Navigating Non-Alcoholic Drinks with Franklin & Sons

Globally, cocktail culture is in a magnificent place, with many bars having gorgeous menus listing many alcoholic and non-alcoholic concoctions. But, in reality, some of the non-alc options are... terrible. It can be so difficult when you want a night on the town with friends and loved ones to have a delicious drink when you aren't drinking alcohol. Too often, bartenders think they can slap a syrup and a soda together and create a "good enough" non-alcoholic option. What so many fail to realise is "good enough" is rarely that. Syrupy sodas can get exhausting, making it feel like a full night of sipping sugar. Even mocktail menus can rely too heavily on simple elements like a flavoured syrup to carry the entire drink through to the guest. For people who are choosing not to drink on a night out, drinks options can range from, at best, undeniably underwhelming to, at worst, a cloying cluster. With a few tips and a little ingenuity, however, navigating a non-alcoholic night out will be easier and yummier than it seems. Here’s how:

Craft sodas 

Some of the later ideas will take a little explaining, a little innovation, some luck, and a fair bit of social bravery to help the staff combine the ideal non-alcoholic drink. This first option, however, is easy. It's an incredible saving grace that simplifies everything if the establishment carries craft sodas. Craft soda brands are mixing up mocktails in a bottle. Obviously, craft sodas vary in quality and sweetness which will have to be navigated with caution. Franklin & Sons creates a range which encompasses all of the favourites like Dandelion & Burdock, Grapefruit, and Rhubarb Lemonade. Not only do they make delicious flavoured soda waters that could stand up to the best-selling global competitor, they also have beautifully made classic rich soda options. 

TOP-TIER: Franklin & Sons Peach & Mango 

Brand new to the UK market, this is flying off the shelves as the expression of these two flavours together is nothing short of harmonious. The Franklin & Sons craft sodas come in a canned and bottled range and are a great blend of not-too-sweet and full of flavour. The Peach & Mango Soda is transportative and tropical. There aren't many products on the market that can take either peach or mango as a flavouring and create a balanced beverage - much less both. In any good beverage, excellence lies in balance - the balance of sweet and sour, the balance of carbonation intensity, and the balance of all the flavours together. The Franklin & Sons Peach & Mango Soda is perfectly adjusted in all of these aspects. An impressive burst of fruity flavour, without overwhelming your taste buds so much that you won't be able to have another. There are a lot of great craft sodas on the market, but this one is at the top of the list to keep the fun flowing and the flavour fantastic.

Soft Spritzes 

With a new non-alcoholic spirit or bottled mix coming out seemingly every day, it's getting easier and easier for bartenders to combine flavours and add in some soda water for a non-alcoholic cocktail. The problem that becomes very obvious very quickly, is taste. Commercial non-alcoholic spirits are often trying to replicate the taste of a specific alcohol, the burn of the alcohol, or the texture the botanicals provide. For people who aren't seeking a replica of the alcohol experience, the desire asks for something far less sweet than a sugary soda and more balanced with experimentation and work. Enter: the non-alcoholic bitter. These beverages, popularised from Italy, are creeping their way into stores in the UK and the US. They have everything a delicious mocktail needs: time-tested recipes, balanced sweet and bitterness for complex flavour, and packaged in an adorable glass bottle. Though not the most common thing to see in a restaurant or bar fridge, most bars and restaurants can get them quite easily. While there are many different options, the cream always rises to the top:

TOP-TIER: Dandelion & Burdock Soda + Pineapple & Almond Soda 

Dandelion & Burdock is a classic UK blend that wouldn’t necessarily be a staple in other countries. But the flavour is strong, balanced, and balances the bittersweet expertly. Those not used to bittersweet drinks might not enjoy it upon first try. For anyone with a lot of experience drinking spritzes - or any bittersweet drinks - adding an extra pop of jazziness via a craft soda water is ideal. Mixing in the Pineapple & Almond Soda in equal amounts to the Dandelion & Burdock will open up the flavour and stretch the enjoyment time making a lasting spritz experience with a depth and multitude of flavour. A lot of great cocktail bars have bottles of Franklin & Sons stashed away, but if they don't, they can easily get it upon request from a guest. And any kind-enough server or bartender won't mind combining two into one.

.001% Mixes (approximately)

If there's a hard rule for avoiding all alcohol, entirely, without exception, under any circumstances, this section won't be useful. However, if you're okay with trace amounts only measurable in minute scientific terms, a whole new world opens up with bitters and tinctures. As an industry rule, when a guest expresses they aren't imbibing in alcohol, staff respectfully avoid bitters and tinctures as they are alcohol based. However, the creative flavour landscape changes entirely if a guest says, "I'd like something non-alcoholic, but bitters and tinctures are okay!" With bitters being the spice rack of the mixology world, a whole cupboard of combinations await that one simple caveat. 

