We’ve packed all kinds of cocktail-loving goodness into this episode. We start with a review two of fruity (ish) cocktails: one, Apples, a refreshing, super delightful cocktail in cans from the clever team at Coupette in East London; the other, the unmistakable taste of Jaffa Cakes, distilled into a trio of spirits. Bear with us here, we are very much aware that it sounds like a gimmick but we were pleasantly surprised by the taste.
The Cocktail Lovers Podcast, Episode 4 – listen here!
Our books review takes in Beautiful Booze by Natalie Migliarini and James Stevenson and we head over to A Bar With Shapes For A Name to discover how the Bauhaus movement translates into an artfully conceived venue and equally creative drinks under the direction of Remy Savage and Paul Lougrat.
Jim Meehan speaks to us from Portland, Oregon where we check in with him to talk all things Punch, from the ingredients to the glossary and how and when to serve. Last but no means least, JJ Goodman from the London Cocktail Club shares his invaluable cocktail hack for making kitchen cupboard triple sec (file this one under ‘essentials’)
What we’re mixing:
A Mojito (in celebration of National Mojito Day on 11th July)
Approx 10 fresh mint leaves
25ml freshly-squeezed lime juice
20ml sugar syrup*
50ml white rum – we use Bacardí Superior
Mint sprig to garnish
Add fresh mint leaves, freshly-squeezed lime juice and sugar syrup to a Collins glass. Half fill glass with crushed ice and stir to combine ingredients. Top up the glass with more crushed ice. Place the mint sprig in in the palm of your hand and ‘clap’ together to release the oils, then place in the side of your glass along with a paper or better still, metal straw. (No plastic straws allowed!)
*To make sugar syrup, combine equal parts caster sugar and water in a sterilised bottle. Shake to dissolve. Store in the fridge.
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Catch up with previous episodes of The Cocktail Lovers Podcasts:
The Cocktail Lovers theme music is by Travis ‘T-Bone’ Watson