We’re simply again from Tales of the Cocktail in New Orleans the place we’re completely thrilled to have been awarded ‘Greatest Cocktail & Spirits Publication’ on the Spirited Awards. Whoop!!
Whereas it was very popular there, it’s been fairly damned steamy again residence within the UK too. So, like most, we’re methods to benefit from the rays while retaining cool. Which is the place this episode is available in…
Beginning with our featured merchandise. We’ve received not one however two cocktails in cans: Whitebox Spicy Margarita and Moth Piña Colada – chill them they usually’re excellent accompaniments whether or not you’re chilling within the park, on the seashore, in truth, anyplace the place the solar is shining.
Hearken to our new episode in your favorite podcast channel or direct proper right here…
As for our bar this week, we head as much as The Berkeley Rooftop Pool and Bar for tequila cocktails, tacos and, sure, a pool, proper within the coronary heart of London’s Knightsbridge.
And at the moment of 12 months, greater than ever, all of us have to be on high of our ice recreation. That is the place our e-book selection is available in. It’s The Ice E-book – cool cubes, clear spheres and different chill cocktail crafts, with knowledgeable ideas from the King of Ice, Camper English.
Staying with issues on the cooler facet brings us to our visitor. Iain McPherson, has made the science of sub-zero temperatures into an artwork type along with his pioneering strategies in his cocktail creations. We discuss to him about this, his award-winning Edinburgh bar Panda & Sons, and a complete lot extra.
On this episode…
We’re mixing…
Clover Membership
Elements:
60ml London Dry gin
15ml raspberry syrup*
15ml freshly-squeezed lemon juice
1 egg white
3 recent raspberries to garnish
Technique:
Add all elements to a cocktail shake and dry shake vigorously to emulsify egg white. Fill shaker with ice then shake once more. Pressure into a calming cocktail glass. Garnish with three recent 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
Technique:
Deliver water and sugar to a boil in a small saucepan whereas stirring sometimes. When sugar has dissolved, take away from warmth and stir in raspberries. Break down with a masher or fork. Go away for an hour to steep then pressure by means of a fantastic strainer.
Speaking to…
Opening up…
Tasting…
And…
Dropping into…
{Photograph} of Iain McPherson by Laura Meek.
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