What is Amaro and How Do You Drink It?

“Horrid, medicinal, disgusting,” and many more colourful descriptors and phrases are commonly used when someone is trying their first amaro liqueur. But, for those more accustomed to bitter flavours and strong herbaceous botanicals, this category of liqueurs can be a wonderful journey through location and history.

Though this category often inspires uncertainty in those not used to bitter flavours, it is said that the amaro category is the largest and most numerous category in the world. So numerous, in fact, that anytime an attempt is made to count the number of bitter liqueurs on the market, it is almost immediately rendered insufficient by the release of several new variations in several different countries. Luckily for us, we won’t be taking on that impossible task. Instead, we’re going to get to the bottom of what amaro actually is and the different ways you can enjoy it. Let’s go.

What is Amaro?

Amaro, translating to “bitter” in Italian, is the umbrella term for a category of liqueurs. Though the category itself has no official definition, it is best explained in most basic terms as a wine or spirit infused with bitter or herbaceous botanicals and some amount of sugar to offset some of the bitterness and occasionally aged. 

This category therefore encompasses traditional amari but also vermouth, popular red bitters, aromatized wines, krauter liqueurs, and more. Historically, these liquids were produced to capture and preserve flavours and effects of herbs. This was done medicinally, like many flavourful alcohol-based creations, but also it was done for perfumery and for the sole purpose of enjoying and imbibing.

Many of the most well-known amari - the plural of amaro - have historically been produced in Italy but several countries like Germany, France, Spain, Poland, Jamaica, and most recently the US, have a strong tradition of bottling bittersweet blends. Interestingly, a beautiful element of this category is liqueurs coming out of different regions will often use locally sourced herbs and botanicals creating a picture of the place and a connection to the location. Some globally famous amaro brands are Jägermeister, Campari, Aperol, Fernet-Branca, Suze, Cocchi, etc.

Amaro vs Bitters?

The amaro category is made up of alcoholic bitters often included in cocktails. However, confusingly, the category does not include what the English speaking world calls “Bitters” or “Cocktail Bitters” - the small bottle, a concentrated cocktail accentuating ingredient that is usually administered in dashes. These are an entirely separate category of ingredients that, unfortunately, are referred to using the same word. To offer a quick differentiation, cocktail bitters are legally deemed as a non-potable bittering ingredient, whereas the amaro category includes only the legally potable liqueurs. The legal definition of potable - and determination process thereof is the subject of many a detailed legislation and an entirely separate article.

Amaro vs Aperitif vs Digestif?

The terms aperitif and digestif are the source of lots of confusion specifically in the conversation around the amaro category. This is due to the fact that they, too, do not have officially designated definitions. The confusion is exacerbated by many brands marketing themselves as one or the other. The words were originally applied to this category because of the evolutionary response to bitterness in regards to digestion. The human body naturally reacts to bitterness in a way that aids and speeds up digestion. So these liqueurs have been enjoyed throughout history either pre- or post-degustation with the hopes that they would not only be delicious but also beneficial and healthy along the way.

How do you drink Amaro?

As guided above, a new spirit category is best introduced through trying the individual elements on their own. However, understandably, that is often too jarring or bracing for many alcohol enthusiasts. If this is the case, stretching the liqueur with water or soda will help open up the flavours. But also, cold water or carbonation can increase the intensity of some of the bitterness or medicinal qualities.

As the cocktail renaissance continues on and expands from the cities into more remote areas, the demand for more complex and interesting flavours has increased. The flavour profile of the amaro category lends itself beautifully well to the creativity of cocktail creators and innovators. For anyone that has dipped toes into the cocktail world, it is likely tomorrow has already been a significant part of that drinking journey. Amari makes appearances in many many of the most popular classic cocktails like the Negroni, the Aperol Spritz, and the Manhattan.

Which amaro should you buy?

Choosing which amaro to buy is certainly the most difficult challenge in the process to familiarize oneself with the category. Because each expression varies so vastly from the others, it will often be difficult to discern how each spirit will taste. The best strategy for acclimating yourself to this bitter category is to visit and trust a local bartender. Tasting these carefully and slowly one by one is the best bet to exploring and finding out which expression has the right balance of bitter and sweet. It will also be a lower stakes way to get to know the different botanicals used in different regions and productions of amari. This category is numerous and expansive, and surely contains something for everyone.

No matter the taste profile desired, there will be something to fit every palate. There are amari for people who like sweet and fruit-forward. There are amari for the most bitter-loving, medicinal-flavoured enthusiasts. The wine-based amari can be enjoyed over ice on a patio. The spirit-based, baking-spiced amari can warm up a winter evening. For every occasion and flavour desire, there is something in the category appropriate for every need and occasion. 

What if I don't like bitter flavours? 

How have you gotten this far in the article? You poor thing, here, go check out The Best Brand or maybe our Summer Cocktail Guide?

By Zach Sapato

The Cult Whisky Distillery You Need to Visit: Re-introducing Rosebank

This week sees the re-awakening of a cult whisky distillery. Over thirty years ago, in 1993, Rosebank distillery closed its doors and after a four year project, on Friday the 7th of June 2024, those doors are being re-opened by owners Ian Macleod Distillers.

Re-built in the heart of Falkirk, the distillery has harked back to history as well as placing a firm footprint in modernity. The building is black and glass, with roof shapes reminiscent of old warehouses and the colour reflecting blackened distillery buildings. Using many of the old walls, and reclaiming brickwork to create new ones, there are well integrated mixtures of modern architecture and old. Brick, stone and wood beams from the old warehouses are found throughout the internal modern spaces and the feeling of old sitting perfectly in harmony with new is very comforting. The building has one other unique aspect. There is a public right of way which passes right through the middle of the site and gives the public a chance to get up close and personal with this fabulous piece of architecture.

Using the same distillation method as the original distillery, three stills have been built to the same specifications as the original ones, giving a triple distillation along with worm tubs used for condensing - a combination unique to Scotland.

Through this distillation technique, the team hope to create a spirit which they feel is close to the old one. With no new make left in existence, they have re-imagined what the new make must have been like from old bottles, and casks which they still have maturing. The new make is floral which is typical of lowland whisky, and sweet and fruity, but at the same time bold, with weight given to it by the worm tub condensers.

