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

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

The Best Budget Tequila For Your Cocktails

If you’ve been cursed by a shot of nasty tequila like many of us have, you might think you need to really splash out to get something nice – but you really don’t. Sure, some high-end sipping tequilas can dent the wallet, but when it comes to cocktails, you need a robust tequila with great balance and smoothness… and there’s plenty of those under £30.

These seven stunning tequilas each provide something a little bit different to you cocktail experience, and we’ve paired them with an exquisite cocktail that they shine in. Let’s go agave diving!

El Tequileño Reposado

This Jalisco Reposado gives intense cooked agave notes, coated in a slightly bitter oak from three months of American oak casks. This maturation also delivers some lovely tobacco sweetness and subtle salted caramel. There are so many flavours going on without the use of additives that it’s impressive, especially at this price.

Size: 500ml
ABV: 38%
Find here: £22.95

The Mexican Mule

Ingredients
60ml/2oz El Tequileño Reposado
15ml/0.5oz fresh lime juice
2 dashes Angostura bitters
Top up with Ginger Beer

Method
Build over ice, preferably in a highball glass. Pour ginger beer to the top and finish with a lime wedge.

El Sueño Tequila Silver

This tequila is slightly different. We normally like to look for 100% agave, but this ‘mixto’ uses 70% agave with 30% locally-grown piloncillo, which is natural cane sugar. This isn’t a modern band trying to cut corners though, it’s backed up by five generations of tequila producers – and the purists that might swerve it are missing out. There’s plenty of vegetal agave, grapefruit tang and a nice underlying sweetness amazing for cocktails like this one.

Size: 700ml
ABV: 38%
Find here: £24.74

The Sueño Sunrise

Ingredients
50ml/1.75oz El Sueño Tequila Silver
200ml/6.75oz orange juice
15ml/0.5oz grenadine

Method
Shake the tequila and OJ with ice and pour. Gently add grenadine, pouring down the side so that it settles at the bottom. A maraschino cherry skewered is the perfect garnish.

Olmeca Reposado Tequila

This is an accessible Reposado leading with oaky agave. Candied orange brings a sweet citrus flavour and vanilla lingers too. It’s been highly praised at The Spirits Business awards and delivers an easy-to-love caramel flavour that’s dangerously moreish. Beautiful bottle too.

Size: 700ml
ABV: 35%
Find here: £24.39 (usually more!)

The Mango Margarita

Ingredients
45ml/1.5oz Reposado tequila
15ml/0.5oz triple sec
120ml/0.5 cup mango juice
Half a lime of juice
Salt for the rim

Method
Chill the Margarita glasses to frost them. Mix together everything in a shaker with ice. Then, using the condensation on the glass or lime juice, roll the rim in salt. Pour over fresh ice and garnish with a lime wedge. Salud!

Mundo Blanco Tequila

If you want to bring some serious complexity to your cocktails, then Mundo Blanco is perfect. Many drinkers use it as a sipping tequila because there are many earthy depths and fresh heights to familiarise yourself with. The agave nectar is a Highland/Lowland combo, so you get a really nicely rounded herbaceous and crisp profile. Top notch packaging too.

Size: 700ml
ABV: 35%
Find here: £27.75

The Paloma

Ingredients
50ml/1.75oz Mundo Blanco Tequila
25ml/0.8oz grapefruit juice
12.5ml/0.5oz lime juice
7.5ml/0.2oz agave syrup
50ml/1.75oz pink grapefruit soda
Wheel of grapefruit for garnish

Method
Shake everything except the soda with ice and strain into a tall glass. Pour your grapefruit soda in and finish with a gorgeous wheel of grapefruit.

Cazcabel Reposado

When it comes to tequila, Cazcabel definitely know their onions… or rather, their agave. They’re the best-selling brand in the UK and for good reason. Their Reposado has won big awards, aged in oak for 9 months to develop glorious earthy flavours coated in sweet cinnamon. Dried fruits dance with noticeably vegetal agave for bold flavour. Very fun to use in cocktails like the one below.

Size: 700ml
ABV: 38%
Find here: £27.90

Caballo

Ingredients
60ml/2oz Cazcabel Reposado
30ml/1oz pink grapefruit juice
10ml/0.3oz agave syrup
Wheel of grapefruit for garnish

Method
Simple – shake everything with ice and strain into chilled glass. Refreshing and delicious.

