Coffee Connoisseur's Delight: 8 Irresistible Coffee Liqueurs You Need to Try

Coffee cocktails thrive all year round with respective summer and winter favourites - the Espresso Martini and Irish Coffee. Often overlooked are the coffee liqueurs that mix so well into not just these, but all varieties of coffee cocktails, shots/shooters and even just as sippers over ice. Today, we’ve carefully curated a selection of the finest coffee liqueurs, and even one or two coffee spirits for the sake of variety (and because they’re too good to leave out).

If you love artisan coffee, don’t miss out on these eight irresistible coffee liqueurs, in no particular order…

Thomas Green’s Specialty Coffee Liqueur 

When legendary Leeds bars Domino Club and Rolands had to close their doors due to Covid in 2020, brothers and bar masterminds Alex and Johnathon began crafting their own high quality spirits and liqueurs. Thomas Green’s (named after one of Leeds’ first coffee shops) is the result of this now highly successful venture. Perfect for an Espresso Martini or just sipping over ice. They achieve their deep rich coffee flavour from local coffee roasters Shilo, who use a cold brew extraction that the brothers mix with their own vodka. 

ABV: 25%
Size: 700ml
Find here: £20.55

Cazcabel Coffee Liqueur

Multi-award winning tequila masters, Cazcabel have their very own coffee liqueur. You’ll find this at bars all over the country, best served neat and straight from the freezer. This coffee liqueur is particularly rich, decedent and heavy on the chocolate notes of coffee. Their liqueur is made from their Blanco Tequila, crafted in Jalisco Mexico, which shines through the sweetness of this bartender’s choice liqueur. Use this as a sipper, or maybe try it in a Coffee Margarita - the blend of citrus and coffee is exquisite! 

ABV: 34%
Size: 700ml
Find here: £25.99

Mr Black Cold Brew Coffee Liqueur

Mr Black have been at the forefront of coffee liqueur innovation since their conception in 2013, crafted by their lead distiller, Philip Moore. This premium bottle boasts rich coffee flavour and less sugar, making it perfect for balancing an amazing espresso martini. Their Australian distillery doubles as their very own coffee roastery, which sources beans from Ethiopia and Brazil. The attention to detail in each bottle of Mr Black Coffee Liqueur makes this a worthy addition to any mixologist's collection. Cocktails aren’t your thing? Mr Black will be perfect over ice on a hot day for any true coffee lover. Pro zero waste tip: this bottle makes a particularly beautiful DIY lamp or decoration when you inevitably finish every last drop.

Size: 700ml
ABV: 23%
Find here: £29.89

Mouse Kingdom Coffee Liqueur

Manchester’s own Mouse Kingdom define themselves as an ethical, considerate and bartender led brand. Their beans (sourced from various countries and roasted in local roastery “heart and graft”) are extracted in a French press for over 48 hours to create an immensely potent and characterful coffee that they blend with their own English wheat vodka. 

The label on this bottle changes every 1500 sold, and they pay local bartender artists to feature on their new label. Everything from the balance of their liqueur to the actual bottle itself is designed to be perfect for bartenders mixing up hundreds of Espresso Martinis a day. 

Size: 700ml
ABV: 20%
Find here: £29.89

Luxardo Espresso Liqueur

It takes 30 whole days to infuse the flavour of Arabica coffee into Luxardo’s Espresso Liqueur. Luxardo has a huge influence on the wider drinks industry, and is still a family owned business operating out of Italy. If there's one thing Italy is known for, it is a history and expertise with coffee, and this local passion shines through in Luxardo’s Espresso Liqueur. This coffee liqueur is also vegan friendly and comes in at a higher ABV than many of its competitors, making for a punchier coffee note in a classic Espresso Martini.  

Size: 700ml 
ABV: 27%
Find here: £21.75

Masons Espresso Vodka

Now for something very different - Masons Espresso Vodka offers a dry alternative to the traditionally sweet coffee liqueur. This is a perfect coffee spirit for sippers who want all of the coffee flavour, without any of the sugar. The vodka is “vapour infused” (often used to infuse botanicals into gin) using beans from El Salvador, and works as the perfect base spirit for an espresso martini. Sub the regular vodka for this and see your classic cocktail elevated to new heights! 

Size: 700ml
ABV: 40%
Find here: £27.44

St. George Spirits’ Nola Coffee Liqueur

Image credit: Karl Steuk

California based purveyor of great spirits, St. George offers up this fantastic coffee liqueur, potent on the nose with notes of plum and dates, and a profound, modern tartness on the palette that you may find in most high end coffee shops. Beyond the coffee, Nola blend their coffee with chicory root and Madagascan vanilla to balance out the more bitter flavours and create a rounded, luscious and almost herbal coffee liqueur. This is a truly unique liqueur and one for the lovers of slightly more tart, herbal coffee. 

