How to Make the Perfect Pisco Sour

The origins of the Pisco Sour are shrouded in mystery, in many ways it’s an evolution of the classic Whisky Sour but it also has a vibrant and complex history all of its own. It’s the national drink of both Peru and Chile, and both countries lay a very real claim to its origin story. Regardless, the Pisco Sour is a bartender favourite worldwide with its bright, floral aroma and tart citrus punch. Let’s explore what makes this cocktail one of the world’s finest, and how to make a perfect Pisco Sour.

Ingredients and Top Tips

Like all the world’s best cocktails, the Pisco Sour is simple in concept, but complex in the balance, aesthetic and general preferences. For simplicity, let’s break the Pisco Sour down to its core ingredients: 

Pisco

Well, obviously. The Peruvian national spirit, distilled from grapes and oozing with light, floral flavours is the base for the classic Pisco sour. For a drink with a serious punch, we’ll be looking at around 60ml or 2oz of your favourite Pisco. Don’t be afraid to lighten the load to 50ml or 1.5oz, but any lower and the later measurements may become complicated - you want the drink to at least fill the glass right?

Citrus

To lemon, or to lime? That is the question. The Pisco Sours’ much older “father cocktail” - the whisky sour - calls for lemon, however the lighter, fruitier notes of pisco lend themselves to lime juice. That’s fresh lime juice, folks.

Sugar

Put down that £20 bottle of store bought sugar syrup! For this recipe, all you need is a rich simple syrup. Simply dissolve 500g of sugar in 250ml of boiling water, bottle, and away you go. Some purists swear by powdered sugar directly into the cocktail shaker for a Pisco sour, however this can create inconsistencies. Inconsistency can be beautiful when experimenting with cocktails alone, but there are better options for when you have to whip up a few of these for a party. 

Foamer

A small amount of egg white goes a long way, and in our humble opinion, makes for the perfect consistency in a Pisco Sour. Don’t worry, egg whites are off-putting to some but they are used in cocktails in all your favourite bars. Still not convinced? Try vegan foaming bitters such as Mrs. Betters’ Bitters. Be aware that this will impact the flavour of your cocktail.

Bitters

The classic recipe calls for a few drops of Angostura bitters to add depth, balance and richness to the cocktail. If you have them to hand, a grapefruit bitters or orange bitters may better complement the Pisco Sours' more fruity floral notes.

How do Bartenders Make a Pisco Sour? 

We challenged three brilliant bartenders from some of the UK’s best bars to answer the question - what makes a perfect Pisco Sour?

Mia - Satan's Whiskers (London)

The world renowned Satan’s Whiskers changes its menu each and every single day. We were lucky enough to visit on a day when Mia was serving up a far from traditional frozen Pisco Sour. When asked what inspired her to include this frosty treat on her menu, she quite rightly stated “If you can, you should”. This blended delight was floral, tart and refreshing and reminded us that while tradition is important, it’s equally important to break those boundaries and just have fun with cocktails. The perfect Pisco Sour? Well, it’s the one you want to make. 

Ais Stevenson - The Maven (Leeds)

Ais - creative cocktail master from Leeds’ Maven bar - points out that few drinks in the “floral-sour” category have stood the test of time quite like the Pisco Sour. For them, a perfect Pisco Sour calls for pisco, lime, sugar, egg and orange blossom to sub the classic angostura bitters. “Always wet then dry shake.” - Wet shaking refers to shaking a cocktail with ice, and dry shaking without. The perfect texture and foam is created by first shaking with, and then without, ice. Why? That’s a whole other article.

James Plant - Albert’s Schloss (Liverpool/Everywhere)

An expert in all things cocktails, art and all things delicious, James believes (like all cocktails) that the perfect Pisco Sour relies on attention to detail. “You can’t produce a world class drink unless every aspect is great.” from the Pisco, citrus and even the glassware. James is particularly fond of using both lime and lemon for a sharper, more complex Pisco sour. Remember folks, while there are alternatives out there for that classic velvety texture, for James, “You can’t beat egg whites.” - no pun intended.

Four Piscos that make a Perfect Pisco Sour

To make the perfect Pisco Sour, you need a perfect Pisco. Here are four perfect Pisco picks:

Barsol Primero Quebrenta

Barsol are world leaders in the Pisco game, and their signature spirit made from the less aromatic Quebrenta grapes proves exactly why. The rich notes of banana and chocolate add a full body to the Pisco sour that some lighter, more floral bottles may lack. This is Pisco made by people that love the Pisco Sour, for the purpose of being used in a Pisco Sour. It’s easy to see why this is the bartender's choice of spirit in countless bars.

Size: 700ml 
ABV: 41.3%
Find here: £31.45

Demonio de Los Andes Acholado

“Devil of the Andes” Pisco comes in at a lower price point than many bottles, but doesn’t even slightly skimp out on flavour, with a heavy grape punch on the palette coming from the varied selection of grapes used to make this fine spirit. The producers, Vina Tacama, claim to be one of the oldest vineyards in Peru, and Demonio de Los Andes lives every bit up to that hype. The particularly potent grape punch pairs perfectly in the Pisco Sour. Try saying that three times drunk.

Size: 700ml
ABV: 40%
Find here: £32.95

Macchu

Sporting the cutest label of all the Piscos, Macchu’s grassy, floral and limey signature spirit makes for a world class Pisco Sour. Ten whole pounds of the most “awesome grapes” (their own words) go into each and every bottle of Macchu, which contributes to the clean, crisp flavour and smooth sipping experience. The spirit is left to rest for a year in a clay pot before bottling. Clearly, Macchu is a labour of love from sisters Melanie and Lizzie; their passion for distilling shines through in any cocktail. 

Size: 700ml
ABV: 42.2%
Find here: £37.24

Campo de Encanto

Campo de Encanto (field of enchantment) is a stand-out bottle for those looking for sustainability within their spirits. The discarded grape skins are used as compost and fertiliser for their later harvests, creating an almost zero-waste life-cycle for this sweet, fruity pisco. As Pisco is largely an unaged spirit, environmental factors contribute hugely to the final flavour, which is evidenced by Campo de Encanto. Add this to your pisco sour if you’re a lover of fruit-forward cocktails and want something different, with hints of plum, lemon and tropical fruits.

Size: 700ml
ABV: 40.5%
Find here: £42.49

How To Make The Perfect Pisco Sour - The Recipe

Finally! The moment you’ve all been waiting for. The perfect Pisco Sour is… Drum roll please… the one you like the most. 

No, sorry, that’s a cop out.

There are a thousand ways to make the Pisco Sour, but here’s a recipe that will be perfect every single time and that honours tradition while considering modern bartending techniques. 

