7 Denmark St, London WC2H 8LZ
Website: https://www.drambar.co.uk/

Royal Vesper

This is a sparkling cocktail developed in the glamorous Sheraton Grand London’s Palm Court restaurant and has film star history carved into it! The Royal Vesper is an adaptation of the Vesper cocktail of James Bond fame from Ian Fleming’s Casino Royale novel, and the subsequent films, and is named after Bond’s first love. This cocktail contains gin, of course, Sauvelle Vodka, Lillet Blanc, Supasawa, lavender syrup and champagne for that truly French connection! Tangy and fruity like a rosé champagne cocktail with a dried lime garnish, its balanced but strong flavour profile holds its own against savoury snacks such as rice crackers and wasabi.

Price: £20
Address: Piccadilly, London W1J 7BX
Website: https://www.marriott.com/en-gb/hotels/longr-sheraton-grand-london-park-lane/dining/

French Riviera 

Of course, this French Riviera cocktail is aptly named for our selection and it was created in a cocktail class at TT Liquor Bar (now known as TT) in Shoreditch, London. Its inspiration comes from the South of France and also a classic cocktail bearing the same name, which was created by head bartender Tom Byrne in 2015 at the former Charlotte’s Bistro in Chiswick. Its ingredients include Hennessy and honey with the French Cognac depicting the South of France’s charm and the honey providing the sweetness to the palate. The French Riviera is a refreshing citrus blend that you can re-create at home to take out in to the garden and showcase your cocktail making flair!

Ingredients
40ml Hennessy
15ml White Rum
15ml Lemon Juice
1 Spoonful of Apricot Jam
1 Spoonful of Runny Honey

Method
Add the cognac, rum and lemon juice to your cocktail shaker.
Add a big spoonful of apricot jam and a big spoonful of the honey to the mixture and stir all ingredients vigorously.
Fill the cocktail shaker with ice cubes and shake hard for approximately 10-15 seconds. Strain the mixture in to a glass and add new ice cubes.
Add a dehydrated orange slice to garnish.

You can also pop in to TT, as it has a cinema and a shop, and you can be taken downstairs to its renowned Cellar Bar and visit its caverns and indulge in more cocktails! Presently, there is a hip hop inspired cocktail menu  for music lovers, where the delicious Liquid Swords cocktail can be sampled. This blend of Hennessy, Pedro Ximenez Sherry, maraschino and Moët champagne, sounds sweet but as it is connected to the rapper GZA and the 1995 Liquid Swords album it will definitely surprise many! This cocktail will appeal to Kir Royale lovers with its sweet and sour profile and don’t forget to keep the music pumping!

Price: £14 (Liquid Swords)
Address: 17B Kingsland Rd, London E2 8AA
Website: https://tt-london.co.uk/cocktail-bar-shoreditch/

French Garden

Here’s another French based cocktail that you could make at home to capture that French Riviera glamour.  The French Garden cocktail was created by Raphaelle Chaize, who is the Beverage Expert at Giffard. Giffard is a recognised French liqueur and syrups specialist and its rhubarb liqueur features within this cocktail and offsets the lemon juice perfectly to create a nicely tangy blend.

The French Garden is a light tasting cocktail, that is not overly sweet, and the sparkling wine adds that extra kick to this concoction. This will be an ideal cocktail for those balmy, late summer evenings, whilst dancing to Europop classics, and will appeal to fans of the classic French 75 cocktail.

Ingredients
1 teaspoon pink berries
20ml Melifera Gin
20ml Giffard Rhubarb Liqueur
15ml Lemon Juice
10ml Honey Syrup
Champagne/ Crémant to top

Method
Crush the pink berries in the cocktail shaker and combine with the honey syrup.
Add all of the ingredients, save for the champagne, into a shaker.
Fill the shaker with ice cubes to the two thirds level. Shake the mixture vigorously for approximately 7 to 10 seconds.
Strain into a chilled glass and top with a champagne or crémant float 

Bees Knees

As you sit by the beach or else on a party boat cruising up and down the Côte d’Azur or perhaps you might be indoors preparing for an al fresco summer party, you can quickly prepare the Bees Knees cocktail to add a sting to your plan!  This cocktail uses the French Melifera gin, honey water and lemon juice – it really is as simple as that!  The lemon and honey provide a sharply sweet contrast as a refreshing flavour against the juniper taste within the gin. This will be the ideal cocktail to make and bring to an outdoor cinema screening, on the beach or elsewhere! Bees Knees will pair perfectly with some mackerel based canapés or sliders!