At the opening party, the liquids served were spectacular. On arrival, a new make cocktail was given to guests which perfectly represented the above mentioned style. Whiskies were soon to follow, starting with the 12 year old Flora and Fauna expression. A 32 year old was later served on the tour around the distillery, and after speeches from the owners Leonard Russell and his son Tom, distillery manager Malcolm Rennie took us through a tasting of the distillery exclusive 1989 33 year old.

If you would like to visit Rosebank, tours are priced between £25 and £300 with varying levels of insight and exclusive whiskies, not only from Rosebank, but Ian Macleod’s other distilleries, Tamdhu and Glengoyne too.

Words by Colin Hampden-White

Looking for more whisky content? Have a read of Whisky vs Whiskey: A Brief History and Overview.

The Best Gin for Under £25

It seems like there are more gins than ever before, but you absolutely don’t need to break the bank to taste the best.

More so than any other drink, gin bottles draw us in with their beautiful designs and enchanting botanical breakdowns. From classy London Dry classics to exciting new flavours, it’s a daunting proposition picking out a new gin. Of course, many of the more expensive gins absolutely justify their price, but a great deal don’t, and when times are hard, this is frustrating.

For under £25, these gins deliver the quality of many, many bottles double the price. Some are household names that have stood the test of time, others are more innovators, but they all deliver botanical bliss. Let’s dive in.

Gordon's Special London Dry Gin

Possibly the quintessential British gin. It is used in countless numbers of G&Ts every day and for good reason. In the signature London Dy style, it brings dense triple-distilled botanical flavour with strong clean juniper notes – exactly what you want. The heavily guarded recipe has barely changed since 1769 but with so many awards and purchases, why would they? Also, their alcohol-free gin is worth checking out!

Size: 700ml
ABV: 37.5%
Find here: £15.99

Tanqueray London Dry Gin

Another heritage brand, Tanqueray originally began in London in 1830 before being almost destroyed in the Blitz. Just about surviving, it moved production to Scotland where it remains today. Their flagship London Dry is distilled four times with a classic botanical base of Tuscan juniper, coriander, angelica root and liquorice. The juniper is less bitter than most, blending with soft lemon sweetness instead. Big, zesty and full of flavour.

Size: 700ml
ABV: 41.3%
Find here: £21.49

Marylebone London Dry Gin

Award-winning gin from The Pleasure Gardens in London, this is a wonderfully fresh and floral gin buzzing with lemon balm, lime flower and clean zinging juniper. It’s got a kick at 50% ABV, but a surprisingly pretty palate as you may have imagined from those botanicals. Citrus is never far away and neither is florality. Smooth, elegant and so flavourful.

Size: 700ml
ABV: 50.2%
Find here: £21.65

Brecon Botanicals Gin

Brecon is made in Wales at the Penderyn Distillery but, as symbolised by the label, it uses botanicals from across the world. Complex bergamot and soft citrus make way for a kiss of oriental spice before everything is swept away and cleansed by the super crisp and clean finish – you’ve got the nearby national park’s water to thank for that possibly. It’s won some big awards so pour it over ice, tonic and lemon slices and taste what all the fuss is about.

Size: 700ml
ABV: 43%
Find here: £23.65

Broker's Gin

The first gin to be awarded 98 at the renowned Ultimate Spirits Challenge, and all for under £25. The 200-year-old distillery uses traditional copper pot stills to transform a band of ten botanicals including classics like angelica root, liquorice and cassia into such a beautiful liquid. The brand goes out of their way to mention that there are, ‘no frills and no peculiar ingredients’ – it’s simply harmonious balance for a touch of herbaceousness, a slight creamy texture and soft orange and lemon. Full-bodied and fresh.

Size: 700ml
ABV: 40%
Find here: £23.94

Crawshay Welsh Dry Gin

This is another classically assembled gin – or at least it tastes that way! Very few people know the 15 botanicals used at Hensol Castle, but the result is a fabulously well-rounded profile led by woody juniper. Flowery hints intertwine with bright citrus and leave you with a pristine mouthfeel. Premium for the price.

Size: 700ml
ABV: 37.5%
Find here: £24.40

Crafter's London Dry Gin

Something a little different here with Crafter’s, made in the Estonian capital of Tallin. It’s a legendary gin with generations of secrets and expertise involved, including six different botanicals being separately and individually distilled. The end result is a characterful bouquet of Nordic plants starring veronica and fennel seed, a floral and herbaceous mix with enchanting aromatics.

Size: 700ml
ABV: 43%
Find here: £23.68 (usually more!)

East London Liquor Co. Gin

Big, creamy, spicy and perfect for asserting itself in a Martini, East London Liquor’s gin is an absolute delight. The botanical selection is a classic line up of juniper, angelica, coriander, lemon peel and grapefruit, but it’s the warmth of the cardamom and cubeb that comes through most notably. The slightly creamy oily mouthfeel is to die for too.

Size: 700ml
ABV: 40%
Find here: £24.45

Mielikki Premium Dry Gin

This Northumbria dry gin is named after the ancient Finnish goddess of the forest, a theme that continues after you begin sipping too. Elderberries, cassia bark and bold juniper come to the fore, supported by aromatic hibiscus and rose and soft pink peppercorn spice. Floral, citrus and spice, working majestically in tandem – superb.

Size: 700ml
ABV: 40%
Find here: £24.70

Hayman's London Dry Gin

Hayman’s’ family 150-year-old family recipe was repackaged in a new beautiful bottle in 2018, along with a beefing up of the alcohol. Production also moved, now only four miles away from where everything began. Awards have been plentiful since, praised for its stunning smoothness and softly integrated alcohol. Expect a strong backbone of orange and lemon citrus, bold piney juniper, coriander spice and a hint of herbaceous fennel. It’s an all-rounder that works a treat in every gin cocktail.

Size: 700ml
ABV: 41.2%
Find here: £23.75 (usually more!)

That’s your gin covered, but how about some tonics to match? Have a look here for some of our favourites!

11 Must-Try Martini Variations

When thinking about cocktails, none are more iconic than the Martini. A drink steeped in history and cinematic references, this classic cocktail has stood the test of time and is again, enjoying yet another moment in the limelight. The Martini stands the test of time owing to its ease of preparation (but difficult to master), availability, and of course, customisability.

Like many pre-prohibition era drinks, the Martini has a clouded history, with three possible stories of how the serve came to be. One theory suggests it was named after the brand of vermouth used in the drink, while another states that it was created in 1911 by an Italian immigrant bartender in New York named Martini di Arma di Taggia, who made a cocktail consisting of gin, vermouth, orange bitters, and olive to garnish.

