What is the Mother Cocktail Theory?

Did you know there is a theory that there have only ever been 5 uniquely created cocktails and that every other cocktail is simply a derivation of one of these 5? Well, this is partially correct as the actual number of mother cocktails is a matter of great debate within the community, purists argue that there are 5, while some modernists argue that there are 7.

Regardless of the number of mother cocktails, an indisputable fact is that they are foundational knowledge for every bartender and have inspired thousands of other cocktails since

The 5 original mother cocktails are:

• The Daiquiri

• The Daisy

• The Old Fashioned

• The Martini

• The Highball

While the 2 argued by modernists to be included are:

• The Negroni

• The Last Word

The Negroni is arguably derived from the Martini. In contrast, the Last Word is arguably derived from the Daisy, but to truly understand the issue, and to have an opinion on it, we must learn about these a little bit more deeply.

THE DAIQUIRI

The combination of rum, lime, and sugar being delicious is no secret, and is a cocktail that predates cocktail history itself. However, when we look at the Daiquiri through the lens of the Mother Cocktail Theory, we are not considering it as a stand-alone cocktail, but rather as a template for the sour cocktail consisting of:

Spirit | Citrus | Sweetening Syrup

When we look at this from this perspective and allow for modifications and additions instantly a couple of drinks come to mind; the Whisky Sour, is a great example! Whisky of choice, lemon juice, simple syrup, and optional addition of egg white or other vegan foamers fit within this bill perfectly.

Essentially, any cocktail that has a spirit base, an acidifying citrus component, and a syrup to sweeten it falls within this category, but when we look at possible additions, things start to look a little bit murky. Would you believe that the Pina Colada falls into the Daiquiri family tree?

Rum | Lime Juice | Cream of Coconut | Pineapple Juice

Spirit | Citrus | Sweetening Syrup | Additional Ingredient

It takes a bit of an understanding of what goes in each cocktail, but once you have that nailed down, realising which mother cocktail each drink comes from becomes a lot easier. Here are some other classic cocktails that stem from the Daiquiri mother cocktail

Caiprinha
Cachaca | Lime | Sugar

Mojito
Rum | Lime | Sugar | Mint

Bees Knees
Gin | Lemon | Honey

The Business
Gin | Lime | Honey

THE DAISY

Within the bar community, there is heated debate on which cocktail was the original in the Daisy format - The Margarita, or the Sidecar? Both are drinks that predate cocktail history and there is no clear correct answer. However, many people - including myself - are of the school of thought that it is the Margarita, as it is the Spanish word for Daisy.

Margarita
Tequila | Triple Sec | Lime

Sidecar
Brandy | Triple Sec | Lemon

The key difference between a Daisy variant and a Daiquiri variant is the kind of sweetener used in the drink. If it is made using syrup as a sweetener, it falls under the Daiquiri family tree, if it uses a liqueur as a sweetener, it falls under the Daisy family tree. Therefore, a Daisy-style cocktail will read as:

Spirit | Sweetening Liqueur | Citrus

This allows for even more customisability than drinks from the Daiquiri family tree, as the combination of spirits and liqueurs becomes endless, and once you incorporate possible additions into the mix, even more so!

There is a vast range of drinks under the Daisy family tree; some of them are cult classics, some are lesser known, and all of them are delicious. Some of my personal favourites are:

Cosmopolitan
Citron Vodka | Triple Sec | Lime | Cranberry Juice

White Lady
Gin | Triple Sec | Lemon | Egg White OR Vegan Foamer

Trader Vic’s Mai Tai
Aged Rum | White Rum | Triple Sec | Lime | Orgeat

Between The Sheets
Brandy | White Rum | Triple Sec 

THE OLD FASHIONED

While some people believe that an Old Fashioned has to be made with Bourbon, Angostura Bitters, and a sugar cube, the original recipe of an Old Fashioned is stated as:

Spirit | Bitters | Sugar

This opens up a whole realm of possibilities, not only are Rye, Scotch, Irish, and other world whiskies viable options, but as to are spirits such as Rum, Tequila, Mezcal, and even Gin!

As long as it contains the 3 fundamental ingredients and no citrus juice, it falls within the family of the Old Fashioned. This is a family of spirit-forward, generally stirred down drinks, which make these great for batching, and as viable freezer door cocktails!

For the sugar component of an Old Fashioned Style cocktail, unlike the difference between a Daiquiri variant and a Daisy variant, can be syrup or liqueur. This means that drinks such as the Revolver, and the Stinger, fall into the Old Fashioned family.

Examples of Old Fashioned variations are:

Sazerac
Rye OR Cognac OR Both | Peychauds Bitters | Sugar | Absinthe

Oaxacan Old Fashioned
Tequila | Mezcal | Orange Bitters | Chocolate Bitters | Agave Nectar

Revolver
Bourbon | Orange Bitters | Coffee Liqueur

Classic Champagne Cocktail
Cognac | Brown Sugar Cube | Angostura Bitters | Champagne

THE MARTINI

The Martini, arguably the most iconic cocktail ever made, consists of:

Spirit | Fortified Wine | Bitters

This is a style of drink that is oh-so-easy to get right, owing to its simplicity in preparation. But this simplicity in preparation, makes it ever so difficult to perfect, as there are no flashy bartending techniques, or eye-catching glassware or garnishes to hide behind. The technique of preparation from your bartender makes or breaks this drink!

Simplicity in preparation also leads to simplicity in variations. All Martini variations are spirit-forward drinks with a minimal ingredients list, and any potent ingredients are added in sparing amounts. For more information on the Martini, and its variations, make sure to check out our Martini Variations Article!

Much like the Old Fashioned family, these drinks are great prebatched and poured straight from the freezer! Some of our favourite variations are:

Manhattan
Rye Whiskey | Sweet Vermouth | Angostura Bitters | Orange Bitters

Alaska
London Dry Gin | Yellow Chartreuse | Orange Bitters | Absinthe | Salt | Orange Zest

Tequilatini
Reposado Tequila | Dry Vermouth | Orange Bitters

Martinez
London Dry Gin | Sweet Vermouth | Orange Bitters

THE HIGHBALL

If the Martini is the most iconic cocktail to ever be made, the highball is the most used format in the bartending world. 2 ingredients, in a highball over ice, seem like your standard spirit & mixer drink that you would order in a late-night bar, and it is exactly that. Your Highball style cocktail will always read as:

Spirit | Mixer | Optional Additions

Some of the most well-known drinks are highballs that have been drunk so many times over it would be impossible to keep count! Aside from your usual highballs like the Gin & Tonic, the Rum & Coke, and the Whisky Soda, there is a whole world of Highball style drinks out there, for more in-depth information, check out our 2 Ingredient Highball article!

The versatility in this cocktail family knows no bounds, with an almost infinite selection of spirits and mixers to choose from, the world if your oyster! Here are some of our favourites!

Paloma
Tequila | Grapefruit Soda | Lime Juice

Americano
Red Italian Bitter | Sweet Vermouth | Soda

Mizuwari
Japanese Whisky | Still Water

Fernet & Coke
Fernet Branca | Coca Cola (Duh!)

THE NEGRONI

Whether the Negroni is a family of drinks on its own, or a subsect of the Martini or Old Fashioned families is up for debate, and there are convincing arguments for each. I, however, am of firm belief that the Negroni is unique enough within itself and has had an appropriate number of variations made in its form to warrant its own branch of the family tree, with a format of:

Spirit | Fortified Wine | Bitter Aperitif

Traditionally done in equal parts, but not all combinations of spirit, wine, and aperitif will achieve the desired balance in equal parts, so some tinkering with ratios will be required.

This family of cocktails, much like its 2 potential parents, are spirit-forward serves that are great prebatched and poured straight from the freezer.

Here are some of our favourite bittersweet libations:

Boulevardier
Bourbon | Sweet Vermouth | Red Bitter Aperitif

Old Pal
Rye Whiskey | Dry Vermouth | Red Bitter Aperitif

Right Hand
Aged Rum | Sweet Vermouth | Red Bitter Aperitif | Chocolate Bitters

Hanky Panky
London Dry Gin | Sweet Vermouth | Fernet Branca

For more Negroni Variations, check out our 7 Aperitifs to use in a Negroni article!

THE LAST WORD

The Last Word is no new cocktail, but in the realm of Mother Cocktails, it is the youngest member of the family by some distance. The earliest record of it came from Detroit Athletic Club’s members' magazine for July-August 1916, but only really stepped into the realm of being a mother cocktail in the late 1990s to early 2000s as bartenders across the globe started to adopt the template of equal parts cocktails. The original recipe reads as:

London Dry Gin | Green Chartreuse | Maraschino | Lime Juice
(All in equal parts)

However, as the bartending scene, and this drink alongside it, have evolved, the format has changed over the years from:

Spirit | Liqueur | Liqueur | Citrus
All in equal parts

To:

Spirit | Liqueur | Liqueur | Citrus | Optional Additions
(Ratios may vary)

This makes riffs of the Last Word in modern bartending to be the hardest to spot.