Rooster Rojo Reposado Tequila

The Mexican Rooster is here to wake you up. The blue agave are steam-cooked for 10 hours, before special yeast is added to the juices for 72 hours of fermentation before distillation. It’s rested in oak, before the water used is filtered through Mexican silver. It has lovely sweet flavour - think caramel and all spice.

Size: 700ml
ABV: 38%
Find here: £27.94

Tommy's Margarita

Ingredients
60ml/2oz Rooster Rojo Reposado Tequila
30ml/1oz fresh lime
15ml/0.5oz agave nectar

Method
Shake it with ice. Strain it into a chilled couple glass. Garnish with lime wedge. Simple and delicious.

Jose Cuervo Tradicional Silver

We couldn’t leave out the worlds oldest, and arguably biggest tequila brand. Slick, smooth and sweet, the nose delivers strong agave, which carries over on the palate with green pepper and lime. The balance is spot on which makes it a go-to for cocktail lovers.

Size: 700ml
ABV: 38%
Find here: £29.99 (usually more!)

The Matador

Ingredients
30ml/1oz Jose Cuervo Tradicional Silver
60ml/2oz pineapple juice
22ml/0.75oz lime juice

Method
Like most tequila drinks, this is a simple wet shake before a good strain. Tropical delight.

If you want to explore the absolute best this misunderstood spirit has to offer, then how about The Best Sipping Tequilas?

The Best Garnish For Any Cocktail

With so much effort put into the cocktail itself, it can be tempting to skip over the humble garnish – but don’t! It’s a massively undervalued step in creating a bar style cocktail at home.

Not only does it make a cocktail look so much prettier and more appetising (which can actually affect the perceived taste), but the aroma and flavour make a big impact themselves, especially with delicate and subtle cocktails.

You’ve done the hard work with finding the right ingredients; shaking, straining, whatever it may be – why leave out the final step when it’s so simple? If you’re not sure which garnish works best with your favourite cocktail, then we’ve got a list of favourites below that will elevate your cocktail to that next level.

What is the best garnish for a Martini?

With a Martini, there are two popular routes to go down. The first is olives. Famously used in a Dirty Martini with pickle juice, vodka, and vermouth, it’s also a classic choice as a garnish for a Classic Martini. Olives vary depending on the type, so you can get earthy Kalamata olives, meaty, salty Castelvetranos olives and many more. Avoid stuffed olives! Generally though, they bring a savoury, briny flavour and balance the Martini’s bracing intensity well. If you’re a keen traditionalist, then only use one or three olives – never two! Similarly, if you opt for pickled onion instead then did you know that you’ve made yourself a Gibson Martini?

The other way to go is the twist, usually lemon. This will brighten the gin and enhance the vermouth. Running a twist of lemon around the rim and even glass stem delivers a surprisingly intense hit of citrus aromatics. After that, you can either discard it or drop it into the drink for more flavour. Not as popular but still a great, slightly sweeter option is the orange twist too – but it all depends on personal preference and the spirit you’re using.

What is the best garnish for a Negroni?

Orange peel or wedge is the iconic garnish for a Negroni. Prepare a nicely trimmed orange peel, twist (express) over the glass to release oils and then place it in the glass. It’s a perfect match for the gin botanicals and bitter citrus of Campari. With orange peel, the oilers can be heavy and strong so it’s best to avoid rubbing the rim as it might numb your mouth slightly, throwing the drink out of balance.

What is the best garnish for a Julep?

No surprises here, because by far the most famous Julep is the Mint Julep. Any tall drinks with crushed ice that uses spirit, liqueur wine or fortified wine is a julep, which is why a Mojito is kind of one, but let’s focus on the Mint Julep. Because fresh mint leaves are the only source of mint flavouring in this serve, most of them will be muddled and shaken in the mix. However, these will be crushed within the ice and although they’re hard at work infusing flavour, they won’t be aesthetically pleasing. Save some gorgeous fresh mint for the top, so you get an instant hit of that distinct, cooling, aromatic flavour. Remember, give the mint leaves a gentle tap and rub as you place them so the aromas are released.