What we do know, however, is that the Martini is an evolution of its predecessor, the Martinez, which was served in the early 1860s at the Occidental Hotel in San Francisco, where people would go to quench their thirst before taking a ferry to the town of Martinez in California.

Owing to the rich history of the drink and its symbolic opulence, the Martini has undergone many iterations. Bartenders have played with ratios, ingredients, and the style of serve over the years. To understand all the possible variations of this drink, we have broken them down into three categories; ratio variations, addition variations, and twists.

RATIO VARIATIONS

DRY MARTINI

The original iteration of the Martini from 1911 is now known as the Dry Martini. The choice of gin or vodka, and the amount of vermouth in a Dry Martini will vary from bar to bar, and in some bars, even bartender to bartender. A generally accepted ratio for a dry martini sits at 6:1 spirit to vermouth, however, some purists take the advice of Winston Churchill, who states that a glance at the vermouth bottle is sufficient.

Ingredients:
60ml London Dry Gin OR Vodka
10ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)

Method:
Stir over ice. Strain into a martini glass. Garnish with a Lemon Twist OR Olive on a skewer OR both.

WET MARTINI

The Wet Martini, like the other ratio-based variations that follow in this article, does not have a clear time or place of origin, and most likely stems from multiple locations at multiple times. I believe these are “botched” ratios of the original Dry Martini (botched is in quotations as all of these variations are still very much quaffable).

The Wet Martini ratio lies between 2:1 and 3:1 spirit to vermouth, and is less dry owing to the larger pour of vermouth - hence the Wet Martini.

My perfect Wet Martini sits at a comfy 3:1 and is served with a lemon twist and a sidecar of mixed pickles and olives.

Ingredients:
60ml London Dry Gin OR Vodka
20ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)

Method:
Stir over ice. Strain into a martini glass. Garnish with a Lemon Twist OR Olive on a skewer OR both.

50/50 MARTINI

The 50/50 Martini does exactly what it says on the tin, spirit and vermouth in equal parts, stirred over ice and served as cold as possible. This is a great Martini for after dinner if the wine goes down a little too smooth, as the equal share of vermouth results in a considerably lower ABV for the cocktail.

Ingredients:
40ml London Dry Gin OR Vodka
20ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)

Method:
Stir over ice. Strain into a martini glass. Garnish with a Lemon Twist OR Olive on a skewer OR both.

REVERSE MARTINI

This one is one that you do not see in the wild very often, and if while sitting at the bar, you overhear someone order this, you can rest assured they do or have worked in bars at some point in their life. This Martini takes the original 6:1 ratio of the Dry Martini and flips it on its head, resulting in a low ABV, vermouth forward serve spiked with the splash of spirit. This Martini variation makes a great daytime sipper if you find yourself in for a longer session.

Ingredients:
10ml London Dry Gin OR Vodka
60ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)

Method:
Stir over ice. Strain into a martini glass. Garnish with a Lemon Twist OR Olive on a skewer OR both.

SLIGHT VARIATIONS

Alongside all the possible combinations of ratios, the Martini also has variations depending on added modifiers. Although each modifier is added in minuscule quantities, these minor modifications result in a brand-new drink unique enough to stand apart from the crowd, yet holding enough of the DNA of the original Martini to have an unmistakable resemblance.

DIRTY MARTINI

Quite possibly the variation responsible for the current resurgence of the Martini, this variation takes your Martini ratio of choice and adds a splash of olive brine to the mix. This results in a Martini with its flavours boosted by the salt within the olive brine, and a nice spicy kick from it too!

Ingredients:
60ml London Dry Gin OR Vodka
10ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)
5-10ml Olive Brine depending on your preference

Method:
Stir over ice. Strain into a martini glass. Garnish with an Olive on a skewer.

GIBSON MARTINI

The Gibson is an underrated Martini variation that unjustly gets less love than its dirty counterpart. However, pickled onions deserve just as much love as olives. Changing out the olive brine for pickled onion brine adds a bright acidity and slight sweetness to the drink making it extremely pleasing on the palette.

Ingredients:
60ml London Dry Gin OR Vodka
10ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)
5-10ml Pickled onion brine depending on your preference

Method:
Stir over ice. Strain into a martini glass. Garnish with a Pickled Onion on a skewer.

BURNT MARTINI

This unique Martini variation plays on the potently peated flavour profile of Islay Single Malt Scotch Whisky. Rinsing the glass with peated Islay Single Malt before straining your Dry Martini gives the drink a distinct smoky aroma without overpowering the playdate of botanicals from the vermouth and spirit. A Martini to try if you also enjoy a dram!

Ingredients:
60ml London Dry Gin OR Vodka
10ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)
5ml Peated Islay Whisky

Method:
Stir over ice. Strain into a martini glass. Garnish with Flamed Orange Twist.

VESPER MARTINI

By far, the most famous variation of the Martini to exist, thanks to author Ian Fleming in his inaugural James Bond novel, Casino Royal, in 1953. This Martini is unique for a couple of reasons, firstly, it does not allow you the choice of gin or vodka, but rather uses both. Secondly, this is the only Martini any bartender will say is better shaken than stirred. Opting to shake rather than stir results in a colder, more diluted martini that allows the botanicals of the aromatised wine to sing.

Ingredients:
60ml London Dry Gin
20ml Vodka
5ml Quinquina
5ml Lillet Blanc

Method:
Shake over ice. Fine strain into a martini glass. Garnish with a lemon twist.

TWISTS ON THE CLASSIC

TUXEDO NO. 4

This bone-dry Martini variation is a personal favourite. Taking the Wet Martini ratio of 3:1 and using fino sherry in place of the usual dry vermouth, results in a crisper, fresher, and slightly more savoury martini. The traditional garnish in an orange twist but an olive would not be out of place in the glass either.

Ingredients:
60ml London Dry Gin
30ml Fino Sherry
1 Dash Orange Bitters (2 if using a smaller dasher bottle)

Method:
Stir over ice. Strain into a martini glass. Garnish with an Orange Zest

ALASKA

This honeyed, citrus-forward Martini uses one of my favourite bartending techniques - the regal stir! Expressing an orange zest into the mixing tin you build the drink in and stirring with the peel in the tin as well allows for an incredibly complex citrus profile with a well rounded bitterness as well. The combination of orange, absinthe, and Yellow Chartreuse is an excellent one and despite having never been there myself, this martini somehow makes me feel reminiscent of an Alaskan summer sunset.

