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"Maid In The Shade" By Bacardi & Revolucion De Cuba
50ml Bacardi Carta Blanca30ml Sauvignon Blanc20ml Simple Syrup10ml Lemon Juice2 Cucumber RibbonsGarnish cucumber ribbons wrapped in a mint sprig

April sees the return of Cocktails in The City to Leeds as cocktail enthusiasts are set to converge for a two-night cocktail extravaganza on 7th & 8th April. Twenty of the city’s best bars will be popping up at Leeds City Hall to create new signature cocktails and compete to win the coveted ‘Best Cocktail’ award. To get in on the action, get your tickets here.

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Drink Me | Mixology by Matthew Fox Simmons - 9M ago

“Feeling like you need a lift? The Mixology Group and Drink Me have just the remedy for you!

The Black, No Sugar is a simple twist on the modern classic, the Espresso Martini.  A simple serve utilising two incredible new ingredients, Black Cow Vodka and Mr Black Cold Press Coffee Liqueur, this simple serve requires no extra sugar syrup yet still retains all of the delicious qualities that we love in an Espresso Martini!

How to make an Espresso Martini: The Black, No Sugar - YouTube

Want to get your brand featured in one of our tutorials? Shoot us an .

Keep Mixing!”

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Prepare yourself for the reemergence of sparkling cocktails or drinks of all sorts in general. MIX from SodaStream, the world’s leading manufacturer and distributor of home beverage carbonation systems, is a carbonation device with digital interface and App and Bluetooth connectivity. MIX is swinging doors wide open for professional and at home users around the globe. Created by renowned designer Yves Béhar with cocktail recipes by Ryan Chetiyawardana (otherwise known as Mr. Lyan), MIX transforms any old liquid beverage including water into a bubbly treat. MIX is powered by refillable CO2 carbonator and your drink innovation imagination. Sync your recipes using the Bluetooth option from the app to your bar. Should you be lacking on the creative juices, MIX comes completely installed with dozens of the best mixed drink recipes and recommendations. But it doesn’t stop there; you’ll receive a beverage-based carbonation level recommendation. Plug in your mixture, which should be poured into SodaStream’s provided drinking containers, and hit go. Advanced stirring technology will whip up your drink right before your eyes. The finished result is fizzy and delicious.

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The summer sun is in full force allowing buds to expose their petals as they transition from spring. Their thawed roots seep down to slurp the moistened soil. People head to their local green houses to offer a new home for the flowers. The Lobby Bar at One Aldwych hotel has a little something special to offer consumers honoring the warmer weather.

No need for a green thumb, the flowers have already been infused into BLOOM gin. Using the light and floral notes of this award-winning premium London Dry Gin fashioned by the first female master distiller, Joanne Moore, head bartender Tiago Mira designs each limited edition cocktail, ending July 14th. Each cocktail pulls out the sweet hints of honeysuckle, chamomile, and pomelo (see a list below). Craving some aesthetically pleasing tangible flowers? Flowers At One florist Mark Siredzuk crafted floral instillation complementing the cocktails. The arrangements include foxtail lilies, almond twigs, lavender, witch hazel, agave plants, and chamomile daisy flowers. Sip and smell to satisfy the flower child within.

The Lavender Cloud £13.50 each
BLOOM Gin, rhubarb liqueur, black raspberry liqueur, honey infused with lavender and fresh lime juice. Topped with bergamot foam and served in a chilled Martini glass.

Blooming Tea £13.50 each
BLOOM Gin, apricot brandy, ginger & lemongrass cordial, Kamm & Sons, chamomile tea and fresh lemon juice. Served in a chilled coupette glass.

Smoked Flower £13.50 each
BLOOM Gin, Mezcal, grapefruit liqueur, elderflower cordial, agave nectar and fresh lemon juice. Served in a chilled Martini glass.

Almond Bouquet £13.50 each
BLOOM Gin, Amaretto liqueur, fresh pineapple juice, orgeat syrup, fresh rocket and fresh lemon juice. Served in a chilled coupette glass.

Lobby Bar Reservations:
Tel: 020 7300 1070
Website // Reservation Email

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Imagine yourself on a desert island, or some kind of cocktail-zombie-apocalypse and you need a drink, natural coconut water, some island-made rum perhaps, zombie brain juice, what 5 pieces of kit would you need on your Mixology survival kit? What are the 5 essential pieces of bar equipment that every mixologist needs in order to make fantastic drinks every time when the inventory is limited.