What is the best garnish for a Manhattan?

Cocktail cherries used to be a little dodgy tasting to say the least, but for a long time now they’ve been delicious. A sweet Maraschino cherry is the most popular garnish for a Manhattan, but you can also get all kinds of boozy, bright, tart, and sweet brandied cherries that work a treat. It’s the traditional choice, and the syrupy cherry offers another layer of fruity depth.

What is the best garnish for a Flip/Eggnog?

Frothy, creamy, luxurious cocktails like Flips, Eggnog and even fluffy Sours benefit from a shaving of spice. Most commonly nutmeg and cinnamon, a sprinkle on top not only sits beautifully on the cocktail cloud, but also brings out aromatic components. For only the smallest sprinkle, you get bundles of subtle sweetness and warm depth, and it makes dairy smell more appetising. Cinnamon specifically, is one of the few ingredients that brings perceived sweetness without containing sugar!

What is the best garnish for a Daiquiri?

A Daiquiri isn’t always garnished but why not? For sweet, tropical, fruity cocktails like the Daiquiri, fresh fruit is the best garnish. Generally, it’s best to match your fruit with the primary flavour of your Daiquiri to enhance the flavour with freshness.

The original rum, lime juice and sugar need a lime twist to complement the juice in the serve and intensify the citric aroma. But then something like a Strawberry Daiquiri requires real strawberries in the cocktail, so save a couple for a gorgeous garnish. The Hemingway Daiquiri uses a grapefruit wedge, the Coconut Daiquiri often comes with a slice of pineapple, Spicy Daiquiris benefit from a Jalapeño slice, and you can guess what a Watermelon Daiquiri should have.

What is the best garnish for a Margarita?

To salt or not to salt, that is the question. We generally prefer not to in our recipes, but some people love it, and it’s a good example of garnishing the rim of your glass. Both salt and sugar are commonly used to coat the rim in different cocktails, providing a big boost in, well, sweetness and saltiness. The salt brightens the sweet and sour notes, but use it sparingly if you do to avoid unpleasant clumps and an unbalanced drink. It’s also great to add spices in, be that the mellow warmth of cinnamon, or the heat of Tajin (lime, chillis and salt) which is often added to Spicy Margaritas.

There’s a couple of ways to rim the glass. First, if you chill your glass and take it out the fridge, the condensation will be enough to stick to salt as you roll your glass in it. Or, the most common method, take the most popular garnishes (lemon and lime), and coat the rim in citric juice so the granules stick that way. If you’re making it for guests and you’re not sure on their preference, a half and half is always best!

What is the best garnish for an Aperol Spritz?

This is a no-brainer. A slice of orange is perfect for Aperol Spritz, building on the refreshing, zesty profile of Aperol which contains a blend of sweet and bitter citrus. If you’re really into the bitter side of this cocktail, then a slice of lemon in addition can add a nice bright burst, but we’d recommend a small sprig of mint to help ease out those complex herbal scents in Aperol.

What is the best garnish for an Espresso Martini?

This is a good example of a garnish that you don’t tend to eat but remains an essential. The trio of coffee beans poised delicately on the white lid of an Espresso Martini represent health, wealth and happiness, and this cocktail just wouldn’t look the same without them – what are cocktails without their legends, symbolism, and romance. You can eat them, but they can also upset your stomach and aren’t tasty to most people, but without them, it would definitely feel like something is missing.

That’s not where it ends though. Espresso powder can also boost the coffee flavour, and cocoa powder works brilliantly to create a slight mocha tinge.  Use the white surface as a blank canvas and use coffee beans and powder to create art.

What is the best garnish for a Gimlet?

The Gilmet began as gin and lime but has now expanded to include variations using vodka and all sorts of citrus and herbal riffs – and these are good examples of some lesser used garnishes that are worth experimenting with.

A classic Gimlet needs fresh lime, no doubt. It brings that fresh hit of lime flavour, and the oils from the lime peel tantalise the nose. But the Cucumber Gimlet is a refreshing, sweetly vegetal twist that demands a skewered cucumber slice. Rosemary is another green garnish that adds so much. Just the faintest whiff can be delightful, and it works brilliantly with the right herbaceous gin.

Grab your skewers and peelers and get experimenting with your favourite garnishes!