Ingredients:
50ml London Dry Gin
15ml Yellow Chartreuse
2 Dashes Orange Bitters (4 if using a smaller dasher bottle)
1 Dash Absinthe (2 if using a smaller dasher bottle)
2 Drops 20% Saline Solution
Orange Zest Coin expressed and dumped into stirring tin

Method:
Stir over ice. Strain into a martini glass. Garnish with an Orange Zest.

OBITUARY

What would a New Orleans take on a classic be without a little bit of Absinthe? This simple twist removes the classic orange bitters for a sparing pour of the wormwood-based liqueur. This Martini variation was popularised in 1940s New Orleans at Lafitte’s Blacksmith Shop and has been seeing a rise in popularity alongside its other martini compatriots.

Ingredients:
60ml London Dry Gin
10ml Dry Vermouth
3 Dashes Absinthe (6 if using a smaller dasher bottle)

Method:
Stir over ice. Strain into a martini glass. Garnish with an Olive on a Skewer.

By Fowwaz Ansari

Ten Mezcals Perfect for Sipping

Let’s talk about Mezcal - the world's fastest growing spirit! One of Mexico’s most epic exports! A spirit drenched in history, ancestry and rich, deep culture! Mezcal is more than just a spirit in Oaxaca, Mexico (where about 80% of the stuff is made), it’s a way of life. Bottles of Mezcal grace every dinner table at every family gathering; it flows freely in restaurants and even sits as an offering on the intricate altars that honour lost loved ones every year during Dia De Los Muertos. 

For only a few years now, Mezcal has been drip-fed to the western world. As the collection of expressions, agave styles and regions has fallen into the hands of bartenders, so has expanded the diverse array of cocktails sprouting up in the world’s most high end joints every other day. However, what do the master distillers behind Mezcal brands think about these mixological delights? Well, it is not an uncommon answer to receive something along the lines of: “I like the cocktail. I’d rather just drink the Mezcal.” 

Great Mezcal should be ‘sipped with kisses’, just like one might enjoy a fine single malt - no lime and salt in sight! Mezcal is traditionally served at room temperature, and when enjoyed the right way, might open your mind to the huge variety of spirit styles that can be created from the over forty agave species that are distilled into Mezcal! Most - but not all - Mezcal have a smoky, vegetal and herbaceous quality, but the final product comes down to the style, agave species, region and choices made by the distiller, or Maestro Mezcalero. 

There’s a Mezcal for every occasion. We’ve collected ten Mezcals perfect for sipping. Sit back, relax, and delight in the wonders of the ancestral agave spirits of Mexico.

Quiquiriqui Espadin

Handcrafted and made to order, Quiquiriqui (try saying that three times fast) is a shining, affordable example of what family run, artisanal Mezcal has to offer. Espadin is the most common agave variety to be found in Mezcal, and offers vegetal, woody and peppery notes to the final product. The fibres of the plant are cooked in huge stone pits and then crushed with a Tohana - a huge stone wheel - which is then fermented and distilled. What we’re trying to say is, Mezcal takes an incredible amount of work, attention to detail and effort, and Quiquiriqui provides a fantastic place to start on your Mezcal neat sipping journey.

Size: 700ml
ABV: 45%
Find here: £36

Lost Explorer Espadin

The Lost Explorer harnesses the power of travelling through alcohol. When you sip the gently smoky liquid from Oaxaca, you are transported, at least in part, to the place and time that it was made. With Mezcal, the flavour emerges from the soil, the terroir and biodiversity of the region, not to mention the eight years it takes for Espadin agave to reach the required maturity to make Lost Explorer Mezcal. Lost Explorer helps promote biodiversity by planting three new wild agave for each plant they harvest.

Size: 700ml
ABV: 42%
Find here: £62.65

Koch Tepeztate

Tepeztate Agave takes a whole 15 years to reach maturity. That’s 15 whole years before Koch can even begin to cook, ferment and distil the heart of the plant to make their deliciously herbaceous and floral Mezcal. Hailing from the region of San Baltazar Guelavila in Oaxaca, Koch El Mezcal considers their liquid offering to be an art form, and when one considers the historic value of Mezcal, it’s hard to disagree with them. Enjoy sipping this agave spirit knowing that those that create them are dedicated to the survival of the niche agave plants they use, and the biodiversity of the soil in which it grows. Densely smoky, oaky and brimming with herbaceousness. 

Size: 700ml
ABV: 46.8%
Find here: £52.91

Picaflor Espadin

A celebration of the Hummingbirds role in the pollination of Agave Espadin, Picaflor exclusively uses this agave varietal. Distilled in copper pot stills and completely unaged, this Mezcal offers everything and more that one may want from a Oaxacan Espadin. Expect mild smoke, tropical fruits and citrus. Picaflor operate with a “hand to hand” philosophy, meaning the bottle travels from producer, to distributor, to consumer with as little alteration as possible. What you find in and on this bottle is as you’ll find it in the San Luis Del Rio region of Oaxaca, Mexico.

Size: 700ml
ABV: 42.9%
Find here: £40.81

Don Amado Mezcal Rustico

Distilled in Oaxacas highlands, Don Amado is crafted by the Arellanes family, who have been producing Mezcal for well over 300 years. This Mezcal is steeped in tradition and boasts a generational craftsmanship that makes this both complex and approachable. This particularly ashy, nutty Mezcal is fantastic served neat. The Agave Espadin is slowly roasted in firewood embers and distilled in traditional clay pot stills. They’re notoriously difficult to maintain, and make some of the finest spirits one will ever come across.

Size: 700ml
ABV: 47%
Find here: £64.49

Mina Mezcal Blanco

Mina really sets itself apart from other Mezcal by way of its production method. A truly sustainable product, Mina is cooked in a brick kiln that doesn’t require any firewood to fuel, and yet still boasts pronounced smoke and vegetal, earthy aromas. A true triumph of both modern and traditional techniques makes this Mezcal a unique sipping experience, but also provides a real ethical choice. Despite being bottled at 46%, this Mezcal is smooth, lightly citrusy with a chocolate finish. 