Size: 700ml
ABV: 25%
Find here: £36.95

(One to Watch!) Black Gold Coffee Cafe XO

This soon-to-be-launched coffee tequila won the gold award at the recent Spirits Business Tequila & Mezcal awards and it’s easy to see why! We managed to get our hands on a bottle and can confirm the hype! Mexico is a global coffee powerhouse and all that heritage is here, combined with their most famous spirit. It’s so warming, with heavy toasted coffee notes that coat the tongue. We always welcome more sustainable brands on the market, and with their all recycled bottles, Black Gold is sure to impress. 

Size: 700ml
ABV: 34%
Where to Find: Black Gold Cafe XO will be available on Amazon, retailing at £30

You’ve got the best coffee liqueurs, but what about the best vodka for the most famous coffee cocktail - the Espresso Martini! Make the ultimate cocktail with these great vodka recommendations.

By Miley Kendrick

What Are The Most Popular Whisky Cocktails?

Whisky cocktails are some of the most iconic and classic serves, but over the last few years, their popularity has somewhat dwindled. Margaritas, Mojitos, Martinis, and Piña Coladas have taken over, but we believe whisky is underrated and underordered when it comes to cocktails.

Nonetheless, the whisky classics are legendary and remain widely favoured, and when it comes to winter warmers, whisky can’t be beaten. We’ll cover those delicious concoctions, as well as the rest of the most ordered whisky serves in this Top 10.   

The Godfather

A contemporary classic, The Godfather is made of just two ingredients: Scotch whisky and amaretto, with the latter bringing sweet, almond, and stone-fruit flavour. Some people just have a dash of amaretto, others go half and half, but it’s a boozy alternative to water when it comes to softening the spirit, and enhancing any oaky, smoky notes.

Ingredients
60ml Scotch whisky
10ml amaretto

Method
Simply combine the two ingredients in a rocks glass filled with plenty of ice and enjoy. Leave a little bit of room so that you can add more amaretto if you wish!

The Rob Roy

Overshadowed by the similar Manhattan cocktail outside of the UK, this historic serve is named after Scottish hero Rob Roy MacGregor, who had just been the subject of an opera at the time of its creation. It’s short and crisp, and it’s great for really letting the whisky shine.

Ingredients
50ml Scotch whisky
20ml sweet white or red vermouth
A couple of dashes of Angostura bitters
Maraschino cherry (garnish)

Method
All you need to do to make a Rob Roy cocktail is pour Scotch, vermouth and your bitters into a mixing glass and stir well with ice. Strain and garnish with a pretty cocktail cherry. Because no ice ends up in the cocktail, you might want to chill your glass beforehand.

The Rusty Nail

The origins of the Rusty Nail’s name are lost to history, but we do know that it was the Rat Pack’s love for it that cemented its place in cocktail history. If you just can’t get enough of whisky, then you have to try this because not only is Scotch the main ingredient, but the only other ingredient has it in too! Drambuie is a honey, spice, and Scotch liqueur, which gives a sweet and punchy feel. A sophisticated slow sipper that lets the whisky shine.

Ingredients
50ml Scotch whisky
20ml Drambuie

Method
Simply combine the liquids into a mixing glass and stir well before pouring over plenty of ice into a tumbler. As easy as that.

The Hot Toddy

Was this the tastiest medicine of all time? That’s how Hot Toddies began in 18th century Scotland, as a way to fight back the chills and colds of the brutal cold weather. Whisky is the king of hot cocktails, and the soothing intensity of flavour of a Hot Toddy is perfection on a cold night. Riffs are plentiful with this cocktail, as you can see here, but this original is just the ticket.

Ingredients
2 tsp lemon juice
1 tbsp honey
100ml-150ml hot water
35ml Whisky (Johnnie Walker Black Label is great)
1 cinnamon stick (optional)
Lemon wheel (garnish)

Method
Use a handled glass to see those alluring colours (or just a mug will do) and first add hot water (just below boiling). Using the cinnamon stick, stir whisky, lemon juice and honey until everything is the same viscosity and then taste. Adapt with sugar or lemon or even more whisky for personal preference!

The Irish Coffee

We adore Irish Coffees at The Three Drinkers, so much so that we’ve got our own special guide for them here. And it seems like the UK does too because it’s one of our favourite hot drinks, competing with coffee, tea, and hot chocolate. The recipe goes back to Ireland in the 1940s at Foynes Airport, and you can find the full interesting backstory watching The Three Drinkers in Ireland. Indulgent, warming and velvety – nom.