TOP-TIER: Guava & Lime with Honey and Bitters 

The Franklin & Sons sodas are delicious all on their own, but the experience can be maximised with a few additions to the full flavour already in the bottles. Utilising the spice rack of the drinks world, bitters can change and add complexity to many low-almost-no-alcohol drinks. The honey will accentuate the Guava richness, the bitters work perfectly with the lime, and the lime wedges will add extra zing to the delightful bubble structure across the whole Franklin & Sons portfolio. This cocktail - a loose adaptation of the Australian sensation “Lemon Lime Bitters” - will zhuzh up your night out instantly. Traditionally, imbibers haven't ever had more than two dashes of bitters, but this 8 dash recipe brings an unbelievable flavour bomb to the combination below. But, also, everything mentioned above would be delicious with a few dashes of bitters. 

Ingredients:
3 lime wedges muddled
1 bottle Franklin & Sons Guava & Lime Soda 
15 ml honey 
8 dashes aromatic bitters 

Method:
Combine all ingredients and add ice.

Bar programs are realising the growing demand for thoughtful, delicious non-alcoholic options. Finding or requesting craft sodas or soft spritzes or asking for a drink with bitters to create a balanced, flavorful drink without alcohol doesn't have to be a challenge. With the right ingredients and a bit of courage to ask the staff, non-alcoholic beverages can offer just as much complexity and enjoyment as their boozy counterparts. These options make it clear that alcohol-free nights out can be just as delicious and memorable. All it takes is a little exploration and openness from both bartenders and guests to elevate and enhance the non-alc experience. Cheers to a vibrant, flavourful night out—now available with more flavour!

For more info check out these non-alcoholic options too.

By Zach Sapato 

Piña Colada: Hacks and History

Nothing screams beach day more than the popular party cocktail, the Piña Colada. But this absurdly tropical drink has much more to it than just refreshing and delicious flavours. The preparation of this traditionally blended cocktail can be quite involved, and without a hotel bar team at your disposal, recreating these tropical vibes at home can be a daunting task. However, there are some cheats, tricks, and alternatives to creating all the complexity of the original without having to clean all the parts of a blender afterwards. If you can't make it to an island and stay in a fancy hotel to have this drink made for you, The Three Drinkers team is here to help with some history and some at-home beach party hacks and recipes.

THE HISTORY of the Piña Colada

The disputed history of the Piña Colada is thought to have started with a recipe adaptation from a Puerto Rican bartender. The most widely accepted story is that bartender Ramón "Monchito" Marrero created this cocktail by adding the increasingly popular canned coconut cream into a Cuban cocktail called Strained Pineapple - a combination of strained pineapple juice, rum, and lime. Strained Pineapple might not ring many bells for non-Spanish speakers but the Spanish word for pineapple is "Piña" and strained is "Colada."

The most important ingredient is a can of coconut cream which played a part in helping pull the tiny island nation first out of poverty and then into karaoke machines around the world. Though coconut cream was being used in many Puerto Rican recipes, the creation and preparation of this ingredient at home was labour intensive. Enter Ramón López Irizarry, an agricultural professor, with his invention Coco Lopez - an emulsion of coconut cream, sugar, and stabilizers. The mass production of this and global popularity of the cocktail gave the country resources to carry it parallel to the global industrialisation happening at the time. This was also an easy to work with and widely available locally produced product which made it the perfect thing to PuertoRicanise, an already touted tropical tipple. 

The new and improved Piña Colada was in fact so well-received, it became the national cocktail of Puerto Rico in 1978 and gained global sensation status in the 1979 hit song "Escape" by Rupert Holmes which is always listed with a parenthetical of "(The Piña Colada Song)" in the title.

The traditional Piña Colada cocktail

Ingredients
60ml rum
30ml Coco Lopez
30ml heavy cream
180ml pineapple juice
½ cup crushed ice

Method
Add all ingredients into blender and blend for 15 seconds. Pour into hurricane glass. Garnish with pineapple wedge.

Piña Colada HACKS

Just about any coconut cream will suffice for an at home Piña Colada, but Coco Lopez is the best choice because it already includes sugar. Most other coconut milks will need added sugar and will fall out of solution meaning they will settle at the bottom of the cocktail. So, while other coconut milks and creams may be more readily available, they will not work as well in any cocktail. Coco Lopez is available easily online, both in the US and the UK, so using this in any of these alternatives is going to make a more traditional, better performing, and better tasting cocktail.

Piña Highball-ada 

Though no substitute would claim to come close to the OG blender banger, sometimes you find yourself in a corner shop craving a tropical treat to make at home. This alternative uses just three ingredients that are available in almost every store.

Ingredients
25ml pineapple rum
25ml coconut rum/liqueur 
110ml coconut water 

Method
Build all ingredients into highball glass with ice. Swirl to combine. No garnish required.