Size: 700ml
ABV: 46%
Find here: £45.49

Casamigos Mezcal

You’ll find most Mezcal comes from a long line of family-run distilleries, producing the finest of liquids using traditional techniques passed down through the bloodline. Casamigos is a 5th generation Mezcal, and the agave cooks for a whole 6 days in a pit of volcanic rock making for a particularly smoky, peppery flavour profile. Celebrity inclusion is a source of controversy in the world of agave spirits, but George Clooney’s faith in this distillery has proven not only profitable, but propelled a fantastic family led Mezcal into the global market. 

Size: 700ml
ABV: 40%
Find here: £62.45

Del Maguey Vida De Meurtas

Produced in the small single village in the beautiful town of San Luis Del Rio, this limited bottling celebrates the ancestral traditions of Dia de Los Muertos (Day of the Dead) and is dense with rich berry notes, spice and red chilli. In their own words - “A perfect choice for those who wish to explore a mezcal that unites tradition with moments of reflection and festivities” - we couldn’t agree more! Celebrate the life of the dead today with this delicious sipper. 

Size: 700ml
ABV: 45%
Find here: £48.31

Sin Gusano Espadilla and Papalome

With different agave varieties comes endlessly unique expressions of Mezcal, this blend is mostly Espadilla Agave, but also uses 10% Papaolome in the roasting and fermentation. It has that complex quality one tends to get from traditionally clay pot distilled Mezcal, and, fascinatingly, the distilled spirit is condensed down in a hollowed out tree trunk before being bottled for your sipping enjoyment! Expect a delightfully mellow, minerally spirit with chocolate and citrus peels. 

Size: 500ml
ABV: 45.8%
Find here: £50.59

Dangerous Don Joven

This award winning Artisanal Mezcal has one goal in mind - bringing people together! Mezcal is a communal experience in Oaxaca, something to be enjoyed with those you love, and Dangerous Don provides the perfect vessel for an evening with those who mean the most to you. In a male dominated industry, Dangerous Don is proudly female run and owned, and has a commitment to supporting the family led traditions of Mezcal. Richly aromatic, smoky and vegetal.

Size: 700ml
ABV: 45%
Find here: £49

You’ve learnt a lot about sipping Mezcal, now, what to mix it with? Why not check out these Six Stunning Margarita Variations.

By Miley Kendrick

Does The Type Of Alcohol Or The Order You Drink Them In Affect Sickness And Hangovers?

‘Grape or grain, but never the twain’

‘Beer before liquor, never been sicker; liquor before beer, you’re in the clear.’

‘Bier auf Wein, das laß sein - Wein auf Bier, das rat' ich dir.’

‘Bière sur vin est venin, vin sur bière est belle manière.’

There are all kinds of sayings and phrases from across the world about which order you should drink different styles of alcohol in, or whether you should even mix at all. Are there certain combinations that cause sickness, or is it all a myth? Let’s get to the bottom of it.

Why can alcohol make you ill?

The popularity of phrases like these probably stems from just how universally horrible a bad hangover can be. The idea that you can follow a one-line rule or avoid certain drinks in certain orders is comforting, because it means a hangover can be avoided next time. They’re also born out of coincidence. A fellow drinker may advise you to drink in a certain way because when they did that, they were fine the next day – but it’s far more likely that it wasn’t the order of drinks that helped them, but something else like food, water, speed of consumption etc.

The truth is, alcohol irritates the stomach lining, increases acid release, and causes inflammation. Basically, the body doesn’t like alcohol. As a result, too much of it and its reaction is to expel it and make you feel uncomfortable so that you avoid drinking more. It’s looking out for you, even if it doesn’t feel like it when you’re hunched over a toilet.

What causes a hangover?

But, even if you make it through the night unscathed, you have the morning hangover to contend with. Alcohol increases urination and triggers an excess loss of fluids – this dehydration results in fatigue, headaches, and thirst. Building on that, your sleep quality will be much poorer, so you’ll also feel tired from this.

Alongside dehydration, you have ‘acetaldehyde’ which forms when the liver breaks down alcohol. This is toxic which also exacerbates symptoms. The livers breaks alcohol down at a rate of 10ml of pure alcohol each hour – which is roughly a single shot of vodka in the UK. Exceed this, and your body struggles to keep up.

Congeners are also in drinks – these are compounds other than ethanol, like methanol. They break down into other toxic compounds and are shown to increase hangover severity.

Finally, alcohol also affects cytokine concentrations in the immune system, and studies show that these create hangover-like effects also.

The combined effects of the above creates the hungover feeling. Now, whilst some of these effects will be completely unavoidable if you drink large quantities of alcohol, does the type or order of your drinks affect how the severity of your hangover?

Is it bad to mix your drinks?

Researchers from Witten/Herdecke University in Germany and the University of Cambridge did thorough experiments involving the order of drinks and whether it affects hangovers. They had groups drink either just beer, just wine, or beer then wine, or wine then beer. Then they swapped all the groups around and ensured everyone drank the same amount of water for their body weight so that the only variable was the style of alcohol drunk.

The result? It made no difference. None at all. They only found that women tended to have slightly worse hangovers, and that perceived drunkenness (irrespective of drunkenness) made a slight difference. In other words, if you believe that you’re extremely drunk, you’re more likely to feel worse.

There are some arguments that mixing drinks can cause nausea, but this is far more down to personal taste and inhibition. By this, we mean that if you stick to relatively low-alcohol beers that you enjoy the taste of, you are less likely to feel sick than putting yourself through a foul-tasting high-alcohol shot – the sudden discomfort of which may trigger nausea.

Are certain drinks better for avoiding hangovers?

In short, no. It’s all about how much you drink and how fast. However, there are things called ‘congeners’. These are substances produced during fermentation other than ethanol/alcohol e.g. acetone, fusel oil, tannins, ketones, esters etc. and artificial inclusions like flavourings and sweeteners.

Something like Bourbon whisky is believed to contain 37 times the quantity of congeners as vodka, a cleaner more neutral spirit. The evidence is far from conclusive, but clear drinks such as white rum, gin and particularly quality vodka have less of these and create milder hangovers. It’s believed that the more distilled something is, the less congeners are in it (generally). This theory is why some drinkers believe that pure, top-quality liquors don’t give bad hangovers like ‘cheap and nasty’ liquors.

Why? Well, some researchers suggest it makes breaking down alcohol more difficult because the body can’t fully focus on breaking down ethanol, meaning alcohol and byproducts linger. Further to this, they may also stimulate stress hormones and inflammation.

Do different types of alcohol get you different types of drunk?

