Piña Colada: Hacks and History

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

THE HISTORY of the Piña Colada

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

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

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

The traditional Piña Colada cocktail

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

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

Piña Colada HACKS

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

Piña Highball-ada 

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

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

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

CocoPiña Daiquiri 

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

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

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

BONUS - Piña Co-Lager 

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

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

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

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

By Zach Sapato

Danilo Frigulti Wins Britain’s Best Bartender at Diageo World Class GB

From hundreds of bartenders to just one, it was Danilo Frigulti from Viajante87 bar in Notting Hall who was crowned the winner of Diageo’s World Class GB final in June. Since establishing himself as a barista in the south of Italy where he’s from, it was a move to London that kickstarted a bartender path, first at The London Edition, then The Nomad Hotel where he progressed all the way to Head Bartender.

Competing against 22 other finalists over a couple of days in London, Frigulti shone in a series of challenges such as The Don Julio, an outside the box challenge using Don Julio tequila and a mystery box of ingredients, and The Walker of the World which challenged bartenders to become inspired by a particular country using Johnnie Walker. Once the group was whittled down to 10, an intense four cocktails in four minutes speed round took place and then the winner was finally announced.

Speaking after his victory, Frigulti said, “Wow, this is incredible; I’ve worked in this amazing industry for 5 years now and I’m so proud to be recognised like this for a career and industry I feel so lucky to be part of.”

So, what now? Well, Frigulti will fly the fag for Great Britain at the prestigious Diageo World Class Global Final in Shanghai from the 9th-13th September later this year. If he’s successful, there’s every chance he’ll be back at the British finals next year because Matt Arnold, 2023’s winner was in attendance dishing out his Dinosaur Food cocktail with Johnnie Walker Black Label front and centre.

If you want to follow this journey or perhaps even put yourself forward for next year, find more information on the @worldclassgreatbritain Instagram or website.

Do You Remember These Forgotten Classic Cocktails?!

Over the many years people have been imbibing, cocktail trends have come, gone, and come again multiple times. Throughout these cycles, and the memory obscuring nature of alcoholic beverages playing its role, many a mixed drink has slipped through the cracks into relative obscurity. This is not to say the drink is bad, however, as they were thoroughly enjoyed in their heyday. In fact, if every drink that fell out of fashion was in fact unenjoyable, then personalities like renowned cocktail historian Harry Craddock would become obsolete, and we could not be happier that this is not the case.

Craddock and co’s work allows home cocktail enthusiasts and professional bartenders alike to rediscover some of the best drinks of generations past. It often begs the question “How did this drink even fall out of fashion in the first place?”

In honour of our beloved historians, let us look at some classic cocktails that enjoyed the spotlight some years ago, but rarely see play in the bars of today.

ALAMAGOOZLUM

Similar to many American classic cocktails of its era, this cocktail's time and place accreditations are muddy. However, while we may not know who created it, it was popularised by John Pierpoint Morgan Sr. more popularly known as J.P. Morgan.

Like the cocktail, the word Alamagoozlum itself has unclear origins, with some sources stating it to be a stand-in for doohickey or thingamabob, while others claim it to be a French-Canadian-American term for maple syrup.

What can be said for sure is that the drink is just as unique as its namesake. Created by the founder of a worldwide financial conglomerate, it initially served as a batched punch recipe to serve five cocktails. It also has the oddity of being shaken with an egg white despite a distinct lack of citrus and all other ingredients being spirits, liqueurs, or bitters. Normally, a drink with such a recipe would be stirred over ice.

This cocktail is not one for the faint of heart either, with punchy ingredients such as genever and Jamaican pot still rum forming the base, and seasoned with healthy pours of Yellow Chartreuse and Angostura bitters. If sweet and herbaceous sounds like a little bit of you we recommend giving this one a go!

Ingredients
20ml Genever
15ml Jamaican Pot Still Rum
15ml Yellow Chartreuse
5ml Orange Curacao
5ml Angostura Bitters
10ml 2:1 Simple Syrup (15ml if using 1:1 Simple)
20ml Water (Trust me)
15ml Egg Whites or foamer of choice

Method
Combine all ingredients into a shaker tin. Shake without ice, and then with ice. Strain into a cocktail coupe. Garnish with a pineapple wedge.

DEATH IN THE AFTERNOON

Contrary to popular belief, this drink is not named after the Ernest Hemingway novel, it was created by the man himself. The original drink called for “1 jigger (45ml) of absinthe” and “iced champagne until it attains the proper opalescent milkiness.” As we are well aware, Hemingway was not a man for just one casual drink, his instructions state to “Drink 3 to 5 of these slowly.”

Like many Hemingway cocktails, the modern spec had to be adjusted to suit the palate of today, as his spirit-forward, zero-sugar approach results in a harshly dry, unpleasing drinking experience. Even with the toned-down pour, and a splash of sugar, the drink remains absinthe forward, with rich notes of anise and candied fennel seeds in the spotlight. The sharp acidity and brioche/biscuit notes of the champagne add a reprieve from the potency of the absinthe, and the lemon twist garnish adds a lingering freshness to the nose. We would not recommend having 3 to 5 of these, but we recommend one!

Ingredients
10ml Absinthe
5ml 2:1 Simple Syrup (7.5ml if using 1:1 Simple Syrup)
Top with Champagne

Method
Combine absinthe and simple syrup in a mixing tin and stir until cold. Strain into a champagne flute. Top with champagne. Garnish with lemon zest.

SATURN

This gin-based tiki drink with a storied history gives rum a run for its money. Created by California bartender, J. “Popo” Galsini, it was originally called the X-15, after an American rocket-powered aircraft. However, the drink required a change of name as shortly after the advent of the drink, an X-15 pilot suffered a fatal crash. Galsini renamed the drink Saturn after the rocket of the first Apollo space flight.

