One Drink, Three Ways: Noilly Prat Original Dry Vermouth

One Drink, Three Ways is the signature feature by The Three Drinkers. Join The Three Drinkers’ Helena, Aidy and Colin as they take one bottle and create a trio of phenomenal serves which you can enjoy anytime, anywhere. From rums and whiskies to gins and wine styles, the three help you get the most out of your glass. It’s time to get liquid on lips.

Originally used as a tonic for medical purposes, a vermouth is wine that has been infused by botanicals and fortified with spirit. It can be dry or sweet, red or white and currently, most vermouth comes from France and Italy, though we are starting to see other brands appear globally. Noilly Prat is the original French vermouth and their dry white is the benchmark. Created in the fishing village of Marseillan in the south of France using local grapes high in acidity such as Picpoul, grape juice is part-fermented, then fortified to 18% to keep the sweetness. After that, some of the liquid is aged in casks inside and some outside in the elements, allowing a slow oxidation to take place. The two are blended, then macerated with a herbs and spices for several weeks before resting and bottling.

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Helena’s Choice: The Original Apéro

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The Original Apéro

Ingredients

Tumbler or wine glass

50ml Noilly Prat Original Dry Vermouth

Lemon or lime slice and /or rosemary sprig

Ice

Perrier water to taste

In the heat of the south of France, simplicity is king and it's easy to forget that with Noilly Prat Original Dry, you don’t actually need anything at all other than a large chunk of ice, a twist of lemon and if you can rustle one up, a lovely view. If you’re particularly thirsty, you could spritz it up with some Perrier water. Serve as an aperitif before any meal or more drinks and it’s the ideal way to cleanse the palate. I like mine with a sprig of rosemary too for that extra southern French je ne sais quoi.

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Aidy’s Choice: The Vodka Martini

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The Vodka Martini

Ingredients

Martini Glass

25ml Noilly Prat Original Dry Vermouth

25ml Grey Goose Vodka

Dash of orange bitters

Twist of lemon

No vermouth, no Martini. It really is such a key player in this classic cocktail and Noilly Prat is the go-to. My recommendation is to have 50% vodka (I like Grey Goose) to 50% vermouth, stirred together simply in a mixing glass over ice, then poured into a cool glass. Add a dash of orange bitters if you’re feeling a bit crazy and garnish with lemon. It’s simple and super elegant.

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Colin’s Choice: The Pink Daisy

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The Yellow Daisy

Ingredients

Nick & Nora glass

30ml Noilly Prat Original Dry Vermouth

30ml Gin

5ml Triple Sec

5ml Pastis

Maraschino cherry or Rosemary to garnish

Ice cubes

Going a little left-field with the vermouth cocktail here, there’s a surprising combination we discovered recently that just works and will appease those Martini drinkers who prefer gin to vodka. The Pink Daisy is an explosion of French flavours from the vermouth to the pastis and the triple sec and it looks rather glamorous too. Combine the wet ingredients in a mixing glass over ice, stir, strain and pour. The cherry gives it extra retro pizazz though if you’re not into that, rosemary works too!

If you like this, check out our other One Drink, Three Ways pieces on Macallan Whisky, Tanqueray Gin or Rémy Martin Cognac.

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The Best Cocktails To Make With Macallan

Macallan have an extensive range and sitting at the core of the range are three twelve year old whiskies which all have a different twist on the core flavour that makes up Macallan. With these different flavours, it makes them ideal to compliment the three most made whisky cocktails. Not everyone is well versed in making cocktails and it’s easy to forget the simplest of ingredients if you are not using them regularly. Here we lay out the ingredients and method for making three classics which, once mastered, will give you and your friends endless, delicious pleasure.

The Old Fashioned

Old Fashioned

Ingredients

Pinch of brown sugar

1 strip of orange peel

Splash of water

2 drops of bitters

50ml of Macallan 12 year old sherry cask

For this classic cocktail we would suggest the Macallan 12 year old Sherry cask. Classic cocktails, plus classic Macallan is the perfect mix. This cocktail lets the whisky shine, with little other ingredients to get in the way of all that Christmas cake flavour, this cocktail is brilliant, especially if you like soft spices and sweetness all balanced and warming.