Depending on when you’re reading this, you might be in need of some special garnishes for Halloween – well here’s 8 easy to make but surprisingly effective spooktacular garnishes.

Cheers to Tea Time: 5 Tasty Alcoholic Teas for Your Next Celebration

Having a cup of tea with a meal or a quick snack is one of life's simple pleasures – so much so that it merits its own celebration, such as National Tea Day. Drinking tea is a ritual embedded in many cultures. Tea culture apparently dates back to 2737 BC in China, according to legend, but there are now so many fashionable flavours to be found worldwide such as fruit teas and caffeinated or non-caffeinated tea varieties which go beyond the traditional builders tea or dreaded tasteless milky teas! There is truly a type of tea for everyone these days and that includes cocktail lovers too as there are tea infused cocktails to satisfy most tastes.

Believe it or not, but there are tea cocktails to suit each stage of your dining experience from eating starters right the way through to indulging in desserts! If that piques your interest (and why wouldn’t it), here are five alcoholic teas that will absolutely satisfy both tea drinkers and cocktail lovers alike!

Tios Hard Tea Light & Stormy

Tios hard tea is a sparkling tea infused entry in the RTD (ready to drink) cocktails market and is designed to be drunk on the go! It is made with organic white tea with a twist to provide a variation of your favourite cocktails such as Dark and Stormy. This rum based tea cocktail is a light brown colour which would look familiar to ice tea lovers with an intense ginger flavour profile providing that tangy sensation on the nose and palate. Well blended without being sugary, this is a vegan certified product that will go well by your side at afternoon tea and summer festivals as an aperitif!

Size: 250ml
ABV: 4.4%
Price: £16.99 for 6 cans

Riddles Mango Ice Tea

A sparkling ice tea rum blend that is slightly orange tinged and infused with Nigerian Moringa tea. According to folklore, there are health benefits associated with drinking Moringa tea and this works well with the fruity mango flavour to produce an easy drinking, light cocktail without reducing the flavour! It is so smoothly blended that neither the rum nor the tea dominate, but then again that will make it ideal to pair with the well-seasoned Caribbean Sunday dinner of rice, peas and chicken!

Size: 250ml
ABV: 4%
Price: £2

Masons of Yorkshire, Tea Edition

Tea drinkers and gin lovers will rejoice with this ideal combination of flavours for the Tea Edition of this gin! Mason’s Tea Edition blends dry Yorkshire tea with the botanicals and juniper flavours from the gin profile. It will be an excellent drink for both cosy nights in, as the warmth and alcohol strength will keep the cold weather at bay, and it will be suitable for the spring and summer climates too with its refreshing citrus and slightly sweeter taste. Look no further, If you are seeking that Trou Normand as that palate cleanser between dishes - this Tea Edition would be good for that or you could simply have it as a shot or on the rocks, as we said - it will please many!

Size: 700ml
ABV: 42%
Price: £33.95

Noveltea Whisky & Oolong Tea

Coming on to that after dinner time, when you might still be craving a night cap, this tea liqueur from Noveltea combines whisky with the lighter, fruity oolong tea variety. This is a boozy cocktail which is best served chilled with ice. It is as dark in colour as a traditional Scotch whisky, but without the high alcohol content! Smooth on the mouth, without being overpowering, with a subtle, smoky whisky aroma and a hint of lemon – this digestif combination is a natural partnership that will make you want more as the night draws to a close!

Size: 500ml
ABV: 15%
Price: £27.50

Tipsy Tea Spiced Chai

You might enjoy having a cuppa before bed and this spiced chai liqueur is perfect for those cosy moments to unwind at home. Packed full of spices, this alcoholic tea is designed to be mixed – you can be adventurous and try it hot or cold! Simply add a shot of hot water or sparkling cold water with a slice of lemon and away you go! Its golden colour also provides that sense of warmth in this fruity blend which tastes just like a herbal tea but with that added kick! It’s the perfect drink for catching up with the gossip with friends after that night out or dinner party!

Size: 350ml
ABV: 20%
Price: £15

Even if you may not be a regular tea drinker, these alcoholic teas explore its versatility for all meal times, tastebuds and special occasions. These will definitely satisfy those cocktail lovers searching for a lighter but flavourful alternative to their favourite cocktails and for tea drinkers seeking the tea version of an Irish coffee! The burning question now is – which boozy tea will you try first?