On interviewing some of best bartenders, bar managers and key players on the UK Mixology scene we managed to wrangle it down to these 5 items.

Here goes:

Lighter

Small, insignificant. Understated. This little tool can help the experienced bartender achieve anything from flaming essential citrus oils for the finishing touch to removing a beer bottle cap when nothing else is to hand! Not to mention, to quote one of the bartenders we spoke to, it’s for smoking breaks!

Here’s One We Suggest Buying

 A Boston Tin

You can stir in it, you can use it to open bottle caps, you can throw drinks with it, it can be your ice scoop, and most importantly you can put a glass in it and shake up your favourite cocktails. This is the most iconic item in the bartenders’ inventory, synonymous with cocktails around the world and any kit would be incomplete without it!

Here’s One We Suggest Buying

Fine Strainer 

Julep strainers are classic, Hawthorne strainers are nigh universal but whittled down to necessity the fine strainer takes the prize. The only strainer with a fine enough mesh to catch every bit of citrus pulp and shard of ice, the fine strainer ensures the perfect serve for your straight up Daiquiri or Margarita.

Here’s One We Suggest Buying

25ml/1oz Jigger

Also known as a spirit measure, the Jigger is quintessential for pinpoint accuracy in your ingredient ratios. If your free-pouring abilities are next to none this item of kit may be overlooked but for the all bartenders across the spectrum, the Jigger provides precision and ensures your drinks are consistent and accurate. On another note this tiny little tool ensures you keep within the legal restrictions of serving alcohol and tedious that may be, nobody wants to break the law, really, do they.

Here’s One We Suggest Buying

Bar Spoon

Argued by a number of Brighton Mixologists to take the number one spot of the essential piece of bar equipment. You can use it to measure spirits, be it a 5ml depth bar spoon, layer different liquids into your drinks for different presentations, churn, muddle and mix, stir and drizzle and accurately place garnishes into your final drink.

Cocktail mixology is mixing of liquids to create delicious combinations and recipes and with ice providing a reduction of temperature and dilution that cocktails require, all you really need is something to mix up your ingredients; namely a spoon.

Here’s One We Suggest Buying

Many thanks to the guys from The Salt Room, Altos, the Mixology School, B.Y.O.C and other bars across Brighton, UK for their input!

___________________

The Mixology Group is a Mixologist Training school, consultancy firm and events company based in Brighton, UK.

With over 16 years of experience of working across the industry, they specialize in Molecular level Mixology and Liquid Brand Development and have worked internationally with brands and companies and opening bars across the globe.

They offer globally recognized and accredited training courses and offer everything you need to work in the industry!

Peace, rum and good fun!
___________________

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Lawyers carry briefcases. Chefs carry knife bags. Why shouldn’t an accomplished, professional mixologist have a custom-designed vessel in which to transport the crucial tools of the trade? Mavenhal  answers this need in the beverage industry with their high quality, handcrafted bartender bag designed with bar professionals, brand ambassadors and all-around cocktail enthusiasts in mind.

Perfect for off-site catering events, freelance bartenders specializing in weddings and corporate events, or for any cocktail aficionado ready and willing to pack the party to go, the Mavenhal  bartender bag is a brilliant solution for keeping shakers, pour spouts, wine keys, stirrers, jiggers, muddlers, and more organized in an attractive, flexible, and water-resistant package. Thoughtfully designed by Seattle bartender Craig Krueger, the Mavenhal bag has three rows of pockets inside ready to house every beverage-concocting tool in your arsenal plus sturdy-zippered compartments to keep even the smallest, most easily-misplaced covers and spouts in easy and organized access.

The bag also has room for several bottles of liquor and mixers, making a ready-made portable tailgate party just a zipper away. The bar is your office. Now you have a custom-designed “briefcase” to carry your tools to your office. Or just throw a sweet party on a mountain top, beach, or parking lot. The choice is yours.

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Cocktail trends are no stranger to the Western World and while imbibe-lovers are constantly trying to stay on top of what’s hot and new there’s a whole corner of the world very few know anything about, nor have ever delved into. I am of course talking about China — with the biggest population in the world there’s sure to be some cocktail genius and that’s exactly what we aimed to find out. Joining us this week in our Guest contribution is Max Warner, the Global Ambassador for Chivas Regal.