Method: Place the sugar, orange peel, water and bitters in a tumbler and muddle (crush gently with the back of a spoon). Fill the glass with ice and add the whisky. Stir, and garnish with a maraschino cherry.

Tip: If you pour in the bourbon bit by bit allowing it to chill slowly and soak up the flavours of the bitters and sugar without diluting quickly, the experience will be more intense.

Whisky Sour

Whisky Sour

Ingredients

50ml of Macallan 12 year old Triple Cask

25ml of lemon juice

Splash of water

Pinch of sugar

The whisky sour is probably the simplest of the whisky cocktails beyond a highball. To balance the lemon you need a whisky which isn’t going to let the lemon take over and also helps with some complexity. We think the Macallan 12 year old triple cask does the trick. With its mix of European and American oak ex sherry casks and American ex bourbon casks, there is plenty of complexity and smoothness to balance the bitterness of the lemon.

Method: Simply place the ingredients in a tumbler filled with ice, stir, and garnish with a maraschino cherry.

Tip: Put the sugar in bit by bit after the other ingredients and taste as you do so to get the cocktail to just the right level of sour sweet balance for you.

Rusty Nail

Rusty Nail

Ingredients:

3 parts Macallan

1 part Drambuie

This cocktail is one of Colin’s favourites. It’s the simplest to make and is like an iron fist in a velvet glove. It is all alcohol so be careful with this one, but it is also a real sweety. If you like sugar and spice and all things nice, then this is definitely for you. We like the Macallan double cask for this one as the mix of ex sherry casks and ex bourbon casks can really shine through with just one other ingredient in the glass.

Method: Combine the ingredients in a cocktail shaker with ice, shake vigorously, and pour.

Tip: Make sure to fill the cocktail shaker with ice. The more ice will actually create less dilution, and chill the cocktail more quickly. 

Macallan 12 Triple Cask: UK £125 // US $74.99

We hope this article helps clear the memory blank and keeps your cocktail enjoyment ticking along. For more Macallan check out Helena’s ‘Mac-Hattan’ for a great twist on the American cocktail.

The Best Whisky For Sunny Weather

Words by Colin Hampden-White

Over the last few weeks the sun has come out to play. I find that my tastes in whisky change a little with the seasons. I don’t want a big rich smoky whisky quite so often, or a cask strength sherried whisky whilst walking in the snow. I’m drinking more long drinks to while away the summer evenings, or having a little light cocktail at the weekend, and with the sun staying higher in the sky as the days go on, I’m still looking for whiskies with complexity to sip as I sit on my balcony, and perhaps whisky which is a little lighter in style. If you are similar in your changes of tastes as the seasons change, then here are a few suggestions to help you transition into summer.

For the Highball

Johnnie Walker Red label

Made for mixing. Johnnie walker red label is literally designed for mixing, within the mix of casks used to create the whisky the blenders choose some which have been rejuvenated. This is a process where an exhausted cask has a few millimetres shaven off the inside to expose fresh wood to bring the cask back to life. The wood which lies slightly deeper is exposed to new spirit and has a slightly spicier flavour profile. This spicy flavour profile goes particularly well in long drinks, like a whisky and ginger or a whisky and soda with a herbal garnish like Rosemary. Or it even livens up a good old whisky and coke. 

J&B 

J&B is a blend which is designed to be lighter than other blends, making it perfect for a slightly fruitier and sweeter highball. Whether that be with soda water, coke or a number of different new sparking flavoured waters which are on the market, J&B makes a good addition. It is gentle enough not to overpower a highball so you can experiment with your mixer. Try blending mixers or creating your own. Leave citrus fruits or herbs marinating in a jar of water for a few days and mix with your whisky and add a little soda for some fizz.

For the cocktail

Glenfiddich 12

During winter I really get into cocktails which use big sherry style whiskies like a Glenfiddich 15 year old, but as summer gets nearer and nearer, I start to look at lighter cocktails with more acidity like a whisky sour for example. I still want lots of fruit flavours from the whisky, but a little less sherry and weight, so I tend to stick with Glenfiddich but go to the 12 year old which is full of fresh orchard fruits and touches of apricot and vanilla which balances out the lemon in a whisky sour perfectly. 