If you want to make some of your own boozy tea combinations, here are some suggestions to get you started.

By Latoya Austin

What is a Flip Cocktail?

Essentially, a flip is a cocktail that uses egg alongside sugar and a spirit, often finished with a spice garnish like nutmeg. You might be surprised to know that they first popped up in 1695 when playwright William Congreve wrote, ‘Thus we live at sea; eat biscuit, and drink flip…’ so, like many cocktails, it’s the sailors that created this cocktail.

Originally, it involved mixing beer, rum and sugar and heating the liquid with a red-hot iron to create the frothy top, or ‘flip’. Of course, the 17th century is a long time ago and the cocktail evolved, particularly in the US where eggs and sometimes cream were added to sweeten the serve, fortify it, and mask the flavour of dodgy alcohol. This masterstroke added a velvety texture similar to eggnog or custard, but often without any of the dairy.

By the 19th century, it was a beloved and widely varied serve, popping up in Charles Dickens’ Great Expectations and the legendary Bar-tenders’ Guides of the era. Nowadays, they’re served hot or cold using various ingredients so if you want to embrace this oft-forgotten drink, here are a few suggestions!

But remember, as long as egg, sugar and some kind of liquor are involved, you can riff and experiment with your own creations. Who knows, maybe your flip will be the one to bring back its golden age!

What Flip Cocktails Should I Try?

The Classic Hot Beer Flip

If you want to get close to trying the original recipe, then this is it. Ale was very different back then, and not as bitter as today, so including cream or more sugar is recommended for balance. If you really want to turn back time, you can use a hot poker to caramelise if you wish, but of course be very careful. Alternatively, the stove is fine. The earthy, silky, rich taste is totally unique.

Ingredients
220ml ale (brown or dark)
40ml rum
25ml brown sugar syrup
1 egg
Nutmeg (garnish)

 Method
In a heatproof vessel like a tempered pitcher, whisk rum, syrup, and an egg. In the saucepan, heat the beer until it begins to steam – avoid simmering. Gently pour the hot beer into your mixture, continuously whisking all the time. Now, pour the liquid between the vessel and the saucepan multiple times to froth it up, and serve in a mug or handled glass. Grate some nutmeg to finish and you’ve got a modern version of the 17th century classic.

The Rum Flip

One step away from eggnog, this simple concoction is silky smooth, even for a flip, because it uses heavy cream. The inclusion of cream means this flip isn’t as light as most, but you also get added richness and indulgence in return. We love this as an after-dinner dessert.

Ingredients
50ml dark rum
20ml heavy cream
1 tsp sugar
1 egg
Nutmeg (garnish)

 Method
Dry-shake all ingredients first, before adding ice and repeat until everything is well-chilled. Strain into a cocktail glass, and a little grated nutmeg is the perfect finish.

The Gaelic Flip

The richness of whisky/whiskey is perfect flip material. There’s a lot of other flavours, so there’s no need to splash out on an expensive Irish whiskey, but a decent, bold whiskey with good soft fruits is perfect. The velvety egg foam, the light whiskey, the tingle of spice and the sweetness of syrup and the vermouth – delightful. You could play around with this too. We’re thinking Guinness, we’re thinking Bailey’s…

Ingredients
50ml Irish whiskey
25ml sweet vermouth
15ml syrup
1tsp allspice liqueur
1 egg
Nutmeg (garnish)

 Method
Dry-shake all ingredients first because this is where you’ll get the gorgeous pillow of foam in the final serve. Add ice and repeating until everything is well-chilled and combined. Strain into a cocktail glass, and again, grate nutmeg on top!

The Boston Flip

Madeira is a great example of what fortified wine can bring to a flip. The sweetness it carries as well as chocolatey, nutty and dried fruit notes intertwines luxuriously with the caramel and vanilla punch of bourbon (you can swap out for rye whiskey for more peppery spice, and this would work too).

Ingredients
60ml bourbon
60ml Madeira wine
10ml syrup
1 egg
Nutmeg (garnish)

Method
Again, it’s a dry shake. Make sure to shake vigorously for at least a minute to get that foam, and then shake again but this time with ice. Strain and you guessed it, grate with nutmeg!