There is also a convincing argument that drinks from the Last Word family tree should be a subsection of the Daisy category as they get their sweetness from liqueurs as opposed to sweetening syrups. While this is true and a viable argument, I believe that the Last Word was unique enough in its execution, and had enough cultural impact to spur a whole array of drinks riffing on it, that it deserves its own branch on this family tree of tipples.

These drinks are booze-forward, generally on the more acidic side of balanced, and, more often than not, have at least 1 polarising ingredient. Some of our favourite variations are:

Naked & Famous
Mezcal | Italian Red Aperitivo | Yellow Chartreuse | Lime

Final Ward
Rye Whiskey | Green Charteuse | Maraschino | Lemon

Division Bell
Mezcal | Italian Red Aperitivo | Maraschino | Lime

Paper Plane
Bourbon Whiskey | Italian Red Aperitivo | Amaro Nonino | Lemon

By Fowwaz Ansari

One Drink, Three Ways: TAKE Tequila Pineapple Liqueur

One Drink, Three Ways is the signature feature by The Three Drinkers. Join us as we take one bottle and create a trio of phenomenal serves that you can enjoy anytime, anywhere. From rums and whiskies to gins and wine styles, we help you get the most out of your glass. It’s time to get liquid on lips.

Tequila cocktails have been enjoying a renaissance lately, with Spicy Margaritas making a cameo in the remake of The Fall Guy and trendy tequila cream liqueurs becoming an after-dinner staple. To help you explore tequila beyond the usual shot with lime and salt, we’re here to shine a spotlight on the vibrant world of tequila cocktails with TAKE Tequila.

TAKE Tequila offers a fresh and modern way to enjoy this classic spirit. Embracing the vibrant colours and flavours of Mexico, TAKE Tequila has crafted a range of easy-drinking tequila liqueurs that cater to all palates.

The range includes a classic Tequila Blanco, made from 100% Blue Weber Agave, as well as fruit-infused liqueurs like Pink Grapefruit, Jalapeño, and Pineapple. These liqueurs are delightful on their own, whether sipped as a shot or served on the rocks, but lets not forget the magic they bring to cocktails, where their fruity notes add an extra oomph. Let’s dive into three delicious cocktails featuring what might be our favourite, the TAKE Tequila Pineapple Liqueur…

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Pineapple Margarita

Ingredients:
50ml/1.7oz Take Tequila Pineapple Liqueur 
25ml/0.85oz Fresh Lime Juice
25ml/0.85oz Pineapple Juice (not from concentrate)
Splash of Angostura Bitters to taste (if required)
Pineapple wedge as a garnish

This zesty, refreshing drink strikes the perfect balance between sweet and sour, thanks to the pineapple. It's well-blended and with liqueur instead of spirit, it’s not overpowering like some Margs can become, making it an ideal aperitif. Method: Add the pineapple liqueur, lime juice, and pineapple juice into a cocktail shaker and shake vigorously. Pour into a glass with ice, add Angostura Bitters to taste, and stir. Garnish with a pineapple wedge.

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Pineapple Tequila, Lime & Soda

Ingredients:
60ml/2oz TAKE Tequila Pineapple Liqueur 
5ml/0.2oz Fresh Lime Juice
90ml/3oz Franklin & Sons Guava & Lime Soda
Lime Wedge to garnish

A fruity, refreshing blend that’s perfect for summer. Light and easy to drink, with a medium sweetness and a sparkling kick, this cocktail is sure to be a crowd-pleaser at garden parties. So easy to make too! Method: Combine the ingredients and stir. Pour into a highball glass with ice and garnish with a lime wedge.

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Pineapple Tequila Sunrise

Ingredients:
120ml/4oz Pineapple Juice (not from concentrate)
50ml/1.7oz TAKE Tequila Pineapple Liqueur 
15ml/0.5oz Grenadine

A slightly sweeter, more tropical version of the classic Tequila Sunrise! With just the right amount of tartness, it’s the perfect drink to enjoy at brunch. Isn’t she a beauty? Method: Pour the pineapple juice and tequila liqueur into a highball glass and stir gently. Slowly add the grenadine, trickling it down the back of a spoon to create that beautiful sunrise effect. Garnish with a pineapple wedge.

By Latoya Austin

Like this? Check our other One Drink, Three Ways pieces here.

The Best British Summer Wine and Cheese Pairings

Food and Drink in Britain have been intrinsically connected for over two thousand years since the Romans turned cheesemaking into an industry to complement their belief that wine was a daily necessity. Historically it’s become widely accepted that cheese and wine go together as one of the ‘Greatest Of All Time’ (G.O.A.T) food and drink pairings. 

SUMMER LOVING 

Last month the UK celebrated National Cheese & Wine Day. Yes, we love the combination so much, that we have a national day for it - in summer. Traditionally the average Brit racks up the lion’s share of their annual cheese and wine consumption around Christmastime. Most often when we shop for cheese in December we’ll pick out a selection of familiar favourites including French soft cheeses and a generic fuller-bodied red wine to go with it. Or if we feel lazy we’ll opt for a cheese selection pack from the supermarket for our Christmas table. Forget for a moment your winter-time ‘Port and Stilton’ mindset and let’s take this duo al fresco for summer. Think picnics, opulent seaside snacking and sipping, proms in the park, music or food festivals or any other outdoor grown-up gathering with or without kids around. 

For this article I connected with DRINKLUSIVE mentor, Cheese and Wine Connoisseur Jessica Summer from mouseandgrape.com. Mouse & Grape has been featured in top publications, on BBC Saturday Kitchen and BBC Radio London thanks to Jessica’s ability to demystify wine and cheese pairings with her engaging storytelling. Beyond her media presence, she collaborates with brands and serves as a judge in cheese and wine competitions. I asked her: 

“What are some of the best British wines to drink with cheese for a summer picnic?”  

In this article, I share five of Jessica’s pairing recommendations from different regions of the UK and add some additional suggestions to include in your picnic hamper. Jessica’s rule of thumb when it comes to British cheese and wine pairing is “what grows together goes together”.

It seems, contrary to common belief, red wine does not always make the best companion for cheese. The UK boasts such a wealth of artisan cheeses (750 different varieties compared to France’s 400) we should perhaps refrain from reaching for something French de rigueur, and instead see our nation’s craftsmanship as an opportunity to Buy British, try new varieties and support our cheesemaker’s businesses in the process. If travelling in the UK this summer, do make sure to taste the local cheeses and wines whilst you’re away too. According to Jessica, the unique terroir of each region is expressed in their cheese and wine, weaving together a fascinating story of their origin. Terroir refers to how the environment, including soil, climate, and other natural factors, influences the taste and characteristics of cheese and wine. It gives them a distinct sense of place and identity. 

The British wine scene is experiencing a remarkable surge in popularity, particularly in the realm of sparkling wines. “An astonishing 79% of medals awarded to English wine are granted to sparkling wines. A remarkable 30 British Vineyards have been recognised and celebrated in recent years for their contributions to the world of wine. In a similar vein, British cheeses have been causing quite a stir on the international stage with an impressive tally of awards at the World Cheese Awards.”

HAMPSHIRE 

Hampshire’s temperate maritime climate and diverse soils create favourable growing conditions for Chardonnay and Pinot grape varieties allowing for several sparkling wines to be produced on various vineyard estates across the county.

The region’s agricultural traditions and local expertise combine with the nutrient-rich and diverse Hampshire pastures where dairy cows graze and produce exceptional milk for cheesemaking. 

Jessica’s Top Hampshire Selection: 

Hampshire Cheese Co Winslade and Hambledon Classic Cuvée NV 

Winslade is a cross between a Vacherin and Camembert encircled by a spruce strip to impart a delicate woody aroma. The cheese is matured and sold when it’s fully ripe, rich, silky smooth and gooey. Its flavour is full, fruity and complex but not overpowering. It has a floral earthiness. 

Find here: £9.50 (230g)

Hambledon Classic Cuvée NV is a heavenly, multi-award-winning sparkling wine produced exclusively on the Hambledon estate on the southeast-facing chalk slopes of Windmill Down in the South Downs National Park. It has quintessential British aromatic blossom characteristics and tasting will elegantly unfold to reveal layers of floral and stone fruit aromas. 

Size: 750ml
ABV: 12%
Find here: £26.99

If picnicking, remember to pack a mini chopping board and paring knife in your hamper before you set out because we reckon this duo will be best served with freshly cut wedges of Granny Smith apple to counterpoint the creamy Winslade. Charcuterie and cornichons also recommended. 

SOMERSET

Somerset’s clay, limestone and loam soil provide diverse conditions for several grape varieties to thrive in the region’s climate which allows for a wider range of flavour profiles of wine. Vineyards mainly focus on Pinot Noir, Chardonnay, and Pinot Meunier.

Nestled in the heart of the Westcountry are lush pastures and world-renowned expertise in cheesemaking that yields high-quality cheese to reflect the unique flavours of the local terroir. Cheddar, of course, takes its name from the village in Somerset of the same name where it originated, but as cheddar cheese has no Protected Designation of Origin it can be produced all over the world.

Why not try something different to Cheddar, from the same terroir?