Glenmorangie Original

The Glenmorangie Original is my all time favourite summer whisky, with light orange blossom and vanilla flavours it simply tastes of summer. I love making Rob Roys and Mint Juleps with this whisky. There is lots of sweetness to the drink as the whisky only uses ex bourbon casks twice in its production keeping the classic American flavours. It’s great for only a for a ten year old whisky. A simple cocktail to make at home involves steeping orange peel in water for 48 hours, and mixing that with Glenmorangie Original, if you like it a little sweeter a touch of sugar syrup can be added.

For sipping

Jura Seven Wood

As you can tell from the name, this whisky uses seven types of oak in its maturation. There's American white oak, and six other French oaks, Limousin, Tronçais, Allier, Vosges, Jupilles, and Les Bertranges. This gives lots of complexity, but with most of the oak being French, there is an elegant light touch to the whisky which is perfect for summer. Think, sipping away in the Tuscan sun or on the Algarve having found yourself at the 19th hole. Smooth, delicious and screams summer to me.

Balvenie 14 Carabbean Cask

When I think of the sun, and although I spent may years in Africa as a child, my mind wanders to the Caribbean, and even in the UK, when the sun comes out and I close my eyes, this is what I think of, and it is made all the easier with a Balvenie 14 year old Caribbean Cask in my hand. With lots of tropical fruit flavours of pineapple and banana running though both the aroma and palate, it is the perfect whisky to dream about summer climates.

If you fancy a little bit of Caribbean fun, and want to try something other than whisky, head over to my article all about the best luxury rums.  

Have you tried the world’s favourite whisky glass?

Tumblers, highballs, shot glasses, even? What have you used for sipping your whisky? One thing’s for sure: most whisky aficionados now turn to one particular glass. It’s made by the  family-owned Glencairn Crystal Studio and this year marks its 20th anniversary. We love them so much, we used them in our Amazon show. Here’s why you need to try them:

Created in 2000, the instantly recognisable ‘Glencairn’ has become an icon in glass. Designed not just to be beautiful, but to give the optimal experience with a dram on the nose and palate, it is now the definitive whisky tasting glass, with three million now sold each year globally and is used at official tasting all around the world.

Celebrations for this significant anniversary are happening throughout the year so stay tuned for these whisky-fuelled initiatives:

A new podcast: ‘PodGlass’ 

The brand’s first foray into podcasting went live on the 5th May. It’s full of informative and insightful chat with Glencairn Crystal Founder Raymond Davidson and special guests from the whisky industry. Check it out at www.whiskyglass.com.

New glasses

Yes! New versions of the Glencairn Glass will soon be added to the range. Yippee!

New Studio

A new, expanded Glencairn Crystal Studio site in East Kilbride will be opening as soon as it is allowed to, showing off a stunning refurbishment. It was all built by local businesses to boot. Fingers crossed we don’t have to wait too long...

Social during anti-social times

To keep whisky lovers in touch throughout the current Covid crisis, there’s a new hashtag to follow so you can share your Glencairn and whisky moments: #beathomewithGlencairn. Follow @TheGlencairnGlass to be the first to hear details of new 2020 initiatives.

For more information on the glasses, go to: www.glencairncrystal.co.uk or www.whiskyglass.com

Buy the glasses

Single glass for £7.95 here

Pack of two in gift box £18.49 here

Pack of four glasses for  £29.42 here

You can see the Glencairn in action in our Whisky travelogue show on Amazon Prime: The Three Drinkers do Scotch Whisky.

Like this? Check out How to Invest in Whisky, Rare and Indie Whisky Bottlings and What You Should Be Drinking With Curry.

Is single malt whisky better than blended whisky?

Is single malt whisky better than blended whisky? My answer? No. Job done. Feet up; mine’s a large Peat Faerie. Dammit, I’m 718 short of the word count. Ok, here goes then…

A typical whisky buying story

I overheard an interesting conversation in an off licence the other day. A young man came in and asked the shopkeeper to help him choose a whisky for his grandfather’s birthday.

“What does he like?” the shopkeeper asked.

“Erm, I’m not really sure,” the young man replied, “single malt Scotch?”

“And what’s your budget?”

“About £40.”