This also falls within the ‘old-age wisdom’ bracket, but again, the answer is no.

There is no evidence that tequila makes you dance, or whisky makes you aggressive or anything else. Any perceived differences come from the strength of the alcohol, the reputation of the drink, the context in which it’s consumed and your personal history. For example, if you had tequila once and happened to dance a lot that night, the next time you have tequila, you’re already preparing yourself for the same feeling… which can actually trick you into believing the effect is real. It’s all in your head. The brain is a funny old thing.

How to avoid a hangover

·        It’s obvious but worth stating. By far and away the most powerful factor when avoiding hangovers is the amount of alcohol consumed. Drink less, feel better. The same goes for the rate of consumption.

·        Food in the belly slows absorption and minimizes sickness.

·        Alternating alcoholic drinks with a glass of water can help stave off dehydration. Or even better is if you can intake electrolytes which are lost during urination.

·        Once the hangover has hit, it’s only really Father Time that can help. Having said that, medicines like paracetamol and stronger similar tablets can ease headaches and replenishing liquids and electrolytes is important.  A proportion of hangovers are also mental, which is why distracting sensations such as cold-water swimming can help.

If you fancy swerving any risk of a hangover, then how about exploring No-Lo drinks here? They just get better and better.

What Are Aromatised Wines?

Aromatised wines have ancient roots that date back thousands of years. In hunter-gatherer societies, wine-like drinks were infused with botanicals for rituals, ceremonies and medicinal purposes. In Ancient Rome, wine was mixed with water and spiked with herbs and spices. The Romans initially aromatised lesser quality wines to make them more palatable and we know drinking aided their digestion. Intriguing flavours with medicinal properties derived from nature were considered both beneficial and enjoyable to drink.

Today, our modern aromatised wines are important in bar and cocktail culture and, of course, every home bar should have some in stock (preferably chilling in the fridge) in readiness for that drinker who always appreciates a more sensory flavour experience. 

Not suited to all tastes, bitter-sweet drinks are enjoyed by many people, especially those who enjoy dark chocolate. And just like chocolate, sweetness falls on a spectrum. If you’re a home bartender you never know when a sudden desire for a Manhattan, Negroni or Martini might strike in one of your guests. Like every good Boy Scout or Girl Guide, being prepared is imperative. 

WHAT’S THE DIFFERENCE BETWEEN FORTIFIED WINES AND AROMATISED WINES?

Whenever wine has neutral distilled alcohol added, it is fortified, i.e it’s been strengthened. The biggest players in fortified wines are Port, Sherry and Marsala. But none of these regional tipples (from Portugal, Spain and Sicily respectively) are considered ‘aromatised’ wines. They are simply wines with higher ABV. 

Aromatised wines belong under the same family umbrella as fortified wines because of the alcohol added. ABV is typically between 14.5% and 22%. What differentiates this sub-category is the addition of aromatic botanicals. The wine becomes more complex with the addition of spices, herbs, roots, flowers, leaves and fruit. Bitter botanicals are characteristic, so to balance the bitterness, aromatised wine is typically sweetened, either with sugar or caramel colouring which can deepen the liquid’s colour as well as adding sweetness to the mix.

So the difference is - fortified wines have neutral alcohol added but no herbs or spices. Aromatised wines have neutral alcohol added and aromatic botanicals, sometimes sugar. Some brands use mistelle as an ingredient for sweetness which is a blend of slightly fermented white grape wine to which brandy has been added too.

BOTANICALS & DIFFERENT VARIETIES

The principal botanicals used in aromatic wines are bitter herbs: wormwood, quinine and gentian. The three main types of aromatised wine are Vermouth (wormwood), Quinquina or Chinato (quinine/cinchona) and Americano (wormwood and gentian). Vermouth far outweighs the other varieties in worldwide popularity because of its use as a staple in many popular cocktails so that’s what this article focuses on. The most famous Quinquina is Dubonnet, an aromatised French red wine often enjoyed as an aperitif. Americano is an Italian aperitif which can be an aromatised version of Bianco or Rosa wine.  

Other botanicals used in the making of aromatised wines are ones you may recognise from gin production - think exotic spices such as cardamom, cloves, and cinnamon. Citrus peels, roots, flowers, and barks may also be used, adding layers of nuance and complexity to the wine's flavour profile. Each ingredient contributes its character to the final blend.

VERMOUTH

The king of all aromatised wines, the name Vermouth comes from the German word for the intensely bitter herb, wormwood—vermut.

Strict rules exist around how it’s made and what counts as Vermouth:

The first rule is one of the flavourings must be wormwood (Artemisia absinthium). 

The plant’s weedy, eucalyptus, intensely herbaceous character attacks both the front and back palate which means that infusing wine with wormwood in any meaningful quantity imparts great herbaceousness and a bitter undertone. Wormwood has been used for centuries as an anti-inflammatory medicine to reduce swelling and pain in joints and muscles, to aid digestion, and to treat skin infections and intestinal worms, hence its curious name. Wormwood is also a known ingredient in absinthe. The taste is extremely bitter but this can be sweetened.

The second rule for Vermouth is that there should be a minimum wine content of 75%. So, three quarters wine and a helping of wormwood and you’re well on the way to making Vermouth!

French and Italian Vermouth Origins

Traditionally Dry Vermouth was seen as the French style, while Sweet Vermouth was Italian. Although contemporary innovations have now blurred these distinctions, it’s good to recognise the origins. If you see Vermouth di Torino on a bottle label it means the liquid originates from Piedmont, the region of Italy around Turin, where Vermouth was first made. So as a rule of thumb, if Torino is on the label, you can expect it to be something pretty special.  

Today, modern Vermouths come from several worldwide wine-growing regions, not just France and Italy. Producers are permitted to use the name Vermouth as long as they adhere to the above rules. 

Colour and sweetness range across the full bitterness/sweetness spectrum, going from the light-coloured Extra Dry to Dry to Bianco/Blanco to Rosé/Rosata and finally Sweet (red) Vermouth. The first three of those are typically made from white wine but so too can rosé and sweet vermouth be made from white grapes. The final liquid that’s bottled doesn’t necessarily reflect the colour of the grapes the wine originated as, because caramel colouring is often added to white wine to create the red-coloured Sweet Vermouths. Here’s the spectrum from driest to sweetest:

1. Extra Dry Vermouth: The appearance of this is clear, the colour is pale lemon, and it tastes very dry with just a hint of flowers. Great for extra dry martinis. See La Copa Extra Seco, the Spanish Vermouth below. 