Ingredients
2 teaspoons brown sugar
120ml hot coffee
45ml Irish whiskey
Cream lightly whipped

Method
Heat your glass first, before adding sugar, fresh coffee, and Irish whiskey. Pour the cream over the back of a spoon so that it sits seductively on top and enjoy – slainte!

The Mint Julep

The Mojito for whisky lovers, a good Mint Julep lures you in with icy freshness, before punching with sophisticated flavours. There aren’t many ingredients in play here, so it’s all about the quality of them and the ratios. It’s a Southern States favourite but you can find it across the world in many bars.

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

Method
Shake bourbon, mint, and syrup with ice before straining into a highball glass or julep tin, filled with crushed ice. If you want more minty flavour then use more mint, or muddle slightly. Stir well and add a mint leaf for aesthetics and fragrance.

The Sazerac

With whiskey and absinthe in the mix, this is a dangerous serve indeed. It’s seen as the cousin of one of the more popular cocktails later on this list, and it was crowned the official cocktail of New Orleans in 2008. A twist of lemon or orange is a necessity to soften the boozy intensity a touch. Rye whiskey is the traditional spirit used (though it was French brandy centuries ago), creating a peppery, anise-laced bright and breezy mix.

Ingredients
 Absinthe rinse
10ml syrup
15ml chilled water
3 dashes of Peychaud’s bitters
1 dash of Angostura bitters
50ml rye whiskey/bourbon
Orange twist for garnish

Method
Swirl absinthe round your glass. Ideally, you’d pour what’s left into the next glass and repeat but if you’re only making yourself a cocktail, then just try to use as little as possible to avoid wastage. Combine syrup, bitters, water, and whiskey in a mixing glass and stir with ice. Strain into your glass and garnish with orange for those gorgeous citrus oils.

The Whisky Sour

These last three cocktails are far and away the most popular whisky serves across the world. Closer to home, the Whisky Sour was the most ordered cocktail by men in the UK in 2017 – not just whiskey but full stop! Out of all the cocktails on this list, this is probably the hardest to pin down, but it absolutely has to be included. It first appeared as a Boston Sour in the 1870s, and now has tonnes of variations. Sometimes though, simple is best, and the below recipe is the modern classic.

Ingredients
50ml Bourbon
35ml lemon juice
12½ml sugar syrup
2 dashes Angostura bitters
½ fresh egg white
Cherry/orange/lemon for garnish

 Method
Shake everything very thoroughly with ice and strain into an ice filled glass. Many garnishes go well with this so take your pick out of cocktail cherries, orange twists or lemon wedges.

The Manhattan

Legend goes that this popular order was first designed for a banquet hosted by Winston Churchill’s mother in 1870s NYC. Rye whisky is used, but because of its Prohibition history, Canadian whiskey has always played a big role too. Modern incarnations have taken it down various routes, from sweet and sour to swapping out the whiskey for rum or tequila.

Ingredients
50ml bourbon
25ml sweet vermouth
2 dashes Angostura bitters
1 dash orange bitters
Brandied cherry for garnish

Method
Combine everything in a mixing glass and stir well with ice until it feels chilled. Strain and garnish with a cherry, or ideally a brandied cherry! Delish.

The Old Fashioned

Consistently one of the most searched for and sought after whiskey cocktails (even since Mad Men finished), the Old Fashioned is the most popular whiskey cocktail. It’s so simple because it’s effectively a glass of whiskey with a twist. Usually made from bourbon or rye, Angostura bitters, sugar and water are added to lighten, sharpen, and sweeten the mix. The polls show that this remains America’s favourite cocktail – over 200 years old and still going strong.

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

Method
Muddle (with the back of a spoon for example) sugar, water, and some orange peel. Make sure the sugar is dissolved – that’s essential. Fill the glass with ice, before slowly adding your chosen whisky and stirring. Orange twist for garnish and you’re all set.

Well now you’ve got your recipes, you need your star of the show – whisky! We’ve got some unique Scotch whiskies here, and delicious Irish whiskeys here!

5 Stunning Pink Cocktails to Make at Home

Think of pink and perhaps the girly ‘life in plastic, it’s fantastic’ fuchsia of Barbieland comes to mind. Or pretty pastel pink cardigans lovingly knitted by granny for a baby girl. Did you know, it’s only in the past 100 years that pink was first associated with femininity. Before that it was simply a colour. What changed? After the war, several companies latched onto a novel marketing idea to categorise pink for girls and blue for boys. It caught on, eventually causing human perceptions in the West to shift which still bears influence over many people’s beliefs today. 