Under the name Saturn, Galsini submitted the drink to the International Bartender’s Association World Championship in 1967, in which he placed first. The drink enjoyed its moment in the spotlight during the tiki boom in mid-century America, after which it faded into obscurity, and would more than likely have been lost forever were it not for famed tiki cocktail historian Jeff “Beachbum” Berry. Berry came across a commemorative glass in a thrift shop in Southern California, and opted not to purchase it, but took a picture of the recipe listed on the glass, and then included it in his recipe book “Beachbum Berry Remixed”.

This publication caused a mild resurgence of the cocktail and can now be seen in the deep cuts of cocktail bars. Much like the Pina Colada, the Saturn falls into the category of can be shaken but is much better blended. The rich tropical combination of Falernum, Orgeat, and Passionfruit syrup gives this drink unmatchable crushability making it easy to see off multiple in one sitting. The drink is traditionally garnished with a cherry and lemon peel on a cocktail skewer resembling Saturn and its rings, however, for ease of recreation, a simple cherry and lemon wedge will suffice.

Method
Combine all ingredients in a blender. Blend with ice until slushy. Served in a sling glass. Garnish with a cherry and lemon slice.
OR
Combine all ingredients in a shaker tin. Shake over ice. Strain into a highball glass filled with crushed ice. Garnish with a cherry and lemon slice.

ANGEL FACE

This pre-prohibition cocktail comes from Harry Craddock’s “The Savoy Cocktail Book” with little else other than a recipe. Many have tried to use external sources to find out more about the origin of this drink but to no avail.

A lack of history does not make this drink any less delicious though. A simple foolproof recipe of three ingredients in equal parts brilliantly displays the keystone bartending principle of simplicity in execution and complexity in flavour. The original recipe calls for the drink to be shaken, and modern bartenders will tell you it should be stirred, however, my preferred serve is to combine all three ingredients with water for dilution and store in the freezer beforehand. This results in a drink with the appropriate amount of dilution and a rich silky texture which matches the flavour of the drink itself.

This is a rich, sweet, spirit-forward cocktail and makes an excellent summer sipper for Manhattan drinkers. Rich apple and apricot notes star on the palate with seasonings being offered from the botanicals of the gin.

Ingredients
25ml London Dry Gin
25ml Calvados
25ml Apricot Brandy

Method
Combine all ingredients in a mixing tin. Stir over ice. Strain into a cocktail glass. Garnish with a lemon twist or apple slice.

LA LOUISIANE

With a name like this, it comes as no surprise that this classic cocktail originated from the French quarter of New Orleans. This drink was the signature cocktail of Restaurant de la Louisiane, one of the hallmark French restaurants of New Orleans.

The modern recipe is an adaptation of the one listed in Stanley Clisby Arthur’s 1937 publication “Famous New Orleans Drinks and How to Mix ‘Em” and has the distinctive DNA of a Manhattan - Rye Whiskey and Sweet Vermouth, alongside various modifiers. These modifiers include Benedictine, Absinthe, and Peychauds Bitters, resulting in a sweeter take on a timeless classic a rich herbaceous character.

This cocktail serves as an excellent alternative to the classic Manhattan for the winter months as the Benedictine offers a lovely warmth, with the Peychauds bringing a complex winter spice character.

Similar to the aforementioned Angel Face, this is another cocktail viable in the freezer-door category. Precombining all the ingredients with 10% of the total volume in water, and storing it in the freezer for later drinking makes for easy drinking after a long shift, or good for serving a large crowd without having to remove yourself from the social for too long.

Ingredients
30ml Bottled-in-Bond Rye Whiskey
30ml Sweet Vermouth (Ideally Italian)
15ml Benedictine D.O.M.
2.5ml Absinthe
2 Dashes Peychaud’s Bitters

Method
Combine all ingredients in a mixing tin. Stir over ice. Strain into a Nick & Nora Glass. Garnish with a cherry.

CULROSS

Yet another drink with an unknown origin, this cocktail is named after the Scottish village and former royal burgh, Culross. The earliest documentation of this drink comes from the bible of forgotten classic cocktails; Harry Craddock’s “The Savoy Cocktail Book”. This cocktail calls for Kina Lillet in the original recipe but has since stopped production and is no longer available. As a substitute, we recommend Lillet Blanc or Bordiga Vermut Bianco.

The drink is dry, and lightly sour with a rich fruity backbone owing to the aromatised wine and Apricot Brandy. The rum comes in the mid-palate to bring an alcoholic punch, and the touch of lemon juice brings much-needed freshness to the drink.

Ingredients
30ml Light Rum
30ml Apricot Brandy
30ml Blanc Vermouth
7.5ml Lemon Juice

Method
Combine all ingredients in a shaker tin. Shake with ice. Strain into a cocktail coupe. Garnish with an orange zest.

DAISY DE SANTIAGO

This summer refresher is an adapted recipe from Charles H. Baker Jr.’s book “The Gentleman’s Companion Volume II - An Exotic Drinking Book” (1939). The passage it is mentioned in states that it was served in a special skyscraper the Bacardi distillery had erected in Cuba, where they would invite various travellers to come and imbibe various Bacardi-based cocktails. The passage also states that this cocktail is “along with the immortal Daiquiri, …. The best Bacardi drink on record.”

The drink reads as a potent variation of the Canchanchara - a daiquiri with honey as opposed to sugar syrup. The Yellow Chartreuse adds rich honey sweetness and complexity from its proprietary blend of botanicals, with the rum and lemon juice forming the main flavour profile of the drink.

Ingredients
60ml Light Rum
22.5ml Lemon Juice
7.5ml Yellow Chartreuse
7.5ml 2:1 Simple Syrup (10ml if using 1:1 Simple Syrup)
5ml Yellow Chartreuse to float on top

Method
Combine all ingredients except the last 5ml of Yellow Chartreuse in a shaker tin. Shake over ice. Strain into a highball glass filled with crushed ice. Garnish with Yellow Chartreuse float, seasonal berries, and a mint sprig.