Jessica’s Somerset Pairing Recommendation: 

White Lake Dairy Driftwood

Driftwood is a beautifully creamy and soft-textured cheese made from unpasteurised goat’s milk. It’s an ash-coated, young, fresh and zesty cheese with a pleasing saltiness which perfectly complements the elegant and aromatic nose of Wraxall’s Bacchus wine, also produced in Shepton Mallett.

Find here: £12.50 (215g)

Wraxall Vineyard Bacchus Reserve

Delicate and floral with flavours of ripe orchard fruits and spring blossom, it has a lovely richness from 20%-barrel fermentation in neutral oak. This still white wine is supported by a bright mineral core and a long, persistent finish which beautifully accentuates the citrusy notes in the cheese, while the wine’s fruity qualities shine, creating a delightful symphony of flavours. This pairing is delicious with a little dollop of chilli jam.

Size: 750ml
ABV: 12.5%
Find here: £22

NORFOLK & SUFFOLK

The region’s diverse soils, ranging from sandy to loamy and clay, accommodate various grape varieties, each adding distinct characteristics to the wines. Combined with the skill of local cheesemakers, this fertile landscape yields a variety of top-notch cheeses that authentically reflect the region’s flavours imparted by its soil and vegetation. 

Jessica’s Top Norfolk/Suffolk Combination: 

Fen Farm Dairy Baron Bigod

Fen Farm’s Baron Bigod is a stunning brie-style cheese, with a rich, full, earthy flavour and a lingering finish. It’s made by Jonny Crickmore from the milk of his own herd of Montbeliarde cows in Suffolk. 

Find here: £9.50 (250g)

2022 Flint Vineyard Charmat Rosé

Flint’s iconic Charmat Rosé blends the grapes of England (11 varieties matched to Flint’s Norfolk terroir) with the production method of Prosecco making it the perfect sparkling rosé aperitif for a summer evening. Beautiful pink hues and lifted fruit aromas, the 2022 vintage exudes the essence of Summer Fruit Pudding and has a satisfyingly thirst-quenching finish to complement the creaminess of the cheese. The earthy flavour contrasts with the fruity cheese and brings out the wine’s strawberry and cream flavours. For this reason, as well as your cheese and local breads, you might as well include some fresh juicy strawberries and grapes in your hamper too.

Size: 750ml
ABV: 12.5%
Find here: £24.75

OXFORDSHIRE & BUCKINGHAMSHIRE

Oxfordshire and Buckinghamshire have diverse soil types, including limestone-rich soils in some areas, which offer excellent drainage for vineyards. Other parts have clay and loamy soils, suitable for different grape varieties. 

Both regions experience a temperate climate with moderate summers and mild winters, creating favourable conditions for grape cultivation and fertile pastures for grazing. 

Jessica’s Top Oxfordshire/Buckinghamshire combination:

Nettlebed Creamery Bix

Though technically not from the same county, the vineyard and farmhouse dairy are just 30 minutes apart (across the boundary) so this irresistible combination simply couldn’t be overlooked. Made in Henley-on-Thames, Oxfordshire, Nettlebed Creamery’s Bix, is a soft cheese with a luxurious, evolving texture from crème fraiche to clotted cream, ultimately transforming into a creamy, rich delight.

Find here: £5.95 (100g)

Harrow & Hope Blanc de Noirs 2018

It pairs perfectly with the superb brioche and berry-fresh English fizz from Henry Laithwaite’s trophy-winning Harrow & Hope vineyard in Marlow, Buckinghamshire. This ensemble embodies all the winning flavour elements of the classic British strawberries and cream – a truly quintessential English experience!

Size: 750ml
ABV: 12%
Find here: £42

DEVON

The region’s milder winters and warmer summers allow for a longer grape-growing season, resulting in wines with distinctive regional characteristics. With a mix of sandy and clay soils, South Devon cultivates various grape varieties, while its nutrient-rich pastures support high-quality milk for cheese-making. The skilled cheesemakers and fertile landscapes contribute to a variety of high-quality cheeses, reflecting the terroir’s influence and establishing Devon’s reputation as a notable destination for wine and cheese enthusiasts seeking distinctive and outstanding products. 

Jessica’s Top Devon Combination:

Sharpham Dart Valley Reserve

Set in a south-facing bowl and overlooking the River Dart, Sandridge Barton, the home of Sharpham wine, produces outstanding English wines just 9 miles away from Sharpham Dairy. Their ripe and fruit-driven white wine showcases stone fruit notes of white peach, while the rounded palate features sweet apricot and subtle spice.

Size: 750ml
ABV: 11%
Find here: £16.49

Sharpham Ticklemore Goat

Pair it with Ticklemore Goat, a stark white cheese with a delicate texture and mellow, herbaceous flavour. This perfect pairing elevates the creamy character of the cheese and enhances the peach flavours in the wine, making it an ideal choice for a delightful summer indulgence.

Find here: £6.50 (220g)

So there you have it. Five new cheeses to try matched with a quality English wine from a vineyard of the same region. By embracing our rich culinary heritage and exploring the unique terroir of each region, we can truly appreciate the magic that happens when cheese and wine come together. So, the next time you plan a cheese and wine gathering, whether in or outdoors (and whatever the season) remember to follow Jessica Summers’ “what goes together grows together” rule.

And don’t just default to buying French wines and cheeses, remember to explore the many award-winning hidden gems of Britain. If you still wish to retain a little French in your life, try spending more of your disposable income on good quality food like the French do, and eat cheese for breakfast like they do on the continent. It’s healthy, it fills you up and has loads of nutrition. Yes, it has fat, but we all need a bit of that. And next time the occasion arises to buy a special gift for a cheese lover or you just want to indulge yourself, check out The Ultimate Rosé Cheese Hamper from Mouse & Grape for £75. There’s an option to add blue cheese to your order, as well as truffle honey and a corkscrew. Ooh la la. What’s not to love about that?

By Robbie Jerram

Hooch - The Best Mixer You've Never Thought Of

With home bartending having a moment in the spotlight like never before, people who have never worked in a public-serving bar a day are coming up with their own cocktail recipes at home, and we could not be happier about this!

Home bartenders who have done their due diligence on cocktail theory often come up with some wild ideas that the professional bartender would not. This is for a few reasons; professional bartenders are so steeped in bar culture that even though they may have the idea to use boozy lemonade as their lemon, sugar, and soda elements in their Tom Collins, they may avoid putting it into practice as it seems sacrilegious. The home bartender, on the other hand, could not care less. Secondly, bartenders consciously or otherwise, are always thinking about serviceability (how quickly can the drink be made on a busy Friday night), and sellability (bars at the end of the day, are businesses that need to make money to survive), whereas the home bartender only thinks about making a drink for their own enjoyment.

This fresh perspective allows for creativity that can only be achieved via a lack of experience behind a bar. The reason I speak about this is that Hooch, the wonderfully boozy lemonade, gets regular use in dive bars and nightclubs but is understated and underused when it comes to higher-end cocktail bartending, and I think that is a shame. Let’s take a look at some incredible mixed drinks made with Hooch that would not be out of place in a dive bar, the home bar, or a high-end cocktail bar.

GIN AND HOOCH - GOOCH/LAZY COLLINS

The gin and Hooch is a serve that has gotten its flowers many times over in dive bars and local pubs, but with an ever so simple adjustment, can become an incredibly balanced, elevated take on the 2 ingredient highball.

That’s not to say that the 2 ingredient highball is bad, on the sweeter side of the balance, it is a refreshing albeit slightly boozier expression of a Tom Collins. Quicker, easier, and cleaner to make with an extra kick of booze - what’s not to like?

We recommend adding a splash of Campari, or another red Italian bitter to balance out the sweetness of the Hooch, and a splash of a dry fortified wine (think fino sherry or dry vermouth) to add another layer of complexity!

Ingredients:
25ml Gin
10ml Campari or your favourite red italian bitter
10ml Fino Sherry or your favouirite dry fortified wine
Top with Hooch

Method:
Combine all ingredients in a highball glass with ice. Garnish with a lemon wedge and (optionally) a cherry.

YELLOW VELVET

This is a drink inspired by the absurdity of the Black Velvet cocktail. A splash of Guinness then topped with Champagne seems ridiculous until you actually try it, at which point you realise that it is in fact, delicious.

The black velvet format was pushed even further left of field by the team at Passing Fancies in Birmingham who created the white velvet. The ingredients read as: Blanc de Blancs / Stella Artois / Trust

And trust is exactly what you should give these guys. As an ardent Black Velvet fan myself, I was sceptical until I actually tried it and was pleasantly surprised, and also inspired. Inspired to try and throw my hat in the ring of ____ Velvet cocktails, and hence the Yellow Velvet was born!

Taking exactly what the format requires - 2 ingredients, one being champagne, and the other being traditionally beer, but using my artistic license to allow for Hooch which fits into the category of canned bevs sitting at around 5% ABV. The result is reminiscent to a French 75 with extra sharp bubbles and the booziness toned down a touch, an excellent brunch cocktail, if I do say so myself!

Ingredients:
25ml Hooch
Top with Champagne

Method:
Pour (both pre-chilled) ingredients into a champagne flute and garnish with a lemon twist or serve naked.