2. Dry Vermouth: More of a pale gold hue, this is a bit sweeter, spicier and has more herbal complexity than its extra dry counterpart. Shines in a martini or just sip this one neat (chilled) or over ice. The well-loved brand below is Noilly Prat Original Dry Vermouth de France.

3. Bianco/Blanco Vermouth: This one is medium lemon or gold in colour, tastes more tart and light and a bit like sweet vermouth but with a tangy citrus brightness. It's nice to sip alone or mix with soda or tonic. See the Argentinian Blanco Vermouth from La Fuerza below.

4. Rosé/Rosata Vermouth: Made with white or rosé wine to give it a naturally pretty pink colour, this Vermouth often bears a mix of sweet and bitter citrus and floral notes. You can sip it alone or mix it with soda or tonic. 

5. Sweet Vermouths: Colour is typically red and intensity can vary from medium amber to deep red. Made from any wine, they often have caramel added to deepen the colour and balance the bitterness of the wormwood with sweetness. A smooth, sweet, mouth-filling texture with some complexity coming from spicy botanicals. Sweet Vermouths are famously used in cocktails like the Manhattan, Negroni and the Negroni’s lighter, drier cousin the Gin & It. Cocchi VdT is ideal for this cocktail which would work well with lighter citrus or herbal gins.

HOW TO SERVE VERMOUTH 

Vermouth is an enjoyable drink you can sip slowly, either by itself or with ice and a slice of citrus or an olive. When you want something with flavour but not too much alcohol it’s a great choice. “Martini and Lemonade” or “Cinzano and Lemonade” was a popular choice for ladies in the 1970s, “with ice and a slice”. For a lighter option, mix vermouth with Indian tonic water and you’ve got a refreshing, uplifting beverage for ladylike sipping. 

Vermouth isn't just for sipping as the main alcohol in the glass—it's an important ingredient in famous cocktails like the Martini, Negroni, Manhattan, and Martinez. If you like making cocktails at home, make sure you have different bottles of vermouth at the ready. 

But don’t leave them on the shelf or stashed at the back of your drinks cabinet—because they don’t keep. While the elevated alcohol and sugar help to preserve vermouth longer than wine, once you open the bottle, it starts to oxidise and change, so keep bottles chilling in the fridge, ideally sealed with a vacuum stopper.

THE BEST DRY VERMOUTHS FOR A MARTINI

Vermouth tends to pair well with just about any spirit but its most famous partner in crime is gin to which it brings balance and nuanced flavours in the form of a Classic Martini - botanical bliss.

EXTRA DRY: La Copa Extra Seco (Spain)

Extra dry vermouth contains the least amount of sugar out of all the Vermouths. Spain popularised Vermut. Using a base of Fino sherry, this extra dry Vermouth is built around the Gonzalez Byass original 1896 ‘French Vermouth’ recipe. It has herbaceous and citrus aromas with a distinctive dry savoury character. Red fruits have been added to enhance the balsamic notes to give this a long, salty finish. Ideal for an equal parts Classic Martini (aka ‘Wet’ Martini) when extra dry is called for. If you like a Dirty Martini, this is one to try. Add an olive for garnish and a splash of brine.

Size: 750ml
ABV: 17%
Find here: £18.49

DRY: Noilly Prat Original Dry (France)

Made from a selection of the finest white wines with 20 different herbs and spices including aromatic chamomile flower and coriander from Morocco and bitter oranges from Tunisia. Pairs best with seafood such as oysters. This is best served chilled as an aperitif or in a Classic Dry Martini. Garnish “with a twist” of lemon peel.

Size: 750ml
ABV: 18%
Find here: £13

BLANCO: La Fuerza Blanco Vermouth (Argentina)

La Fuerza is an Argentine independent project that creates drink and food experiences with a strong local identity. This is their Blanco ‘Vermouth of The Andes’ crafted in Mendoza with wine made from Malbec and Torrontes grapes. Botanicals are sourced from different parts of the country and wild herbs are harvested from the foothills of the Andes. Notes of mint, wild thyme and sage, rosemary, anise, coriander seeds and chamomile flowers. La Fuerza Blanco goes well in any Martini, whatever your ratios or garnish preference. Alternatively, you may enjoy sipping it alone with ice or add some tonic water and a slice of lemon.

Size: 750ml
ABV: 17%
Find here: £21.99

THE BEST SWEET VERMOUTHS FOR A NEGRONI

Cocchi Storico Vermouth di Torino (Italy)

This iconic Sweet Vermouth from Piedmont, Italy was voted 2020 Top Trending Vermouth and 2020 Best-Selling Vermouth in the World’s 100 Best Bars. Produced using the same recipe Giulio Cocchi created in 1891. It has a remarkably complex flavour with rich, vibrant notes of cocoa, citrus and rhubarb with a balance bitter undertone. For the perfect Negroni, combine equal parts of Cocchi VdT, gin and bitters over ice. Stir and garnish with an orange peel. 

Size: 750ml
ABV: 16%
Find here: £20

La Fuerza Rojo Vermouth (Argentina)

Crafted from 100% Malbec, Mendoza-grown grapes and wild herbs harvested from the foothills of the Andes in Argentina. A local and unique Vermouth that is truly the ‘Vermouth of The Andes’. Earthy notes with mace, star anise, dried fruits and spice with notes of peppermint and green tea. Served in a Negroni, the earthy notes really shine.

Size: 750ml
ABV: 17%
Find here: £21.99

Bolney Rosso Vermouth (UK) 50cl 20% ABV £17.00

A delicious, award-winning English Rosso Vermouth from Bolney Estate in rural Mid-Sussex, pioneers of award-winning English wine since 1972. This vermouth has rich sloe and blackcurrant fruit flavours with caramel, eucalyptus and wormwood with faint rosé and elderflower blossom. Rich red colour with herbal and spicy tones. Awarded a gold medal at the 2022 World Vermouth Awards, this is a must-try for a fruitier-tasting red Negroni. Serve with equal parts Amaro, Bolney Gin and Bolney Vermouth over ice and garnish with a slice of candied orange.