By Fowwaz Ansari

The Father’s Day Gift Guide For Drinks Lovers

No Dad is the same of course, but if yours likes drinks, then we’re confident one of our suggestions will hit the mark. In case you needed reminding (hopefully not), Sunday 16th June is Father’s Day in the UK. If that’s shocked you then don’t worry!

We’ve found stand-out gifts that will show you’ve really thought about what would make this day special for them. Wine, cocktails, rum, gin, whisky, hampers, unique experiences and more, it’s all below. Every drink and every budget, so there’s no excuse to turn up with a last minute pack of socks and chocolates! Find the section that appeals to your Dad most below and hopefully one of the gifts will be perfect. And if not, well, you might be able to pick up something for yourself as a treat! Let’s dive into this year’s Father’s Day gift guide.

Best gifts for a dad who loves red wine

Mucho Mas Vino Tinto Wine

Every Dad is different of course, so it’s difficult to select one wine, but Mucho Mas’ Vino Tinto is a loveable offering without breaking the bank. Félix Solís are family owned near Madrid, despite the scale of their operation, and this easy-drinking ruby red is a surefire hit. The bright and juicy fruits (plums, figs, cherries and blackberries) swarm the palate delightfully, verging on a jammy profile. Amazing value. You could pair it up with steak for a delicious meal, or even plane tickets to Madrid!

Size: 750ml
ABV: 13.5%
Find here: £7 (Clubcard Price)

Perez Cruz Liguai 2020

For something a little more luxury, try this Chilean blend of Syrah, Cabernet Sauvignon and Carmenere. Six months of French oak has created the buttery texture that fills the mouth with concentrated blackberries and blueberries rolled in chocolate. Complex depths continue with cracks of black pepper and dried tobacco and an almost meaty savoury note. It just feels so big and bold, you can guarantee it won’t be a forgettable gift.

Size: 750ml
ABV: 14.5%
Find here: £29.99

Penfolds Bin 389

Penfolds is one of Australia’s finest producers, a name synonymous with quality. Grange, now costing well over £500, is their most famous wine, but what we have here is ‘Baby Grange’, as it’s partly aged in the same barrels a year after Grange was in them. A very special blend, it’s as full-bodied as it gets and is often the red that opens one’s eyes to how rich and beautiful reds can truly be. Oaky pepper hits you out the gate, followed up with sumptuous blackberry and raspberry. The Shiraz lines the silky-smooth texture with gentle spice, whilst the Cabernet Sauvignon builds the rigid structure. A very special wine for a very special dad.

Size: 750ml
ABV: 14.5%
Find here: £65

Best gifts for a dad who loves white wine

The Ned Sauvignon Blanc

There’s a lot of hype around this Sauvignon, but we love it so we reckon Dad will too. It’s the Marlborough style from New Zealand, which is very in right now, and it’s one of the best of its kind in the supermarkets. It delivers enchanting freshness and dryness, with lime that zips around the palate, ripe tropical fruits and a kiss of minerality. Lemon, lime, guava, gooseberry – so well rounded and flavourful. Nom!

Size: 750ml
ABV: 13%
Find here: £8.99 (usually more!)

Bread & Butter Chardonnay

Unforgettable and stand-out – exactly what a wine gift should be. The name instantly intrigues and sets up hefty expectations, but it certainly delivers. Unmistakably it’s California Chard, lightly oaked and so, so big and buttery. The toasty richness is intense and delicious, but there’s also some subtler lemon meringue notes to mix things up. Serve with great greasy food for an indulgent meal.

Size: 750ml
ABV: 13.5%
Find here: £15.50

Vina Cobos Bramare Chardonnay Zingaretti Estate 2019

If you want to push the boat out with a unique Chardonnay, head to Mendoza, Argentina with Viña Cobos. It rests for a whole year in French oak, developing elegance with harmonious honeysuckle, jasmine and citrus. In the mouth it’s so soft, with a richness that’s balanced by minerality and cutting acidity. You even get a sense of the mountainous terroir with the herbal, minty note. So much going on, but so much poise.  

Size: 500ml
ABV: 14%
Find here: £40

Best gifts for a dad who loves wine gear and gadgets

Coravin Timeless Three+ (Father’s Day promotion)

This wine preservation system allows you to preserve still wines for weeks, months or even years – because you don’t even need to pull the cork. If Dad is a regular wine drinker, then this is great a great gift as it will allow him to try lots of different styles without ever wasting a bottle. It’s state-of-the-art tech that involves a needle piercing the cork or the Coravin screw cap replacement – then you simply pour as normal. Argon gas replaces the lost wine to preserve it. It’s a fancy bit of kit but it is superb, there’s a 60 Day risk-free trial, a two-year warranty and free shipping. For Father’s Day especially, they’re throwing in a £99 Bordeaux wine tasting kit too! If you want to try before you buy, then from 1st-16th June, Coravin are teaming up with Gordon Ramsey Restaurants so you can see it in action at Lucky Cat, Savoy Grill, The River Restaurant, Restaurant 1890 and Pétrus.

Includes: Two Coravin Pure Argon Capsules, two Coravin Screw Caps and a Coravin Aerator
Find here: £279.99 including a free Bordeaux wine tasting kit worth £99

Best gifts for a dad who loves gin

Whitley Neill Distillers Cut

A pristine representation of the London Dry profile, it’s sweet, soft and citrus driven with dried orange peel coming through marvellously. Under £20 for a Double Gold winner at the prestigious San Francisco World Spirits Competition 2023 is difficult to argue with too. The St. George shield makes it the perfect companion to pour from whilst watching England in the Euros!

Size: 700ml
ABV: 43%
Find here: £17.65

Penrhos Dry Gin

Penrhos is a well-established distillery based from a farm in green Herefordshire. The first thing your Dad will notice when opening this is the bottle. Well, you can tell him it’s sustainable, 100% recyclable aluminium that uses 90% less energy than glass – plus it’s totally unique which always makes for a good present. Inside, botanical bliss awaits blueberries, rose, cherry blossom and honey bring a floral and fruit bouquet to the spice of pink pepper and cardamom. Stunningly light award-winning gin.

