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.

The ABC’s of Chardonnay

Image credit: Will Wong

Which of the following best describes you?

1. Always bring a Chardonnay.

2. Anything but Chardonnay.

3. Albariño, Bacchus or Chenin Blanc.

4. Assyrtiko Baby.

Have you met anyone who said they hate Chardonnay but love Chablis and Champagne? Well, Chablis is 100% Chardonnay and Champagne except Blanc de Noirs is likely to be a blend containing Chardonnay. Love it or hate it, Chardonnay is everywhere on wine shelves. It is a versatile grape that grows in cool, moderate and warm climates. With different winemaking techniques, Chardonnay comes in a broad range of dry white wines, from high-volume brands to premium wines that can age for decades when stored correctly.

Besides Chablis further north, Burgundy from north to south between Dijon and Lyon in eastern France is where Chardonnay began. In fact, the grape takes its name from the village Chardonnay in the Mâcon region; except you won’t see Chardonnay on the labels of Burgundian whites. Then there is the rest of the world from America (California, Oregon and Washington State) to England, Argentina, Chile, South Africa, Australia and New Zealand. Some wine enthusiasts even name their daughters Chardonnay. Chenin or Cabernet have a long way to go in naming rights.

These used to be the principal versions of Chardonnay: the limestone, flinty and steely Chablis, and those judiciously oaked but still restrained Bourgogne whites; to the big, buttery and oak in your nose New World contestants primarily from Australia and California in the 1980s. Fashion comes and goes. If anything, there seems to be a convergence between styles. Many Australian and Californian Chardonnay now gravitate towards the Burgundian style. Clare Valley Chardonnay in South Australia mimic Burgundy in everything, except for their different climate and terroir. 

With differences in terroir, climate and winemaking styles, let’s take a wine trip around the world from Chile to Australia, then Burgundy, California, New Zealand and finish our Chardonnay expedition in South Africa.

Sainsbury’s Taste the Difference Chilean Chardonnay 2022

Image credit: Will Wong

Founded in 1880, Santa Rita Estate's vineyards in the Casablanca Valley region are 500 metres above sea level close to the Pacific coast, with cooling sea breezes and morning fogs helping Chardonnay grapes to ripen slowly. This microclimate results in high acidity with intense fruit and flavours, all essential to make good wine.

This Chardonnay charms with a citrusy and tropical fruits nose, think bananas and even a hint of almonds. It’s medium-bodied with fresh acidity well balanced with spicy oak. Try it with pan-fried fish or creamy pasta dishes. Really good value for money.

Size: 750ml
ABV: 13.5%
Find here: £8.50 (Buy 6 and save 25% discount available until 28th May)

Howard Park Margaret River 2022 Miamup Chardonnay

Image credit: Will Wong

Located 300km south of Perth in Western Australia, set between the tranquil waters of Geographe Bay and the rugged Cape Leeuwin, you will find Margaret River, one of the world's premium and most isolated winemaking regions. With ocean on three sides, Margaret River is blessed with a Mediterranean climate of warm days and warm/cool nights. Cooling sea breezes from the southern Indian Ocean help to moderate temperatures and slow ripening; giving lower yield but premium quality grapes.

Howard Park has been a pioneering West Australian winery since 1986, deploying multisite sourcing to create a consistent style across its product range. Beyond its green apples and mineral palate, the use of fine grain French oak created a layered, flavoursome and complex wine with a touch of spice, and creaminess. It can be cellared for 2-3 years, and is best served as a gastro wine with poached chicken, roast pork or even pickled vegetables and rice noodles, topped with crispy XO prawns. Perfect for summer evenings.

Size: 750ml
ABV: 13%
Find here: £13.99 (Buy 6 and save 25% discount available until 4th June)

Bread & Butter Chardonnay 2021, Napa Valley, California USA

Image credit: Will Wong

The vines are planted in deep, moist soils in the northern interior of California, where the climate is cooler due to the influence from the Sacramento delta.

It tastes exactly what it says on the label: Big Buttery or Big Bad Boy depending on your affection for or aversion to new oak. After partial malo-lactic conversion, a process that gives the wine its buttery character while retaining good acidity, it is then aged for 5 months using French and American oak.

Lush tropical fruits, pineapple and coconut with upfront toasted brioche from start to finish. Whilst it could overpower seafood or delicate white fish, it might work with Cantonese style wok-fried lobster, tarragon chicken or chargrilled pork chops. It needs big flavour food to complement the distinctive big personality. Not for the faint-hearted! However, many modern Californian Chardonnay have much more restrained oak and do not taste like this.