These are some well-known flips to get you started, but these cocktails are tailor made to be personalised and experimented with. Crack an egg into your shaker, add a little syrup and then have a play around with your favourite spirits, liqueurs, fortified wines and alike! Flips are one of many cocktails that can be served hot, so if you want tips on some others, check out The Science, Art and History of Hot Cocktails!

Elevating Cocktails With Tea

In the modern realm of craft cocktail bartending, bartenders are always looking for ways to impart complex flavour profiles with real depth into their signature slings. From organic produce such as fresh fruit and vegetables to specialist ingredients such as acid powders and thickening and emulsifying agents, anything that can add complexity in flavour and texture can and will be employed.

To understand how to use tea effectively, we must first understand the variations of tea. The two major categories are herbal teas made using various herbs and spices steeped in hot water and include chamomile, ginger, and peppermint teas, and tea coming from the tea plant, Camellia Sinensis, which has six further subcategories; green, white, yellow, oolong, black and dark. The difference between these six types of tea is how the raw leaves are processed post-harvest.

Tea has versatility in not only breadth but also depth. When using tea in a cocktail there are two main questions to ask yourself before starting your process - What kind of tea do I want to use? And what kind of flavours do I want to extract from the tea leaves? The answer to these questions will determine what kind of tea leaves to use and how to impart their flavours into your libation.

With this knowledge, we will explore some of the delicious brew-based cocktails created by bartenders worldwide and the various techniques they employ!

SPIRIT INFUSION

The Earl Grey Marteani was created by legendary New York City bartender Audrey Saunders for the opening menu of her bar Pegu Club. This gin-sour serve is a brilliant introduction to tea, cocktails, and both in combination, owing to its ease of replicability and the fact that it is just damn delicious.

The recipe calls for Earl Grey tea-infused gin, which may seem daunting to a beginner but requires no speciality equipment and minimal active time. Simply add ¼ cup or 8 grams of loose leaf earl grey tea to 750ml of London Dry Gin and leave to steep for at least 2 and up to 8 hours, before straining through a coffee filter and bottling.

Looking at Saunders’ choice of process is intriguing here as an infusion into the spirit allows the alcohol to leech out the flavour faster than cold brewing it before turning the cold brewed tea into a syrup, as well as allowing for a more shelf stable product than a tea syrup!

With these pros, however, always comes a con. As alcohol leeches out flavours a lot faster than water, it also pulls out the bitter tannic profile contained in all kinds of teas. To combat this, Saunders added egg white to the drink to soften the bitter, tannic finish of the drink.

While infusing the tea into spirit was ideal for Saunders’ application, infusing tea into a whole bottle of gin may not be the most ideal for home bartending use, so let’s turn our heads to the alternative of tea syrups!

SYRUP INFUSION

Image credit: 1820rooftopbar on Instagram

When infusing tea into syrup, your choice between hot or cold brewing the tea will determine the flavours you extract from the tea. A cold brewed tea will be a more delicate extraction with the predominant flavour coming from the process used to preserve the tea leaf post-harvest, whereas, a hot brew will give you a more tannic profile a lot more akin to your regular cuppa.

A great example of hot brewed tea syrup in a cocktail is the Apricot + Dragon Ball Tea from the 1820 Rooftop Bar in Edinburgh, which uses a blend of 5 different teas to mimic the flavour profile of Johnnie Walker Black Label!

We spoke with the creative lead on the project Connor Norris on his thought process for the choice of teas and method of extraction:

“The cordial made a lot of sense in this serve, and the blend of teas chosen was based on the tasting notes of Johnnie Walker Black label that were perceived by the team. Rooibos tea was the backbone of the blend, providing the malty base and bridging the gap between the flavours of tea, and single-grain whisky. Lapsang tea offered the smoke that Caol Ila brings, while Hibiscus brought the fruity notes of Cardhu and the floral profile of Glenkinchie. Earl Grey mimicked some of the tropical notes found in Clynelish, and to round it out, Breakfast Tea added the classic tannic flavours that are brought to whisky through their cask aging.”

Connor’s method of infusion was a hot brew using the sous vide, which allowed a quicker infusion for the high-volume purposes of the venue but also allowed the tannic dryness of the tea to contrast against the sweetness of the apricot jam used in the cordial.