Size: 700ml
ABV: 40%
Find here: £27.54

Mermaid Gin

Mermaid Gin is an amazing gin from the Isle of Wight distillery, and this is their original seaside wonder. Rock samphire and Boadicea hops bring a real sense of the place, which when backed up by familiar botanicals like coriander, angelica, lemon and liquorice, create earthy sweetness and citrus zing. It’s an absolutely beautiful bottle too – check out their pink gin and the zest version also!

Size: 700ml
ABV: 42%
Find here: £35.99

Best gifts for a dad who loves whisky

Elijah Craig

Exceptional value. Elijah Craig were the first of their kind to char the barrels used in their Bourbon, pioneered by Reverend Elijah Craig on the banks of Elkhorn Creek in Kentucky. Local corn and grains are milled and mixed with limestone-rich local spring water before small-batch fermentation and distillation. A serial award winner, its woody vanilla and spiced caramel are accessible but elegant, leaving a long, toasted finish. A great introduction to top end Bourbon.

Size: 700ml
ABV: 47%
Find here: £32 (Clubcard Price)

Rampur Double Cask Single Malt Whisky

What about an Indian whisky for an inquisitive whisky loving Dad? This Indian Single Malt is matured mostly in American oak ex-bourbon and European oak ex-sherry so you get kisses of sherry spice intertwining with earthy vanilla and baking spice. It’s so silky smooth and well-balanced that it would be difficult not to love, so see what Dad thinks!

Size: 700ml
ABV: 45%
Find here: £57.84

Dadvent 12 Dram Whisky Collection

This boozy advent from Drinks by the Dram is often in our Christmas recommendations but why not now with the ‘Dadvent’ reinvention? With 12 different 30ml wax-sealed samples, it’s a great way to try loads of different whiskies without buying the full bottle. It’s an expertly curated selection of different styles from producers such as Loch Lomond, Hatozaki and Rock Island, and adds a touch of excitement every day after his special day.

Size: 30ml x 12
ABV: 44.5%
Find here: £37.99 (usually more!)

Best gifts for a dad who loves tequila

Cazcabel Añejo

Made in Jalisco, Cazcabel deliver a super reliable tequila portfolio. Their Añejo rests in ex-Tennessee whiskey barrels for 14 months which imparts sweet oak, merging beautifully with the complex charred agave already present. Every sip feels exciting.

Size: 700ml
ABV: 40%
Find here: £38.12

Pancho Datos Reposado Tequila

Panchos Datos pays homage to the poet of the Mexican Revolution, Ricardo Grijalva de León, which only adds to the classy theme and design of the bottle. Six months of ex-bourbon white oak certainly leave their mark with what you’d expect – exquisite vanilla and caramel coating the earthy agave spice in accessible sweetness. Not for shotting(!), this is a tequila to be slowly enjoyed.

Size: 700ml
ABV: 40%
Find here: £61.95

Best gifts for a dad who loves vodka

Broken Clock Vodka

This award-winning English vodka is perfect if you’ve got one of those Dads with an opinion on everything because you can throw in an ‘even a broken clock is right twice a day’ joke. Everything about this spirit is English, from the oldest distillery in Cheshire where it’s made to the old Georgian recipes inspiring it – think russet apples and garden botanicals. The result is a perfumed nose and rich palate that’s so instantly characterful it’s a joy.

Size: 700ml
ABV: 40%
Find here: £35.95

Dima's Vodka - Ukrainian Three-Grain

This has been on our radar since winning gold at the IWSC awards, and of course increasingly so since the war in Ukraine. In fact, owner Dima Deinega has done some incredible work raising funds for the effort. The liquid itself is from a 125-year-old Kyiv distillery and uses barley, rye and wheat, which is unusual. These, combined with the country’s well known dark supersoil leaves a seductively velvety smooth texture. Slightly nutty, biscuity and earthy, the viscosity here is worlds apart from horrible throat burning vodkas.

Size: 700ml
ABV: 40%
Find here: £30.72

Best gifts for a dad who loves rum

Appleton Estate 8-Year-Old Reserve Rum

Well, Appleton gave themselves this glorious present for their 250th birthday, so how about you give it to your Dad for Father’s Day? It’s Jamaican rum, aged for 8 years giving all the time in the world for those warm spices, toffee and honey notes to meld together and become an award darling. Worth every penny.

Size: 700ml
ABV: 43%
Find here: £28.95 (usually more!)

Étän Rum

This golden rum brand is the brainchild of five Cameroonian sisters, hence the stencil of West Africa on the beautiful bottle. The spices used here (fevergrass, orange peel, cassia, ginger and vanilla) make for a unique concoction focusing on natural sweetness and spice. Low calorie, super smooth and immersive it is sure to make dad’s day.

Size: 700ml
ABV: 40%
Find here: £41

Best gifts for a dad who loves cocktails

Angels Dare Gift Box

A complete UK operation, Angels Dare’s four canned cocktails are perfect examples of how far ready-to-drink cocktails have come. The box itself is a beautiful design that screams gift. First up, Dad will see Secret Orchard, a fizzy, floral and fruity gin number. Next, Maverick Martini, a heady combo of tropical zing, vanilla and vodka for a punchy sweet-but-tart expression. Cheeky Wee Kiss is next, a gin cocktail with fiery rhubarb and warm ginger alongside strawberries and cranberries. Last but not least, La Bonnie Vita, a gently carbonated mocktail using Scottish raspberries, Sicilian Lemon and blood orange. They’re all really well made and refreshing, perfect for summer and perfect for dad.