Size: 750ml
ABV: 13.5%
Find here: £13.50 (Buy 6 and save 25% discount available until 28th May)

Louis Jadot Mâcon-Azé 2022, Beaune, France

Image credit: Will Wong

The only Burgundy in our world tour selection. Established in 1859, Maison Louis Jadot now owns over 60 hectares of vineyard, many of them premier and grand cru, and in Jacques Lardière has one of the most respected winemakers working today. Lardière famously said: ‘To some extent we can impose style on a wine in the cellar, but we can’t impose character, and we can’t impose quality either. They come with the vine and terroir.’

The Chardonnay used here is grown around the tiny village of Azé, northwest of Mâcon in southern Burgundy. It is also the only Chardonnay here with no oak used, letting the dry, crisp and flinty character with pear and green apple speak for its terroir. It is medium-bodied with an intense long finish.

Size: 750ml
ABV: 12.5%
Find here: £15.99 (Buy 6 and save 25% discount available until 4th June)

Forrest Wines, “Tatty Bogler” 2020 Chardonnay, Waitaki Valley, North Otago, New Zealand

Image credit: Will Wong

Otago’s early Scottish settlers used scarecrows or ‘tattyboglers’ as they were called, to protect their precious crops from the hungry and unfamiliar New Zealand birdlife.

Central Otago on the South Island of New Zealand is renowned for premium Pinot Noir grapes. This Chardonnay produced in Waitaki Valley, a smaller wine region cocooned by mountains is the southern-hemisphere take on Chablis.

This is fermented in French oak and has explosive aromas of lychee, pastry and nutty brioche. When you take the first sip, it’s a real surprise with refined citrus and quince flavours leading into a much leaner and chalky finish. Try it with poultry, pork, meaty white fish or creamy cheese.

Size: 750ml
ABV: 13.5%
Find here: £19.99

Graham Beck Blanc de Blancs 2018, Robertson, South Africa

Image credit: Will Wong

Multi-award winning ‘Méthode Cap Classique’ (made in the Traditional Method like Champagne) sparkling wine crafted from hand selected Chardonnay on the Graham Beck Robertson estate in Western Cape with its naturally limestone-rich soils. Only the highest quality juice (tête de cuvée) was selected for fermentation.

It spends 48 months on lees before disgorgement and bottling. Its lemon-lime citrus freshness is underlaid with biscuity richness. Bubbles that tinkle with elegance and finesse. These wines have even been sipped by the likes of the late Nelson Mandela and President Barack Obama!

Size: 750ml
ABV: 12%
Find here: £16.99

If you love Chardonnay, we hope to have introduced you to some you have not tried. If you hate Chardonnay, why not give the unoaked Burgundy or South African sparkling Blanc de Blancs a chance? The bottle looks classy at any dinner party, and is budget friendly without compromising on quality. Cheers!

By Will Wong

New Royal Warrants: The Drinks That Are Officially Fit For A King

As well as word-of-mouth and online reviews, there all kinds of competitions and awards that drinks brands seek out to boost their product, but are any more coveted than the Royal Warrant?

When King Charles III and Queen Camilla took to the throne in a new look Royal Household, they got the opportunity to review the list of warrant holders. This prestigious list is a mark of recognition assigned to companies who supply goods or services to the Royal Household. They can then use the coat of arms on their packaging, in their adverts and inevitably, they can charge more. So, if you’ve ever sat at home wondering what exactly the King and Queen drink, this is it!

This selection process is ongoing, and it’s believed that these latest warrants were actually decided upon when Charles was still the Prince of Wales – so more may be announced. Nonetheless, they are the first of the new reign so let’s take a look at the King and Queen’s favourite drinks!

Companies By Appointment to His Majesty The King

Berry Bros. & Rudd Ltd, London Wine and Spirit Merchants
Britain’s oldest, family-owned wine and spirits merchant, they’ve been trading since 1698 and provide a selection of drinks to the Royals.

Champagne Laurent-Perrier, France Purveyors of Champagne
One of the few Champagne houses that remain family-owned, the inclusion of Laurent-Perrier shows Charles’ focus on these types of business. It’s the only Champagne house with the warrant currently!

Corney & Barrow Ltd, London Wine Merchants
The exclusive UK supplier of the luxury Burgundy estate Domaine de la Romanée-Conti.