Ingredients
60ml or 2oz Pisco
20ml or 0.75oz Freshly squeezed lime juice
20ml or 0.75oz Simple Syrup (1:1 - equal parts sugar and water)
15ml or 0.5oz Egg White
3 Dashes of orange bitters

Method
Add all ingredients into a cocktail shaker. Shake vigorously with ice, then strain out the ice, and shake again until foamy. Pour into your most elegant coupe glass, straight from the freezer and enjoy your perfect Pisco Sour.

Want to learn more about Pisco? Click here.

By Miley Kendrick

7 Aperitifs to Use in Your Negroni

Ask most people how to make a Negroni and most of the time, the response will be “Gin, Sweet Vermouth, and Campari, in equal parts”. While this is not incorrect by any means, there is a glaring error in there. Gin and Sweet Vermouth are general products, while Campari is a specific brand and bottle within the realm of bitter aperitif liqueurs.

Don’t get me wrong - a Campari Negroni is delicious, reliable, and widely available. However, it is the baseline as there is an incredibly vast selection of bitter aperitifs (commercially, and artisinally produced) that work wonders in a Negroni.

Adopting a new approach to the Negroni of Spirit, Sweet Wine, and Bitter Aperitif, that’s implemented in the some bars, our options for the bittersweet tipple have been exponentially widened. Here is a look at some of our favourite bitter aperitifs to replace Campari in your Negroni.

FOR A standard white Negroni

SUZE

The original White Negroni, featuring Plymouth Gin, Suze, and Lillet Blanc was created through the collaborative efforts of the director of Plymouth Gin at the time, Nick Blacknell, and late legendary London bartender Wayne Collins. The drink was born out of necessity as they tasked themselves with making a Negroni using French wine and aperitifs since they were in France for Vinexpo 2001.

The drink was later popularised by Plymouth Gin ambassador Simon Ford, and world-famous bartender, Audrey Saunders. Audrey loved the drink so much that to combat the shortage of supply of Suze in the United States, she would smuggle multiple bottles at a time from her trips to the United Kingdom. For good reason too, as the drink has the bracing bitterness and character of a Negroni, but has a flavour profile unique enough to stand out from the crowd of other riffs.

Size: 700ml
ABV: 20%
Find here: £18.95

FOR A White Mezcal Negroni

Luxardo Bitter Bianco

A personal favourite of ours is the Negroni Bianco, which combines Mezcal, White Port, and Luxardo Bitter Bianco for a delectable drink that has the stiffness of a winter sipper with the tropical notes of a shaken summery drink.

The Bitter Bianco is the star of the show in this cocktail because it acts as the bridge connecting the smoky, vegetal mezcal to the tropical and tannic white port. The Bitter Bianco brings notes of celery and bitter herbs such as oregano and thyme to pair with the mezcal and fruit and citrus notes of orchard fruits, lime, and orange that play very nicely with the white port.

Size: 700ml
ABV: 30%
Find here: £17.75

FOR The one distillery Negroni

Old Poison Bitter

The sister distillery to the bar I work in, Bittersweet, Old Poison Distillery in Edinburgh Scotland is the distillery with the largest portfolio in the UK and the only one to make a bitter aperitif! This addition to the already vast spirit selection Scotland has to offer has unlocked yet another 100% Scottish cocktail -  the Negroni.

Founded and operated by native Neopolitan in Edinburgh, Fabrizio Cioffi, his passion for Italian Aperitif culture and cuisine resulted in him creating Leith Vermouth as well as the Old Poison London Dry Gin. Combine these three ingredients to get the Old Poison Negroni, or better yet, if you find yourself in Edinburgh, pop down to the bar to be served one by myself and the team!

Size: 700ml
ABV: 25%
Find here: £25

FOR THE HANKY PANKY

Fernet Branca

The Hanky Panky is an understated classic cocktail, created by Ada Coleman, former head bartender at the Savoy Hotel in London in the early 1900s. And breaking down the recipe of the cocktail we can see that it fits in perfectly to the description of the Negroni mentioned in the introduction. Simply subbing out an equal measure of Campari for a 5ml splash of Fernet Branca still lands this mentholated Martinez twist in the Negroni category.

This serve runs a tiny bit sweeter than your standard Negroni with the smaller dose of Fernet downplaying the standard level of bitterness, so if you, like many others, are a part of Fernet Branca’s cult following, and are looking for an introduction to the Negroni, this may just be the serve for you.

Size: 700ml
ABV: 39%
Find here: £26.91

for a New Orleans Negroni

Peychauds Aperitivo

From the people that brought us the infamous bright red creole style Peychaud’s Bitters, Peychaud’s Aperitivo merges the world of bittersweet liqueurs with over a century and a half of New Orleans culture and heritage.

The aperitivo brings the classic bitter orange and grapefruit notes that are expected from aperitif liqueurs, but the underlying tones of woody herbs bring to the table a sharp bitterness that is begging to be paired with barrel-aged spirits. In true New Orleans fashion, we suggest pairing it with the duet of Armagnac Brandy and Sweet Vermouth from France. The dark chocolate and caramel notes from the Armagnac and the dried fruit sweetness from the vermouth combined with the aperitif gives us a magical harmony of Italian, French, and Creole flavours! A holy trinity of Italian, French, and Creole culture and cuisine sure to delight your tastebuds!

Size: 750ml
ABV: 11%
Find here: £17.99

FOR A Subcontinental Negroni

Khoosh Bitter

Khoosh Bitter is a lesser-known bitter aperitif that was initially produced in Britain between 1881 and 1900 before the company went into liquidation and halted production. The team at Phoenyx Spirits recently restarted production of this marmalade-laced bitter aperitif as part of their mission statement to revive the great lost spirits of Britain.

With Quassia Amara as the key botanical in this liqueur, there is an intense woody dryness that lingers on the finish with notes of subcontinental herbs and spices including clove, cardamom, and asafetida.

With the Mughal Era Subcontinental design on the bottle, I feel it is only right to pair it with rum to honour the sugar cane production of the Subcontinent and your sweet wine of choice!

Size: 700ml
ABV: 20%
Find here: £27.95

FOR the Venetian Negroni

Select

Select is the quintessential ingredient for drinks in the city of Venice. From spritzes to Negronis, this bright red bitter aperitif liqueur is an excellent option for someone who fancies a slight change from their normal Campari Negroni or Aperol Spritz but does not necessarily want to push the boat out too far. 

Select Aperitivo has a distinct grassiness on the top of the palette and runs more syrupy than your standard Italian red bitter liqueur, with a bright citrus oil finish. This profile makes it an excellent addition to your negroni if your gin on hand is more peppery than your usual!