Ingredients
50 ml of Melifera gin 
10 ml of lemon juice 
15 ml of honey water (a spoonful of honey diluted in hot water)

Method
Pour all of the ingredients into a shaker. Add ice cubes and shake the ingredients vigorously. Pour the cocktail through a sieve in to a glass and serve. 

Clarendelle Rosé Spritz

French rosé wine truly epitomises that essence of the French Riviera and its lifestyle as well as being that renowned pale pink Provençal style of rosé, which hails from the South of France. Clarendelle Rosé also neatly falls in to our selection and flexes its wine muscles as it was a wine partner for the Oscars film awards! Domaine Clarence Dillon is Clarendelle’s family company and supplied all of the wines for the awards ceremony. But, as we are talking about cocktails, you can’t go wrong with a rosé spritz- make it yourself or opt for a Cannes specialty of a rosé and champagne cocktail near the Croisette! This rosé spritz is intended to evoke that special spark for your dining experience, it is sensual, not overly sweet and the added presence of bubbles amplifies that sense of occasion! The fruitiness of the rosé is not diluted within this cocktail and pairs well with the elderflower as that match made in Heaven! A twist on a Hugo Rosé Spritz and a French Spritz, you can indulge in this well balanced cocktail before an afternoon of retail therapy! 

Ingredients
25 ml Giffard Elderflower Syrup or St Germain Elderflower Liqueur
75 ml Clarendelle Rosé wine 
1 tablespoon lemon juice
50ml Champagne/ crémant to top 
Splash of sparkling water to top
Mint leaves (if required)
Add lime wedge garnish (if required)

Method
Mix the rosé wine, elderflower syrup and fresh lemon juice and gently stir.
Add ice cubes to a glass and pour in the rosé mixture. Top with champagne/ crémant. Add sparkling water (or elderflower flavoured tonic water) to taste, as a float.
Stir all of the ingredients.
Garnish each glass with mint and lime wedges, if required.

As we like to spoil you, we have one more addition to our Cannes Film Festival inspired selection! For that extra special French luxury treat which will lavish you with that royal treatment and wrap you up in its effervescence in Cannes or at home, you just can’t beat a glass of classic champagne, such as Pommery Brut Royal!

Pommery Brut Royal

An elegant, cool glass of Champagne brings out that excitement in everyone, as the quintessential drink of luxury which instantly conjures up images of being pampered! A flute of Pommery is ideal for those red carpet style moments and celebrations. This Champagne house utilises the traditional method with a blend of Chardonnay, Pinot Noir and Pinot Meunier.

It is a pale lemon colour non vintage Champagne and those notes of biscuit and brioche are instantly on the nose combined with the green apple and pear aromas. Pommery’s fine, dry but smooth finish ensures that a glass will be perfect as an aperitif for those formal evening events and it will ensure that your night starts on the right notes!

Size: 750ml
ABV: 12.5%
Price: £45 (currently on special offer at £35.99 until 21 May 2024)

Et voilà, these cocktails should conjure up the spirit of the joy of the French Riviera and the glitz of the Cannes Film Festival for you, whether or not you decide to travel to France! Plus, it is the ideal opportunity to try some new cocktail bars and French drinks, which sounds good to us too, during the summer months with or without a film pairing session. There’s no excuse needed really – Santé!

By Latoya Austin

2024’s Must-Visit US Wine Event - Decanter Fine Wine Encounter NYC

Wine lovers, we have some exciting news to share! On Saturday June 8th, Decanter Fine Wine Encounter NYC is returning for its third consecutive year.

What is the Decanter Fine Wine Encounter?