CocoPiña Daiquiri 

The Piña Colada origins are possibly based on a variation of a Cuban Daiquiri made with added pineapple juice, it is possible to reverse engineer that recipe to create a version made more simply at home with three ingredients that drinks a bit lighter and is more balanced. This cocktail will be delightful to guests looking for a not so sweet alternative. It works for hosts as it requires less planning and purchasing, is faster to create, and is a delightful treat nonetheless.

Ingredients
50ml pineapple rum
30ml Coco Lopez
20ml lime juice

Method
Add all ingredients into cocktail shaker with ice. Shake & fine strain into coupe glass.

BONUS - Piña Co-Lager 

As an added bonus, this final cocktail is less of a hack and more of a wild innovation and adaptation, named with an unbeatable pun. Leave it to none other than the Scots to come up with a dangerously punchy Piña Colada that not only includes scotch and beer, but is even more fun to say than the original. It’s created by the staff at The Gate, Glasgow - led by Ally Shaw!

Ingredients
35ml scotch 
15ml coconut rum
25ml rum
10ml sugar syrup
50ml pineapple juice 
Top w/ lager (preferred: Tennents)

Method
Add the first 5 ingredients into a cocktail shaker with ice. Shake & fine strain into highball glass. Garnish with pineapple leaf.

The Piña Colada stands as an icon of tropical concoctions, blending history with technology to transport imbibers to sunny shores. From local origins in Puerto Rico, where innovation and necessity gave rise to the beloved Coco Lopez, to global acclaim catalyzed by pop culture, this cocktail has become synonymous with summer holidays and escapist moments. While traditional creations are still available where they make the classic blender concoction, modern adaptations and hacks allow enthusiasts to enjoy the fantasy in simpler ways. These inventive mixes and playful variations will bring the spirit of Puerto Rico to any party. Whether it is the simple smooth Piña Highball-ada or the powerful and fun Piña Co-Lager, the Piña Colada and all its variants continue to prove a taste of paradise is always within reach.

By Zach Sapato

What is Amaro and How Do You Drink It?

“Horrid, medicinal, disgusting,” and many more colourful descriptors and phrases are commonly used when someone is trying their first amaro liqueur. But, for those more accustomed to bitter flavours and strong herbaceous botanicals, this category of liqueurs can be a wonderful journey through location and history.

Though this category often inspires uncertainty in those not used to bitter flavours, it is said that the amaro category is the largest and most numerous category in the world. So numerous, in fact, that anytime an attempt is made to count the number of bitter liqueurs on the market, it is almost immediately rendered insufficient by the release of several new variations in several different countries. Luckily for us, we won’t be taking on that impossible task. Instead, we’re going to get to the bottom of what amaro actually is and the different ways you can enjoy it. Let’s go.

What is Amaro?

Amaro, translating to “bitter” in Italian, is the umbrella term for a category of liqueurs. Though the category itself has no official definition, it is best explained in most basic terms as a wine or spirit infused with bitter or herbaceous botanicals and some amount of sugar to offset some of the bitterness and occasionally aged. 

This category therefore encompasses traditional amari but also vermouth, popular red bitters, aromatized wines, krauter liqueurs, and more. Historically, these liquids were produced to capture and preserve flavours and effects of herbs. This was done medicinally, like many flavourful alcohol-based creations, but also it was done for perfumery and for the sole purpose of enjoying and imbibing.

Many of the most well-known amari - the plural of amaro - have historically been produced in Italy but several countries like Germany, France, Spain, Poland, Jamaica, and most recently the US, have a strong tradition of bottling bittersweet blends. Interestingly, a beautiful element of this category is liqueurs coming out of different regions will often use locally sourced herbs and botanicals creating a picture of the place and a connection to the location. Some globally famous amaro brands are Jägermeister, Campari, Aperol, Fernet-Branca, Suze, Cocchi, etc.

Amaro vs Bitters?

The amaro category is made up of alcoholic bitters often included in cocktails. However, confusingly, the category does not include what the English speaking world calls “Bitters” or “Cocktail Bitters” - the small bottle, a concentrated cocktail accentuating ingredient that is usually administered in dashes. These are an entirely separate category of ingredients that, unfortunately, are referred to using the same word. To offer a quick differentiation, cocktail bitters are legally deemed as a non-potable bittering ingredient, whereas the amaro category includes only the legally potable liqueurs. The legal definition of potable - and determination process thereof is the subject of many a detailed legislation and an entirely separate article.

Amaro vs Aperitif vs Digestif?

The terms aperitif and digestif are the source of lots of confusion specifically in the conversation around the amaro category. This is due to the fact that they, too, do not have officially designated definitions. The confusion is exacerbated by many brands marketing themselves as one or the other. The words were originally applied to this category because of the evolutionary response to bitterness in regards to digestion. The human body naturally reacts to bitterness in a way that aids and speeds up digestion. So these liqueurs have been enjoyed throughout history either pre- or post-degustation with the hopes that they would not only be delicious but also beneficial and healthy along the way.

How do you drink Amaro?