There now exists an ‘International Day of Pink’ every 10th of April to raise awareness against bullying and discrimination in the world. To show support for diversity, we are invited to wear pink. That’s it. Perhaps you already wear pink? Good decision, because it's believed pink can psychologically uplift us and make us feel happy and bubbly. 

Our focus is, of course, on the drinks and what better occasion to bring happiness and bubbliness to your drinking in the form of pink cocktails. Don’t be misled into thinking all of them are sugary sweet. either, because the recipes below have all been chosen for their harmonious balance of sour, bitter and sweetness.

PINK PALOMA 

A TEQUILA-BASED COCKTAIL THAT’S SIMPLE TO MAKE. STRONG, FRUITY AND BITTER.

The Pink Paloma (a lengthened Margarita) is one of the most popular drinks in Mexico. Tequila, pink grapefruit and a pinch of sea salt make an irresistible creation to balance sour and sweet. This amount of freshness and tartness all in one glass will momentarily carry you off into holiday mode, even on a school night. Even if you’re not into grapefruit, I urge you to try a Pink Paloma: the sweetness of the agave offsets the bitter citrus well.

Ingredients
50ml blanco tequila
25ml grapefruit juice
12.5ml lime juice
7.5ml agave nectar/syrup
50ml soda (grapefruit or ordinary)

Method
Pour salt onto a small plate. Rub the rim of a Collins glass with lime wedge, then dip into salt, turning to coat. Shake the tequila, grapefruit juice, lime juice and agave syrup with ice until well chilled. Pour/strain into glass with or without ice and top with soda. Garnish with a grapefruit wedge or slice. 
For a non-alcoholic version, leave out the tequila but still include agave syrup (also known as agave nectar) which is alcohol free and will give lovely cactusy notes.

PINK VODKA LEMONADE COCKTAIL

AN EASY TO MAKE, BABY PINK DRINK THAT’S A REFRESHING BLEND OF SWEET AND TANGY.

Are you a vodka drinker looking to jazz up a regular vodka and lemonade? Try adding a splash of Malibu, cranberry juice and sparkling Sprite instead of regular lemonade. Most grown up girls have known a time in life when only cranberry juice can put things right. So if life gives you limes and you’ve got cranberry juice to hand - turn to this cocktail. The bitter tang of the pink cranberry is balanced by tropical coconut and pineapple hints in the Malibu and the fizz of added lemon and lime from the Sprite has never knowingly undersold anyone’s happiness. There’s also a zero sugar option for those watching the calories.

Ingredients
45ml vodka
15ml Coconut Flavoured Rum (like Malibu)
10ml lime juice (or 15ml tablespoon if using regular lemonade)
20ml cranberry juice
Lemonade (Sprite or Sprite Zero Sugar works great)

Method
Combine all the ingredients in a glass, add ice and give it a good stir. La voilà! Lovely without any garnish but if you’d like to infuse some earthy tones, add a sprig of thyme.
For a non-alcoholic version give Sprite, cranberry juice and lime a try. You can easily determine the vibrancy of colour yourself by adding more cranberry juice if you like. You’re the boss.

RASPBERRY GIMLET

IF HAPPINESS WAS A DRINK… THIS IS THE ONE TO SIP.

Image credit: Gin Squares

A Gimlet is a simple cocktail - two parts gin, one part lime juice. This vivid cerise riff on a Gimlet has the tart sweetness of raspberries added, muddled in to make that glorious colour. This beauty tastes as good as it looks. Barbie would definitely approve and it’s so simple, even Ken could (probably) make it.

Ingredients
50ml gin
25ml lime juice
15ml simple syrup or raspberry syrup
Raspberries to muddle
3 good raspberries for the garnish

Method
Muddle and shake with ice and double strain into a coupe or martini glass. Garnish with three fresh raspberries on a cocktail stick or skewer.
For a non-alcoholic raspberry fizz, leave gin out, muddle the fruit in lime juice and raspberry syrup, double strain and top with a splash of soda. 

LUCIEN GAUDIN COCKTAIL

A VINTAGE FRENCH RIFF ON A CARDINALE (NEGRONI WITH DRY VERMOUTH). VERMILLION IN COLOUR, ELEGANT AND SUPER TASTY.

Image credit: Julian Vallis

Can’t decide between a Martini and a Negroni? This is a Negroni inspired drink with a citric orange riff! The colour is pink and fun. Lucien Gaudin was a French champion fencer who competed in several consecutive Olympics in the 1920s. He was described as ‘poetry in motion’ for his strength and seemingly effortless control. The cocktail named in his honour dates back to 1929. It’s a strong one that amplifies the bitter orange aspect with the addition of dry vermouth and orange liqueur. The proportions below are true to the original recipe that won the Honorary Cup at the Professional Bartender’s Championship in Paris in 1929.