Size: 700ml
ABV: 17.5%
Find here: £17.94

If whisky cocktail are more your thing, then check out five easy-to-make serves here that show how delicious Scotch can be in cocktails.

By Fowwaz Ansari

9 Sipworthy Flavoured Gins from the British Isles

In celebration of our rich tapestry of local botanicals and offerings, let’s discover more about the flavoured gin phenomenon, from some of the most popular gin flavours at the moment to other equally sipworthy gins being made all across the Isles.

Any gin lover wishing to liven up a G&T and bring exciting new sensations to the palate needn’t just change tonic or mixers to achieve exciting ‘liquid to lips’ moments. By selecting a new flavoured gin that tickles your taste buds you can deepen your appreciation in brand new ways. Let’s tour the gin isles and get sipping new flavours...

What is the MOST POPULAR ‘FLAVOUR’ OF GIN?

According to Google Trends, Pink Gin has been the undisputed top search term alongside ‘gin and tonic’ since 2018. Many distillers have introduced pink gins because of this popularity - and what wonderful choices we have.

So, what botanicals are used to make pink gin? Well, basically it’s anything that turns a gin-clear liquid pink! Predominant flavour profiles include strawberry, raspberry, rhubarb, cherry, pink grapefruit, rose and other florals. 

Mermaid Pink Gin - Isle of Wight Distillery 

A vibrant variation of Mermaid Gin, this delightful gin boasts a flavour profile that’s naturally sweet. It gets its rosy hue from an infusion of locally-picked IOW strawberries. There’s an intriguing juxtaposition with the botanicals already in the mix, with coastal hints of savoury rock samphire, herbaceous hops and Sicilian lemon. It pairs swimmingly well with a light tonic. Garnish with a strawberry and sprig of fresh garden mint!

Size: 700ml
ABV: 38%
Find here: £32.95

The Only Way Is Gin - Raspberry Pink Gin 

A lip-smacking infusion of raspberries grown in Essex are championed in this vibrant gin which beautifully balances with drying hints of juniper, citrus peels and a slow build of earthy, toasty spices. Less sweet than most raspberry gins, this multi-award-winning signature gin tastes of both distinct juniper and the fruit it is made from. Enjoy neat over ice, as a G&T or with lemonade.

Size: 700ml
ABV: 37.5%
Find here: £37.50

Aber Falls Rhubarb & Ginger Gin 

From the Aber Falls distillery comes the comforting, homely taste of a rhubarb and ginger crumble in the form of gin! Uniquely sourced and distilled in Wales, this gin brings fond memories of home-cooked Sunday dinners of yesteryear. Tastes amazing with ginger ale or a light premium tonic.

Size: 700ml
ABV: 41.3%
Find here: £26.00

WHAT ARE THE BEST LOCALLY-SOURCED FLAVOURed Gins from THE BRITISH ISLES?

Assay Rosehip & Crab Apple Gin 

This quintessentially English tasting gin from Sheffield Distillery gives a generous helping of rosehips and locally-grown crab apples, blended to give a taste reminiscent of locally foraged autumn hedgerows all year round. Pairs nicely with Franklin & Sons Cloudy Apple and Rhubarb Soda or a sparkling apple juice.

Size: 700ml
ABV: 45%
Find here: £37.90

Isle of Bute Heather Gin

Bring the taste of Scotland to your palate with this classic gin that uses wild heather flowers hand-picked on the Isle of Bute. This delicious small batch gin brings a fine balance of citrus and floral, bringing the brightness of pink grapefruit to complement the heather and other classic gin botanicals. Serve with a slice of pink grapefruit, tonic and ice. 

Size: 700ml
ABV: 41%
Find here: £32.20

An Dúlamán Irish Maritime Gin

Now for something completely different as we sail across the Irish Sea away from fruity and floral influences to soft, salty sea notes to be savoured in this coastal-flavoured gin from Ireland. It’s a vibrant spirit from Sliabh Liag Distillery that captures the magic of the seas using five locally harvested varieties of seaweed, as well as six other botanicals giving it a buttery oyster smoothness. Pairs well with premium tonic or bitter lemon. 

Size: 500ml
ABV: 43.2%
Find here: £29.89

Atlantic Distillery Organic Earl Grey Gin

In celebration of Britain’s other favourite drink, from Cornwall comes this exquisite and organic Earl Grey Gin for the tea lovers. Distilled with real earl grey tea leaves, it brings gentle earthy characteristic notes of lemon citrus, bergamot and anise.  

Size: 700ml
ABV: 43.0%
Find here: £35.07

Esker Gold Premium Gin 

This Aberdeenshire gin, according to the distillers, is a unique addition to the Scottish gin market, taking sap from the silver birch trees on the Kincardine estate on Royal Deeside. What is added to turn this sap into gold? A blend of spices and honey to provide subtle sweetness. This gin makes a delicious neat spirit over ice or mixed with ginger ale. Pure alchemy and a gold medal winning formula!

Size: 500ml
ABV: 40.0%
Find here: £29.95

Pitwheel Original Spiced Gin 

This final gin from County Durham’s Pitwheel Distillery is a warming alternative for gin lovers looking for something special and different with a subtly spiced flavour. Developed to give a twist on a traditional recipe, its botanicals include pink peppercorn and green cardamom. It was a deserving winner in the Spiced Gin category at The Gin Guide Awards in 2023.  

Size: 700ml
ABV: 40.0%
Find here: £41.25

So there you have it, many wonderful flavours from every corner of the British Isles. Remember to support your local gin distillery and buy local or pick out the flavours that most pique your interest. For more gin collection building advice, go here! There’s definitely something for every gin lover right here in the United Gindom - wherever you are in the world. Happy sipping!

By Robbie Jerram

Can You Drink Wine Out of Any Glass?

Photo credit: Will Wong

When wandering around the homeware section of a department store, it's not uncommon to see people perusing over wine glasses. But with so many choices out there it gets one thinking - What’s all the fuss really about? Can't I drink wine out of any glass? What should I look for when buying new glassware? Do I really need different glassware for different types of wine? 

Understanding wines is complex enough, but now there is the pressure to get a set of respectable glasses to show your appreciation of wine without breaking the bank, or the glasses! A glass is a glass, right? Well, not really. If you have ever pondered the questions above, then read on as they’re all about to be answered.

To start with, let’s go through the key elements of any wine glass, and how each plays a part in your overall experience of the wine, because there are additional considerations before you invest in your glasses. This step-by-step guide will help you make an informed choice to enhance your wine enjoyment at home and beyond.