As guided above, a new spirit category is best introduced through trying the individual elements on their own. However, understandably, that is often too jarring or bracing for many alcohol enthusiasts. If this is the case, stretching the liqueur with water or soda will help open up the flavours. But also, cold water or carbonation can increase the intensity of some of the bitterness or medicinal qualities.

As the cocktail renaissance continues on and expands from the cities into more remote areas, the demand for more complex and interesting flavours has increased. The flavour profile of the amaro category lends itself beautifully well to the creativity of cocktail creators and innovators. For anyone that has dipped toes into the cocktail world, it is likely tomorrow has already been a significant part of that drinking journey. Amari makes appearances in many many of the most popular classic cocktails like the Negroni, the Aperol Spritz, and the Manhattan.

Which amaro should you buy?

Choosing which amaro to buy is certainly the most difficult challenge in the process to familiarize oneself with the category. Because each expression varies so vastly from the others, it will often be difficult to discern how each spirit will taste. The best strategy for acclimating yourself to this bitter category is to visit and trust a local bartender. Tasting these carefully and slowly one by one is the best bet to exploring and finding out which expression has the right balance of bitter and sweet. It will also be a lower stakes way to get to know the different botanicals used in different regions and productions of amari. This category is numerous and expansive, and surely contains something for everyone.

No matter the taste profile desired, there will be something to fit every palate. There are amari for people who like sweet and fruit-forward. There are amari for the most bitter-loving, medicinal-flavoured enthusiasts. The wine-based amari can be enjoyed over ice on a patio. The spirit-based, baking-spiced amari can warm up a winter evening. For every occasion and flavour desire, there is something in the category appropriate for every need and occasion. 

What if I don't like bitter flavours? 

How have you gotten this far in the article? You poor thing, here, go check out The Best Brand or maybe our Summer Cocktail Guide?

By Zach Sapato

Picnic Mixes: Getting Pre-Made Summer Cocktails Right

The Summer sun has been flirting with the idea of making more sustained appearances in the very near future - this is the type of cautiously optimistic wording is necessary for a US-born spirits writer now living in Glasgow). So, the season of beach days, picnic outings, and cocktails on patios has begun.

For those wanting to forego rising pint prices, avoid disappointment in beach bar drinks, or opt-out of the hit-or-miss grocery store canned alcohol, fear not, an alternative has arrived. A money saving, people pleasing, fun inducing, and flavour packed option is to create your own make-ahead cocktails. There are many easy-to-make and perfectly transportable ways to maximize all the outdoor imbibing possible.  After understanding a few simple techniques (and a few common mistakes) the following recipes will ensure delightful drinks for these dog days.

Style #1: TROPICAL OLD FASHIONED 

Technique Tip: DILUTION 

For those seeking a more spiritus option for your summer sipper, the Old Fashioned is a go-to for a cocktail needing to be more spirit-forward - a term used in the cocktail community to signify a strong, but still enjoyable, presence of alcohol flavour. When creating a big batch of Old Fashioned, especially one to match those sunshine vibes, the necessities are: spirit, a syrup, and a jazzy flavour element. Another necessity, one of the most important and often overlooked elements in making any cocktail, is Dilution. In cocktail bars, dilution comes from stirring or shaking the cocktail before it makes it into the glass. When creating a make-ahead or batched cocktail, forgetting to account for dilution can cause some painful faces amongst picnic-enjoying pals. 

A fun and summery solution to this is to choose a diluting ingredient that is delicious and interesting. For tropical treats, there is an unbeatable secret ingredient: coconut water. Standard cocktail dilution in cocktail bars is usually around 20%, so adding this much coconut water will soften the edges of the spirit strength that would normally accompany this style of cocktail. Coconut water has a light flavour to add to the cocktail without overpowering. It also adds a wonderful texture to the cocktail making it seem more decadent than just regular water. To see this effect in action, make this: 

DOMINICA DIRTY DANCING 

Ingredients (for 14)
500ml Kromanti Tamarind Rum 
200ml Coconut water 
100ml Monin Spicy Mango syrup 

Method
Combine all ingredients into a bottle, seal, swirl to combine, and chill before serving.

Style #2: SUPED-UP U.S. LEMONADE 

Technique Tip: FRESH JUICE

The US and the UK use the term lemonade very differently. In the UK, it is a carbonated citrus soft drink. In the US, it is a sweet and sour lemon mixture stretched with still water and enjoyed as a summer refresher. Because carbonated drinks lose their bubbles and change flavour when they are mixed and transported, the US style is more reliable for picnic punches. The ingredients to this style can also be the most easily acquired, containing just spirit, citrus, sugar, and water.