Over the past several months Max has been journeying through Asia to immerse himself within the core of Chinese mixology. Today he shares just a few of his incredible observations as he’s ventured where very few have had the chance to go. Here’s what he had to say…

What are the key differences between the drinking culture in Asia and the Western World?

Asia covers a great region and to answer this question relatively simply is difficult. I could comment on the drinking rituals, ice and beautiful glassware of Japan; the indigenous style of bartending currently making waves in Indonesia, where drinks are increasingly served in unusual vessels; the incredible scourge of creativity that has recently impacted Singapore; or India where high taxes on imported spirits encourage bartenders to focus on local, natural ingredients to create simple serves and flavours.

My focus, however, is on China where we are currently making final preparations for the third Chivas Masters Global Final which will be held at the end of June. China has developed hugely in the past six years; I remember when I first visited 10 years ago to conduct staff trainings, the understanding and appreciation of Scotch whisky’s history, heritage and production was non-existent. There was no infrastructure in place for hospitality and most bartenders were only interested in earning enough money to eat, sleep and put a roof over their heads. The only thing that interested most bartenders was tossing the odd bottle over their head and catching it in a relatively stylish way: “flaring” was big.

However, since the development of bar brands like Constellation (a modern and very contemporary whisky bar brand, with seven venues in total now), great cocktails, music and award-winning hospitality have changed the offering considerably. Much like other cities, such as Paris where we have seen the crafted cocktail scene develop over the past six years, Shanghai has gone from having four bars with any real international reputation, to more than 80. It’s refreshing that cities such as Shanghai, Paris and Edinburgh allow bartenders to open up their own places as rent is not overwhelming like in London, and put their mark on the city’s drinking scene. These bartenders have the power to change aspects of their bar experiences when they need to, create a happy working environment and showcase new flavours for locals and visitors alike.

What are the unique concoctions that to us are completely bizarre?

Chivas Regal grew in popularity in a very big way in 2000 when the Chivas and green tea serve took China by storm. It had a huge impact on the brand and made Chivas one of the most recognised spirits (let alone blended Scotches) across all of China’s major cities, bolstered by increased gifting opportunities and lifestyle advertising. The green tea used had a similar taste profile to ice tea in that the flavour, made with a hint of honey, worked really well with the ‘Speyside House Style’ of Chivas Regal. Speaking to consumers and bartenders, on one side people were claiming that it was the tea that was improving the taste of the Chivas and others were convinced it was the Chivas which was softening the tannins of the green tea, making it more pleasant to enjoy. With the mild addition of caffeine in the product, it made the serve extremely accessible and suitable for a new crowd of drinkers who were up for enjoying themselves, partying hard and living the ‘Chivas Life’.

There were other more bizarre serves I heard about, such as the influence of Yakult – the friendly bacteria yoghurt drink – which was a micro-trend for a while. Either way, this was before the impact of social media and, while the Chinese government restrict channels such as Facebook and Instagram, the local channel WeChat is extremely active and is a wonderful platform for sharing excitement, discussion and new drinking trends among peers and friends. The purpose of the Chivas Masters cocktail competition is to share the craft, creativity and storytelling of the leading bartenders around the world; it’s a great opportunity to introduce an international selection of bartenders to one of the most vibrant cities in the world. Watch this space, we will have more to report after June 2016!

Are there any rituals or traditions in the Asian world that would seem odd to us?

The most obvious one for me is Baijiu, the local spirit which is made from grain. Asian drinkers consume 80 million cases of this a year, making it by far and away the most consumed spirit in the world. Mostly enjoyed around dinner or eating occasions, Baijiu is not what I would class a pleasant drinking experience but it does have a lot of local and cultural significance, mainly as a rite of passage in between courses in which the head of the group or host declares the drinking ritual. There are lots of different varieties of Baijiu from reasonably priced products, right the way up to $3,500 for a bottle; bizarrely, some of the most expensive Baijiu’s are packaged in very economical, austere vessels – a marked change from the presentation of Prestige Scotch, for instance. Baijiu is described as ‘strong’ and ‘fragrant’ but I would challenge most western palates to find it truly enjoyable, it’s definitely a Chinese experience.