Size: 250ml x 4
ABV: 8% plus a non-alcoholic mocktail
Find here: £25

Whisky Smoker Kit

If your Dad is interested in impressing you with theatrical cocktails, then you’ve got to take a look at this. Included in this mixology enhancing box is the wooden unit itself, a refillable torch, cleansing brush and four different wood chips to enhance your whisky with natural wood smoke. The kit is double-sided and accommodates glasses up to 10cm in diameter, so it could be used for cocktails too. If Dad has gotten into cocktail making, then he’ll surely love elevating the sensory experience with mesmerising smoke.

Find here: £30

Best gifts for a dad who loves cream liqueur

Somrus Coffee Cream

Now that’s an eye-catching bottle for Father’s Day. Inspired by South Indian Kaapi, it’s a silky medley of creamy roasted Arabica coffee, real Wisconsin dairy cream and handcrafted five-times distilled rum. 1% of the profit goes towards charitable causes too. With a sweeter coffee cream, it’s all about balance, and here it’s perfect – hence the prestigious awards.

Size: 700ml
ABV: 15%
Find here: £17.69

Five Farms Irish Cream Liqueur

Who wouldn’t like to open this vintage styled Irish Cream? It’s made in County Cork with fresh cream, triple distilled Irish whiskey and everything has a very fresh feel. The ingredients all come from the five farms the family owns, hence the name, so it’s very much a local creation. Expect sweet kisses of condensed milk, luxurious coffee and creamy vanilla.

Size: 700ml
ABV: 17%
Find here: £27.50

Godiva Chocolate Cream

Godiva was founded in the world capital of premium chocolate – Belgium. Building on their renowned expertise in chocolate, they decided to make a liqueur. You get a real sense of pure velvety dark chocolate here, with less sweetness than most. It’s as close to liquid chocolate as you can get in a liqueur, and yes, that is as delicious as it sounds.

Size: 700ml
ABV: 15%
Find here: £34.99

Drinks Hampers Perfect for Father’s Day

The Hawkstone Luxury Beer Hamper

Is Dad a fan of Clarkson’s Farm? Well how about treating dad to a hamper centred around Hawkstone, the beer from the show. Far from being a celebrity-fronted gimmick, the Hawkstone beers are raved about and rightly so. This hamper includes four different styles, as well as a generous selection of savoury snacks like premium cheese infused with truffle and olives.

ABV: Various
Find here: £45

The Craft Gin Club Tasting Hamper

There are more gins out there now than there have ever been, so who better to curate a must-try selection than The Craft Gin Club, the UK’s biggest gin loving club. Four stunning gins can be found in each hamper, each different from the last along with Franklin and Sons premium Indian tonic. That’s not all though as to complete his G&T experience, dad will be able to enjoy premium savoury snacks like truffle crisps and sunshine olives. It’s a really nicely presented hamper that any gin loving Dad will appreciate.

ABV: Various
Find here: £45

The Best Online Drinks Courses For Dad

WSET Course

This is a curveball that you won’t find in many gift guides, but if your Dad is super interested in his favourite drink, be that spirits, wines, beer or even sake, then WSET run courses on them to learn more eventually leading to a qualification. The courses we’ve linked below are beginner Level 1 courses to introduce you to that area of the industry but if dad needs more of a challenge then Level 2 and Level 3 are just as good a gift. It’s a fascinating and worthwhile journey on its own, but perhaps it could be a new project for a retired Dad, or the beginnings of a new career? There are no entry requirements, you just need a passion to learn. Click each link below to find out more.

Course: Spirits / Beer / Wine / Sake
Cost: £210-£250

Best gifts for a dad who doesn’t drink

Drydrinkers Father’s Day Gift Box

Non-alcoholic beers are still a relatively new area of the drinks industry and getting better all the time. If your Dad doesn’t drink, then a gift box like this is the ideal way to find his favourite No-Lo beer. From lagers to stouts to IPAs and exclusive brews, this special Father’s Day box has been expertly curated to fully explore this thriving scene and what a treat each can is. Click the link below for the full descriptions of the beers included!

Includes: 24 different beers, a Drydrinker beer glass worth £5.99 and a Divine chocolatier treat.
ABV: 0-0.5%
Find here: £79.95

If you’re after a drinks themed event to take your Dad out for Father’s Day and live in London, then how about this celebration and feast of London’s Urban Wine scene at Renegade? Raffles, winemakers, premium food, our very own Aidy Smith hosting and of course, tonnes of beautiful British wines.

11 Must-Try Martini Variations

When thinking about cocktails, none are more iconic than the Martini. A drink steeped in history and cinematic references, this classic cocktail has stood the test of time and is again, enjoying yet another moment in the limelight. The Martini stands the test of time owing to its ease of preparation (but difficult to master), availability, and of course, customisability.

Like many pre-prohibition era drinks, the Martini has a clouded history, with three possible stories of how the serve came to be. One theory suggests it was named after the brand of vermouth used in the drink, while another states that it was created in 1911 by an Italian immigrant bartender in New York named Martini di Arma di Taggia, who made a cocktail consisting of gin, vermouth, orange bitters, and olive to garnish.

What we do know, however, is that the Martini is an evolution of its predecessor, the Martinez, which was served in the early 1860s at the Occidental Hotel in San Francisco, where people would go to quench their thirst before taking a ferry to the town of Martinez in California.

Owing to the rich history of the drink and its symbolic opulence, the Martini has undergone many iterations. Bartenders have played with ratios, ingredients, and the style of serve over the years. To understand all the possible variations of this drink, we have broken them down into three categories; ratio variations, addition variations, and twists.

RATIO VARIATIONS

DRY MARTINI

The original iteration of the Martini from 1911 is now known as the Dry Martini. The choice of gin or vodka, and the amount of vermouth in a Dry Martini will vary from bar to bar, and in some bars, even bartender to bartender. A generally accepted ratio for a dry martini sits at 6:1 spirit to vermouth, however, some purists take the advice of Winston Churchill, who states that a glance at the vermouth bottle is sufficient.

Ingredients:
60ml London Dry Gin OR Vodka
10ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)

Method:
Stir over ice. Strain into a martini glass. Garnish with a Lemon Twist OR Olive on a skewer OR both.