Now, this in and of itself isn’t a particularly interesting interaction; I assume it happens several times a day in most large whisky shops. What’s interesting is what came later. The young man left with a bottle of blended malt whisky, having been assured by the shopkeeper that this was the best that grandpa would be getting given the price ceiling his grandson had imposed.

This prompted a lot of thoughts. Firstly, is wee Jimmy going to get a smack for daring to bring anything other than batch distilled malted barley produced at a single distillery across the threshold of dear old grandpappy’s home? If he’s not, and in fact grandpa only cares about the taste of what’s in the glass, is this a distinction that matters to many people outside of the Scotch Whisky Association, or is it just a form of snobbery?

A quick history of whisky blending

I’m afraid my inclination is towards the latter. Let’s start by taking a look at the history of Scotch whisky. For years, Scotch whisky was blended whisky. In fact, when the industry began to boom, it was because it was blended – it finally could be blended. Frankly, back in the 19thand early 20thcentury, the single expressions of each distillery were pretty rough. Pretty rough, and incredibly variable. The early period of Scotch production can really be construed as a series of relatively wealthy, or aspirant, farmers giving distillation a crack. Monday’s distillate might turn out ok, but if you took your eye off the ball on Tuesday for a minute or two - maybe there was a drainage issue in the lower field - it’s possible that you just made a batch of spirit vinegar.  Weirdly, few consumers wanted to take a gamble on these terms. Or at least, at the more discerning end of the market, they weren’t going to come back if your last batch was a bit, erm, blinding.

This is why producers that cracked the process, and introduced some consistency, managed to create brands that were so highly regarded. They had to seek early forms of trade mark protection to distinguish themselves from poor imitations a few hundred miles away that still claimed to come from, say, Glenlivet.

Alternatively, enter the calm hand of the blender. Take John Walker, a grocer from Kilmarnock, or Messrs Chivas, shopkeepers on King Street, Aberdeen. It turns out that they had an alchemist’s touch – an ability to turn the rough into the drinkable – the sort of touch that means that many generations on, they are still household names.

How did single malt become better regarded?

So how did we get from this position, to a time where Pops now believes that the only whisky worth touching is single malt? Well, legend apparently has it that the boom in single malt whisky started when a work experience kid at Glenfiddich in the early 1960s was challenged to 'get rid of' an oversupply of 12-year-old whisky.  He came up with the bright idea of bottling it as a single malt and begin promoting it as 'better' or 'more genuine' than blended whisky. Fifty years on and Glenfiddich remains the biggest selling single malt in the world, and many consumers, at least in the west, still believe that single malt is somehow better, or ‘more real’ than blended whisky.  I hope he got a full-time job out of it.

Despite this, the reality for most consumers around the world is that scotch whisky is blended whisky. Just consider the biggest selling whisky brands: Johnnie Walker, Ballantine’s, Grant’s, Chivas Regal. In fact, the top twenty are all blends, so Glenfiddich and The Glenlivet (the biggest selling single malts) are not even close to a seat at the top table.

Are all of these consumers wrong? Well, of course they could be, but it seems unlikely, and if they're drinking what they like, then they're doing it right as far as I'm concerned. Think of it like comparing a fine red Burgundy to a fine red Bordeaux: the Burgundy will be made with a single grape variety (Pinot Noir) and Bordeaux will be a blend (Cabernet, Merlot and some others). Neither is necessarily better nowadays. It’s just a matter of style.

One thing's for sure; having tried my hand at blending whisky, it's seriously difficult, and those at the top of the game - David Stewart (William Grant & Sons), Stephanie Macleod (Dewar’s) and Richard Paterson (Whyte & Mckay) - are masters of their art; highly prized and with noses insured for over £2.5m.  I'm not going to tell them they're making an inferior product.

To see more of our whisky content including our monthly whisky investment advice follow this link!

7 Rums That Scream Luxury

Words by Colin Hampden-White

Oak aged spirits are having their hay day at the moment and with good reason. There are very few other drinks which have such depth of flavour, smoothness of texture, history and expertise in their making and passion in their drinking. We wanted to compile a few here which we are particularly fond of and can be found easily. These are luxury rums, exhibiting the best characteristics of a spirit coming into its prime.