It is an all-around delicious beverage so we suggest it as a fantastic example of what a tea cocktail can be if you get the chance to visit.

COLD DISTILLATION

This one is for my fellow cocktail bartenders who stepped into the prep space of their new venue and saw a rotary evaporator (rotovap) for the first time and wondered what exactly they had gotten themselves into - a feeling I have known all too well.

Fear not! As while a rotovap is an expensive and intricate piece of equipment, the theory behind its use is far simpler than the column and pot still distillation processes used in the making of spirits. Applying the same logic of hot versus cold brewing of tea to the vigor of your boil in your distillation chamber, you can achieve an incredible variance of end product while starting with the same raw materials. A few things to note first:

• As pressure drops, so does the boiling point of the liquid.

• As alcohol by volume increases, the boiling point of the liquid drops.

• A rotovap is by no means necessary in making great drinks, with tea or otherwise.

• For the sake of example, we will look at making a tea liqueur using distillation.

If the main goal of the extraction was to pull out the bitter tannins from the tea, then keeping the pressure relatively high and boiling aggressively at a higher temperature is the way to go. Whereas if you want to extract the flavours of the tea leaf and how it was processed, drop the pressure very low and keep the temperature low to keep the liquid on a simmer.

An old head bartender of mine once said that using a rotovap is very similar to using a barbecue - learning to read the fire and use that to your advantage is one of the keys to good barbecues. In the case of a rotovap, learning to read the boil and pressure and adjusting those to achieve the flavours that you want from them is the key to good rotovapped cocktails!

With this new-found knowledge of tea and infusion methods, you can sling yourself up a delicious tea cocktail with minimal faff for the home bartender, or go all the way to distillation for the professionals! An exciting world awaits…

By Fowwaz Ansari

What Are The Easiest Cocktails To Make Without A Shaker?

Itching for a cocktail but find yourself without a shaker? Fear not. Yes, most cocktails require a good shake, but there are many delicious options that only need a stir. The general rule is that if there’s no citrus in the cocktail, and the ingredients are of a similar viscosity, you can probably build it (in the glass) or stir in a mixing glass before serving. We’ve got recipes below for whatever spirit you love, so let’s dive into some beautiful and very easy-to-make cocktails using the full range of spirits.

Negroni – for the gin lovers

Possibly the most famous stirred cocktail is the classic Negroni. The three components are of similar density, so stirring is plenty enough to properly combine them together. It’s very simple to make with equal measurements for gin, sweet vermouth and Campari making a moreish blend of boozy bitterness. And the best thing about nailing the Negroni, is that there are so many variations like the White Negroni, Negroni Sbagliato etc. Try more here!

Ingredients
25ml gin
25ml sweet vermouth
25ml Campari
Orange slice (garnish)

Method
Add all the ingredients to a mixing glass and fill it with ice. Stir for 20 seconds until everything is thoroughly blended and chilled. Strain into a rocks glass. Add more large ice cubes and garnish with a slice of orange.

Vodka Martini – for the vodka lovers

That’s right, whilst Bond orders his Martinis shaken not stirred, most bartenders usually stick to stirring. Sorry 007! Bond’s order is actually a Vesper Martini, which includes gin and vodka and can also be made without a shaker, but we’re sticking with a classic Vodka Martini today. The only citrus is with the garnish (unless you take it in a more savoury direction with the olive), so a good stir is absolutely fine. Make sure you use a good vodka for this one.

Ingredients
60ml vodka
1tbsp dry vermouth
Olive or lemon for garnish

 Method
Stir together the vodka and vermouth in a mixing glass with ice, before straining into a chilled Martini glass. Finish with lemon for a touch of aromatic citrus, or olive for some savoury saltiness.

Bellini – for the sparkling wine lovers

This classy serve doesn’t need a shaker. In fact, a shaker would pretty much destroy all the bubbles. Like any sparkling wine cocktail, stirring is the way to go. It’s so elegant for how simple it is to pull together. Just combine good Prosecco with peach purée and get sucked in by the warm hues. In fact, the Venetian bartender who first made this was so awestruck by the colouring that he named it after painter Giovanni Bellini, who used the same colours often.