WET MARTINI

The Wet Martini, like the other ratio-based variations that follow in this article, does not have a clear time or place of origin, and most likely stems from multiple locations at multiple times. I believe these are “botched” ratios of the original Dry Martini (botched is in quotations as all of these variations are still very much quaffable).

The Wet Martini ratio lies between 2:1 and 3:1 spirit to vermouth, and is less dry owing to the larger pour of vermouth - hence the Wet Martini.

My perfect Wet Martini sits at a comfy 3:1 and is served with a lemon twist and a sidecar of mixed pickles and olives.

Ingredients:
60ml London Dry Gin OR Vodka
20ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)

Method:
Stir over ice. Strain into a martini glass. Garnish with a Lemon Twist OR Olive on a skewer OR both.

50/50 MARTINI

The 50/50 Martini does exactly what it says on the tin, spirit and vermouth in equal parts, stirred over ice and served as cold as possible. This is a great Martini for after dinner if the wine goes down a little too smooth, as the equal share of vermouth results in a considerably lower ABV for the cocktail.

Ingredients:
40ml London Dry Gin OR Vodka
20ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)

Method:
Stir over ice. Strain into a martini glass. Garnish with a Lemon Twist OR Olive on a skewer OR both.

REVERSE MARTINI

This one is one that you do not see in the wild very often, and if while sitting at the bar, you overhear someone order this, you can rest assured they do or have worked in bars at some point in their life. This Martini takes the original 6:1 ratio of the Dry Martini and flips it on its head, resulting in a low ABV, vermouth forward serve spiked with the splash of spirit. This Martini variation makes a great daytime sipper if you find yourself in for a longer session.

Ingredients:
10ml London Dry Gin OR Vodka
60ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)

Method:
Stir over ice. Strain into a martini glass. Garnish with a Lemon Twist OR Olive on a skewer OR both.

SLIGHT VARIATIONS

Alongside all the possible combinations of ratios, the Martini also has variations depending on added modifiers. Although each modifier is added in minuscule quantities, these minor modifications result in a brand-new drink unique enough to stand apart from the crowd, yet holding enough of the DNA of the original Martini to have an unmistakable resemblance.

DIRTY MARTINI

Quite possibly the variation responsible for the current resurgence of the Martini, this variation takes your Martini ratio of choice and adds a splash of olive brine to the mix. This results in a Martini with its flavours boosted by the salt within the olive brine, and a nice spicy kick from it too!

Ingredients:
60ml London Dry Gin OR Vodka
10ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)
5-10ml Olive Brine depending on your preference

Method:
Stir over ice. Strain into a martini glass. Garnish with an Olive on a skewer.

GIBSON MARTINI

The Gibson is an underrated Martini variation that unjustly gets less love than its dirty counterpart. However, pickled onions deserve just as much love as olives. Changing out the olive brine for pickled onion brine adds a bright acidity and slight sweetness to the drink making it extremely pleasing on the palette.

Ingredients:
60ml London Dry Gin OR Vodka
10ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)
5-10ml Pickled onion brine depending on your preference

Method:
Stir over ice. Strain into a martini glass. Garnish with a Pickled Onion on a skewer.

BURNT MARTINI

This unique Martini variation plays on the potently peated flavour profile of Islay Single Malt Scotch Whisky. Rinsing the glass with peated Islay Single Malt before straining your Dry Martini gives the drink a distinct smoky aroma without overpowering the playdate of botanicals from the vermouth and spirit. A Martini to try if you also enjoy a dram!

Ingredients:
60ml London Dry Gin OR Vodka
10ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)
5ml Peated Islay Whisky

Method:
Stir over ice. Strain into a martini glass. Garnish with Flamed Orange Twist.

VESPER MARTINI

By far, the most famous variation of the Martini to exist, thanks to author Ian Fleming in his inaugural James Bond novel, Casino Royal, in 1953. This Martini is unique for a couple of reasons, firstly, it does not allow you the choice of gin or vodka, but rather uses both. Secondly, this is the only Martini any bartender will say is better shaken than stirred. Opting to shake rather than stir results in a colder, more diluted martini that allows the botanicals of the aromatised wine to sing.

Ingredients:
60ml London Dry Gin
20ml Vodka
5ml Quinquina
5ml Lillet Blanc

Method:
Shake over ice. Fine strain into a martini glass. Garnish with a lemon twist.

TWISTS ON THE CLASSIC

TUXEDO NO. 4

This bone-dry Martini variation is a personal favourite. Taking the Wet Martini ratio of 3:1 and using fino sherry in place of the usual dry vermouth, results in a crisper, fresher, and slightly more savoury martini. The traditional garnish in an orange twist but an olive would not be out of place in the glass either.

Ingredients:
60ml London Dry Gin
30ml Fino Sherry
1 Dash Orange Bitters (2 if using a smaller dasher bottle)

Method:
Stir over ice. Strain into a martini glass. Garnish with an Orange Zest

ALASKA

This honeyed, citrus-forward Martini uses one of my favourite bartending techniques - the regal stir! Expressing an orange zest into the mixing tin you build the drink in and stirring with the peel in the tin as well allows for an incredibly complex citrus profile with a well rounded bitterness as well. The combination of orange, absinthe, and Yellow Chartreuse is an excellent one and despite having never been there myself, this martini somehow makes me feel reminiscent of an Alaskan summer sunset.

Ingredients:
50ml London Dry Gin
15ml Yellow Chartreuse
2 Dashes Orange Bitters (4 if using a smaller dasher bottle)
1 Dash Absinthe (2 if using a smaller dasher bottle)
2 Drops 20% Saline Solution
Orange Zest Coin expressed and dumped into stirring tin

Method:
Stir over ice. Strain into a martini glass. Garnish with an Orange Zest.