The FIVE aspects of your ideal wine glass

Whether you are browsing online or in a homeware store, the look of the glass and its price might be your first considerations. Wherever possible, it’s a good idea to visit a physical shop to hold and feel the wine glasses in stock to get a sense of their size, weight and how they actually feel in your hand. It is worth considering if you are purchasing just a pair, or a set of four to six - storage spaces for your exquisite glassware shouldn’t be an after-thought.

Whilst manufacturers such as Riedel boast an extensive grape varietal range, some critics are less concerned about subtle differences than the fundamental characteristics that make an aesthetically pleasing and functional wine glass. But does the same wine smell and taste different across different designs and shapes? Yes, in both nuances and sometimes even in obvious ways! 

Imagine your favourite orchestra or band performing exactly the same piece across venues of different sizes and acoustics - you will pick up notable differences and details, especially in classical music.

Our sensory perceptions, nose and palate are highly personal. The glasses featured here are part of my personal collection. Other brands and designs are available. It may not be possible to try before you buy, but any well-designed and well-made wine glass consists of the following key elements.

1. Bowl

Photo credit: Will Wong

The heart of the vessel which holds the genie out of the bottle. Aim for a clear tulip-shaped design with a tapered top. Avoid coloured patterns, or oblique designs that obscure the true colour of your wine. After all, you see the wine as you pour, before you get to enjoy its aroma and the first sip.

We recommend filling the bowl to no more than a quarter-full - you are not serving a pint of beer in a pub. Aromas dance in this ‘space’, allowing you to swirl the wine round in the glass, which further releases the aromas before your first sip. Our sense of smell is often underrated, and it has an intricate effect on how we taste.

The right glass brings all the nuances of flavour to the fore and can improve your experience of a wine. It’s like an orchestral conductor or music producer at a mixing desk working with the same musicians (your wine), enabling the right balance of bouquet and accentuated flavour.

2. Rim

Photo credit: Will Wong

All other things being equal, we cannot over-emphasise this final frontier before the wine hits your lips and palate. So, if you have a chance to view and touch any wine glass in person, hold it and feel its rim. In general, handmade and mouth-blown crystal glasses have much thinner rims than the machine-made, allowing a more even flow of the wine as it leaves the glass.

As you indulge in the first anticipated sip or kiss, a good glass gives you the sensation of sucking out of thin air. Your sensory focus lies more on the taste of the wine, as opposed to the thickness of the glass.

People often forget the romance involved with drinking fermented grape juice. After all, not every first kiss makes your heart skip a beat! 

3. Stem vs Stemless

Photo credit: Will Wong

Besides its function to support the bowl, the thickness and height of the stem also shape how the overall glass looks and balances with the base. Thicker stems might seem to provide greater stability, but it also adds to the weight and overall feel of the glass in your hand.

The match-thin stem of the Josephine No.1 White above looks fragile, but it’s actually very elegant to hold and allows you to swirl the glass effortlessly. It also separates your hand from the bowl and avoids warming up the wine or leaving fingerprints around the bowl. Although, it’s not really recommended for outdoor use. 

The Govino stemless glass is made from unbreakable 100% Tritan Co-polyester, making it ideal for outdoor picnics. Glass variants from leading manufacturers are widely available too. Besides the obvious disadvantages, they are more stable and better suited for balcony, patio or garden dining. 

4. Base

The ‘foot’ of the entire glass which holds everything together. This is also where you are likely to find the manufacturer’s logo (or any copycats’). It should be proportional to the size of the bowl and the height of the stem to maintain overall balance and aesthetic harmony.

WHAT IS THE Right Glass for each Wine?

Champagne & Sparkling Wine

Photo credit: Will Wong

Who doesn’t love the sound of a sparkler cork pop, and the sight of dazzling bubbles rising up that glass before the toast? But what about its flavour as the fizz warms up and begins to fizzle out?

The three most common sparkling wine glasses are:

1. The Coupe

Up until the 1970s, Champagne was traditionally served in coupes. These wide-rimmed glasses were often made from crystal and, according to legend, were modelled on the curves of the Marquise de Pompadour, the official chief mistress of Louis XV. Others claim the shape was inspired by Marie-Antoinette’s breast, Queen of France and wife of Louis XVI. However, the glass was really designed in England in 1663, specifically for sparkling wines.

It looks great in a Champagne pyramid, but the wide rim exposes the Champagne to air rapidly, causing the bubbles to disperse leaving the wine to taste flat.

Example - Riedel Extreme Junmai Sake Coupe

2. The Flute

Probably the most popular and immediately associated with serving that festive or everyday fizz! As you take the first sip after toasting, the rapid gush of gas bubbles rush up the flute and practically mask the more delicate aromas and flavours. The straight-sided, open-topped shapes of the flute; just like the coupe mean that aromas easily escape into the atmosphere. 

Example - Riedel Vinum Vintage Champagne Flute

3. Tulip-shaped with in-curving tops

Aim for a clear glass with a slender stem. Champagnes or sparking wines need to be served well-chilled (7-10ºC / 45-50ºF). You definitely do not want your hand to warm it up with a stemless glass. The tulip-shaped is our preferred design as it helps enclose the sparkler’s aroma and funnel it towards the nose. It also allows just enough surface area for the wine to open up, without fizz escaping too fast.

Example - Josephine No.4 Champagne (hand blown)

If you’d rather not invest in dedicated Champagne glasses, try the following white wine glasses instead.

Young Whites (Albariño, Bacchus, Sauvignon & Pinot Grigio), Rosé or Lighter Reds (Beaujolais & Valpolicella) 

Photo credit: Will Wong

These wines are traditionally drunk young, with their fresh fruitiness. They do not usually require much aeration before serving. The above white wine glasses are smaller than those below to concentrate the delicate aromas of young whites and reds, or Rosé. The narrower bowl helps in preserving the wine’s subtle flavours and nuances. 

Example - Josephine No.1 White (hand blown) and Zalto Denk’Art Universal (hand blown)

Big Whites (Oaked Chardonnay, Viognier, White Rioja and even Orange Wine]

Photo credit: Will Wong

Aged whites such as oaked Australian or Californian Chardonnay are best served less cold than younger whites. They would benefit from a larger bowl to help the wine open up and reach optimum serving temperature (14-15ºC / 57-59ºF).

Example - Riedel Veloce Chardonnay and Zieher Vision Intense (hand blown)

Light to Medium-bodied Reds (Pinot Noir, Cabernet Franc, Grenache & Sangiovese, e.g. Chianti)

Photo credit: Will Wong

A traditional wide bowl and sometimes with a shorter stem helps enclose the delicate aromas with a larger surface area for oxygen contact. It directs the intense flavours to the correct part of your tongue.