This style lemonade can be easily created using equal parts, lemon juice, and simple syrup. But it doesn't have to stay simple. When mixing it up, any jazzy elements can be added or substituted to increase the intrigue. Swap out the fresh lemon for fresh lime to make a limeade. Substitute in fresh grapefruit juice to make a bright but bittersweet pink lemonade. And the simple syrup can become as complicated as the function merits. A vital part, but most common mistake of this style is the emphasis on fresh citrus. Many are tempted to buy bottled or carton juice and the flavour won't be a fraction of what it could be if it isn't fresh. While this make may take a bit more elbow grease, it will be wonderfully worthwhile. The proof is in this punch: 

PUNCHED-UP PINK LEMONADE 

Ingredients (for 6)
100ml Pomegranate grenadine 
200ml Absolut Citron Vodka
300ml Still water

Method
Combine all ingredients into bottle, seal, swirl to combine, and chill before serving.

Style #3: MIZUWARI 

Technique Tip: COMPLEXI-TEA

Mizuwari is a style of enjoying spirits which originated in Japan. It simply involves stretching the spirit with cold water to the desired length. Adding water to spirits encourages responsible enjoyment, and also a more intentional, slow, and savoring experience. This was originally done with shochu and, more commonly now, with whisky. Though the Japanese highball has become more popular, the mizuwari style still lends itself well to the Summer party.

A straight spirit mixed with cold water isn't everyone's ideal. But, again, with small adjustments, a simple serve can become a magnificent centrepiece for any park party. Replacing the cold water with an iced tea will add complexity and flavour without too much work. The result will be even more impressive and enjoyable when combined with a tasty liqueur and a tea with some citrus or tannin taste to it. The tartness of the tea will act like a touch of citrus, and any tannin-like bitterness will balance the sweet. Start with this one and experiment from there:

FINAL OBOL (for 5-6)

Ingredients
250ml Dried hibiscus tea (chilled)
200ml Hayman's Old Tom Gin
150ml Giffard White Creme De Cacao
10 dashes Dashfire Cardamom Bitters 

Method
Combine all ingredients into bottle, seal, swirl to combine, and chill before serving.

These fun and fancy, but easily executable ideas will bring the scorch to any summer outing. The recipes are simple enough to be able to build from home with just a few ingredients. The recipes are also built to be able to substitute any one of the ingredients for a similar ingredient of the same style. Following the Technique Tips will make sure that any picnic, park day, beach outing, or summer soiree will have smiles and compliments following each sip. With simply a jug, bowl, thermos, or previously emptied liquor bottle, these ingredients are ready to be poured in and packed up to go. 

For more delicious cocktails from the DRINKLUSIVE creators, check out this article from Miley or this one from Fowwaz! 

By Zach Sapato 

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

The Best Champagne for Cocktails

Champagne is an undisputed symbol of celebration, luxury, and sophistication. While enjoying the effervescence straight is a time-honoured tradition and experience, the realm of mixology opens up endless possibilities. Cocktails create opportunities for this regal elixir to mingle with spirits and ingredients both traditional and unique.

The art of mixing with bubbles requires finesse and an understanding of the subtleties of flavours coming from this lively category. From some of the most iconic classics to boundary-pushing modern concoctions, using the best Champagne to elevate each individual cocktail can lift the flavours beyond the sum of their parts. Here are five of the best bubbles to combine with cocktails. 

Champagne Piaff

Piaff is the balance of the bunch, bringing an après-ski crushability to the Champagne scene. It's perfect for the traditional champagne cocktails. With prominent crisp green apple and delicate citrus notes, it evokes a bright and invigorating experience like a hot-air balloon over a sun-kissed orchard. The fruity layers are balanced with toasted brioche, adding depth and complexity. A light brush of decadent texture adds richness, while a light acidity provides balance and vibrancy, ensuring harmony in any classic. Light fruit lingers on the finish with just a touch of sweetness at the end. 

Perfect champagne cocktail pairings: 

• Mimosa: A classic brunch cocktail made with Champagne and orange juice.

• Alfonso: a mix of Dubonnet, an Angostura-soaked sugar cube and Champagne

Size: 750ml
ABV: 12%
Find here: £42

Moët & Chandon 'Brut Impérial' Champagne

A true legend of dry delight, a juggernaut of the industry, and the Champagne upon which most cocktail traditions have been built. It's the golden colour of country sun-soaked hay and as soon as it connects to the tongue, you get a rush of graceful bubbles bursting out of the liquid. There is a unique lemon-lime citrus quality parallel to honey, yeast, and baked biscuit flavour. Probably the most important part of this champagne is the airy and light texture and slight drying grip. Moët is going to be the go-to for cutting through any sweetness in the other ingredients.

Perfect champagne cocktail pairings: 

• French 75: A timeless cocktail combining Champagne, gin, lemon juice, and sugar

• Kir Royale: A simple yet elegant cocktail featuring Champagne and crème de cassis

• Diamond Fizz: A luxurious frothy cocktail made with Champagne, gin, lemon juice, sugar, and egg white

Size: 750ml
ABV: 12.5%
Find here: £42.99

Champagne Veuve Clicquot Yellow Label Brut

This Champagne brings more ripe fruits than others on this list, including soft apple and smooth pear, mingling harmoniously with zingy citrus notes. This sweet and confectionary start is followed by toasted almonds and freshly baked bread in the middle. This Champagne finishes with a satiny texture that envelops the palate. Veuve Clicquot is rounder and sweeter on the front palate so this should be prioritised where sweetness is a strength.