Ingredients
60ml peach purée
160ml Prosecco
Peach slice (garnish)

Method
Peach purée is widely available, but if not, you just need to blend peeled peaches and refrigerate. Strain them into a flute and top up with Prosecco, before a good stir. Use a leftover peach slice for garnish!

Aperol Spritz – for the aperitif lovers

The most famous rendition of the Aperitivo Spritz formula, this is now one of the most popular cocktails in Europe, but you can use many different aperitifs. Select, Lillet Blanc, Vermouth, Campari – whatever you like. Combined with a sparkling wine (usually Prosecco or Champagne) and sparkling water, it’s one of, if not the most refreshing cocktail you can make. With Aperol, it’s a glorious taste of summer, with both bitter and sweet citrus and subtle herbs intertwining with the light, fruitiness of Prosecco.

Ingredients
50ml Aperol
75ml Prosecco
Soda water to top up

Method
Pour Aperol over a handful of ice cubes, and add Prosecco. Top up with soda, stir gently to keep the fizz and then garnish with a slice of orange! Voilà!

Old Fashioned – for the whiskey lovers

This just had to be included. There are so many twists and riffs on it, so you can make maple or honey versions, or use rum which is a modern classic all of its own. Bourbon is the most popular choice, but rye whiskey works great too. You just need to make sure that the sugar is muddled and mixed well enough to dissolve, and the rest is easy.

Ingredients
50ml bourbon
Brown sugar cube
Splash of water
2 drops of Angostura bitters
Twist of orange to garnish

Method
Muddle (with the back of a spoon for example) sugar, water, and some orange peel. Fill the glass with ice, before gradually adding your chosen whisky and stirring. Orange twist to finish. Simple excellence.

Cuba Libre – for the rum lovers

Famously easy to make, this is a perfect example of a ‘Highball’, and they are the simplest of non-shaken cocktails. They’re simply a spirit with a mixer, and occasionally a few extra touches like bitters and garnishes. You might not even think of them as cocktails, but they are! The Cuba Libre is a taste of Central America, with syrupy sweet cola complementing the caramel of the rum, all tamed by fresh lime.

Ingredients
60ml rum (any rum works)
120ml cola
2 lime wedges

Method
Fill your highball glass with ice first, add your measure of rum and top up with quality cola. Squeeze one lime wedge and submerge it, before garnishing with the other one. No shaking required.

Tequila Sunrise – for the tequila lovers

Well, none of these contain any shaking, but how about no stirring either!? The Grenadine added here is what paints this cocktail with such seductive colouring, but only if left to settle. Before that point, it’s simply orange juice (experiment with fresh if you can – it makes all the difference) and tequila, ideally blanco. The vegetal heat of the tequila is lifted by the sunny sweetness of the orange and tart Grenadine. Sunny, super fruity and intense – vamos!

Ingredients
100ml orange juice
50ml blanco tequila
30ml grenadine
Maraschino cherry and orange wheel for garnish

Method
Fill your glass with ice first and add in your OJ. If it’s freshly squeezed, you’ll want to strain. Next up, the tequila, before a gentle pour of grenadine. Sit back and enjoy the ombre of your creation until you can resist no longer. Garnish with a cherry and orange twist and sip away!

Chilcano – for the pisco lovers

There’s some real classics above, but how about something a touch different. This is essentially a Highball, but with bitters and lime juice adding some complexity. The star of the show is Pisco, an underused spirit claimed by both Peru and Chile. It brings a lot of fruit, particularly grapes and citrus, as well as floral and vanilla notes. It’s one of the oldest Pisco cocktails, combining the zip of lime, the fizzy warmth of ginger ale, the herbal complexity of bitters and the distinct whack of Pisco beautifully.

Ingredients
60ml pisco
20ml lime juice
2 drops Angostura bitters
Ginger ale to top up
Lime wedge for garnish

Method
Fill your highball glass with ice and add pisco, lime juice and ginger ale to the top before a couple of drops of bitters. Make it pretty with a fresh lime twist and that is one impressive but simple cocktail.

If you’ve absolutely got your heart set on a shaken cocktail but don’t have time to get a shaker, then there are a few options – just look around you! We’ve got five alternatives to a cocktail shaker here!