Example - Riedel Veloce Pinot Noir / Nebbiolo and Spiegelau Definition Burgundy Glass and Josephine No.3 Red (hand blown)

Full-bodied Reds (Bordeaux blends, Barolo, Cabernet Sauvignon, Malbec, Merlot, Syrah and Zinfandel)

Photo credit: Will Wong

The bowl shape is designed for bold red wines, with a broad base and a top that tapers/closes at the opening. The open and large surface area allows a significant amount of oxygen to contact the wine. The wider opening makes the wine taste smoother after some swirling and time in the glass. It brings out the fruit flavours and all the hidden complexities the winemaker likes you to discover!

Example -Josephine No.3 Red (hand blown) and Riedel Veloce Cabernet Sauvignon/Merlot

What If I Want One Glass for Everything?

Photo credit: Will Wong

We know that some of the suggested glassware above aren’t exactly cheap. Storage space could be a problem in a modern home too. Although less ideal for the bold tannic reds, we recommend two hand-blown glasses that are both well made and very elegant to hold and sip from. The key difference is the straight profile of the Zalto Denk’Art Universal vs the ‘kink’ on the Josephine No.2 Universal. If you wish to spend less, then the machine-made Riedel Veloce Chardonnay would also be a talking point due to its big tulip shape.

Is It Better To Buy Cheap Wine Glasses?

We share your anxiety when it comes to spending big on expensive glasses - hold on for our aftercare advice. Meanwhile, let’s do some simple maths. Say if you share a bottle of wine with your partner four times a week. That is reasonable so it translates to three 125ml glasses four times a week for only 48 weeks in a year (let’s say including Dry January). If you invested £50 on just one hand-blown glass, you would have used it almost 600 times in an average year. The premium you pay on each serving is just over 8 pence. We think it is an investment that will reward your sensory experience for years to come. 

However, if you were getting at least six to twelve glasses for frequent home entertaining, then the dishwasher-safe machine-made Riedel Veloce might be a better option.

Aftercare

Photo credit: Will Wong

Most of the recommended glassware here is delicate so we suggest hand-washing. Kind souls have posted many online video tutorials on ‘how to hand wash and polish wine glasses’. It could be a little nerve-racking at first but practice makes perfect. Here are a few do’s and don’ts that might help:

DO:

1. If left overnight, rinse each used glass with warm water then shake any excess water off.

2. Spray a little white vinegar into the base of each glass, especially if red wine was served.

3. Use only clean, warm soapy water to wash.

4. Hold the glass by the bottom of its bowl and use a silicone brush to scrub off any stubborn red wine stains.

5. Rinse under a warm (not hot) tap but beware of knocking your glass against the tap.

6. Hand polish with two pieces of lint-free/microfibre cloths.

7. Always hold the bottom of the bowl with one hand wrapped in a lint-free/microfibre cloth; never by the stem.

8. Carefully dry the outside and inside of the bowl, the stem and the base with the other hand wrapped in the second piece of lint-free cloth.

DON’T:

1. Soak the glasses in hard water overnight. The watermark from the limescale will be a nightmare to clean.

2. Wipe dry with the usual cotton tea towel; its microfibre would stick all over your clean glass.

3. Hold your glass by its stem whilst washing or polishing. That is the most delicate part and you could snap it.

A glass is more than just a glass when it comes to your stemware. In the good old days before wireless streaming, you would not invest in high end audio equipment, only to connect them with budget speaker cables. Even in this day and age of smart TV and live-streaming, the quality of your audio-visual experience not only depends on your hardware, but definitely the quality of your broadband too. You can listen to music out of your mobile phone’s tiny speakers, but it will not be the same as a pair of outstanding speakers or noise-cancelling headphones. 

Whether you are buying just one glass for all your needs, or different ones for different purposes, we hope this guide helps you make better and informed choices. Above all, overcome the fear of breaking any ‘expensive’ glassware. Enjoy the clear vision from a quality glass. Feel its elegant lightness when swirling and sipping. The rewards will pay back your initial investment many times over for years to come.

By Will Wong

7 Beautiful Bottles of Red Wine You Need To Try This Spring

Springtime may not be the season you typically associate with red wine as the milder weather prompts reaching out for a cold, refreshing drink - typically a white wine, beer or cocktail. But, did you know that there are many lighter red wine blends that are perfect to enjoy during these warmer months too?

We’re thinking of fruity reds that would pair well with cherry blossom season as they contain that hint of cherry within them, as well as food-friendly reds that work well with light tomato-based dishes and salads. The possibilities are endless but to narrow down the list, here are seven red wines that you absolutely must try this spring!

Yellowtail Jammy Red Roo

Jammy by name and jammy by nature! This is an Australian Shiraz blend with Cabernet Sauvignon and other varietals which will attract those with a sweet tooth! You can enjoy this by itself with its fruity flavour profile and chocolate undertones as it’s a versatile, uncomplicated wine to suit most palates and believe it or not, it also works well after being chilled! But, if you do wish to pair this with a meal, then take it along to those BBQs for the start of the barbecue season. Or, simply treat yourself to this wine and dessert at the end of a meal. Like we said, so versatile!

Size: 750ml
ABV: 12%
Find here: £7.75

The Ned 2020 Pinot Noir

A Pinot Noir from the southern valleys of Marlborough, in New Zealand, which is already a unique selling point for this wine as well as it being an IWC award winner. It is a lighter bodied purple wine with a berry fruits flavour on the nose and a complex spice combined with an oaky characteristic to provide that balance. This Pinot Noir is certainly one to enjoy with food such as peppered mackerel or duck breast!

Size: 750ml
ABV: 14%
Find here: £14.99

McGuigan Black Label Red 2022

The McGuigan wines have been winning the IWSC’s best winemaker awards for years and with this red wine blend, which includes Cabernet Sauvignon grapes, it is easy to see why! This medium bodied, Australian all rounder is an easy drinking wine bursting full with flavour and ideal for lunchtime or unwinding after work. Its blackberry, fruity profile also provides a soft finish to the wine with hints of cherry and plum. We wouldn’t blame you for wanting this all to yourself but it strikes us as a crowd-pleasing wine suiting all occasions! It’s also easy to carry around as it’s served with a screwcap - always handy.

Size: 750ml
ABV: 12%
Find here: £7.25

Domaine La Clef du Récit - Sancerre Rouge – 2021

Coming from a young winemaker (the Clef du Récit estate in France only opened in 2012), this is a red Sancerre that you need to add to your shopping lists! It’s an Upper Loire red appealing to many with its combination of freshness, red berry profile and fine tannins. Simply smooth, quaffable and elegant, this is a medium bodied wine that will be an ideal springtime gift.