Perfect champagne cocktail pairings: 

• Champagne Cocktail: A traditional cocktail made by adding a sugar cube soaked in Angostura bitters to Champagne, garnished with a lemon twist

• Pornstar Martini: The iconic combination of vanilla and passion fruit, originally flanked by a Champagne sidecar

• Seelbach Cocktail: A blend of Champagne, bourbon, triple sec, and Angostura and Peychaud's bitters

Size: 750ml
ABV: 12%
Find here: £48.99

Champagne Gaston Declos Brut

Gaston Declos leads heavy with Pinot Noir as its dominant grape, which gives the Champagne a rich weight in cocktails. The perceived density of this will make it a heavy hitter when paired with bolder flavours or stronger spirits. It's also worth noting that this feels like it brings a tinier bubble structure than its peers in pricing. The combo of light bubbles and a more staunch presence make it perfect for modern Champagne cocktails that tend to be more untethered in their delicacy. 

Perfect champagne cocktail pairings: 

• Bellini: Champagne and peach purée

• Champagne Punch: one of the first celebratory cocktail concoctions

Size: 750ml
ABV: 12%
Find here: £32.99

Telmont Réserve Brut Champagne

Telmont is luxurious at every turn. While well-balanced, the terroir sings through the minerality of the liquid. Just a bit of melon comes through right at the beginning and gives way to vanilla notes and poached tree fruits. A prominent acidity provides structure and vibrancy for more floral and aromatic Champagne cocktails. The finish continues the mineral freshness which would be perfect for anything with fruit juices or a touch of added salinity. This Champagne is going to bring the best out of many unique ingredients and flavour sensations.

Perfect champagne cocktail pairings: 

• Poinsettia: A festive cocktail made with Champagne, cranberry juice, and a splash of orange liqueur

• Black Velvet: A mainly US-based cocktail made with equal parts Champagne and Guinness

• Daiquiri Royale: a classic daiquiri with a lowball champagne sidecar

Size: 750ml
ABV: 12%
Find here: £39.95

Different producers, different approaches, and different traditions all lead to the versatility of this incredible category. Whether it is cocktails for a bougie brunch, a decadent black tie affair, or an effervescent classic, choosing the right Champagne for the right cocktail can make all the difference. Since Champagne is so bold and bubbly, and such an investment for many, make sure your Champagne cocktail is using the bubbles to lift it up rather than making it fall flat. 

If you need a rum for your Daiquiri Royale, or a brandy for your modern riff on the French 75, there's lots more to explore in other articles!

By Zach Sapato

The Best Brandy: From Strong to Candy

The diverse and exquisite world of fruit spirits is situated at the delicate intersection of sophistication and indulgence. The category can transport both eager newcomers and seasoned connoisseurs through stories of terroir, craftsmanship, and centuries of heritage. Navigating the world of brandy can be a journey to taste some dramatic distillates and discover uniquely nuanced notes.

While one article could never encompass the broad scope of brandies, below is a selection of fun, approachable, under-the-radar brandies, spanning the spectrum from robust and powerful to delicately sweet and aromatic. From historic distilleries to innovative newcomers, each selection offers a glimpse into this underappreciated and often misunderstood spirit category. If you prefer the warming intensity of a strong eau de vie or the smooth decadence of a sweetie delight, there's a perfect bottle for your desired experience. 

STRAWBAR ORIGIN

Starting strong. Eau de vie are fruit brandies that are usually unaged and can taste very hot or harsh when enjoyed neat. Strawbar Origin is a strawberry eau de vie made from 100% fermented strawberries. Traditionally fruit eau de vie is made through macerating a less sugary fruit in spirit for the flavour. But Strawbar uses only a special variety of wild strawberry from the Florina region in Northern Greece. This strawberry, known as Alpine strawberries - or more formally, Fragaria vesca - are a varietal known for their delicious, aromatic taste. They are small, flavourful, and luxurious. Unlike their larger grocery-store counterparts, alpine and woodland berries haven’t been bred for size. These are then hand harvested and handled delicately by analytical and organic chemists to create Strawbar’s signature pillars of flavour: strawberry, caramel, compote, & smoke. While somewhat intense on its own, it is magical in many cocktails that use clear spirits. 