D. Johnston & Co. (Laphroaig) Ltd, Argyle Distiller & Supplier of Single Malt Scotch Whisky
If you’re ever invited into Buckingham Palace and order a Scotch, this’ll likely be it. They were first awarded the Royal Warrant in 1994 and have never fallen out of favour.

Shepherd Neame Limited, Kent Supplier of Specialist Orders
With the honour of being Britain’s oldest brewer, this is the only beer company on the list.

Waitrose Limited, Berkshire Grocer and Wine & Spirit Merchants
Officially the only supermarket, Waitrose has had Royal links for a while with their Duchy range.

Companies By Appointment to Her Majesty The Queen

Camel Valley, Cornwall Purveyor of English Sparkling Wines
Representing the flourishing world of English sparkling wine is Camel Valley, the Cornwall-based family-run winery.

Corney & Barrow Ltd, London Wine Merchants
As seen above, it appears that Camilla is a fan of Domaine de la Romanée-Conti too.

There were 145 appointments in total across all kinds of products and services, so if you’re intrigued by which brands get signed, sealed and delivered to the Royal Household, and for more information about The Royal Warrant, click here.

5 Tasty Herbal Substitutes To Use During the Chartreuse Shortage

There's chatter all over the beverage world about a Chartreuse shortage. Chartreuse is a potent liqueur available in two iterations - Green, a strong and powerful version, and Yellow, a sweeter and lighter version - made of a secret concoction of herbs, spices, honey, and bittering elements still meticulously hand measured and produced in a Carthusian monastery in the mountains of south-eastern France.

Due to a global interest in more complicated cocktails, a rise in the popularity of herbaceous flavours, and the increased demand for many specific modern classic recipes, demand for Chartreuse has increased in recent years. But, because of its small-scale production - ironically, one of its most exciting selling points - demand has recently been exceeding supply. This has made it difficult for many bars and cocktail enthusiasts to order or stock the popular liqueur. Many sites suggest general, herbal and floral alternatives but the uniqueness of Chartreuse comes from the alpine flavours highlighted with bittersweet backing. This list will get you closer than any other list because it focuses on the herbaceous, alpine nature of the popular spirit and will get you closer to the flavours of the original for use in beloved classics or brand new mixtures. Below is just a selection of where to start when trying to find Chartreuse substitutes. 

Metté Liqueur de Bourgeons de Sapin (Tree Buds) 

Alpine flavours are rare in the UK. Though these sap and tree liqueurs are extremely popular in southern Europe, that flavour profile hasn't yet made it to the British Isles in staggering quantities. Whether it's blamed on the smaller amount of mountainous regions, unexplored flavour diversity, or simply an undereducated consumer base, there just aren't as many options for UK residents as there are in other countries around the world. Luckily, this liqueur is doing its best to offer an entry gateway into alpine flavours. It is sweet, it is greenish in the bottle, and it has beautiful notes of forest fauna and The powerful and unique Alpine flavour that makes it work in place of Chartreuse in cocktails.

Size: 350ml
ABV: 25%
Find here: £19.04

Distillerie de Grandmont Le Chemin Des Moines Liqueur

This liqueur wins the nomination for balance when it comes to replacing Chartreuse and cocktails. It won't be the most Alpine, but it also won't be the most floral. It won't be as strong as Chartreuse, but it won't be so light that it would need some support from a stronger spirit. It is strong enough to offer some backbone to the cocktail just like Chartreuse does, and also has quite a bit of honey character. It is floral, but has a bright grassy flavour that hints toward the mountainous blend used by the monks. The bitterness cuts through the sweetness more so, making it a bit less pleasant as a neat serve or on the rocks. But that's not usually how Chartreuse is enjoyed either. It brings a light root spice character which will complement any savoury elements to any modern or classic cocktail.

Size: 700ml
ABV: 55%
Find here: £44.45

Cappelletti Amaro Alta Verde

This pale green color amaro is a perfect substitute for when Chartreuse isn't available, and confusingly not mentioned on any other list of substitutes or alternatives. It's hard to imagine why this might be for many global publications. For The Three Drinkers, it is recommended with one unfortunate caveat. The liqueur is usually available all throughout the US through a magnificent importer, but seemingly only available in Europe where it is produced in Italy.  That being said, it is only a widely accessible option for some readers. Though it is so delicious, it might be worth planning an Italian holiday. The light natural colour breaks the mould for amari in the marketplace, while also making it a perfect alternative to Chartreuse in flavour and presentation of the cocktail colour. The bitterness comes from a wormwood varietal which balances out sweet and citrus flavours. It has heaps of Alpine, it is versatile and adaptive depending upon the cocktail recipe or ingredients it is paired alongside.