Are there any out-of-world experiences to be had?

One of the most exclusive restaurants in the world – Ultraviolet – is in Shanghai. There is only one table that seats ten people for a multi-sensory experience; the entire dining room is made of LCD screens which can create any environment to go with each dish, transporting you to different locations using sound and sight: it is incredible. Understandably, it is not easy to get a table there and bookings are made months in advance. Needless to say it is out-of-this world, although I will share a little secret with anyone who supports and drinks Chivas Regal. On the 18th day of every month, Chivas in China has a designated table held, which we invite our very special guests to. The experience is entirely bespoke with the menu specially created to pair with Chivas 18. Just like the signature on the label signed by our Master Blender, Colin Scott – this really is the Gold-en ticket!


Max Warner – Global Brand Ambassador, Chivas Regal

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American singer, songwriter, and dancer Mila J has been one busy bee between releasing her latest single “TBH” and tackling a role in an upcoming film. She hasn’t forgotten about her fans though. They entered for a chance to win exclusive access to participate in her collaboration with Jack Daniel’s Tennessee Honey and Black Entertainment Television (BET). One fortunate soul received the grand prize: an all-expenses paid trip for to join her for a once in a lifetime VIP experience extravaganza. Walk in the presence of Mila J down the red carpet at the 2016 BET Awards.

Five first place winners have been chosen and will join her in Los Angeles during BET Awards weekend in an all-expenses paid trip for two to attend the BET Experience event.

Made in L.A. (M.I.L.A)

1.5 oz. Jack Daniel’s Tennessee Honey
1 oz. Sour Mix
3 oz. Fruit Punch

Directions: Combine all in a shaker, mix up and server

My Main

2 oz. Jack Daniel’s Tennessee Honey
1 oz. Iced Tea
½  oz. Lemon Juice
½  oz. Simple Syrup

Kick Back

1 oz. Jack Daniel’s Tennessee Honey
½ oz. Midori
1 oz. Pineapple Juice
3 oz. Lemon Lime Soda

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If you could pour Florida into a glass, what would it look like? We picture tiny palm trees melting over glistening cubes of ice, airy sundresses swirled amongst drifting bubbles, bright hibiscus and bougainvillea blossoming just beneath the glass’s curved rim. Ringing the perimeter perhaps a pod of diminutive dolphins or a pair of gentle manatees would frolic.

And if you could pour Florida into a glass, what would it taste like? We venture quite a bit like Rum:30, the state’s newest premium craft rum created by lifetime Floridians Fred Greene and Cameron Grace, hailing from balmy Ft. Lauderdale. Infused with fresh-cut Florida orange peel and aged in white American oak, the aroma that wafts from a bottle of Rum:30 is pure Florida: fresh juicy citrus with undertones of creamy banana and succulent mango delight the olfactory senses. Which is sort of what Greene and Grace had in mind when perfecting their recipe. “It’s long been said that rum has been overdue for its time in the spotlight, and what we wanted to do was to create a craft rum that captured the spirit of Florida in a bottle”, Greene explains.

Ultimately relaxed without sacrificing complexity, Rum:30 all but demands (gently, of course) to be muddled with fresh mint and simple syrup, topped with soda and lime, and sipped from a hammock swinging close to the sea. The essence of Florida in a glass.

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"The 20 Year Rum Punch" By Appleton & Mojo
12.5ml lime juice25ml Hibiscus and Ginger Syrup37.5 Appleton Signature Blend50ml WaterFlaming cinnamon garnish and ½ lime.

Add 12.5ml lime juice, 25ml hibiscus and ginger syrup, 37.5ml Appleton Signature Blend rum in to a tall cocktail shaker and shake with crushed ice.

Shake well for 10-15 seconds.

Pour in to a Collins glass, top with 50ml water add garnish of half a lime sprinkled with flaming cinnamon powder.

Set alight with a blow torch and serve!

April sees the return of Cocktails in The City to Leeds as cocktail enthusiasts are set to converge for a two-night cocktail extravaganza on 7th & 8th April. Twenty of the city’s best bars will be popping up at Leeds City Hall to create new signature cocktails and compete to win the coveted ‘Best Cocktail’ award. To get in on the action, get your tickets here.

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