Size: 500ml
ABV: 40%
Find here: £39.00

DAMPFWERK BARRELED GRAPE IMMATURE BRANDY (aka “Ivey”)

For US brandy enthusiasts, a special selection is this Minnesota-based distillery owned by a German family dedicated to quality products. Grape brandy produced in the United States is typically made from the distillation of fermented grape juice or wine similar to production of the Piscos of Chile and Peru. The Dampfwerk Barreled Grape Immature Brandy is distilled from a skin-on-fermentation using whole fruit imparting additional flavour and texture to the resulting product. It’s then distilled in a copper pot still with four plates. The makers describe the process as “expensive, arduous, and messy, but it provides a full-bodied fruit brandy that we are proud to sip eau de vie style, or barrel aged.” Strong in ABV but packs a punch in deliciousness as well. 

Size: 375ml
ABV: 43%
Find here: $38 (around £30)

G.E. MASSENEZ POIRE WILLIAMS 

G.E. Massenez Poire Williams is well-renowned as a masterpiece of French distillation. This pear brandy captures the essence of bright, ripe pears in every drop. Its unparalleled smoothness and delicate fruit expression make it a standout choice for anyone in search of a refined and unforgettable drinking experience. Traditionally enjoyed neat as a digestif, gifted to a pal in need of escape, or used to elevate cocktails and desserts, G.E. Massenez Poire Williams never fails to impress with its impeccable balance and lingering, peary finish. This spirit has the ability to transport the drinker to the orchards of Alsace with each sip of this extraordinary brandy. A perfect middle ground for this scale. 

Size: 700ml
ABV: 40%
Find here: £35.99

PÉRE MAGLOIRE FINE VS CALVADOS

Pére Magloire Fine VS Calvados is crafted using traditional methods of apple brandy production. It begins with the fermentation of apple cider, which is then distilled to create a clear apple spirit. The spirit is made from single continuous distillation in copper stills to concentrate the apple aromas. The flavour is then blended with the fruitiest cuvées and aged in barrels made of century-old oak. This Calvados offers a taste of the rich apple-growing traditions of Normandy, showcasing the unique terroir and craftsmanship as the flagship of the extensive Pére Magloire collection of apple expressions. A beginner’s guide to smooth and fruity flavours, it’s a great brandy to get someone into brandy. 

Size: 700ml
ABV: 40%
Find here: £33.24

BARDINET COFFEE

Finishing off sweet and easy. Winning Gold at the World Brandy Awards, Bardinet Coffee is a brandy-based coffee liqueur produced by Bardinet, a renowned French spirits company with a strong heritage dating back to 1857. Bardinet Coffee is a premium coffee liqueur and is lauded for quality and richness. After Arabica beans are roasted to specification, they are distilled to extract the essence of the coffee, resulting in a concentrated coffee distillate. This liqueur mixes the coffee distillate and the Bardinet brandy with a balance of the right amount of sweetness and complexity. Its velvety texture and good solid coffee flavour make it delicious over ice, added to any coffee beverage morning or night, and a sweetened delight in any coffee liqueur cocktail. 

Size: 700ml
ABV: 28%
Find here: £13.02

By Zach Sapato

The Science, Art and History of Hot Cocktails

For centuries, humans in colder climates have sought healing, warmth, and comfort through heated alcoholic beverages. In drinking cultures, hot cocktails have long been associated with communal gatherings and hospitality while being served and enjoyed in taverns, homes, or festive markets. This is a short, short history of this hot, hot category and some cool science-based tips on taste buds and techniques! 

The exact origin of hot cocktails was not one single moment but a development over time, continents, and cultures. Widely documented during the Middle Ages, hot spiced wine was consumed during winter festivals and celebrations, and occasionally sought after as a medicinal remedy. The spread of distillation led to the production of spirits which became integral components of Hot Toddies and Corrected Coffees in subsequent centuries. From these early versions of mulled wines to modern and elaborate variations, hot cocktails continue to evolve with cultural creativity, traditions, ingredient innovations, and the timeless human desire for convivial cosiness. 

When creating your own hot concoction, one of the most important aspects to remember is: hot drinks are perceived differently on the taste buds! Studies have shown perceived sweetness, bitterness, and umami intensify in warmer beverages. Though sour and salt have been found to remain similar due to different taste receptors, you should be aware of the increase of the other three flavour sensations. Because of this, your sweetening agent will need to be less per serving than cold cocktails, your spice choice can heavily impact perceived bitter flavours, and any umami ingredients will rise in prominence as well. 

Aromatic ingredients will also be stronger in hot cocktails. Higher temperatures directly affect the volatility (movement/airborne-ness) of the aroma molecules which enter our nasal and oral passages and bind to our aroma receptors. Using ingredients with already powerful aromas (e.g. peat, rose, lavender, cumin, etc) could become overwhelming and unpleasant.