Ingredients
60ml Gin (Hepple is nice for it)
20ml Campari
20ml Cointreau
20ml Noilly Prat Original Dry Vermouth 

Method
Combine all ingredients in a mixing glass with ice and stir to chill. Strain into a chilled Nick and Nora glass and garnish with an orange twist. As this is such a spirit-forward cocktail there is no non-alcoholic equivalent! Serve on-the-rocks. Use bigger ice if you are unsure if you will like the dilution.

THE WIBBLE

CREATED IN 1999 BY DICK BRADSELL, THE GODFATHER OF THE LONDON COCKTAIL REVIVAL. A MODERN BRITISH CLASSIC.

Image credit: Zach Sapato

Fellow #DRINKLUSIVE mentee Zach Sapato, US and UK National Champion Bartender, got the opportunity to make this cocktail for Bea Bradsell when she wanted to honour the anniversary of the passing of her father Dick. If you didn’t know, Dick Bradsell was the inventor of the Espresso Martini and The Bramble, two of the most popular cocktails of our time. Here’s how Zach made it:

Ingredients
25ml Sloe gin
25ml Beefeater Gin
25ml grapefruit juice
5ml lemon juice
5ml mure
5ml sugar syrup

Method
Shake ingredients with rock ice. Strain into a chilled coupette glass. Garnish with a lemon twist!

That’s five, but are you ready for a bonus cocktail? Don’t say we don’t treat you…

CHAMBORD ROYALE

ROMANTIC PINK FIZZ FOR CELEBRATIONS LIKE ENGAGEMENTS, WEDDINGS AND WETTING THE BABY’S HEAD. (IRRELEVANT OF GENDER OBVIOUSLY).

Chambord Black Raspberry Liqueur is crafted with 100% natural ingredients including blackberries, raspberries and blackcurrants and infused with XO Cognac and other botanicals. It’s noted for its unique flavour, unmatched quality and distinctive orb-shaped bottle. It’s a special bottle to keep in your drinks cabinet should an occasion for celebration arise unexpectedly. To make a Chambord Royale, simply serve 120ml of Brut Champagne in a flute or coupe glass, add 15ml of Chambord. It turns your bubbly pink which can then either be garnished with a raspberry if you wish or just leave it as nature intended. 
Prosecco, ‘Nosecco’, Cava and Sparkling Wine work just as well, if you’re watching the pennies or not drinking alcohol. It’s the Chambord that makes this so special. Why? Because it turns your bubbly pink. That’s something to feel happy and bubbly about. A perfect cocktail for all who care to Think Pink, Drink Pink.

By Robbie Jerram

How to Make the Perfect Pisco Sour

The origins of the Pisco Sour are shrouded in mystery, in many ways it’s an evolution of the classic Whisky Sour but it also has a vibrant and complex history all of its own. It’s the national drink of both Peru and Chile, and both countries lay a very real claim to its origin story. Regardless, the Pisco Sour is a bartender favourite worldwide with its bright, floral aroma and tart citrus punch. Let’s explore what makes this cocktail one of the world’s finest, and how to make a perfect Pisco Sour.

Ingredients and Top Tips

Like all the world’s best cocktails, the Pisco Sour is simple in concept, but complex in the balance, aesthetic and general preferences. For simplicity, let’s break the Pisco Sour down to its core ingredients: 

Pisco

Well, obviously. The Peruvian national spirit, distilled from grapes and oozing with light, floral flavours is the base for the classic Pisco sour. For a drink with a serious punch, we’ll be looking at around 60ml or 2oz of your favourite Pisco. Don’t be afraid to lighten the load to 50ml or 1.5oz, but any lower and the later measurements may become complicated - you want the drink to at least fill the glass right?

Citrus

To lemon, or to lime? That is the question. The Pisco Sours’ much older “father cocktail” - the whisky sour - calls for lemon, however the lighter, fruitier notes of pisco lend themselves to lime juice. That’s fresh lime juice, folks.

Sugar

Put down that £20 bottle of store bought sugar syrup! For this recipe, all you need is a rich simple syrup. Simply dissolve 500g of sugar in 250ml of boiling water, bottle, and away you go. Some purists swear by powdered sugar directly into the cocktail shaker for a Pisco sour, however this can create inconsistencies. Inconsistency can be beautiful when experimenting with cocktails alone, but there are better options for when you have to whip up a few of these for a party. 