Old Man Rum Expression 1

A genuine world first in terms of its taste, age, provenance and character, this rum has been created by an exquisite union of seven peerless rums from Barbados, Guyana and Jamaica. The youngest rum in this exceptional, cask-strength blend is 25 years - the remaining six rums range from 26 to 33 years of age. If you’re into the best of the best, then this one is definitely for you.

ABV: 57%
Size: 700ml
Buy it now for £3500

Black tot 40 year old rum

Following on from the Black Tot Last Consignment, this range continues to shine a spotlight on extraordinarily old rums with the Black Tot 40 Year Old. A Demerara rum distilled back in 1975 in Guyana, matured for four decades and bottled at 44.2% ABV. Safe to say that this ought to be astonishing, and with rich flavours of liquorish, black olives, black treacle, cigar box and spices we know it is. For those who like a little savoury with their sweet, tuck into this.

ABV: 44.2%
Size: 700ml
Buy it now for £1495

Dictador 2 Masters 1972 Glenfarclas

The folks at Dictador teamed up with Glenfarclas over in Scotland for this 2 Masters release! The rum itself was distilled in 1972, and after a few decades of ageing was transferred to Port casks for its first finishing period. Its second finishing period was spent in Scotland, where it rested for seven months in a single third fill sherry cask which previously held 2002 vintage Glenfarclas. It was finally bottled at 45% ABV in a release of 378 bottles, each of which bears the fingerprints of both Dictador master blender Hernan Parra, and Glenfarclas production manager Callum Fraser. A special rum for Scotch lovers, this hits the spot.

ABV: 45%
Size: 700ml
Buy it now for £850

Havana Club Triuto 2019

It's the 2019 release of the wonderful Havana Club Tributo! This is the fourth release of the special rum, and which was launched at the 2019 Habanos Festival in Cuba. Created by three generations of maestros del ron Cubano, with each master selecting a rare aged rum base from various decades. Finally, these three rums were then blended with a rum which spent many moons in French oak, and bottled at 40% ABV. Only 2,500 limited bottles were released, handsomely presented with wooden presentation box. For a perfectly balanced rum from Cuba, this is hard to beat, so if smooth is what you dig, then grab a shovel.

ABV: 40%
Size: 700ml
Buy it now for £350

The Last Caroni 23 Year Old 1996 Full Proof

Here we have a very special release of Caroni rum, dubbed The Last Caroni because it's made from Velier's last remaining stocks from the distillery. The expression is made up exclusively of heavy rums, a vatting of 24 casks matured in both Guyana as well as Trinidad and Tobago. It's all been bottled up at full proof, a burly 61.9% ABV. Old for the bold and those who like it big and bold.

ABV: 61.9%
Size: 700ml
Buy it now for £390

Malecon Seleccion Esplendida 1976

A 1976 vintage rum from Panama's Malecon and its Seleccion Esplendida range. Malecon take plenty of influence from Cuban rum production methods, so don't be surprised to find similarities between this ones and your favourite Cuban rums. Intensely flavoursome stuff, as you'd expect from such a lengthy maturation with flavours of Roast chestnuts, honey, tobacco leaf, old oak and new leather, waxy orange. Mellow is this rums middle name, and we love mellow rums, if you do to, then this one will slide down nicely.

ABV: 40%
Size: 700ml
Buy it now for £434.96

Hampden 17 Year old Berry Brothers

With a surname like mine, I couldn’t resist including a rum made on an estate named after my own family. Hampden estate rum is well known for its fruity estery flavour profile and this expression is no different. There are more expensive Hampden Rums on the market, but this is one of my favourites. The Hampden Estate on Jamaica was around at the same time as Berry Brothers in the 1700s, so it only seems fit that the rum comes from Berry Brothers. I’m passionate about fruity rums and if you are too, then this is one not to miss.

ABV: 58.1%
Size: 700ml
Buy it now for £87.32

If you enjoy rum, but are looking for a more reasonable price point, Aidy can point you in the right direction with his Four Stunning Rums From Around the World.