OBITUARY

What would a New Orleans take on a classic be without a little bit of Absinthe? This simple twist removes the classic orange bitters for a sparing pour of the wormwood-based liqueur. This Martini variation was popularised in 1940s New Orleans at Lafitte’s Blacksmith Shop and has been seeing a rise in popularity alongside its other martini compatriots.

Ingredients:
60ml London Dry Gin
10ml Dry Vermouth
3 Dashes Absinthe (6 if using a smaller dasher bottle)

Method:
Stir over ice. Strain into a martini glass. Garnish with an Olive on a Skewer.

By Fowwaz Ansari

Picnic Mixes: Getting Pre-Made Summer Cocktails Right

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

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

Style #1: TROPICAL OLD FASHIONED 

Technique Tip: DILUTION 

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

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

DOMINICA DIRTY DANCING 

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

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

Style #2: SUPED-UP U.S. LEMONADE 

Technique Tip: FRESH JUICE

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

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

PUNCHED-UP PINK LEMONADE 

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

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

Style #3: MIZUWARI 

Technique Tip: COMPLEXI-TEA

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

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

FINAL OBOL (for 5-6)

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

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

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

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

By Zach Sapato 

7 Amazing Mint Julep Variations

Incredibly, some people claim the Mint Julep dates back to 900 A.D. What form it took then isn’t quite known but what we do know is that, like many cocktails around the world, it began life as medicine.

Before the American Civil War, particularly around Virginia, people drank it to settle upset stomachs and cure various sickness. The mint came last, as it joined sugar, water and usually rum at the time – not bourbon as is used now.

Variations of the recipe travelled southwards in the 1800s as bourbon cemented its place in the cocktail. Why? Well, word reached the northern states that The Whiskey Tax wasn’t being enforced in the south, so farmers travelled there, bringing the Mint Julep with them.

It’s now an iconic Southern American cocktail that people hold very dearly, becoming the staple drink of the Kentucky Debry. Everyone insists their specific way of making the Mint Julep is the best, so let’s take a look at the classic recipe and how you can switch it up to try something new.

The Best Mint Julep Variation for Purists

Classic Mint Julep

A few of the reasons the Julep fell out of fashion in the first place were how it’s made. It’s a relaxed cocktail that requires time – not suited to the busy modern pace of life. Fresh mint is needed, sugar needs time to dissolve, crushed ice used to be difficult to get and the signature silver cup (to see the chilled frosting) all require time and effort. The result though is a sensational hit of icy, minty freshness before a punch of sweet oaky caramel punch.

Ingredients
65ml bourbon
10 mint leaves (save some for garnish)
15ml sugar syrup

Method
Use a Julep cup for the authentic experience, but if not, a rocks glass will do. Very lightly muddle 7 or 8 mint leaves in the simple syrup, add bourbon and then compress down with crushed ice. Stir until the glass is thoroughly chilled, top up with more crushed ice and of course, garnish with mint.

The Best Mint Julep Variation for Amaro Lovers

Italian Julep

Swapping out the Bourbon for Italian amaro brings a fruity, herbal bitterness to the Julep. This recipe was first created in rooftop bar Boleo, Chicago, and also creates a weaker ABV cocktail – which is handy because Juleps are supposed to be made slow but drunk fast. So many fresh, fruity layers and great depth.

Ingredients
40ml amaro (Cynar, Campari, Aperol etc.)
30ml grapefruit juice
15ml raspberry syrup (homemade or Monin)
15ml lime juice
Fresh mint (garnish)

Method
Unlike the classic Julep, this one needs shaking thoroughly with ice. Strain over crushed ice in a Julep cup or rocks glass and garnish with fresh mint

The Best Mint Julep Variation for Chocolate Lovers

Chocolate Mint Julep

With the vanilla and caramel from Bourbon and the fresh mint, chocolate is a natural addition to the party. The best way to bring it all together is a chocolate liqueur, like crème de cacao. It brings a creamier, richer texture and you can include your favourite mint chocolate as a garnish treat too. Delicious.

Ingredients
55ml bourbon
20ml chocolate liqueur (white creme de cacao)
10 mint leaves (save some for garnish)
10ml sugar syrup
Mint chocolate (garnish)

Method
Exactly the same as the original, very lightly muddle your mint in the syrup and then add bourbon and liqueur. Crush down with ice and add a sprig of mint and mint choc for garnish.

The Best Mint Julep Variation for Cognac Lovers

Napoleon Julep

This French-inspired riff swaps out the whiskey base for the rich, fruity complexity of Cognac. In a way, this harks back to the original Juleps which (after rum), often used brandy. Elderflower liqueur and green tea syrup bring aromatics and earthy flavours for a brilliantly complex, flavourful Julep.

Ingredients
60ml cognac (VSOP ideally)
20ml elderflower liqueur (St-Germain)
Mint leaves and lemon wedge for garnish
15ml green tea syrup

Method
Similar to the original method, add all ingredients to packed, crushed ice and build. It wouldn’t be a Julep without the mint sprig remember, but a slice of lemon is needed here too.

The Best Mint Julep Variation for Strawberry Lovers

Strawberry Mint Julep

This recipe is a great reminder of how you can so easily switch up a Julep. One of the ingredients in the original is syrup, so why not use flavoured syrups? They’re so simple, as you can simply infuse sugar and water with whatever flavour you like. Strawberry syrup’s delicious sweetness is super refreshing with the mint and tempers the slight heat from the bourbon. You could experiment with basil here too – so many variations such little time!

Ingredients
65ml bourbon
8 mint leaves (save some for garnish)
2 basil leaves (optional)
15ml strawberry syrup

Method
Muddle your mint and some basil too if you feel like it. Then simply compact this syrupy, muddled mix with crushed ice and bourbon. Garnish with mint and a strawberry too!

The Best Mint Julep Variation for Cherry Lovers

Cherry Mint Julep

Swapping out the syrup with a sweet liqueur is another easy way to mix up the Julep. Something like Luxardo liqueur goes down a treat with whiskey and works with the cooling mint too. A seductive, summery treat.