STRAWBERRY LEMONADE

Calling all Strawberry Daiquiri lovers! This drink is bang down the middle of a Strawberry Daiquiri and a French 75. The result is a sweet and sour, long, refreshing number that does better in a highball over ice than it does in a flute. The sweet summeriness of the Strawberry Daiquiri that gets an extra kick of citrus from the Hooch, as well as the lovely lift from the carbonation! This drink is definitely one to enjoy during these late summer months before the autumn rain starts to set in.

Ingredients:
35ml White Rum
20ml Fresh Lime Juice
15ml Strawberry Syrup
2 Medium Strawberries (Hulled and Quartered)
Top with Hooch

Method:
Combine all ingredients except Hooch into a shaker tin and shake over ice. Fine strain into a highball glass filled with ice. Top with Hooch. Garnish with a lemon wedge and a strawberry.

LEMON BASIL SMASH

Have you ever had a gin basil smash? Have you heard of one? If you don’t know, get to know! This summer sour with a herbaceous kick is a delicious refresher on a warm summer day, and even better when topped with Hooch! This takes the punchy flavour of basil, which may be polarizing to some, and lengthens it with everyone’s favourite boozy lemonade!

Ingredients:
40ml Gin
20ml Fresh Lemon Juice
10ml 2:1 Simple Syrup (15ml if using 1:1 Simple Syrup)
6 Basil Leaves
Top with Hooch

Method:
Combine all ingredients except Hooch into a shaker tin and shake over ice. Fine strain into a highball glass filled with ice. Top with Hooch. Garnish with a lemon wedge and fresh basil leaves.

SHANDY NO. 2

Picture this, you were out late last night, maybe later than you should have been, and wake up with a sore head. Your normal cure would be to take a nap on the sofa after a big feed, but not today, you’re due at the pub to meet friends in an hour.

Of course, a regular shandy is a great corpse reviver within itself, but in my humble opinion, a lot of commercial lemonades lack the complexity that a good lemonade brings. Hooch captures all the flavours of lemons perfectly! The sweet floral notes from the peels, the acidity from the juice, and the bitterness from the pith.

Asking for a bottle of your favourite lager, a bottle of Hooch, and a pint glass may raise a few eyebrows, but you won’t be caring about that as the cold, crisp combination of beer and lemonade fix your sore head.

Ingredients:
1 330ml Can or Bottle of your favourite Lager
1 330ml Can or Bottle of Hooch

Method:
Combine both ingredients into a pint glass and enjoy!

LEMON-LIME MOJITO

Possibly the most obvious drink to put Hooch in, but that does not make it any less delicious! Rather than using plain old soda water to lengthen your Mojito, add a splash of Hooch and your drink gets an extra citrus kick, with some boosted complexity! Plus, lemon-lime is always better than just lime, right?

Ingredients:
40ml White Rum
20ml Fresh Lime Juice
10ml 2:1 Simple Syrup (15ml if using 1:1 Simple Syrup)
6-8 Mint Leaves
Top With Hooch

Method:
Combine all ingredients except Hooch into a highball glass. Add crushed ice and churn until cold. Top With Hooch. Garnish with a straw, mint leaves, and lemon and lime wedges.

By Fowwaz Ansari

Around the World in 12 Pinot Noir

Image credit: Deutsches Weininstitut

Pinot Noir

The Diva or ‘heartbreak’ grape from Côte d’Or in Burgundy owes its French name to the black pine cone shaped clusters. It is thought to originate from the first century and predates Cabernet Sauvignon by at least a thousand years. Not many grapes could claim Hollywood theme as seen in the 2004 cult film ‘Sideways’; in which Miles (played by Paul Giamatti) ruminated why he is so obsessed with Pinot Noir:

“It’s a hard grape to grow. It’s thin-skinned, temperamental, ripens early. It’s not a survivor like Cabernet which can grow anywhere. Pinot needs constant care and attention … they can only grow in these specific tucked-away corners of the world; and only the most patient and nurturing of growers can do it … only somebody who takes the time to really understand Pinot’s potential can then coax it into its fullest expression … its flavours are just the most haunting, brilliant and thrilling and subtle and ancient on the planet.”

The early ripening Pinot Noir is extremely sensitive to terroir (both geography and micro-climate). So much so at a parallel tasting of two 2014 Hirsch Vineyards Pinot Noir from the Sonoma Coast in California (East Ridge vs West Ridge), they couldn’t be more different.

Planted somewhere hot, it will ripen too fast and lose all the intricate flavours and nuances Miles is mesmerised with. When done right, Burgundian Grand Crus still set the benchmarks of excellence. Pinot Noir is rarely blended for still wine, except in champagnes with chardonnay and its cousin Pinot Meunier. 

Image credit: Vins de Bourgogne

Due to the scarcity of land across Burgundy suitable to grow Pinot Noir, and a distinctive constraint in maintaining high quality with low yields on the slopes, many top growers produce very little Bourgogne and good co-operatives are rare. In Burgundy it is the vineyards that have been classified, not the producers as in Bordeaux. The classification is broadly very accurate which divided the land into four ascending grades, Bourgogne, village, premier cru and grand cru with sky-high prices to match.

A tip is to follow the grower, not the Appellation.

A fine Burgundy red is distinctive with its light ruby appearance, that unique raspberry and earthy bouquet, tarty acidity with low tannins, and refreshing lightness when served at the right temperature. Yet, it can be difficult to know what to expect. Etienne Grivot suggests that terroir is like a music score and the grower is like the conductor, with many and varied interpretations possible.

The 2015 vintage of Musigny, produced by the renowned Domaine Leroy, will set you back £175,000 a bottle before duty and tax. It is hard to find a decent entry level Burgundy red for under £15 in the UK. It might even be more challenging to decipher the complex labels and keep up with the vintages. Fortunately, growers in Germany, New Zealand, Oregon and the coolest corners of California, Australia and now England are developing their own authentic styles as we shall explore below.

Food Pairing

When it comes to food pairing, Pinot Noir is the perfect match for duck, game, roast beef, lamb or pork, and steak tartare. With its relative high acidity and natural earthiness, it complements mushroom and tomato based dishes. It will feel at home with Japanese cuisine such as teriyaki and yakitori.

Whites are naturally served with fish, but a lightly chilled Pinot works wonders with monkfish or seared tuna steak. And if you like cauliflower cheese, a simple red Burgundy with its acidity cuts through the super-rich and creamy cheese sauce, turning a simple meal into elevated pleasures. Or how about the more fanciful Beef Wellington? A Pinot from the Willamette Valley in Oregon is just the ticket.

A less obvious gastro affair revealed in Victoria Moore’s ‘The Wine Dine Dictionary’ suggested by Nigel Greening of Felton Road, Central Otago, New Zealand is sipping Pinot with potatoes roasted with thyme; or udon baked with cream and black truffle!

Image credit: Will Wong

International Pinot Noir Day: 18 August

Shrouded in mystery, no one seems to know for sure why 18 August each year is designated to honour the Diva grape. But that should not stop us from tasting around the globe, with a range of Pinot Noir from twelve regions across nine countries; from Australia to Wales. Seat belts are entirely optional!

They share the fundamental characteristics of Burgundy but that’s also where the similarities end. No two are alike. We travel from the UK High Street to specialist independents offering value-for-money alternatives; including a few organic and biodynamic unfined and unfiltered options.

Above all else, Pinot Noir should be served on the cool side between 14-16ºC. In high summer or even indoors during winter, it’s best to chill the bottle for at least 30 minutes before serving. It is not one to bake in the outdoor sun whilst cooking your favourite BBQ on the patio. Beyond 20ºC, it is very likely to lose its pronounced bouquet, tasting flat if not lifeless. Very few reds will so demonstrably be resurrected when lightly chilled before serving.

AUSTRALIA

Giant Steps Yarra Valley Pinot Noir 2022, Victoria

Image credit: Will Wong

Australia is best known for its legendary Cabernet Sauvignon from Coonawarra or Margaret River, or Shiraz from the Barossa Valley. Much lesser known is her first great cool clime Pinots from the Yarra Valley, northeast of Melbourne in the state of Victoria. The landscape here with its gullies, folds, hillsides, and valley floors undulates so unpredictably that vineyards face all points of the compass. Most of the valley enjoys cool nights, with the nearby Southern Ocean evening out the differences between day and night temperatures. 

Giant Steps was founded by the Australian wine industry pioneer Phil Sexton, who ventured from Margaret River to Yarra Valley to find the ideal site to cultivate Chardonnay and Pinot Noir of purity and finesse. Phil found his holy grail near Gruyere in the Sexton vineyard, which he planted in 1997 on the steep slopes of the Warramate Ranges. A mad jazz fan, Phil named the winery after John Coltrane’s album and fitting metaphor “Giant Steps.”

The 100% hand-harvested 2022 fruit was high quality but low yield. Winemaker Mel Chester favours low-intervention, using wild fermentation with eight months in 10% new French oak. The wine was bottled by gravity without fining or filtration.