Foamer

A small amount of egg white goes a long way, and in our humble opinion, makes for the perfect consistency in a Pisco Sour. Don’t worry, egg whites are off-putting to some but they are used in cocktails in all your favourite bars. Still not convinced? Try vegan foaming bitters such as Mrs. Betters’ Bitters. Be aware that this will impact the flavour of your cocktail.

Bitters

The classic recipe calls for a few drops of Angostura bitters to add depth, balance and richness to the cocktail. If you have them to hand, a grapefruit bitters or orange bitters may better complement the Pisco Sours' more fruity floral notes.

How do Bartenders Make a Pisco Sour? 

We challenged three brilliant bartenders from some of the UK’s best bars to answer the question - what makes a perfect Pisco Sour?

Mia - Satan's Whiskers (London)

The world renowned Satan’s Whiskers changes its menu each and every single day. We were lucky enough to visit on a day when Mia was serving up a far from traditional frozen Pisco Sour. When asked what inspired her to include this frosty treat on her menu, she quite rightly stated “If you can, you should”. This blended delight was floral, tart and refreshing and reminded us that while tradition is important, it’s equally important to break those boundaries and just have fun with cocktails. The perfect Pisco Sour? Well, it’s the one you want to make. 

Ais Stevenson - The Maven (Leeds)

Ais - creative cocktail master from Leeds’ Maven bar - points out that few drinks in the “floral-sour” category have stood the test of time quite like the Pisco Sour. For them, a perfect Pisco Sour calls for pisco, lime, sugar, egg and orange blossom to sub the classic angostura bitters. “Always wet then dry shake.” - Wet shaking refers to shaking a cocktail with ice, and dry shaking without. The perfect texture and foam is created by first shaking with, and then without, ice. Why? That’s a whole other article.

James Plant - Albert’s Schloss (Liverpool/Everywhere)

An expert in all things cocktails, art and all things delicious, James believes (like all cocktails) that the perfect Pisco Sour relies on attention to detail. “You can’t produce a world class drink unless every aspect is great.” from the Pisco, citrus and even the glassware. James is particularly fond of using both lime and lemon for a sharper, more complex Pisco sour. Remember folks, while there are alternatives out there for that classic velvety texture, for James, “You can’t beat egg whites.” - no pun intended.

Four Piscos that make a Perfect Pisco Sour

To make the perfect Pisco Sour, you need a perfect Pisco. Here are four perfect Pisco picks:

Barsol Primero Quebrenta

Barsol are world leaders in the Pisco game, and their signature spirit made from the less aromatic Quebrenta grapes proves exactly why. The rich notes of banana and chocolate add a full body to the Pisco sour that some lighter, more floral bottles may lack. This is Pisco made by people that love the Pisco Sour, for the purpose of being used in a Pisco Sour. It’s easy to see why this is the bartender's choice of spirit in countless bars.

Size: 700ml 
ABV: 41.3%
Find here: £31.45

Demonio de Los Andes Acholado

“Devil of the Andes” Pisco comes in at a lower price point than many bottles, but doesn’t even slightly skimp out on flavour, with a heavy grape punch on the palette coming from the varied selection of grapes used to make this fine spirit. The producers, Vina Tacama, claim to be one of the oldest vineyards in Peru, and Demonio de Los Andes lives every bit up to that hype. The particularly potent grape punch pairs perfectly in the Pisco Sour. Try saying that three times drunk.

Size: 700ml
ABV: 40%
Find here: £32.95

Macchu

Sporting the cutest label of all the Piscos, Macchu’s grassy, floral and limey signature spirit makes for a world class Pisco Sour. Ten whole pounds of the most “awesome grapes” (their own words) go into each and every bottle of Macchu, which contributes to the clean, crisp flavour and smooth sipping experience. The spirit is left to rest for a year in a clay pot before bottling. Clearly, Macchu is a labour of love from sisters Melanie and Lizzie; their passion for distilling shines through in any cocktail. 

Size: 700ml
ABV: 42.2%
Find here: £37.24

Campo de Encanto

Campo de Encanto (field of enchantment) is a stand-out bottle for those looking for sustainability within their spirits. The discarded grape skins are used as compost and fertiliser for their later harvests, creating an almost zero-waste life-cycle for this sweet, fruity pisco. As Pisco is largely an unaged spirit, environmental factors contribute hugely to the final flavour, which is evidenced by Campo de Encanto. Add this to your pisco sour if you’re a lover of fruit-forward cocktails and want something different, with hints of plum, lemon and tropical fruits.

Size: 700ml
ABV: 40.5%
Find here: £42.49

How To Make The Perfect Pisco Sour - The Recipe

Finally! The moment you’ve all been waiting for. The perfect Pisco Sour is… Drum roll please… the one you like the most. 

No, sorry, that’s a cop out.