Size: 750ml
ABV: 13%
Find here: £28.50

Clos de la Molénie, Cuvée Michelot, Bordeaux Supérieur 2021

This is an organic estate located in Ruch in southeast Bordeaux and the winemakers only produced their first vintage wine in 2020. Their Bordeaux blends differ from the normal tastes associated with this type of wine as you would not usually believe that a Bordeaux would be suitable to drink during springtime! But, this 60% Merlot blend also features in the 2024 Guide of the Best Wines in France. It is a fruit forward wine with an immediate detection of its dark fruits and a hint of spice that provides an even finish. This will be a fascinating vineyard to add to your list to visit for wine-tasting in the spring holidays!

Size: 750ml
ABV: 13%
Find here: £24.95

The King’s Wrath 2021 Pinot Noir

Medieval history enthusiasts will enjoy the stories behind this King’s series of wines! Legend has it that in 1242 William de Marisco was found guilty of treason against King Henry III and was executed at the Tower of London alongside his accomplices. Parts of his body were scattered across the kingdom’s four corners as evidence of the King’s wrath! This will be a good dinner party tale to tell when pouring this award winning Marlborough Pinot from the namesake Marisco vineyards! This wine received the Champion Wine of the 2022 Marlborough Wine Show award and a gold award from The Drinks Business in 2022. It’s medium bodied with a rich and fruity palate that offers a soft finish and slight acidity to make it a well balanced party companion!

Size: 750ml
ABV: 14%
Find here: £15.99

La Masseria Del Borgo Primitivo Manduria 2022

This deep Italian red focuses on the Zinfandel variety and whilst it might be one of the pricier Primitivo wines found in the supermarkets, it lives up to it. It has a complex profile with black cherry, tobacco and a blend of spices, plus there is an obvious hint of tannins providing a dry, velvety texture. It is this spiciness that means that it works well with cheeses, particularly mature cheddar, for that ideal combination on your wine and cheese nights with friends!

Size: 750ml
ABV: 13.5%
Find here: £12.50

Well, you heard it here first, these red wines will be the ideal Easter treat, alongside those Easter eggs, of course, and are perfect in your glass to celebrate the joys of spring! There’s now no need to wait until winter to enjoy a great glass of red, so all that remains is the burning question - which one will you be tempted to try first?

If you’re interested in more quality drinks for the return of sunny days, then ready-to-drink cocktails have never been better - here are five we love!

By Latoya Austin

What’s the Secret to the Perfect Daiquiri?

Here is the comprehensive, unparalleled, and indisputably correct guide to the perfect Daiquiri. Or, rather, five perfect Daiquiris - if we do say so ourselves. See, Daiquiris are like people - striving for balance, different in wonderful ways, and uniquely perfect once they’re surrounded by the right support. 

Using five vastly different but incredible rums, these recipes are all perfect riffs on one of the most popular cocktails to ever exist. They are simple enough to make with minimal equipment at home, but delicious enough to bring complexity and fun to your cocktail hour for anyone you’d like to impress - even if you’re trying to impress yourself. Although innumerable variations exist, we believe that there’s a Daiquiri out there for everyone. After all, every palate is unique and everyone enjoys different flavours and balance. So, here are five great starting points on your journey to find a Daiquiri recipe as individually perfect as you.

The Perfect Classic Daiquiri 

Eminente Ambar Claro

Size: 700ml
ABV: 40%
Find here: £30.95

Tradition dictates that the classic Daiquiri is an exercise in the art of balance and quality ingredients. In all recipes on this list, it is essential to use fresh lime juice for the best balance, quality, and flavour. Avoid store-bought bottles of pasteurised lime juice, as it will lack the bright, tart taste of freshly squeezed limes. But you wouldn’t be reading this if you wanted boring bottled cocktails, would you? 

In classic Daiquiris, the go-to for most bartenders is a light rum - often called white rum or unaged rum, though these are both misnomers but that’s a whole different topic which can be discussed among the most nerdy of spirits enthusiasts another time. For the perfect classic Daiquiri, the best choice for rum is Eminente Ambar Claro. This rum is light enough to delight the traditionalists and packs bold flavours like bottled Cuban sunshine. The rich nuttiness and vanilla notes of this will balance beautifully for the perfect classic 2:1:1 Daiquiri. 

Ingredients
50ml Eminente Ambar Claro
25ml freshly squeezed lime juice
25ml simple syrup (1:1 sugar to water)

Method
Combine all ingredients in a cocktail shaker with ice and shake. Fine strain into a coupe or Nick & Nora glass.

The Perfect Historical Daiquiri

La Progresiva

Size: 700ml
ABV: 41%
Find here: £39.99

Tourists visiting Cuba during the early 20th century helped to popularise the drink around the world. The exact origins are somewhat disputed but any cocktail this popular will inevitably be the subject of endless hours of research from bartenders, historians, and anthropologists. Through this research we know there is a long history and tradition of craftsmanship around blending of rums to create the perfect expression of the Cuban island. For the perfect historical Daiquiri, the best rum to use is La Progresiva. Despite being one of the newest expressions to come out of the Cuban market, it’s a beautiful blend of rums with a balance that is entirely and perfectly Cuban. This caramel-forward and buttery rum is arguably a representation of how rum would have tasted back when the Daiquiri was a burgeoning boom.

Ingredients
50 ml La Progresiva
30 ml freshly squeezed lime juice
20 ml simple syrup (1:1 sugar to water)

Method
Combine all ingredients in a cocktail shaker with ice and shake. Fine strain into a coupe or Nick & Nora glass.

The Perfect Dangerous Daiquiri

Wray & Nephew Overproof Rum

Size: 700ml
ABV: 63%
Find here: £29

Originating back in 2005 in a London party bar, this non-stop train to trouble town has become a beloved modern classic among bartenders. Also known as the Nuclear Daiquiri, it combines two of bartenders’ favourite ingredients: high-proof alcohol and a disregard for consequences. Plus, it is absolutely delicious - a magnificent balance of strong, bitter, sweet, and sour. The best rum choice for the perfect dangerous Daiquiri is Wray & Nephew. This Jamaican rum, famous for powerful flavour and intense strength, works in harmony with the other ingredients leaving you to dance dangerously with the devil.

Ingredients
30ml Wray & Nephew Overproof Jamaican Rum
30ml freshly squeezed lime juice
25ml Green Chartreuse
15ml falernum

Method
Combine all ingredients in a cocktail shaker with ice and shake. Fine strain into a coupe or Nick & Nora glass.