Darker than some of the other Pinots on our flight, this is a medium-bodied wine of substance. Sour cherries dominate its nose. Robust with medium cellaring potential. More suited as a gastro wine and extremely moreish. 

Size: 750ml
ABV: 13%
Find here: £30.00 London End Wines

CHILE

De Martino Reserva Legado Pinot Noir 2022, Limarí

Image credit: Will Wong

In just two decades, Chilean Pinot Noir plantings grew exponentially from around 400 hectares in 1997 to over 4000 today. The grape being notoriously difficult, quality has also improved substantially. Valle del Limarí north of the capital Santiago is right by the Pacific coast. Its limestone soils convey a chalky and mineral expressions in the Pinot.

This is from a selection from the famous Talinay Vineyard, planted around 2008 on the calcareous hills of the Coastal Range in the Limarí Valley, about 13 kilometres from the sea. It spent 12 months ageing in barrels, resulting in a very pale crimson cherry juice with fine tannins and a medium finish. Serve with charcuterie or roast chicken.

Size: 750ml
ABV: 12.5%
Find here: £12.99 Waitrose Cellar

ENGLAND

Riverview Crouch Valley Pinot Noir 2021, Essex

Image credit: Will Wong

Crouch Valley in Essex, southeast England is hot wine property. Here, Chardonnay and Pinot Noir flourish and ripen beautifully to turn into premium still wines. The River Crouch occupies a shallow valley between two ridges of London clay, and it is the combination of this deep and very particular London clay, the steep south-facing vineyards and the protected microclimate of this partially enclosed, tidal estuary that come together in creating this sweet spot as Tamlyn Currin observes.

From Brick Lane to River Crouch

Riverview Crouch Valley is the heart and soul of young husband and wife team Umut and Katie Yesil, who left their flat off Brick Lane in East London for rural Essex. In 2018, they converted 4 hectares /11 acres of family arable land on gentle south-westerly slopes in the village of Hullbridge facing the River Crouch into a vineyard. They make only single varietals: Chardonnay and Pinot Noir as premium still wines; with Pinot Meunier in sparkling wines. 

At the end of 2023, Umut and Katie released their first 2021 Pinot Noir, along with their 2021 Chardonnay featured here. In 2024 they will be launching their first sparkling wine, a 100% Pinot Meunier from 2021.

Probably the most mercurial amongst the twelve Pinots here. Never judge a wine by its colour in the glass. Its pale ruby defies the actual substance of their debut Pinot Noir, aged in French oak for 12 months. Dark cherries on the nose with high tart acidity and low tannins. Somewhat Burgundian in character and complexity that pairs beautifully with mushroom risotto. 

Very sensitive to temperature change. Must serve cool (14-16ºC) to savour its freshness. On the hottest day of the year in England to date (34ºC on 12 August 2024), the last third warming up in the decanter was poured back into the bottle and quickly re-chilled. The wine was resurrected after 15 minutes. Try it.

This is one wine that should further develop in bottle over the next 3-5 years if stored correctly. Grab a few out of the 900 bottles produced, and report back in 2027!

Size: 750ml
ABV: 12.5%
Find here: £36.00 Riverview Crouch Valley

FRANCE

Burgundy - Definition by Majestic Bourgogne Pinot Noir 2020

Image credit: Will Wong

The Definition range brings the world's greatest wine styles to Majestic customers. A new addition to the refreshed range, this Bourgogne is made by Doudet-Naudin, one of the oldest local and well-respected Maison, founded in 1849 by Albert Brenot in Savigny-lès-Beaune.

Winemaker Christophe Rochet blends grapes from two large plots in the south of the Côte de Beaune, using traditional methods to make a wine with unmistakable Burgundian charm. Aromatics of ripe blackcurrant and cherry are followed by flavours of fruit and spice, and velvety tannins. A natural match for poultry or meats, including sausages, veal escalope, mushroom dishes and pâté. Accessible and good value for a Bourgogne. Oh là là!

Size: 750ml
ABV: 12.5%
Find here: £19.99 or £17.99 Mix Six, Majestic

Jura - Marie-Pierre Chevassu-Fassenet Côtes du Jura Pinot Noir 2023

Image credit: Will Wong

To the east of Burgundy where France rises towards the Alps bordering Switzerland lies the tiny and remote region of Jura, not to be confused with the Scotch whisky. Côtes du Jura is renowned as a gastronomic locus for food and wine pairing. Welcome to the bijou region for organic and ‘natural’ wines in eastern France. With high demand and low supply, Jura wines are rarely seen on supermarket shelves. 

Mother of three, Marie-Pierre Chevassu-Fassenet is one of the few female winemakers in the Jura. She took over her family’s wine estate in 2008 and manages her 4.5 hectares from vine to cellar door herself. Located in Château-Chalon, the most traditional part of the Jura, her reds are carefully sorted at harvest and manually de-stemmed before going into CO2-filled tanks to avoid using SO2 at bottling. No oak is used, resulting in a deliciously full-fruit flavour with a touch of CO2  that disappears with some aeration.

She is very keen to keep the estate small, so she can take care of the vineyards personally, and everything is worked in a sustainable way. The atmospheric cellars at the farm are full of old wood from large foudres down to fûts and feuillettes.

Besides its signature bottle shape with JURA embossed across the shoulder, this Pinot is super-fresh when lightly chilled. For such a young wine, its medium body retains a firm structure with soft tannins. Layers of subtle minerality with a long savoury finish. Excellent with Parma Ham and Peaches with a dash of Balsamic Vinegar. Summer in a bottle.

Size: 750ml
ABV: 12%
Find here: £28.10 Les Caves de Pyrene

GERMANY

Pfalz - Walt Pinot Noir 2020

Image credit: Will Wong

Situated to the south-east of Frankfurt, the Pfalz is Germany’s second-largest wine region: a long stretch of vineyards north of Alsace in France forming the Deutsche Weinstrasse, the most famous of all German wine routes along the sunniest and driest part of the country. With the region sheltered by the Haardt mountains to the west, the climate is very similar to that of Alsace. Although Riesling dominates here, we are exploring the sublime yet underrated Spätburgunder (Pinot Noir in German).

Back in 1897, in Wiesbaden, the firm Walter S. Siegel GmbH was started by its eponymous founder. Having acquired vineyards in Westhofen in Rheinhessen, the company was formed to sell his own wines, as well as various prestigious estates in other regions. In 1937 Herr Siegel’s son, Hans, formed Walter S. Siegel Ltd., in London with England Test Cricketer Ian Peebles through which they imported wines from Germany and France.

Light garnet in colour, this easy-drinking Pinot Noir opens up with beautiful aromas of baking spice, strawberry, raspberry, and blueberry. Hints of forest floor and earthy mushrooms. The palate has layered flavours of hearty berries intermingled with savoury notes of spice and minerality. The structure creates an interesting texture that finishes with hints of anise. Pairs well with richer chicken dishes, soft cheeses or tomato-based pasta dishes.

Size: 750ml
ABV: 13.5%
Find here: £12.99 Adnams 

Württemberg - Schnaitmann Steinwiege Pinot Noir 2017

Image credit: Will Wong

Despite being Germany’s fourth-largest wine producing region, Württemberg is much lesser known abroad. It has a continental climate that constraints where best to plant vines.

Known as the "Prince of Württemberg”, Rainer Schnaitmann is one of the most respected Pinot Noir producers in Germany. Founded in 1997 with a simple vision, Weingut Schnaitmann is a family-owned winery known for crafting precise and high-quality wines that express the unique terroir of Württemberg. This commitment to detail and sustainability defines their winemaking philosophy.

Organic and Biodynamic, it has a distinctive Burgundian earthy nose revealing sour cherries, blueberries and cassis. For a change, serve this a little on the warm side (16°C). On the palate, it is a little savoury and smokey with silky tannins, suggesting further cellaring potential. Smooth with a long finish. Perfect with German pork knuckle or Black Forest ham with sauerkraut. 

Size: 750ml
ABV: 12.5%
Find here: £29.99 The General Wine Company

NEW ZEALAND

Framingham Nobody’s Hero Pinot Noir 2020, Marlborough

Image credit: Will Wong

A small country in terms of population and relatively isolated geographically, New Zealand (NZ) has become a global wine trade export powerhouse in just fifty years. There are many small-scale vineyards with no wineries of their own. Contract winemaking is big business here. 

It was Sauvignon Blanc from Marlborough on the northern tip of its South Island that put NZ wines on the world map. Pinot Noir is the most important red wine grape that is mostly planted in Martinborough on the North Island, and Marlborough, Canterbury and Central Ortago on the South Island.

The original vineyard was established in 1981, by Wellingtonian engineer Rex Brooke-Taylor who took the name ‘Framingham’ from his ancestral home town near Norwich, England. This Marlborough winery takes pride in doing things a little differently. Their approach to winemaking is inspired by those who step out of the mainstream, be it music legends, artists or winemakers.

Framingham hosts an outdoor rock concert every year, the Framingham Harvest Concert with an audience of 450-odd people. Up and coming bands from New Zealand take to the stage, including Renwick Nudes the local winery band. Originally a wine cellar and wine library, “Framingham Underground” is now home to pop-up gigs, art exhibitions and a band room where Renwick Nudes practise.