In a nutshell, it is an impressive all day Grand Tasting in which 50 esteemed producers from around the world will present four exceptional wines from their collections. From Europe to South America, Australia to the USA there are an abundance of elegant and innovative wines waiting to be tried. That’s not all though, as whether it be a rare vintage, top cuvée, magnum or more, each producer will also be unveiling a special treat from their cellar providing a rare opportunity to enjoy some exceptional vintages. We’ve had a sneaky peek at the list and can confirm you are in for a big treat, but don’t only take our word for it, check it out here!

The Decanter World Wine Awards Winners’ Bar will also be open to Grand Ticket Holders. Featuring Gold, Platinum and Best in Show wines scoring 95 points and above in the Decanter World Wine Awards 2023, it is an excellent opportunity to sample even more of the top quality that is available in the wine world. You can see which award-winning bottles will be available this year here!

What happens at Decanter Fine Wine Encounter?

Aside from being able to sample wine from some of the world’s finest producers, Decanter Fine Wine Encounter also offers the chance to participate in exclusive masterclasses from Château Haut-Brion, Peter Michael Winery, M. Chapoutier and Marqués de Murrieta.

Where is the Decanter Fine Wine Encounter?

You can find Decanter Fine Wine Encounter at the Manhatta on Liberty Street, right in the heart of New York’s financial district. Doors open at 11am and close at 5pm.

If you want to enjoy some incredible wine whilst meeting the people behind your favourite bottles, get your hands on a ticket here and don’t forget to enter unique discount code DRINKLUSIVE24 at the checkout for 20% off. Happy sipping!

Which Wine Should I Drink Now and What Can I Keep?

Image credit: Will Wong

So many wines from around the world across price points - how do you pick your bottle or two, or even mix 3-6 with the seasonal and perpetual 25% off deals from supermarkets and High Street retailers? Do you buy wines weekly or keep some away for special occasions? With new wines appearing online and on the shelves all the time, how do you judge price vs quality and which wines are worth keeping? 

For the UK retail market, the average spend on a bottle of wine is between £5 - £6.99. Say on a bottle of £6 wine, only 89p is attributed to the wine itself after excise duty, VAT, packaging, logistics and retail margin. Whilst on a £10 and £20 bottle before discounting, the actual value for the wine itself rises to £2.64 and £6.98 respectively. In other words, you get more wine for your money as you spend more per bottle. That does not mean a £20 bottle of wine is necessarily three times ‘better value for money’ than a £10 one though!

There is also a myth that wines improve over time. Yes and no. Red, white and sparkling wines all have different lifespans. As a ballpark, if you paid under £12 (before discounting) for a bottle of wine, perhaps it is not worth extended keeping. There are always exceptions.

Climate change and market conditions (global wine production in 2023 dropped by 10% from the previous year) add pressure on winemakers and producers to release wines for early consumption. Not many of us have the storage space at home for a cellar, or the intention to invest in the services of commercial storage specialists. It is therefore not surprising to see one UK leading supermarket’s own brand range with ‘Storage: It is recommended that this wine be consumed within 1 year of purchase.’ on the back label. Having said all that, some ‘fine’ or even everyday wines will reward us through patience, and a few common sense storage criteria (see below).

The eight wines below are for illustrative purposes, across generic categories and vintages. Accepting each wine is unique, we hope to inspire you through some general principles, in getting the most enjoyment from each bottle now and well into the future.

Image credit: Will Wong

Rosé 

Most pink wines such as this Miraval Côtes de Provence are meant to be drunk young and fresh. Only keep your rosé in the fridge when ready to open. If stored correctly (see below), this could easily retain its crisp freshness for 2-3 years after purchase. Long gone is the perception that rosé is something you sip by the pool on holiday or only in the summer. Depending on individual wines, some rosé pair well with spicy food and the off-dry varieties stand up to fiery chilli. 

Non-Vintage (NV) Champagne or Sparkling Wines

As a very general rule, drink Prosecco within a year of purchase. On the other hand, NV champagne (those without a year on the label) and sparkling wines such as the Balfour Hush Heath Estate Leslie’s Reserve made in the traditional method with secondary in-bottle fermentation deliver more complex flavours and greater intensity, which may well develop further over 1-5 years if stored properly.