Once you’ve considered these factors, you’re ready to heat things up! Here is a guide to the most popular hot drinks and some often overlooked tips to help you maximise deliciousness: 

MULLED DRINKS

The ancestor to all hot cocktails, a mulled wine, cider, or beer remains a solid staple of hot drinks to this day. The word mulled possibly comes from mulsed which means to mingle with honey but since the 1700s has meant to make into a hot drink with added sugar, spices, and fruit. The key to a great mulled beverage is to start with a good-quality, full-bodied base you would enjoy drinking on its own. Avoid overheating, which can cause the alcohol to evaporate and the base to over-oxidise resulting in harsh, astringent, unpleasant, or unintended flavours. Slowly simmering the beverage with your spices, sweetener, and fruit allows the flavours to infuse fully. Feel free to experiment with different spice combinations to make it your own as mulled drinks are more forgiving than their more spirituous descendants.

Mixtures like this are made by many cultures with slight variations in ingredient, strength, or traditions and they go by many names including but not limited to: Gluhwein, Vin Chaud, Vin Brule, Gløgg, Ponche de Vino, Høtvin, Quentão, Svařák, Bisschopswijn, etc.

BEER FLIP

The Beer Flip is a historic beverage dating back to the 17th century. This hot cocktail could potentially fit into other categories below but gains its own because of the traditional preparation ritual. It was typically made by combining beer, rum or brandy, eggs, sugar, and spices. It would then be rapidly heated by plunging a red-hot iron poker or loggerhead into the mixture, causing it to froth and caramelising the sugars inside. While the use of the hot poker has understandably diminished over time, modern adaptations can still be found in some bars and restaurants. The main tip for combining alcohol and a red-hot poker is this: Please be careful!

HOT TODDIES

With plausible linguistic origins in both Scottish and Irish Gaelic, "tod's hot" cocktails originated as colloquial or regional terms for a warming beverage enjoyed during hunting expeditions or cold fireside winter nights. They are most commonly made with whisk(e)y, lemon, sugar, and hot water spiced with cinnamon sticks, cloves, and star anise. But all spirits can work in a Toddy, including gin which has been used to make Hot Gin Punch in the UK or rum to make a Caribbean Spiced Rum Punch. For the stretching element, many people are excited to remember that spices in water is just another way of saying tea, which means your options are as diverse as the innumerable types of tea offered in your go-to grocer or anything you want to dream up and infuse! Your sugar choice can also transform your Hot Toddy, so experiment with lesser utilised sweeteners like barley syrup, pomegranate molasses, sucanat sugar, date syrup, maple syrup, or brown rice sugar. Switch out the citrus with other tart fruits to bring some tropicality into your chilly evening. Adding a pinch of salt is a tastebud science trick to lessen bitterness accentuated by the heat or spice infusions. 

BOOZY COFFEES

From the beloved Irish Coffee to the simple and effective “Corrected Coffees” of the Mediterranean, there are thousands of variations on this heater. Boozy coffees combine hot coffee with spirit, sugar, and often a layer of cream floated on top. A tip for maximum enjoyment of this hot cocktail is serving temperature. A 2007 study by researchers Fredericka Brown & Kenneth R. Diller calculates ideal coffee temperature the following way:

The preferred drinking temperature of coffee is specified in the literature as 140 ± 15 °F (60 ± 8.3 °C) for a population of 300 subjects. A linear (with respect to temperature) figure of merit merged the two effects to identify an optimal drinking temperature of approximately 136 °F (57.8 °C).

Temperature along with quality will greatly affect the flavours in your boozy coffee. Since hot beverages accentuate bitterness, extra care should be taken to ensure a bitterness-prone drink like coffee doesn’t overpower and ruin the whole drink. Test the coffee and brew styles before serving it to anyone you’re needing to impress, including yourself. 

BUTTERED & BATTERED

This category is a catchall for the inarguably popular cocktails in North America during the winter months, namely: Hot Buttered Rum and Tom & Jerry. A Hot Buttered beverage is a spirit - traditionally rum or brandy - or beer heated directly or with water in a vessel with spices, sugar, and butter. This gives the drink an indulgent and comforting velvety texture for warm moments on cold nights. The Tom & Jerry is a rare batter-based cocktail. The batter is prepared with eggs, sugar, and warming spices, which is then mixed with hot milk or water and added into a cup with rum or brandy. A tip for this category concerns their heavy use of the warming spice nutmeg. Nutmeg has a compound called myristicin which, in large quantities, can induce feelings of euphoria and a numbing spicy sensation in the mouth and throat. Amounts in this concentration can be toxic and should be avoided, but in small quantities it adds a toasted flavour, a comforting aroma, and a cosy tingling sensation on the palette. 

From the comforting embrace of an Irish Coffee to the dangerous theatrics of a Beer Flip, each hot cocktail tells a story of tradition and creativity across continents and cultures. Although, crafting the perfect hot cocktail requires more than just ingredients in an online recipe, but an understanding of taste perception and aroma dynamics. As we heat up our creations, we unlock a symphony of intensified flavours and scents, heightening the sensory experience, and inviting us to savour our cosiest moments with our most celebrated loved ones.

For more cosy serves, check out our special guide on great boozy coffee and hot chocolates here!

By Zach Sapato