What you Should be Drinking with Curry

Words by Helena Nicklin

If, like us, you’re feeling brave enough to try takeaways again, you may be in the mood for a proper Indian takeaway after all that home cooking. Here’s your need-to know guide to the best drinks to have with Britain's most popular curry dishes:

BEER

First thing’s first: spice is not a huge fan of wine, which is why beer (lager specifically), is a great ‘catch-all’ drink to quench a thirst. Why is this? Served cold, the bubbles freshen the palate instantly and importantly, the alcohol is not very high when compared to wine or spirits, so it doesn't fan the flames of the chilli. You don’t want one that’s too gassy though. Here are three that we love:

The Not-Too-Gassy BEER: Cobra Extra Smooth

Stomachs get full pretty quickly with a big takeaway curry and Cobra comes top of the charts when it comes to lager that’s not too gassy. It’s also smooth with enough flavour to complement the food without getting lost. Perfect for lovers of lager and ale alike as it’s somewhere between the two. You can get 12 x 330ml for £32.95 here.

The Gluten Free, Fruit Beer: Jubel Beer

Made in a ‘demi-peche’ style, these ‘dangerously refreshing’ beers are low in alcohol (4%), vegan and infused with natural fruit. They come in peach, elderflower and grapefruit and are good for those who don’t normally drink beer as they’re quite heavy on the sweet fruit. They’re ridiculously drinkable though, non-gassy and those fruity notes that will help balance some of that heat. They’re excellent value too. Stock up with a case of 12 x 330ml for £25 here and here.

The Alcohol Free Beer: Heineken Alcohol Free (0.0%)

More fruity and gently malty than the alcohol version, this lager is exceptionally easy drinking and actually tastes like beer rather than cardboard- something that many other brands cannot say about their de-alcoholised drinks! £29.95 for 24 x 330ml here and most supermarkets.

WINE

When it comes to wine and curry, you have to be a little careful as tannin and high alcohol can jar with the food horribly, exacerbating heat and clashing with the flavours, but there are some matches that work well. Ripe and off-dry styles of wine will help fan the flames of all sorts of curries and the lower in alcohol they are, the better. Here are some to try...

Best All-Rounder

You need: Fruity Rosé

For a reliable style of wine with curry, make it pink and uber juicy, so the sweetness in the fruit counterbalances any heat. It works for most styles of curry, especially Lamb Bhuna. You could find any French Rosé d’Anjou, which will always have a touch of residual sugar and tonnes of ripe, red fruit. If you are after something a bit different and more sophisticated however, try this little number from Lyme Bay winery in Devon. It’s packed full of ripe cherry and strawberry aromas and flavours, with a quintessentially English, redcurrant twist. Technically off-dry, though you won’t notice it because the high acidity will refresh your palate while the fruit sweetness balances the spice. 

Find it: Lyme Block English Rosé, £9.99 from ALDI. 

Best for: Aloo Gobi, Jalfrezi, Green Curries, Dhal

You need: Vinho Verde

Vinho Verde is a famous style of wine from northern Portugal that is traditionally light in alcohol and has a slight spritz. They can be dangerous in the summer for lunchtime drinking as you can find yourself cracking into a second bottle without a thought. This one by Varzea is just 9.5%, slightly off dry and with zingy, limey flavours and a crisp, green apple skin nose. A great one for green curries and anything with lots of vegetables.

Find it: Varzea Vinho Verde, £7.99 (£6.99 mix six price) from Majestic.

Best for: Korma, Butter Chicken and mild, creamy curries

You need: Chardonnay 

Find a Chardonnay that’s particularly fruity as opposed to a more Chablis-esque style. Chardonnay can be famously buttery and a small touch of oak here could work wonders with the umami notes from the curry. New Zealand or Chile are good places to go for this sort of style and we love this one by The King’s Legacy as it has a rich creaminess thanks to lees ageing, a touch of savoury oak and a gorgeous dollop of fruit.

Find it: The King’s Legacy Chardonnay, £15.99 (£11.99 mix 6 price) from Majestic.