Cava made in the traditional method mostly in Catalunya, when unopened and stored properly, can generally last 1-2 years past the expiration date stated on the label. 

Reds to drink now

e.g. Beaujolais and Beaujolais Villages, Chianti, Rioja Crianza or other Tempranillo-based wines, and most wines under £12.

Much depends on the grape (inherent acidity and level of tannins in the skin) and also winemaking style. In general, most reds keep longer than still whites due to the tannins (think the slightly bitter and leathery feel from a cup of strong black tea). Even the traditional tannic Bordeaux and Burgundy fine reds are now more approachable when opened relatively young (e.g. vintages 2017/18). 

Rioja (mostly Tempranillo) is a popular red from Spain. It has four ageing categories by law:

• Joven: typically young and fruity, with no minimum ageing requirements and are typically released in the year following the vintage (the year in which the grapes were harvested);

• Crianza: must be aged in oak barrels prior to release. These wines develop additional flavours such as vanilla, smoke and coconut;

• Reserva: such as the above M&S No.21 Lomas del Marques 2015, must be aged for extended periods of time before release, both in oak barrels and in-bottle. The flavours are usually more pronounced and complex than a Crianza. The M&S Reserva 2015 was released in 2021, with a drinking window to 2025; so it is probably peaking now;

• Gran Reserva: subject to the highest minimum ageing requirements and are reflected in their higher prices.

Due to the above ageing requirements, mature Spanish reds are often great value for money when released in the UK, if you prefer wines with greater depth and texture without having to wait another 5-10 years!

Below, we will show you a fine red that is worth keeping.

Whites to drink now

e.g. Pinot Grigio, Viognier / Condrieu, Sauvignon Blanc, Sancerre and Pouilly-Fumé, Vinho Verde, Albariño and other Galician whites; and most whites under £12.

In recent years, New Zealand Sauvignon Blanc from Marlborough have become the Darling Buds of May, or anytime anywhere. When young, they have that zesty acidity, grassy and asparagus nose with a lemony and sometimes flinty palate. It is rarely marketed as an age-worthy white, unlike the fine whites (chardonnay) from Burgundy such as Chablis Grand Cru or Puligny-Montrachet. 

The above Cloudy Bay Sauvignon Blanc 2022 is regarded as one of the finest from Marlborough with a premium price tag. It is expected to keep up to five years. Nothing is absolute for wine. Far from being over the hill, a bottle of Yealands Reserve Sauvignon Blanc 2019 from Awatere Valley, Marlborough at less than half the price of the Cloudy Bay was still robust with fresh acidity and a long mineral finish when opened in April 2024. 

We now turn our attention to four categories of wine you might like to keep, if you could resist the temptation.

Image credit: Will Wong

Fine Reds

e.g. most above £12 - Pinot Noir/Red Burgundy, Sangiovese such as Chianti Classico and Brunello di Montalcino, Grenache/Garnacha, southern Rhône reds such as Châteauneuf-du-Pape, Shiraz/Syrah and northern Rhône reds such as Côte-Rôtie and Hermitage, Merlot - Right-Bank Bordeaux, Cabernet Sauvignon - Left-Bank Bordeaux, and Nebbiolo - Barolo & Barbaresco. 

The Penfolds Max’s Shiraz 2020 from Adelaide Hills, South Australia was released in 2022; retaining black fruit concentration with high acidity and firm tannins at a whopping 14.5% ABV. These elements together provide the in-bottle conditions to help the tannins soften over time, and develop further complexity till 2031. Of course you can open and drink it now, and it is probably more accessible than its Northern Rhône counterparts (Côte-Rôtie & Hermitage). Given Penfolds’ suggested drinking window, this fine Shiraz is still a baby that needs time to calm down. 

Fine Whites

e.g. most above £12 - Rhône whites such as Hermitage Blanc, Chablis, Chardonnay, white Burgundy, Gewürztraminer, Chenin Blanc, Semillon, Riesling. 