The Perfect Funky Daiquiri

Clement Canne Bleue Agricole Blanc

Size: 700ml
ABV: 50%
Find here: £39.75

Funk isn’t for everyone and certainly not for the faint of flavour. Funky rhum comes with nutty, earthy, and/or fermented smell and tastes so unique that it has its own hard-to-define word that’s even harder to spell: haut-gout. The haut-gout flavour is commonly present in rhum from Martinique - called Agricole rhum. Agricole rhum is a spectacular and criminally underappreciated category. While many rums make Daiquiris smooth, sweet or easy-going, Agricole rhum brings a grassy, regional-driven sugarcane power pop. For the perfect funky Daiquiri, the best choice is Clement Canne Bleue Agricole. It tastes like pears and apples have somehow sprung from the ground in the middle of the island’s sugarcane fields.

Ingredients
40ml Clement Canne Bleue Agricole
30ml freshly squeezed lime juice
30ml pure cane sugar syrup

Method
Combine all ingredients in a cocktail shaker with ice and shake. Fine strain into a coupe or Nick & Nora glass.

The Perfect Modern Daiquiri

Kromanti Rum

Size: 500ml
ABV: 40%
Find here: £34.39

A modern variation on the Daiquiri needs to celebrate the timeless appeal of this iconic cocktail while embracing the innovation and quality of modern rum. It also needs to be really yummy or it’ll never get inducted into the perfect Daiquiri hall of fame. Which is why the best choice for the perfect modern Daiquiri is Kromanti Rum. This family-owned rum is botanically infused with tamarind for a spice and fruit profile unlike anything else on the market. Their commitment to quality is unparalleled and that means the rum come through with incredible taste in cocktails. They are also deeply connected to their communities both in the UK and the island nation of Dominica, which would make it worth supporting the brand even if the rum wasn’t so wildly easy to drink.

Ingredients
50ml Kromanti Tamarind Rum
30ml fresh squeezed lime juice
20ml simple syrup

Method
Combine all ingredients in a cocktail shaker with ice and shake. Fine strain into a coupe or Nick & Nora glass.

Feel free to try the perfect Daiquiri - or five of them - and alter the recipes to make the perfect Daiquiri for you - cocktails are all about experimentation and personalisation. If you’re still thirsty for more spirits fun, you can find some Stunning Margaritas or dive into some Rogue Whiskies.

By Zach Sapato

Six Stunning Margarita Variations

A timeless classic, the Margarita is synonymous with summer fiestas and cocktail bars the world over. As many classics are, the Margarita of old is a perfect recipe, combining flavours of tequila, lime, cointreau and salt. They can be frozen, shaken, stirred, spicy, smokey and just about anything you can set your mind to. If cocktails are art, then margaritas are the canvas.

Agave drinks are so ancient, they can be dated back to 300 AD! Back then, they were a ritual drink, as were most fermented drinks of the time, but these are stories for another time. Tequila reared its world-changing head over a thousand years later, and it is the Margarita that took tequila global in the mid 20th century, cementing its place in drinks history, and onto the menu of every restaurant, dive bar and high end cocktail bar. 

In 2023, I won the UK El Recuerdo Mezcal Competition with a Margarita twist, so I know a thing or two about the Marg. Here is the winning cocktail, and below it, five more tasty twists on the Margarita that you can easily try at home.

What’s up, Guac?

Some of the worlds’ most interesting cocktails take inspiration from culinary staples and this delightfully balanced take on a classic Marg does just that. Guacamole is a staple food in Mexico, where all Tequila and Mezcal is made. This drink takes the flavours of Mexico's most famous mole - cilantro, basil and cucumber - to make a devilishly refreshing summer cocktail.

Ingredients: 
60ml or 2oz Mezcal (El Recuerdo)
25ml or 0.75oz Lime
25ml or 0.75oz Cilantro Syrup
10ml or 0.25oz Agave Syrup 
Bar Spoon of Mexican Jalapeno Chilli Salsa (Habanero Tabasco works if you don’t have a local chilli shop)

Method:
Throw all the ingredients into a shaker, strain into a coupe glass (or whatever you like to sip your Margaritas from) and garnish with your prettiest edible flowers

TOP TIP: Don’t be scared, the syrup is so simple, no mixology required, simply throw the following ingredients into a blender, sieve the pulp out and you’ll be ready to go! 

25g Coriander
15g Basil 
50g Cucumber
100g Sugar
100g Water

Now that you know we mean business, here are five more stunning Margarita variations…

The Best Margarita for Spice Lovers: El Pepino (Spicy Margarita)

The ‘El Pepino’ (Spanish for ‘The Cucumber’) is a modern classic that has captured the imagination of bartenders all over. It’s rare that a twist on a classic comes along and so quickly becomes a staple in the bar scene. Fresh ingredients are the key to the El Pepino, cucumber and jalapenos directly in the cocktail shaker. No need to muddle, just shake hard! This refreshing, spicy and salty concoction will be a hit at your next summer fiesta!

Ingredients: 
50ml or 1.5oz Tequila
25ml or 0.75oz Lime Juice
15ml or 0.5oz Agave Syrup
2 Cucumber slices
Fresh Jalapeno (start small, scale up to preferred spice level)

Method:
Add ingredients into cocktail shaker, shake, strain over ice in a rocks glass. If you’re feeling fancy, rim the tajin for extra effect. Use the leftover pressed limes to wet the glass rim and sprinkle the tajin around the intended area.

The Best Margarita for Floral Lovers: Santa Muerta

From the mind of cocktail wizard and mixologist, Calum Anderson, this simple margarita variation is a bouquet of flavours. Equally sweet and sour with a fresh, fragrant floral nose and a simple ingredient list that can be picked up from any supermarket! You can buy yourself flowers, but I bet you’d rather have one of these… 

Ingredients:
35ml or 1oz Tequila
15ml or 0.5oz Violet Liqueur
25ml or .75oz Elderflower Cordial
25ml or .75oz Lime Juice
25ml or .75oz Apple Juice

Method:
Add ingredients in cocktail shaker, shake, strain over cubed ice, garnish with edible flowers.

The Best Margarita for the Coffee Obsessive: Muerto Bali Hai

Taking a legendary Tiki drink and colliding it with a Margarita sounds like a recipe for disaster or a delicious miracle. The Muerta Bali Hai is the latter. It might sound obscure, but the tropical combination of coffee, pineapple, lemon and tequila come together to create an indulgent drink that will delight coffee and tiki lovers alike. If you enjoy unique drinks, this is certainly one for you.