Size: 750ml
ABV: 24%
Find here: $29.99

Amaro Pasubio 

Another gem from the house of Cappelletti, Pasubio is a mountainous blend of fruit and herbaceous while being a controversial addition to this list only on the colour consideration of Chartreuse substitutes. Pasubio is a maceration of many plants and roots mixed with mountain blueberries. The colour, therefore, is a dark brownish purple. While this can be gorgeous and magnificent in many things, many cocktails calling for Chartreuse are banking on the bold green and yellow colours to enhance the drinker's experience. In this case, the visual experience will be slightly muddied. Another unique consideration for adding this spirit as an alternative is the strength period rolling in at 17%, it is not going to bring the spirituous nature that Chartreuse drinkers are looking for. In this case, then, it would be beneficial to fortify it with a stronger spirit as the base or simply more of the bass spirit to provide the balance of strength. Though not the easiest replacement, bold intense alpine flavours and the unique addition of the forest fruits will offer immediate solace to anyone enjoying the cocktail.

Size: 750ml
ABV: 17%
Find here: $24

Génépi des Pères Chartreux

Finally, if finding Chartreuse is proving impossible, but you want something with a similar herb blend, this is the spirit for you. It's made by the same monks in the same monastery, so it will have a very similar blend of herbs and botanicals. Though genepy liqueurs are generally softer and very much more floral, this one gets as close to the herb structure as any on the market. In order for the herbs to come through in the same way, A larger amount must be used. For longer cocktails, or bigger glasses, this could bring some of the herbs you're wanting from the mountainous region.

Size: 700ml
ABV: 40%
Find here: £33.95

The earthy, natural, vegetal, and bittersweet flavours of Chartreuse may not always be readily available to order directly from the source. Luckily, there are lots of options that can be combined to get an alpine touch or the green boozy boost that many exciting modern cocktails require. This list is by no means comprehensive, but definitely a strong start and a guide to many new fascinating flavours.

By Zach Sapato

Which Red Wine Makes the Perfect New York Sour?

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

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

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

How to make a New York Sour

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

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

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

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

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

19 Crimes Cabernet Sauvignon

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

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

La P'tite Pierre Rouge

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

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

Faustino VII Rioja

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

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

The King's Wrath Pinot Noir

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

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

The Ned Pinot Noir

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

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

La Fait Rouge 

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

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

Happy sipping!

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

By Miley Kendrick

7 Amazing Paloma Variations

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

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

The Best Paloma Variation for Purists

Classic Paloma

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

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

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

The Best Paloma Variation for Whisky Lovers

Scotch Paloma

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

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

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

The Best Paloma Variation for Mezcal Lovers

Vida Paloma

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

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

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

The Best Paloma Variation for Herb Lovers

Rosemary Paloma

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

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

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

The Best Paloma Variation for Rosé Lovers

Lone Ranger

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

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

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

The Best Paloma Variation for Rum Lovers

Rum Paloma

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

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

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

The Best Paloma Variation for Vodka Lovers

Palomita

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

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

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

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

Whisky vs Whiskey - A Brief History and Overview

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

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

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

Irish v Scottish

Peated Scotch Whiskey - Caol Ila 12 YO

Size: 700ml
ABV: 43%
Find here: £55

Unpeated Scotch Whiskey - Balvenie Double Wood 12 YO

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

Irish Whiskey - Redbreast 12 YO

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

Blends

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

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

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

Blended Scotch Whiskey - Johnnie Walker Black Label

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

Blended Irish Whiskey -Tullamore D.E.W.

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

The United States

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

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

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

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

Rye Whiskey - Rittenhouse Straight Rye

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

Bourbon Whiskey - Buffalo Trace Bourbon

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

Tennessee Whiskey - Daddy Rack Straight Tennessee Whiskey

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

Canada

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

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

Canadian Whiskey - Lot 40 Rye Whisky

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

Japan

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

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

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

Japanese Single Malt Whisky - Yamazaki 12 YO

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

Japanese Blended Whisky - Toki Blended

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

New World Whiskies

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

French - Domaine des Hautes Glaces Epistémè

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

Chinese - Goalong 5 YO

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

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

By Fowwaz Ansari

The Whisky Event, London

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

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

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

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

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

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

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

Words by Colin Hampden-White