Less famous than Chardonnay or Sauvignon Blanc, and not the most widely grown; Riesling is often hailed as the noble grape by wine professionals, but not consumers who often associate it with German sweet wines with low alcohol. Occasional indecipherable labels in only German do not help either. 

Unlike Sauvignon Blanc, Riesling is renowned for its capacity to develop for years, even decades in bottle. As an aromatic grape varietal, Riesling does not need high alcohol to be made into a variety of wines from dry to off-dry, medium and sweet, and from light to full in body

Yet, if you were to taste a fruity and light Riesling from Mosel, Germany, usually between 8-10% ABV, side by side with a bone dry version at 13% ABV from the Clare or Eden Valley in South Australia, they could not be more different. Other fine Rieslings are also produced in Alsace and Austria; such as the Rabl Schenkenbichl Riesling Reserve 2018 (13% ABV) drinking to 2026 at least.

Vintage Champagne or Sparkling Wines

If you look closely at the above Hattingley Blanc de Blancs 2014 from Hampshire England, it clearly states ‘Traditional Method Brut’ Vintage 2014. In exceptional years, a portion of the best grapes are used to create a Vintage Champagne or Sparkling Wine. ‘Brut’ usually denotes dry due to the high acidity and lively dissolved bubbles in the wine. 

2014 was an exceptional year for some of the finest parcels of Hampshire Chardonnay that were used in creating this Blanc de Blancs (100% Chardonnay). 13% of the wine was fermented in old oak barrels to add a creamy and toasty texture to the palate. Ageing on lees for over five years added further complexity. It was only disgorged in March 2020 and released in 2021. This costly and laborious winemaking method produces fine sparkling wine in small quantities commanding very high prices. 

High quality vintage champagne or sparkling wines should keep for 2-10 years after release, not the vintage year.

Sweet Wines

There are different styles of sweet wines such as the Canadian Icewine and German Eiswein made with frozen grapes. Other famous varieties such as Sauternes and the Hungarian Tokaji Aszú are made from ripe grapes affected by Botrytis (Noble Rot), a fungus that causes the water in the grapes to evaporate, resulting in high concentration of acids, sugars and flavours which are essential to produce premium sweet wines. 

This Disznókõ Tokaji Aszú 2017 is made mainly from Furmint, an indigenous Hungarian grape with natural high acidity very susceptible to botrytis. Tokaji Aszú spends a significant time ageing in oak, giving a balance of intense stone fruits (apricots), citrus fruits with vanilla and smoke, and aromas of dried fruit, caramel and nuts. The sweetness and full-body are balanced by high acidity with a long and intense finish. It is a treat with blue cheese, desserts, foie gras or on its own. The 2017 vintage will continue to develop complex flavours for up to 20 years in the bottle.

How should I store my wines?

Wine is a fragile living thing. Temperature fluctuations and strong direct light are combo killers; so a kitchen wine rack is definitely out. They need a consistent temperature, ideally around 13ºC but anywhere between 10-20ºC is acceptable; so avoid proximity to fireplaces or central heating radiators. 

Avoid placing your wines, especially sparkling wines near direct natural or artificial light.

With cork closure, it’s best to store the bottles on their side in a cool, dry and dark place. Screwcaps can be placed upright.

How long should I keep my wines?

Image credit: Will Wong

As you may have probably realised by now, this is a very difficult question besides the above general guidelines. With fine wines, it might be worth buying 3-12 wines of the same vintage if you have the space, patience and budget to open one periodically. This is a luxury and pleasure in being able to chart your favourite wine’s journey in your home.

Fortunately, help is at hand via a little annual wine bible: Hugh Johnson’s Pocket Wine Book (Ed. Margaret Rand) published since 1977. Besides the quick vintage charts as seen above, this little gem lists leading producers from Austria to Uruguay; with special emphasis on Bordeaux producers’ best vintages and their readiness to drink. It is indispensable as an up-to-date succinct reference source.

Last but not least, wines are to be drunk. More and more wines are now made to be consumed sooner rather than later. Having the patience and space to store wines properly is likely to be rewarded. But as Margaret Rand put it, some of these laid down wines might outlive you. It depends on how much you like your heirs.

By Will Wong