Best for: Madras, Tikka Masala and tomato-rich curries

You need: Soft, tangy, juicy reds

A few grapes could do this job, Merlot, Shiraz/Syrah and Carmenère being right up there as long as they are not oaked too much or too high in alcohol. I am a particular fan of the Sangiovese grape with tomato-based curries. Tomatoes are a tricky wine match but the Italians have overcome this with pizzas and ragus thanks to this native Italian grape. High acidity, low tannin and a rustic earthiness make this a great match here. I’d avoid Chianti (Sangiovese is the Chianti grape) and go for a straight up, youthful wine like this little Sangiovese blend, ‘Il Caretto’ from Puglia. Bright fruit, refreshing, light on its feet and tangy. 

Find it: Il Caretto, IGT Rosso di Puglia, £8.25 from Corney and Barrow

SPIRITS

Spirits alone would be a no-no with curry until you want to set your mouth on fire, but diluted with a mixer and a handful of ice  - it’s a whole other story. Try these combinations.

Best for: Rogan Josh or Biriyani

You need: Cognac + Ginger Ale

A classic VS or VSOP cognac with a 150ml of ginger ale and ice is just perfect with a medium to hot, meaty curry like a Rogan Josh or a rice dish with mince meat and spice, like a Biryani. Avoid ginger beer as it will be too sweet, so ale is the way forward. The rich citrus tones from the cognac marry perfectly with ginger and complement the warm spices of the dish.

Find this: Frapin VS Cognac, £40 from here.

Drink it with this: Schweppes Ginger Ale. 12 x 150ml for £4.09 from Waitrose.

Best for: Vindaloo

You need: Vodka & Lemonade

This famously hot curry won’t leave much room for flavour in drinks, so go clear for the spirits and clear for the mixer, preferably a sweet one. With lots of ice! Vodka and lemonade is your answer, with a twist of real lemon to add to the acidity and freshness. We love Grey Goose original for its creamy, smooth texture with classic, Schweppes lemonade.

Find this: Grey Goose Original Vodka, £32.99 from here.

Drink it with this: Schweppes lemonade, 12 x 150ml, £10.99 from here. 

Our Top Drink Discoveries: April

We’re fortunate to try a lot of beautiful drinks from around the world, in fact, sometimes our homes end up a bit like warehouses… but it’s all in the name of research. Research which leads us to writing pieces like this to share the very best discoveries we make with our amazing community… you!

Whether, wine, spirits or no-lo are your thing, check out our April ‘Best of’ picks and add something new to your discovery shelf today. You may just find a new favourite…

Gusbourne Rosé Brut 

I just wrote a massive article about English Sparkling Wines so it would be a little silly if I didn’t highlight one. This gem has been one of my favourites for quite some time – so much so that whenever I travel internationally, I make sure I’ve at least one bottle to share with those I know have a fond appreciation for sparkles. Fact is, we’re creating some dazzling sparkles and it’s the texture and mouthfeel on Gusbournes wines that really impress me. The nose gives you ripe red meadow berries with hints of flowers and apricots. As you take a sip your taste buds are overwhelmed with an assortment of strawberries, cherries and redcurrants which seem to intertwine into a raspberry cream and slight lemon curd. As I mentioned before, the texture is everything and the bubbles gently wrap themselves around the tongue as they glide into a long harmonious finish. This is English sparkling wine at its best. 

Buy now for £45

Gran Moraine Chardonnay 2017

I love a good Chardonnay to wind down in the evening and right now I’m loving this beauty from Oregon. Deriving from the Yamhill-Carlton AVA, this rich, fruity and balanced Chard is teaming with flavour and the most important thing for me in a wine like this – texture. Some people love oak, others don’t, but for me this has the perfect in-between balance and just a enough to make it a really well rounded and quality driven Chardonnay. Rich, but now overpowering you can expect to taste apricot, buttery lemon, kiwis and clementine’s. For those who love Chardonnay, this is for you. For those who don’t, I’d dare say it will convert you. 

Buy for £56 (£336 per case)

McGuigan Philosophy 2014

McGuigan is known for being a quality-driven everyday wine at an affordable price – but they’re not just about great supermarket finds. Take for example The Philosophy, a top shelf Cabernet Shiraz blend which was produced in 2014 from some of the wineries top vineyards in Langhorne Creek, Wrattonbully and Clare Valley. This elegant yet dark ink bomb is packed full of blackcurrant and plum offering a combination of terroir driven notes while keeping true to the Cabernet Sauvignon and Shiraz. A generous 24 months in French oak barrels paves way to chocolate, black meadow fruits and cedar oak with a velvety texture and soft tannins.  