Sour cherries on the nose with intense fruits. First sip: this is bold! Best served lightly chilled and decanted an hour ahead. It took time to open up. Good structure with hints of chocolate mid-palate. Pair with seared tuna steak.

Size: 750ml
ABV: 13.5%
Find here: £17.99 or £12.99 Mix Six Majestic

ROMANIA

Încânta Pinot Noir 2022

Image credit: Will Wong

Despite its Soviet legacy, Romania shares closer cultural affinities with France than its neighbours. Its Pinot Noir was popular abroad in the 1980s and 90s; but did not appeal to Romanians themselves, who prefer their reds big and dark.

In 1988, three families decided to revive the former state-owned 700 hectare Cramele Recas Estate with a 20 million Euro investment. Today, Englishman Philip Cox and his Romanian wife, Elvira co-own this state-of-the-art winery that over-delivers. 

Produced for Majestic UK, Încânta is the Romanian verb meaning to enchant, charm or delight. This value-for-money Pinot punches way above its price point – and the 2020 vintage was awarded 90 points by Tim Atkin MW. Serve straight out of the fridge. No need to decant. Enjoy this light and ready-to-drink summer beauty with notes of fresh black cherry, raspberry and cinnamon. Try its juicy flavours with a classic charcuterie board.

Size: 750ml
ABV: 12.5%
Find here: £9.99 or £7.99 Mix Six, Majestic

UNITED STATES

California - Kendall-Jackson Vintner’s Reserve Pinot Noir 2022, Santa Rosa, Sonoma County

Image credit: Will Wong

Over 80% of all North American wine is grown in California (CA), more wine than in any country outside Europe. Across swathes of the huge CA state, summers are much drier than in Europe. Rainfall is concentrated in the early months of the year; topping up the reservoirs essential for summer irrigation. As autumn rains are unusual, the long ripening season contributes to the potency of CA wines in both flavour and alcohol level. 

Whilst CA is famed for the bold and long-ageing Cabernet Sauvignon from Napa Valley, Pinot Noir thrives in the cooler coastal vineyards north and south of San Francisco. Up to 80% of the Pinot grapes in this Kendall-Jackson wine were sourced from Monterey and Santa Barbara Counties. 

Founded in 1982 by Jess Jackson (1930-2011), a San Francisco lawyer and billionaire wine entrepreneur, Kendall-Jackson’s Chardonnay won the first-ever Platinum Award for an American Chardonnay at The American Wine Competition. He was also one of the first winemakers to introduce varietal-specific wine to America, raising public awareness on wine and making it more affordable.

Since then, Kendall-Jackson has been championing environmental sustainability from energy efficiency to waste management and conservation. In 2019, together with Familia Torres of Spain, Kendall-Jackson co-founded the International Wineries for Climate Action (IWCA) to decarbonise the global wine industry. 

Barrel aged in French oak for 8 months, this Pinot Noir has expressive hints of toast, vanilla, and cedar aromas. This dark garnet wine delivers bright cherry, strawberry and raspberry aromas with cola and mild spice accents. Pair with fillet mignon, a stacked burger or cheeseboard.

Size: 750ml
ABV: 14.5%
Find here: £19.99 or £17.99 Mix Six. Majestic

Oregon - Sokol Blosser Estate Pinot Noir 2019, Dundee Hills, Willamette Valley

Image credit: Will Wong

If there is a corner in the Pacific Northwest that resembles Burgundy’s climate, it is the Willamette Valley in Oregon. The Coast Range to its west acts as a buffer, letting Pacific clouds and humidity wash across the vineyards in cool summers and damp autumns. These micro-climate influences lead to earlier maturing Pinots compared with their European counterparts, but earthier and often more complex than those grown in other New World regions.

Their story began in 1971 when Bill Blosser and Susan Sokol Blosser planted their first vines in Dundee Hills. This 128-acre site is blessed with a high altitude and warm nights, and red-tinged volcanic soil with good drainage, and exposure to rainfall and light crucial to optimum ripeness in cloudy Oregon. At the time, there was no wine industry in Oregon. There are now over 900 wineries and more than 37,000 acres of planted vineyards. Today as second generation growers, Alex, Alison and Nik Sokol Blosser continue to shape the ever prominent Oregon wine industry through their commitment to sustainable viticulture and winemaking. Sokol Blosser is a certified B-Corp. 

After an inviting black cherry nose, the first sip suggests this is a gutsy organic Pinot with a bold personality. Complex with savoury spice. Medium-bodied with balanced acidity and light oak (17 months in French barriques), its structure will continue to develop over the next three years with careful cellaring. Perfect match with roast duck, mushroom risotto or salmon fillet glazed with Dijon mustard; when served lightly chilled (14-16ºC).

Size: 750ml
ABV: 13%
Find here: £36.40 Les Caves de Pyrene

WALES

Ancre Hill Pinot Noir 2020, Monmouth 

Image credit: Will Wong

While English wines have been gaining their well-deserved recognition over the past two decades, there is much to shout about Welsh wines. Their hidden gems are rarely available on the UK High Street. From rural Monmouthshire in the southeast corner of Wales on the border with England, Ancre Hill Estates is Demeter certified biodynamic and organic with minimal intervention in their winemaking. 

This magical place and their philosophy enticed winemaker Jean du Plessis to relocate from South Africa with his partner and Max, the black cat on the label to endure quarantine before he was allowed to enter Wales. 

With skin maceration, whole bunch pressing and carbonic maceration, fermentation was finished in oak and stainless steel for ageing on gross lees for a minimum of two years. No filtration, no fining. It throws a little sediment so best stand the bottle upright for an hour in the fridge before decanting.

This super-light organic and biodynamic Pinot at 11% ABV is perfect for the summer. It is just so so fresh. Utterly moreish and quaffable when lightly chilled. With no insecticides, pesticides or herbicides from grape to bottle, it’s not cheap but you will taste the difference.

Size: 750ml
ABV: 11%
Find here: £34.20 Les Caves de Pyrene

BEFORE WE GO …

We hope the above discovery world tour has inspired you to try the different styles beyond Burgundy and New Zealand. If you are new to Pinot Noir, its inherent earthiness sets it apart from most other reds.

The Diva grape is not born for the bargain booze trade. With Burgundy prices on the rise, better value is found in say, Languedoc in the south of France. 

The early ripening Pinot is facing serious challenges from climate change and global warming. If freshness and a sense of place are what appeal, look for cool clime Pinots from England, Wales, Germany, Tasmania and perhaps Oregon (US). Quality comes with a price and these regions could not compete with Chile or South Africa on volume or their much lower costs of production. 

And if you remember what Miles said in the film ‘Sideways’, that most haunting and ancient flavours on the planet await. Merlot is altogether a different story and sour grape for him.

By Will Wong

What is a Caipirinha?

Brazil’s’ national (and worldwide fave) cocktail, the Caipirinha, made using Brazil’s’ national spirit has become a mainstay in holiday destinations and cocktail bars everywhere. Every bit as refreshing as it is historic, the Caipirinha can be dated back as far as the early 20th century, and if you’ve ever tried one it’s easy to see why it’s not only stood the test of time, but continued to grow in popularity. 

The story goes, as is the case with many old cocktails, that the drink was originally conceived for medicinal purposes. Sugarcane farmers would meld Cachaça, lime and sugar to ward off the dreaded Spanish Flu. Of course, sugarcane farmers were hardly renowned mixologists, and yet this drink persists, from the old Brazilian countryside to the world’s high end cocktail bars. Fun fact, the name “Caipirinha” actually roughly translates to “little countryside drink”, which is beautifully apt. 

Let’s explore how to make the perfect Caipirinha, one that is both delicious and honours the rich history of the cocktail.

What are the traditional Ingredients for a Caipirinha?

The Caipirinha is composed of only three ingredients: 

Cachaça, fresh lime, and sugar. 

It’s served ice cold over crushed ice, perfect for summer!

Since the ingredient list is so small, this drink is defined by its history and preparation method. Powdered white sugar is the best all-rounder for the cocktail, as it dissolves well when muddled with fresh lime. Speaking of fresh lime, head to your local market and grab the most beautiful bright limes to give your cocktail the spark it deserves. When building your cocktail, make sure to muddle the lime and sugar together well enough to extract plenty of liquid and the lime oils, but also to dissolve the sugar, if you’re not using a syrup. 

As for the best Cachaça? Well, you’ll have to read on…

How do Bartenders Make a Caipirinha?

We asked three bartenders for their take on the classic Caipirinha cocktail. Here’s what they had to say….

Fowwaz Ansari - Bittersweet Leith 

Fowwaz points out that “a Caipirinha is simply an expression of a Daiquiri”, the endlessly classic, rum, lime and sugar. With a drink as simple as the Caipirinha, there is “nowhere to hide, your bartending technique will determine whether the drink is good.” Fowwaz combines modern technique with tradition, by including powdered sugar and sugar syrup, lime wedges and fresh squeezed lime to taste, and then shaking the cocktail in order to “get the drink so much colder than any amount of churning ever could.” 