Size: 500ml
ABV: 20%
Find here: £17

SOMETHING DIFFERENT TO TRY: ORANGE VERMOUTH

Denbies Orange Solaris is a hugely successful English white wine from one of England’s largest vineyards in Surrey. Made in the style of a red from 100% Solaris grapes, the wine stays on skins for up to five months to give it a unique, bold orangey flavour. At the end of 2023, Denbies released an aromatised version of this innovative wine: English Orange Vermouth made from the second pressings of Orange Solaris wine. There’s a crisp bitterness, apricot hues and a strong citrus character that nods heavily towards freshly peeled tangerines, bergamot, thyme and baked apple. This unique vermouth has bright notes that make a wonderful Orange Negroni. You can also enjoy this served over ice as a spritzer, mixing with equal parts of soda water and Denbies sparkling wine. 

How long does vermouth keep once the bottle is opened?

Whichever aromatised wines you decide to try, because of their wine base - which by EU and US law must be a minimum of 75% - these are not spirits so their shelf life is shorter than you may think. Once opened, keep your bottles in the fridge (whether white or red) and ideally use them within a month. If you doubt an aromatised wine’s condition, let your nose be the guide, just as you would with wine.  

Viva Vermouth! Happy sipping Vermouth lovers. 

By Robbie Jerram

7 Amazing Mint Julep Variations

Incredibly, some people claim the Mint Julep dates back to 900 A.D. What form it took then isn’t quite known but what we do know is that, like many cocktails around the world, it began life as medicine.

Before the American Civil War, particularly around Virginia, people drank it to settle upset stomachs and cure various sickness. The mint came last, as it joined sugar, water and usually rum at the time – not bourbon as is used now.

Variations of the recipe travelled southwards in the 1800s as bourbon cemented its place in the cocktail. Why? Well, word reached the northern states that The Whiskey Tax wasn’t being enforced in the south, so farmers travelled there, bringing the Mint Julep with them.

It’s now an iconic Southern American cocktail that people hold very dearly, becoming the staple drink of the Kentucky Debry. Everyone insists their specific way of making the Mint Julep is the best, so let’s take a look at the classic recipe and how you can switch it up to try something new.

The Best Mint Julep Variation for Purists

Classic Mint Julep

A few of the reasons the Julep fell out of fashion in the first place were how it’s made. It’s a relaxed cocktail that requires time – not suited to the busy modern pace of life. Fresh mint is needed, sugar needs time to dissolve, crushed ice used to be difficult to get and the signature silver cup (to see the chilled frosting) all require time and effort. The result though is a sensational hit of icy, minty freshness before a punch of sweet oaky caramel punch.

Ingredients
65ml bourbon
10 mint leaves (save some for garnish)
15ml sugar syrup

Method
Use a Julep cup for the authentic experience, but if not, a rocks glass will do. Very lightly muddle 7 or 8 mint leaves in the simple syrup, add bourbon and then compress down with crushed ice. Stir until the glass is thoroughly chilled, top up with more crushed ice and of course, garnish with mint.

The Best Mint Julep Variation for Amaro Lovers

Italian Julep

Swapping out the Bourbon for Italian amaro brings a fruity, herbal bitterness to the Julep. This recipe was first created in rooftop bar Boleo, Chicago, and also creates a weaker ABV cocktail – which is handy because Juleps are supposed to be made slow but drunk fast. So many fresh, fruity layers and great depth.

Ingredients
40ml amaro (Cynar, Campari, Aperol etc.)
30ml grapefruit juice
15ml raspberry syrup (homemade or Monin)
15ml lime juice
Fresh mint (garnish)

Method
Unlike the classic Julep, this one needs shaking thoroughly with ice. Strain over crushed ice in a Julep cup or rocks glass and garnish with fresh mint

The Best Mint Julep Variation for Chocolate Lovers

Chocolate Mint Julep

With the vanilla and caramel from Bourbon and the fresh mint, chocolate is a natural addition to the party. The best way to bring it all together is a chocolate liqueur, like crème de cacao. It brings a creamier, richer texture and you can include your favourite mint chocolate as a garnish treat too. Delicious.

Ingredients
55ml bourbon
20ml chocolate liqueur (white creme de cacao)
10 mint leaves (save some for garnish)
10ml sugar syrup
Mint chocolate (garnish)

Method
Exactly the same as the original, very lightly muddle your mint in the syrup and then add bourbon and liqueur. Crush down with ice and add a sprig of mint and mint choc for garnish.

The Best Mint Julep Variation for Cognac Lovers

Napoleon Julep

This French-inspired riff swaps out the whiskey base for the rich, fruity complexity of Cognac. In a way, this harks back to the original Juleps which (after rum), often used brandy. Elderflower liqueur and green tea syrup bring aromatics and earthy flavours for a brilliantly complex, flavourful Julep.

Ingredients
60ml cognac (VSOP ideally)
20ml elderflower liqueur (St-Germain)
Mint leaves and lemon wedge for garnish
15ml green tea syrup

Method
Similar to the original method, add all ingredients to packed, crushed ice and build. It wouldn’t be a Julep without the mint sprig remember, but a slice of lemon is needed here too.

The Best Mint Julep Variation for Strawberry Lovers

Strawberry Mint Julep

This recipe is a great reminder of how you can so easily switch up a Julep. One of the ingredients in the original is syrup, so why not use flavoured syrups? They’re so simple, as you can simply infuse sugar and water with whatever flavour you like. Strawberry syrup’s delicious sweetness is super refreshing with the mint and tempers the slight heat from the bourbon. You could experiment with basil here too – so many variations such little time!

Ingredients
65ml bourbon
8 mint leaves (save some for garnish)
2 basil leaves (optional)
15ml strawberry syrup

Method
Muddle your mint and some basil too if you feel like it. Then simply compact this syrupy, muddled mix with crushed ice and bourbon. Garnish with mint and a strawberry too!

The Best Mint Julep Variation for Cherry Lovers

Cherry Mint Julep

Swapping out the syrup with a sweet liqueur is another easy way to mix up the Julep. Something like Luxardo liqueur goes down a treat with whiskey and works with the cooling mint too. A seductive, summery treat.

 Ingredients
60ml bourbon
10 mint leaves (save some for garnish)
20ml cherry liqueur (Luxardo)
Cherries for garnish

Method
Simply follow the original recipe but muddle the mint into the liqueur instead of syrup. Fill her up with plenty of crushed ice and bourbon and finish with a cherry or mint garnish!.

All you need now is a bourbon right!? Check out these great bottles for cocktails.