Buy now for £71

Orin Swift Machete 2016 

This wine is simply divine. It’s a testament to the insanely good Petit Syrah coming out of California, held up in this case with a structured blend of syrah and grenache to complete the story. David Phinney (the winemaker) is a true genius and anything he seems to touch these days turns to gold. This red blend packs a bunch of flavour, with deep dark plum, cassis and cedar oak brought together with vanilla, chalky tannins and a smooth raspberry chocolate finish. If it’s cold outside, this is a sure-fire way to warm up. 

£66 from Great Western Wine

Mirabeau Provence Rosé Gin

When it comes to rosé my top choice for quality and value is always Mirabeau, which made me pretty god damn excited when they announced they were making a gin. While the base botanicals consist of juniper, citrus, orris root, angelica root and coriander it’s the Provençal twist containing a variety of herbs such as bay, thyme and rosemary alongside the neutral grape spirit and base distillate of Mirabeau Classic Rosé that really makes this gin stand out from the crowd. The result is a fruity and textured gin with lemon, coriander and citrus bursting with floral notes, rose petals and lavender. The story ends on a final note as those herbs add an extra kick of character to the blend.  

£35 from Waitrose

Gran Patrón Platinum Tequila

I love a good tequila it seems to be one of the spirits I’ve really found an appreciation for over the last few years. If I was to name one house that consistently delivers quality across it’s whole portfolio, my mind takes me straight to Patrón. It seems there’s a little something for everyone and while I’ll happily get my hands on a Reposado for my margarita needs (quick tip, avoid the salt rim, it ruins the drink), I love nothing more than to sip on something of premium quality. That brings me to Gran Patrón Platinum, arguably the world’s first ulta-premium tequila. With each bottle taking around 30 people to create, quality is of the utmost level. Agave is individually sourced for its rich sugar content before being harvested, triple distilled  and left for 30 days in oak tanks to create pure elegance. The result is a smooth and seductive nectar of agave, orange, vanilla. Lime and white peppercorns. Pure bliss if you ask me and don’t even get me started on a Mexican Martini (google it, you won’t be disappointed). 

Buy now for £180

Æcorn Aromatic

In this day and age we are all about balance and I applaud those beginning to discover non-alcoholic spirits. The truth is, we don’t always want to drink booze, but what I do always insist on is creativity when it comes to what’s in my glass. This brings me to Æcorn, my new favourite non-alcohol tipple. My attention has taken me to the ‘Aromatic’ option which is rich and smoky in flavour. The difficulty up until now is that non-alcoholic spirits lack flavour, texture and any form of excitement, but this is where Æcorn has changed the game. I find myself frequently pouring a measure over ice with tonic water or simply just in a chilled ice with a couple of cubes and neat. When it comes to the flavour there’s a lot going on, with vanilla, cherrywood a smokiness and even a little cola combined with a silky-smooth mouthfeel and warming clove and oak on the finish. It may be a little daunting getting into this world, but once you’ve tried it you’ll be just as hooked as I am. Give it a go, you won’t regret it and you’ll likely feel better for it! 

£20 from Waitrose 

Don Papa 10 Year 

I first discovered Don Papa when I took a trip to the Philippines and I had no idea the country was even producing rum. Turns out it became one of the best discoveries I made, as I’m totally hooked on the stuff now. The 10-year old is their super premium version, distilled from some of the finest sugar canes in the world from the Negros Occidental region. Aged for 10 years in re-charred oak barrels it is then blended, leading to dried fruit flavours, pure cocoa, coconut, caramel and a kiss of cedar oak. Few people know that due to the humidity in the Philippines, the barrels are prone to some of the highest angel share yields in the world (that’s where spirit evaporates from the barrel). The thing is, Don Papa never re-fill them with recent vintage stock, meaning what you get in the bottle is not only pure but incrediblt concentrated. Rum is a beautiful drink that more people should be exploring, start here, like I did and you wont be disappointed. 

Buy now for £52

This content was originally published in Oracle Time Magazine under Aidy’s Drinks Column. You can subscribe to the online magazine here to view online or order the magazine in print format.