Blake Acaster - The Maven

Blake points out that the key to the Caipirinhas' timeless nature lies in its simple, accessible ingredients. Despite its humble beginnings, the Caipirinha rivals even the most high end cocktails. While Blake believes heavily in the traditional method of Caipirinha making (and drinking), he also likes to add a splash of ginger cordial for a “fiery kick” in his own twist on the classic.

Ahsoka Wallace - LGBT+ Drinks Industry Representative

In Ahsoka’s own words, “I feel it's a classic cocktail that has a real sense of cultural belonging as well. A classic which can only be made perfectly with a nice balance of Cachaça, lime and sugar”, and Ahsoka’s all about the citrus. In fact, for their perfect twist on the classic, they swear by adding a splash of grapefruit cordial for that super tart citrus punch. You have to try it! 

The Best cachaça to Use in a Caipirinha

Cachaça is a Brazilian sugar cane spirit that dates back to the 1500s! Today, there are endless brands to pick from, and picking the perfect Cachaça is essential to crafting the perfect Caipirinha… 

Abelha Silver Cachaça

A firm favourite for bartenders and for the environment. Abelha’s farm is 100% sustainable and produces their GMO free, organic sugar cane which lends to the quality of this artisanal Cachaça. This Cachaça is rich with banana, apricot and honey notes and is the perfect choice for a light, summery Caipirinha. They even sell a kit with a beautiful branded muddler, making it the perfect choice for the beginner home bartender.

Size: 700ml
ABV: 39%
Where to Find: Master of Malt - £29.99

Yaguara Cachaça Still Strength

Do you like your Caipirinhas with a little more kick? Yaguara have got you covered with their still-strength Cachaça, coming in at a whopping 48% ABV and packed full of flavour to take your cocktail to the next level. Despite its relatively potent alcohol content, this Cachaça boasts notes of lemongrass, lime and a gentle hint of peppercorn. This small-batch offering isn’t one to miss!

Size: 700ml
ABV: 48%
Where to Find: Master of Malt - £32.84

Novo Fogo 3 Year Old

An aged cachaça that is not only beautiful in colour but small batch (or, “boutique” in their words) and unlike any other Cachaça you’re likely to get your hands on, The time this liquid spends in Amburuna then further in American oak gives this Cachaça a creamy, forest fruit and deep dark chocolate character. Mouth fulfilling texture and an aroma that just pops with butterscotch and caramel. Expect a complex, sweet and rich Caipirinha. 

Size: 500ml
ABV: 41.2%
Where to Find: Master of Malt - £41.95

Velho Berreiro 

Easily one of Brazil's top-selling traditional Cachaça, Velho Berreiro has a deep, powerful earthy character on the palate that absolutely shines when mixed into a classic Caipirinha. Refreshingly aromatic and the vegetal undertones make this the perfect crisp choice to be churned in your finest crushed ice. Velho Berreiro also hits the mark on price, an unrivalled budget option for traditional Cachaça.

Size: 700ml
ABV: 39%
Where to Find: Master of Malt - £20.09

How to Make the Perfect Caipirinha

So, now you’re armed with all the knowledge required to make the perfect Caipirinha! It’s a delightfully simple cocktail, and technique and nuance separate a good one from a great one. Here’s our perfect Caipirinha recipe: 

Ingredients:
50ml High quality Cachaça 
4 Fresh lime wedges (half a lime)
Teaspoon powdered white sugar

Method: 
In a rocks glass, add the lime wedges and a teaspoon of powdered sugar. Muddle the limes and sugar until perfectly homogenised and almost no sugar crystals remain. Now, add crushed ice, just below the rim of the glass, and add your Cachaça. Churn the ingredients until the outside of your glass has frosted, and top with a straw and more crushed ice. Serve, and enjoy! 

 By Miley Kendrick

8 Interesting World Gins To Try

Although the British Isles is considered the home of gin, this article is a love letter to a unique collection of eight interesting gins from other world nations that are currently getting noticed. Let’s call it ‘Around the World in Eight Gins’!

Although some may be harder to find than others, once experienced, it won’t be hard to see why each is so highly regarded by judges and why they stand out in the global gin market because of local terroir, botanical herbs, fruit, flowers, or in recognition of their innovation and craftsmanship.

Our tour of these world gins begins in Spain, where gin drinking was first taken to legendary new heights back when gin and tonic was turned into an art form.

GIN MARE MEDITERRANEAN GIN (SPAIN)

Gin Mare is an iconic spirit brand, characterised by its savoury Mediterranean-inspired botanical profile of Spanish Arbequina olives, Greek thyme, rosemary from Turkey and Italian basil. The perfect gin to manage the emotions, this heady herbaceous gin gets you into a holiday spirit. As its aromas heighten the senses, you’re mentally transported to a place in the sun where vistas of azure blue sea brush with mother nature’s herbal bounty and coax you to taste the sunshine. As their marketing states: the Med is more than a place, it’s an attitude.

Size: 700ml
ABV: 42.7%
Find here: £37.50

MONKEY 47 SCHWARZWALD DRY GIN (GERMANY)

Monkey 47 is named after its 47 botanicals (including lingonberries) many of which are sourced from Germany’s Black Forest. What’s special about this dry gin is the obsession with variety and innovation. They’ve fine-tuned a production process involving maceration, batch distillation, percolation and oxidisation. The local water used is soft and high quality and the handcrafted final product is bottled at a healthy 47% ABV. The custom-made, decanter-style bottles are dark glass to keep the exotically aromatic liquid protected from harmful ultraviolet rays. The gin is crisp, citrus-forward, reassuringly heavy and, as you’d expect, complex enough to please a true gin enthusiast’s curiosity.

Size: 500ml
ABV: 47%
Find here: £41.95

DOROTHY PARKER NEW YORK GIN (USA)

Deemed by some as the best American floral gin, Dorothy Parker Gin from the New York Distilling Company is made using a blend of traditional and contemporary botanical ingredients including juniper, elderberries, citrus, cinnamon and hibiscus petals. Although the floral notes are prominent, this is still very much a proper gin. The cinnamon spiciness develops wonderfully and is fantastic in gin cocktails.

Size: 700ml
ABV: 44%
Find here: £34.75

FOUR CORNERS AMERICAN GIN (USA)

Made ‘from America’, this all-American gin is handcrafted using ingredients crisscrossing all four corners of the United States including wild juniper from the Pacific Northwest, yerba santa from the Mojave desert to Maine cranberries and wild cherry bark from Florida. The wide variety of botanicals works in harmony to showcase the best of the nation’s regions in one glass. It’s a terroir gin that celebrates the diverse and vast, iconic landscapes of the country. This gin was created to be a true taste of America and celebrated its success when it won double gold at the San Francisco World Spirits Competition 2023.

Size: 750ml
ABV: 41%
Find here: $43.99

AMAZZONI GIN (BRAZIL)

The gin boom in Brazil is in full swing. Made at the first dedicated gin distillery in Brazil, Amázzoni Gin includes five botanical ingredients unique only to Brazil that shine alongside more traditional gin botanicals. These include cocoa, Brazilian chestnut, maxixe (a local cucumber-like vegetable) water lily and cipò cravo, a native flower similar to clove. It’s naturally earthy, floral and has some spice. A must-try.

Size: 700ml
ABV: 42%
Find here: £37.25

GEELONG GIN (AUSTRALIA)

Adelaide-based Australian Distilling Co’s Geelong Gin out-tasted 60 gins from some of the world’s greatest gin brands this year when it won the overall Best of Class Platinum Award at the 2024 International SIP Awards. Proudly parochial, this uniquely Australian dry gin champions local ingredients to taste of the community that inspired it with overtones of raspberry sweetness to balance its peppermint gum and black pepper flavours. A story of innovation waiting to be discovered, Geelong is designed to be paired with a basil garnish in a G&T served as an aperitif.

Size: 700ml
ABV: 42.7%
Find here: $83.00

ROKU GIN (JAPAN)

In Japan Roku means ‘six’ and each bottle of Suntory Roku Gin is infused with six uniquely Japanese botanicals that ripen throughout the year. Celebrating all four seasons of Japan, harvests occur at the peak of their season or “shun”. They include floral cherry blossom (sakura flowers are handpicked in Spring), and herbal Sencha and Gyokuro teas (plucked in Summer). In autumn it's time for the spicy Sansho pepper and winter is when the zingy yuzu fruit bursts into ripeness. Celebrate the bounty of nature, and careful craftsmanship and experience a year in Japan in every sip. Garnish with thin slices of ginger in a gin and tonic.

Size: 700ml
ABV: 43%
Find here: £31 (£25 Clubcard Price)

INDLOVU PINK GIN (SOUTH AFRICA)

Don’t poo poo this South African gin until you’ve tried it - it’s made using elephant-foraged botanicals, yes, ingredients eaten - then excreted - by elephants. Despite a varied diet, elephants only digest around 50% of their food which leaves a rich variety of pre-foraged plant life including roots, bark, fruit, flowers and seeds behind for reuse! To make Indlovu Pink Gin (Indlovu means elephant) the dung is collected by hand, GPS coordinates and date of collection noted, then dutifully washed, sterilised and dried for distillation with other ingredients including prickly pear. “The Bare Necessities of life will come to you” and give back as 15% of profits are donated to the Africa Foundation to support wildlife conservation. A gin that encapsulates the spirit of Africa and dares to be different is never to be forgotten. The circle of life.