There are a thousand ways to make the Pisco Sour, but here’s a recipe that will be perfect every single time and that honours tradition while considering modern bartending techniques. 

Ingredients
60ml or 2oz Pisco
20ml or 0.75oz Freshly squeezed lime juice
20ml or 0.75oz Simple Syrup (1:1 - equal parts sugar and water)
15ml or 0.5oz Egg White
3 Dashes of orange bitters

Method
Add all ingredients into a cocktail shaker. Shake vigorously with ice, then strain out the ice, and shake again until foamy. Pour into your most elegant coupe glass, straight from the freezer and enjoy your perfect Pisco Sour.

Want to learn more about Pisco? Click here.

By Miley Kendrick

Have You Ever Tried Oyster Gin?!

Introducing Oyster Gin from Isle of Bute Distillery – a quirky concoction distilled with Loch Fyne Oyster Shells.

For those thinking, this all sounds a bit fishy (see what we did there?!) jump straight off that fence you’re perched on and give it a go as whilst it does have some unconventional botanicals, it's packed full of character and well worth a try.

So, what does Oyster Gin taste like? It’s savoury with notes of citrus and a subtle hint of the sea coming from the Loch Fyne Oyster Shells and seaweed botanicals. Perfect for enjoying neat, it works equally well in a G&T with a cucumber and peppercorn garnish or in a martini that would make James Bond jealous.

However you try it, Oyster Gin is here to add a splash of excitement to your drinking repertoire. Cheers to trying something new and delicious!

Size: 70cl
ABV: 43%
Find here: £33.23

7 Aperitifs to Use in Your Negroni

Ask most people how to make a Negroni and most of the time, the response will be “Gin, Sweet Vermouth, and Campari, in equal parts”. While this is not incorrect by any means, there is a glaring error in there. Gin and Sweet Vermouth are general products, while Campari is a specific brand and bottle within the realm of bitter aperitif liqueurs.

Don’t get me wrong - a Campari Negroni is delicious, reliable, and widely available. However, it is the baseline as there is an incredibly vast selection of bitter aperitifs (commercially, and artisinally produced) that work wonders in a Negroni.

Adopting a new approach to the Negroni of Spirit, Sweet Wine, and Bitter Aperitif, that’s implemented in the some bars, our options for the bittersweet tipple have been exponentially widened. Here is a look at some of our favourite bitter aperitifs to replace Campari in your Negroni.

FOR A standard white Negroni

SUZE

The original White Negroni, featuring Plymouth Gin, Suze, and Lillet Blanc was created through the collaborative efforts of the director of Plymouth Gin at the time, Nick Blacknell, and late legendary London bartender Wayne Collins. The drink was born out of necessity as they tasked themselves with making a Negroni using French wine and aperitifs since they were in France for Vinexpo 2001.

The drink was later popularised by Plymouth Gin ambassador Simon Ford, and world-famous bartender, Audrey Saunders. Audrey loved the drink so much that to combat the shortage of supply of Suze in the United States, she would smuggle multiple bottles at a time from her trips to the United Kingdom. For good reason too, as the drink has the bracing bitterness and character of a Negroni, but has a flavour profile unique enough to stand out from the crowd of other riffs.

Size: 700ml
ABV: 20%
Find here: £18.95

FOR A White Mezcal Negroni

Luxardo Bitter Bianco

A personal favourite of ours is the Negroni Bianco, which combines Mezcal, White Port, and Luxardo Bitter Bianco for a delectable drink that has the stiffness of a winter sipper with the tropical notes of a shaken summery drink.

The Bitter Bianco is the star of the show in this cocktail because it acts as the bridge connecting the smoky, vegetal mezcal to the tropical and tannic white port. The Bitter Bianco brings notes of celery and bitter herbs such as oregano and thyme to pair with the mezcal and fruit and citrus notes of orchard fruits, lime, and orange that play very nicely with the white port.

Size: 700ml
ABV: 30%
Find here: £17.75

FOR The one distillery Negroni

Old Poison Bitter

The sister distillery to the bar I work in, Bittersweet, Old Poison Distillery in Edinburgh Scotland is the distillery with the largest portfolio in the UK and the only one to make a bitter aperitif! This addition to the already vast spirit selection Scotland has to offer has unlocked yet another 100% Scottish cocktail -  the Negroni.

Founded and operated by native Neopolitan in Edinburgh, Fabrizio Cioffi, his passion for Italian Aperitif culture and cuisine resulted in him creating Leith Vermouth as well as the Old Poison London Dry Gin. Combine these three ingredients to get the Old Poison Negroni, or better yet, if you find yourself in Edinburgh, pop down to the bar to be served one by myself and the team!