Ingredients: 
50ml or 1.5oz Tequila
15ml or 0.5oz Kahlua
25ml or 0.75oz Lemon Juice
50ml or 1.5oz Pineapple Juice
15ml or 0.5oz Agave Syrup

Method:
Add ingredients in a shaker, shake, strain over ice in a hi-ball glass. Garnish with pineapple leaves for that cheeky tiki look.

The Best Margarita for Summer Time: Frozen Coconut Mangorita

Sipping frozen margs on a hot summer day is the perfect way to enjoy tequila, however, the addition of mango builds on this perfection, adding a bright tartness that balances with the sweetness of coconut cream leaving you wanting more. Don’t be scared by the blender, it’s super easy to whip up multiple mangoritas at once just by doubling the measurements and throwing it all in the blender cup. This cocktail is bound to impress guests and not leave you wasting valuable party time by mixing complicated drinks.

Ingredients:
50ml or 1.5oz Tequila
25ml or 0.75oz Lime Juice
25ml  or 0.75oz Cointreau
15ml or 0.5oz Coconut Cream 
70g or ½ a Mango

Method:
Throw the ingredients into a blender with a scoop of crushed ice and blitz until silky smooth. 

TOP TIP: If you don’t have crushed ice, beat some cubed ice in a plastic bag with a rolling pin until you DO have crushed ice.

The Best Margarita for the Smoky Lovers: Mezcalita

Mezcal is the fastest growing spirit in the world, with more and more punters turning to the ancient agave spirit as their base for the Margarita. It may be the most simple drink on this list, but if you haven’t tried Mezcal before, this is the perfect introduction to one of the oldest and most unique spirits in the world.  

Ingredients:
50ml or 1.5oz Mezcal
25ml or 0.75oz Lime Juice
15ml or 0.5oz Agave Syrup

Method:
Add ingredients in a cocktail shaker, shake, strain over ice in a rocks glass.

For those, like me who can’t get enough of the Margarita, follow this link for More Stunning Margarita Variations…

By Miley Kendrick

Meet Our DRINKLUSIVE Mentees!

We are absolutely delighted to introduce you to our first ever DRINKLUSIVE mentees. Over the next six months, they will embark on the first Inclusivity Mentorship of its kind in the drinks space, with the aim of giving people from all walks of life the chance to make the drinks industry their home.

Our fabulous mentees below will be learning from our industry leading DRINKLUSIVE mentors, working towards their WSET qualifications, building their personal brand and network, getting access to work experience, and creating written and social content not only here at The Three Drinkers, but also for The Independent and JancisRobinson.com.

We can’t wait for you to see more from DRINKLUSIVE and the mentees soon, but for now, here they are!

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Fowwaz Ansari

DRINKLUSIVE MENTEE

Fowwaz was born in the UK but grew up in Pakistan before returning to attend university when he was 18. It was during his studies that he grew an affinity for bartending whilst working in various pubs and bars part-time. Upon graduation, rather than going down the graduate jobs route, he opted for a career behind the stick. Since doing so, his passion for food and drinks has only increased in breadth and depth. Having sharpened his senses for the past 8 years in the industry, he is currently taking on the challenge of being head bartender at one of Edinburgh's most exciting up-and-coming independent bars; Bittersweet Leith. When coming up with signature drinks for the bar, Fowwaz very often turns his head to his heritage and the culinary culture that surrounds it for inspiration and you can often find him nose-deep in a book looking to expand his knowledge.

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Latoya Austin

DRINKLUSIVE MENTEE

Latoya grew up as a cocktail lover due to her upbringing where Caribbean cocktails such as rum punch, sorrel and rum were produced for special occasions. She was introduced to the world of wine through her studies of French at school and university and her interest grew further through her travels leading her to become a travel writer alongside her regular day job. When journeying around the world, she can often be found sampling local traditional drinks such as soju in South Korea. Latoya is particularly interested in aspects of wine tourism and during the lockdowns she took the opportunity to discover more of the local English vineyards within the burgeoning English wine scene. She’d love to learn more about the lesser-known wine regions, such as Uruguay, Bulgaria and more.

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Miley Kendrick

DRINKLUSIVE MENTEE

Miley fell head over heels for bartending the second she stepped behind a bar at the young age of eighteen, where she underwent about the most intense training possible from old school cocktail bar, Be at One. Slinging drinks is a natural fit for a musician and frontwoman, providing a stage to be herself, create, and be playful. Since making the move to independent bars in 2021, Miley has won two UK cocktail competitions and competed on a global scale in Sweden and Mexico. Everything Miley does is a means to creating the most whimsical life possible for herself; her drive to fill her world with art fuels her passion for writing, crafting cocktails, or playing guitar.

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Roberta Jerram

DRINKLUSIVE MENTEE

Robbie’s love for botanicals and mixology was inherited from the female drink-makers in her family, her Mum and Nans. She began her journey in drinks working behind the bar in local Hampshire pubs, before moving on to moonlighting as a bartender at a London hotel during her student years. Her passion for gin truly blossomed in her 20s, when she landed her dream job as a flight attendant serving G&Ts to British holidaymakers at 30,000 feet. Now in her 50s, her love for gin and botanicals has remained constant and she enjoys nothing more than sharing her knowledge and gin cocktails with her gin pals, family and friends. You can find Robbie on social media @thefairyginmother and very soon on her Gin App which will be launching in March 2024 @ginpodapp.

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Will Wong

DRINKLUSIVE MENTEE

Previously a management consultant and theatre director, Will is now a professional photographer who began shooting wine and glassware seriously during the Covid lockdowns. If wine is liquid geography or poetry, the ultimate litmus tests for him are whether the beverage takes you down memory lane, or better still, transports you to a time and place you have never been. His goal is to tell compelling stories about the people and places behind the labels. Being a certified Climate Aware Photographer, he enjoys researching how vines and winemaking are adapting to and evolving with our changing climate. When he’s not enjoying press tastings, print magazines or Formula One, you will find Will sharing his experiences of food & wine/spirits pairings on his Instagram account @fino_vino_malts.

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Zach Sapato

DRINKLUSIVE MENTEE

Zach Sapato is a bartender and intentional experience designer from the US, who now calls Scotland home. He is a US & UK National Swizzle Cocktail Champion - as well as holding four other US & UK national cocktail titles. In recognition of his efforts founding HospoHang - a hospitality community collective based in Glasgow - Zach was given the Hospitality Hero award from the Scottish Licensed Trade. He has done educational seminars at international conferences on Intentional Experience Design and Hospitality Community Building. He really likes cool pals, genuine hospitality, charity shops, tater tots, and blue drinks. You'll probably like him.

If you are interested in becoming a DRINKLUSIVE mentor then click here to find out more.