Size: 700ml
ABV: 43%
Find here: R369.00

So, the question is, how adventurous a gin lover are you? What flavours from around the world will you be adding to your home gin collection next and how much will you enjoy sipping these diverse gins that are so deserving of your attention? Happy sipping!

By Robbie Jerram

8 Red Leg Spiced Rum Cocktails You Can Easily Make at Home!

Image credit: Blake Acaster

For the uninitiated, crafting a well balanced cocktail at home can be an overwhelming task! Why even bother when you can crack open a crisp wine for your next house party? There’s always a time for wine, but we’re also firm believers in the merits of making something for your guests, and it doesn’t have to be complicated! Using minimal ingredients, a small shopping list and the smallest stock of equipment, you too can be the life of your next house party! We’ve teamed up with Red Leg Spiced Rum and Franklin & Sons mixers to show you just how easy it can be to make some delicious beverages! 

Franklin & Sons have a vast array of mixers to elevate your cocktail game without adding stress to the crafting of your drink or breaking the bank. Spiced rum provides a fantastic base for low-ingredient cocktails, as they’re full of spices and sugars that might otherwise be lost in a “simple three ingredient cocktail.” Red Leg blends their aged rum with sweet vanilla and ginger, and these deliciously layered flavours form the basis for today’s cocktails.

You can find Red Leg Spiced Rum Here: Master of Malt - £23
ABV: 37.5%
Size: 700ml

You can find Franklin & Sons here: Franklin & Sons Shop

Making Cocktails at Home

Making cocktails at home doesn’t have to be difficult, and you don’t have to spend crazy money to do it! Here’s some equipment that might be useful, and some cheap alternatives that will work perfectly fine on your kitchen counter: 

• A cocktail shaker is ideal, but in a pinch it can be replaced with a strong mason jar. 

• Strainers are essential behind a busy bar, but at home, you’ll do just as well with a mesh sieve. 

• Many cocktails need to be stirred with a bar-spoon, but using the long end of a normal spoon should do just fine. Pro Tip: Chopsticks do a wonderful job at stirring down a drink. 

• Crushed ice - cubed ice, a bag and a hammer will do wonders.

• Lovely glassware is great, and use the recommended glasses in this article as a guide, but use whatever you have at home. It’s supposed to be fun.

• Simple syrups. These can be store-bought but are cheaper to make at home. Simply combine equal parts sugar (white, brown or demerara) with hot water and dissolve. You’ve got a homemade syrup ready to impress! Fresh is always best.

Without any further ado, here’s… 

8 Simple Cocktails you Can Make At home

Caribbean Mule 

Image credit: Blake Acaster

This crisp, refreshing twist on the classic mule cocktail will keep your thirst quenched all summer long. Rum, lime and ginger beer is about as timeless a cocktail as you’re likely to get, and using a good spiced rum is a way to add complexity to the classic cocktail without overpowering it. For the best mule, always always use fresh lime, and muddle them into the glass to extract not only the juice from the lime, but the oils from the zest for added character. 

Ingredients: 
50ml Red Leg Spiced Rum
4 Lime Wedges 
Franklin & Sons Ginger Beer

Method:
Muddle the limes in a copper mug (or a “mule mug”) and then add ice. Add the rum and fill with Franklin & Sons Ginger beer. Pull all the ingredients through with a spoon and serve. 
Optional Garnish: Mint and lime.

Spiced Ginger Julep

Image credit: Blake Acaster

Keeping up the theme of frosty classics served in unique vessels, this Spiced Ginger Julep is sure to leave your guests wanting more! Franklin & Sons’ Mandarin and Ginger soda adds a delightful freshness to this drink that one might not find in a classic julep, without skipping out on any of the alcohol content. Vanilla, ginger, mandarin and mint is a match made in pirate heaven! 

Ingredients: 
50ml Red Leg Spiced Rum 
Handful of Mint
Franklin & Sons Ginger and Mandarin

Method:
Add all ingredients to a tin mug (or Julep Mug) and fill with crushed ice. Mix well to incorporate the mint and serve once ice cold and frosty. 
Optional Garnish: Mint Bouquet. 

Beachcombers' Hi-Ball 

Image credit: Blake Acaster

Did you know the classic Zombie cocktail was created by a legendary bartender (and avid rum-loving swashbuckler) who went by ‘Donn the Beachcomber’? The old recipe called for a secret blend of rum, spices and grapefruit. We’ve created this easy sipping ode to the Tiki giants of the past as a way to enjoy some of the exotic flavours of Polynesian paradise, without needing 14 ingredients and a flash blender. Enjoy!

Ingredients:
50ml Red Leg Spiced Rum 
Franklin & Sons Grapefruit Soda
10ml Grenadine

Method:
Add rum and grapefruit soda into your funkiest tall glass, filled with crushed ice. Pop in a straw and top with more crushed ice to create an ice-layer, then drizzle the grenadine over the top. 
Optional Garnish: Cinnamon, mint, grapefruit. Umbrella, cherry, pineapple. Get Tiki! Go crazy! 

Sky High Mai Tai

Image credit: Blake Acaster

Even more Tiki! With this Sky High Mai Tai, you’ll be sure to host unforgettable evenings. The classic flavours of rum, lime and almond are balanced beautifully into this summery hi-ball cocktail consisting of Red Leg Spiced Rum, fresh lime (always fresh) and the decidedly Tiki Pineapple and Almond Soda from Franklin & Sons. If you’ve tried a Mai Tai before and found it to be a little on the strong side, we implore you to give it a second chance in the form of this cocktail.

Ingredients: 
50ml Red Leg Spiced Rum 
15ml Fresh lime Juice
Franklin & Sons Pineapple and Almond Soda

Method:
Add cubed ice to a classy hi-ball glass, then simply add all your ingredients and mix with a spoon. 
Optional Garnish: Single, elegant pineapple leaf.

Light n’ Breezy

Image credit: Blake Acaster

It’s incredible how much variance you can get with ingredients as simple as rum and ginger. This time, we’re swapping out the muddled lime for the deeply herbaceous Angostura Bitters, and the much lighter Franklin & Sons’ Ginger Ale, creating an easy-going, ‘light n’ breezy’ cocktail that you’re bound to come back to again and again!

Ingredients:
50ml Red Leg Spiced Rum 
Franklin & Sons Ginger Ale 
Angostura Bitters

Method:
Another super simple hi-ball cocktail. Add cubed ice to a gorgeous hi-ball, the rum and fill with ginger ale, mix well. Dash 2-3 drops of angostura on top to create a stunning aromatic layer.

Lychee-Guava Spritz

Image credit: Blake Acaster

This surprising combination of vanilla, ginger, lychee, guava and lime has all the complexity of a high-end cocktail with almost none of the work involved. If you don’t believe us, you’ll just have to try it for yourself. Sometimes the most contrasting ingredients make the most fun cocktails, as is this case with this globe-trotting spritz that’ll equally delight and amaze your guests! 

Ingredients: 
50ml Red Leg Spiced Rum 
50ml Lychee Juice 
Franklin & Sons Guava and Lime Soda

Method:
Add all ingredients to a chilled, iced wine glass. The simplest cocktails are often the most delicious… 
Optional Garnish: Powdered Sugar painted on the glass (as pictured) 

Red Leg Daiquiri

Image credit: Blake Acaster

Classic cocktails are often much more simple than the average person expects. The Daiquri has a rich history, dating back hundreds of years and actually originating in the Royal Navy, rather than some sort of old-timey cocktail bar. The drink has stood the test of time, and Red Leg Spiced Rum adds an extra spiced kick to this simple classic. You can’t go wrong with rum, lime and sugar. 

Ingredients: 
50ml Red Leg Spiced Rum 
25ml Lime Juice
20ml Demerara Syrup

Method:
Add all ingredients to a shaker, or a mason jar. Shake hard until chilled then strain into a coupe glass.

Red Leg Espresso Martini

Image credit: Blake Acaster

Espresso Martinis are unbeatable all year round cocktails! If you’ve reached this far into this article, you’re probably ready for a brew, and we have just the tipple for you! A potent blend of spiced rum, coffee liqueur and cold brew coffee makes for a well-balanced twist on the Espresso Martini. Remember to shake hard until it’s foamy and delightfully textured. Store-bought cold brew will do the trick, but nothing beats an Espresso Martini with top-notch homemade coffee. 

Ingredients: 
35ml Red Leg Spiced Rum 
25ml Coffee Liqueur
75ml Cold Brew Coffee

Method:
As above… Add all ingredients to a shaker, or a mason jar. Shake hard until chilled then strain into a coupe glass. 
Optional Garnish: Coffee Beans

You’re now armed to the teeth with eight delightful spiced rum cocktails. One bottle, infinite combinations. What are you waiting for? Call up your besties; happy mixing! 

By Miley Kendrick