Size: 700ml
ABV: 25%
Find here: £25

FOR THE HANKY PANKY

Fernet Branca

The Hanky Panky is an understated classic cocktail, created by Ada Coleman, former head bartender at the Savoy Hotel in London in the early 1900s. And breaking down the recipe of the cocktail we can see that it fits in perfectly to the description of the Negroni mentioned in the introduction. Simply subbing out an equal measure of Campari for a 5ml splash of Fernet Branca still lands this mentholated Martinez twist in the Negroni category.

This serve runs a tiny bit sweeter than your standard Negroni with the smaller dose of Fernet downplaying the standard level of bitterness, so if you, like many others, are a part of Fernet Branca’s cult following, and are looking for an introduction to the Negroni, this may just be the serve for you.

Size: 700ml
ABV: 39%
Find here: £26.91

for a New Orleans Negroni

Peychauds Aperitivo

From the people that brought us the infamous bright red creole style Peychaud’s Bitters, Peychaud’s Aperitivo merges the world of bittersweet liqueurs with over a century and a half of New Orleans culture and heritage.

The aperitivo brings the classic bitter orange and grapefruit notes that are expected from aperitif liqueurs, but the underlying tones of woody herbs bring to the table a sharp bitterness that is begging to be paired with barrel-aged spirits. In true New Orleans fashion, we suggest pairing it with the duet of Armagnac Brandy and Sweet Vermouth from France. The dark chocolate and caramel notes from the Armagnac and the dried fruit sweetness from the vermouth combined with the aperitif gives us a magical harmony of Italian, French, and Creole flavours! A holy trinity of Italian, French, and Creole culture and cuisine sure to delight your tastebuds!

Size: 750ml
ABV: 11%
Find here: £17.99

FOR A Subcontinental Negroni

Khoosh Bitter

Khoosh Bitter is a lesser-known bitter aperitif that was initially produced in Britain between 1881 and 1900 before the company went into liquidation and halted production. The team at Phoenyx Spirits recently restarted production of this marmalade-laced bitter aperitif as part of their mission statement to revive the great lost spirits of Britain.

With Quassia Amara as the key botanical in this liqueur, there is an intense woody dryness that lingers on the finish with notes of subcontinental herbs and spices including clove, cardamom, and asafetida.

With the Mughal Era Subcontinental design on the bottle, I feel it is only right to pair it with rum to honour the sugar cane production of the Subcontinent and your sweet wine of choice!

Size: 700ml
ABV: 20%
Find here: £27.95

FOR the Venetian Negroni

Select

Select is the quintessential ingredient for drinks in the city of Venice. From spritzes to Negronis, this bright red bitter aperitif liqueur is an excellent option for someone who fancies a slight change from their normal Campari Negroni or Aperol Spritz but does not necessarily want to push the boat out too far. 

Select Aperitivo has a distinct grassiness on the top of the palette and runs more syrupy than your standard Italian red bitter liqueur, with a bright citrus oil finish. This profile makes it an excellent addition to your negroni if your gin on hand is more peppery than your usual!

Size: 700ml
ABV: 17.5%
Find here: £17.94

If whisky cocktail are more your thing, then check out five easy-to-make serves here that show how delicious Scotch can be in cocktails.

By Fowwaz Ansari

Ballycastle Chocolate Crème Flavour Country Cream

Get ready to hop into Easter with this limited edition Ballycastle Chocolate Crème Flavour Country Cream. Blending smooth double cream, a dash of alcohol, and a sprinkle of Easter magic, it's a creamy dream come true!

Think of it as the ultimate treat for your taste buds – it's sweet and indulgent - the fondant flavour delivering a punch of white chocolate goodness, while hints of vanilla add that extra touch of sophistication. Perfect for serving over ice, it is also delightful mixed into cocktails.

So, whether you're celebrating Easter with friends or just indulging in a little self-care, Ballycastle Chocolate Crème Flavour Country Cream is sure to elevate your experience. It's like an adult Easter egg hunt, but with way more delicious rewards!

Size 70cl
ABV 12%
Find here £5.99 only available in store while stocks last.

What Are The Easiest Cocktails To Make Without A Shaker?

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

Negroni – for the gin lovers

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

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

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

Vodka Martini – for the vodka lovers

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

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

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

Bellini – for the sparkling wine lovers

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

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

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

Aperol Spritz – for the aperitif lovers

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

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

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

Old Fashioned – for the whiskey lovers

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

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

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

Cuba Libre – for the rum lovers

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

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

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

Tequila Sunrise – for the tequila lovers

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

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

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

Chilcano – for the pisco lovers

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

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

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

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