We’re just back from Tales of the Cocktail in New Orleans where we’re absolutely thrilled to have been awarded ‘Best Cocktail & Spirits Publication’ at the Spirited Awards. Whoop!!
While it was very hot there, it’s been pretty damned steamy back home in the UK too. So, like most, we’re looking at ways to enjoy the rays whilst keeping cool. Which is where this episode comes in…
Starting with our featured products. We’ve got not one but two cocktails in cans: Whitebox Spicy Margarita and Moth Piña Colada – chill them and they’re perfect accompaniments whether you’re chilling in the park, on the beach, in fact, anywhere where the sun is shining.
Listen to our new episode on your favourite podcast channel or direct right here…
As for our bar this week, we head up to The Berkeley Rooftop Pool and Bar for tequila cocktails, tacos and, yes, a pool, right in the heart of London’s Knightsbridge.
And at this time of year, more than ever, we all need to be on top of our ice game. This is where our book choice comes in. It’s The Ice Book – cool cubes, clear spheres and other chill cocktail crafts, with expert tips from the King of Ice, Camper English.
Staying with things on the cooler side brings us to our guest. Iain McPherson, has made the science of sub-zero temperatures into an art form with his pioneering techniques in his cocktail creations. We talk to him about this, his award-winning Edinburgh bar Panda & Sons, and a whole lot more.
In this episode…
We’re mixing…
Clover Club
Ingredients:
60ml London Dry gin
15ml raspberry syrup*
15ml freshly-squeezed lemon juice
1 egg white
3 fresh raspberries to garnish
Method:
Add all ingredients to a cocktail shake and dry shake vigorously to emulsify egg white. Fill shaker with ice then shake again. Strain into a chilled cocktail glass. Garnish with three fresh raspberries pierced onto a cocktail stick and place atop the glass.
*Raspberry syrup:
2/3 cup water
2/3 cup caster sugar
1 cup raspberries
Method:
Bring water and sugar to a boil in a small saucepan while stirring occasionally. When sugar has dissolved, remove from heat and stir in raspberries. Break down with a masher or fork. Leave for an hour to steep then strain through a fine strainer.
Talking to…
Opening up…
Tasting…
And…
Dropping into…
Photograph of Iain McPherson by Laura Meek.
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The Cocktail Lovers Podcast Seasons 1, 2, 3, 4, 5 and 6
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