 Ingredients
60ml bourbon
10 mint leaves (save some for garnish)
20ml cherry liqueur (Luxardo)
Cherries for garnish

Method
Simply follow the original recipe but muddle the mint into the liqueur instead of syrup. Fill her up with plenty of crushed ice and bourbon and finish with a cherry or mint garnish!.

All you need now is a bourbon right!? Check out these great bottles for cocktails.

Which Red Wine Makes the Perfect New York Sour?

The visually striking New York Sour cocktail gained popularity in the 1930s and has been a cocktail bar mainstay ever since. A perfect blend of bourbon, lemon, sugar and red wine drizzled on top to craft a luscious and decadent twist on the classic Whisky Sour, with an extra boozy punch. To the uninitiated, the New York Sour sounds perhaps a little unhinged, but hear us out! The red wine adds an aromatic quality that the classic drink lacks, and casts an extra layer of depth, boldness, complexity and rich berry goodness! If sweet vermouth, port or sherry can be used in cocktails, why not a Malbec, or Cabernet Sauvignon?

A question might arise however, with bourbon and wine sharing such a vast array of flavour profiles - will every bourbon and red wine pairing actually work? Today, we explore this concept, but for the sake of simplicity, will focus only on the wine, and test it against the same bourbon. After all, we have to keep things scientific.

Before we learn about the best red wines to use in a New York Sour, let us provide the baseline recipe we used to test and compare. If you haven’t ever tried a New York Sour before, this is a great place to start! 

How to make a New York Sour

Ingredients
50ml or 1.5oz Bourbon  (Your favourite middle shelf will do. No need to break the bank!)
25ml or 0.75oz Fresh lemon juice 
15ml or 0.5 oz Simple Syrup
(Equal parts water and caster sugar) 
15ml or 0.5oz Red Wine

Method
Chill a large rocks glass by filling it with cubed ice. Add all ingredients except the wine into a cocktail shaker and then shake with ice. Strain into the glass and gently pour the red wine on top. Plenty of ice and a delicate pour is key for a good layer. No need for a garnish! The visual is striking as it is.  

Ideally, we want a red wine that will pair with the toasted vanilla and spice notes provided by the oak barrels that whisky is aged in. While there are endless combinations of flavours to be found in bourbon, most share an undeniable character from the barrel that the red wine must balance against. As always, there’s an element of personal preference, and every bartender will have strong feelings on the matter. 

Here are Six Red Wines that make the Ultimate New York Sour

Since it’s unlikely you’ll make enough New York Sours to use a whole bottle of wine, the bottles we recommend are also enjoyed on their own merits. We’ll do you one better too! Most of these can be found at your local supermarket.

19 Crimes Cabernet Sauvignon

Named after the true story of the British convicts who committed 19 crimes and were sentenced to live out their lives in Australia and pioneer a new way of life. This wine not only champions a fascinating fable, but is host to rich vanilla and red berry notes that pair perfectly with a good bourbon. The rich mouthfeel of 19 Crimes Cabernet Sauvignon will provide a solid textural foundation for a classic New York Sour! A solid budget wine for a night in with your fellow troublemakers as well - though we highly encourage any trouble made under the influence of this delightful red to be responsible and, well, none of the actual 19 crimes… or any other for that matter.

Size: 750ml
ABV: 14%
Where to Find: £8.49

La P'tite Pierre Rouge

Want to talk about unbeatable prices? Want to talk about well rounded, autumnal delights bursting with citrus, spice n’ all things nice? Well, La P’tite Pierre have you covered! This fantastic blend of wines provides an inexpensive option for your cocktail, but one that will add plenty of depth and complexity. If you really want to emphasise the sour in your New York Sour, then this is the wine for you!

Size: 750ml
ABV: 12.5%
Where to Find: £7

Faustino VII Rioja

The grapes used to make this fine Spanish red are over 40 years old and - as is the case with any labour of love - the care and attention to detail shines through in this incredibly well balanced Rioja. The slight spice and vanilla notes that one might expect from a wine that’s been aged in oak for 10 months really shine here, and unsurprisingly make this an ideal candidate to float atop your expertly crafted New York Sour cocktail.

Size: 750ml
ABV: 13%
Where to Find: £8.75

The King's Wrath Pinot Noir

This rich, decadent offering from master New Zealand winemaker, Brent Marris, will not only make an ideal candidate for your New York Sour, but is an undeniably fantastic wine to sip on its own merits. In the production of this wine, vine stems are added to the fermentation which gives this wine the subtle, spiced complexities that make it the powerhouse it is. Alongside winter spices, you’ll find toasted oak and nuttiness galore. What are you waiting for?

Size: 750ml
ABV: 14%
Where to Find: £15.99

The Ned Pinot Noir

If you like a little smoke in your New York Sour, then this is the perfect choice for you! This particularly juicy, savoury Pinot Noir from the Southern Valleys of New Zealand provides a fresh, delightful sipper that will make you want to finish the bottle after you’ve enjoyed your cocktail! The grapes in this region ripen incredibly slowly, which contributes to their extra dense, berry-fruit flavours that can be found in wines from this region.

Size: 750ml
ABV: 14%
Where to Find: £14.99

La Fait Rouge 

Perhaps the most bold wine one might choose to top a New York Sour with, but a choice we stand by! Tannat wines are known for their full bodied, intense aromas and notes of liquorice, blackberry and allspice. This blend of Tannat, Cabernet Sauvignon and Pinenc grapes offers all of that and more. The blending of these wines is an unmissable annual event in Saint Mont. Wines from this region are highly regarded as artisanal, historic bottlings in the global wine landscape. Some might suggest a wine like this is overkill for a New York Sour, but we say rules are meant to be broken! High end ingredients make for world-class cocktails after all.

Size: 750ml
ABV: 14.5%
Where to Find: £22.50 

Happy sipping!

If you read to the end of this article and find yourself asking, “what on Earth is Tannat wine?” then you should follow this link.

By Miley Kendrick