Adam George

I have a couple of bottle to kill so I returned to our Japanese Bijou twist up thread with JD this time. 1oz Jack Daniel's no 7 1oz Green Chartreuse 1oz Dolin Extra Dry 2 Dashes Bitter Truth Bittermens Xocotol Mole Bitters 1 Dash Dutch's Colonial Bitters Stir, up. No garnish

It's good, but it's not a must stock. Very bracing served neat. For that money, i'd sooner buy Jensen's London dry, which nice and citrussy, but very smooth, even more than Plymouth. Both would be good in an Asian themed drink though as there is a nice serendipitous story that started in Japan with that gin.

East is more spicy, a little more grassy and citrussy(lemongrass, duh) than Sapphire. Surprisingly god at highlighting those extra botanicals, though juniper gets shoved even further toward the back. It's bottled at 42% in the UK and that is a good thing. I still prefer Original Dry. I just wish they didn't lower the proof here.

Still on a Cynar hit. 1.75oz Cynar 1.25oz Campari 0.5 oz Maraschino 7 dashes Peychaud's Bitters 5 dashes Angostura Bitters 2 dashes Jerry Thomas Bitters Build in a stemmed half pint beer glass full of ice, half full of soda, add ingredients, top with soda and more ice. Note, I'm using the Cocktail Kingdom, Japanese Bitters Bottles, because I'm pimp like that. If using commercial bottles, you could half the amounts unless your bottles are at their most fullest. This is still a bit sweet. In future, I'd take the Campari down to 1 oz.

Ooh look, a beer forum! Hello to the cocktail-heads I know. And hello to everyone else. I also enjoy beer and whilst doing a food shop (rare for me as usually I eat at work, but I'm between positions at the moment) I bought some reduced bottles. All of these were found in the "World Beers" section of the supermarket, despite being British. I realised that this was because they are not big Brewery owned products like Shepard Neame and Fuller's. I hope they don't get dropped through lack of sales because of this shelving... Anyway, I digress. Firstly, Sole Star: Adnams is a pretty big "indie" producer in the UK and more recently they have opened shops and started producing spirits. Sole Star is a very light Amber or golden or whatever ale at 2.7%. Having been incredibly impressed with The Kernel's Table Beer that comes in at sub 3% I thought I'd give this a try for the modest sum of £1 for 500ml. No big disappointment, but this is a very different beer. Whilst the Kernel's beers are typically massive, full flavoured hop or malt bombs, this is much lighter. Described as floral and citrus, I'd agree on the nose. More malt on the palate than I expected but unfortunately the beer suffers a massive loss of mouth feel and body. The finish is pretty short and flat. However, it's a 2.7% pint! You could enjoy one of these in the lunch hour and feel confident going back to work. It's by no means a flavourless beer and would make an ideal entry level ale to those who have previously only drunk Euro Lager. Did I mention it was £1 ? Boilermaker: My favourite way to enjoy an IPA and a whisky in one bottle? Great! Like this Innis & Gunn beers, Boilermaker is an IPA aged in used Penderyn Whisky casks by Brains Brewery in... Wales. Much more full bodied, as you'd expect with a doubled ABV of 6.5%. Deep copper/burgundy coloured. Malty smooth, with good vanilla but balanced with a sensible level of citrus. No real "warm whisky finish" as advertised, but the casks influence is certainly there. Again, not a bad beer at £1.50 a bottle. I have two Innis & Gunn releases to compare this to in the following days as well as a self-described American IPA by the same brewery. I'd return to Boilermaker much quicker than Marks & Spencer/Meantime's Greenwich Hospital Porter (Laphroaig Aged) that I found too medicinal (funny, that!) though this is far from being my favourite IPA.

Wanted to make a Daiquiri, but also wanted to drink Cynar, so I did both. 1.25oz Havana Club 3yr 1.25oz Havana Club Anejo 1.25oz Cynar 0.75oz Lime 0.5 oz Maraschino 2 Dash Peychaud's Bitters 1 Dash Bob's Liquorice Bitters It's pretty phenomenal Blending the two rums was definitely the way to go with this one. Also, dat Bokeh! New lens. Shame about the angle.

What are you using to infuse that is 80%?

Do. It's fantastic.

A lot of pandering on that list. -A European Bartender

1. Buy 750ml bottle of Rittenhouse Bonded. 2. Buy 375ml bottle of your favourite sweet vermouth. 3. Pour into separate container 375ml of rye. 4. Transfer vermouth from original bottle into Rittenhouse bottle and label. Your vermouth is now safe. 5. Pour excess 375ml rye into empty vermouth bottle and label. 6. You can now enjoy amazing Manhattans forever using the same logic as before: 1.5oz from the big bottle + .75oz from the small + bitters.

I have no problem with making mojitos fast and accurately with good ingredients. But my goodness isn't it such a boring drink to order? Especially when there's a Mai Tai on the list that is a millions times more exciting.

5 Litres. New French Oak. No Char. Currently resting our Fog Cutter.

Thanks to the great people at Plantation Rum my barrel came this week.

Fog Cutter Plantation 3 Stars Rum, Beefeater Gin, Calvados, Fino Sherry, PX, Orange, Lemon, Almond, Barrel-aged in French Oak.

I've layered a half ounce each of Green Chartreause, Wray and Absinthe on top of each other. Green,white, green. That shit's like turbo-Chartreuse.

Boudier Products are really decent. Their Bartender range is very good and although I prefer Chartreause's Creme de Mure Sauvages to Boudier, their Creme de Fruits and Cassis are pretty brilliant.

My-Tai Mark III 15ml Skipper Demerera 15ml Smith and Cross 25ml Trois Rivieres Blanc 15ml Grand Marnier 25ml Lime 10ml Orgeat syrup 5ml Vanilla syrup There are bitters or the lime-it's not brown.

2:1 Malacca and Dolin dry with a dash each of Regan's, Fee's and Teapot and a twist is also extremely good.

http://www.thewhiskyexchange.com/twesearchresult.aspx?q=port+askaig http://www.thewhiskyexchange.com/P-18100.aspx http://www.thewhiskyexchange.com/P-15057.aspx

I picked up some Cynar and Cherry Heering.

No to anything spicy.

It's very good indeed. i made this today. Fantastic

Yeah I was happy with how they are presented. Fluid Movement typically have a concept surrounding each drink and at Purl more often than not the concept is further realised through presentation. I like the Tanq and Tab being presented as if on a cinema snacks tray.

Bonus round. Check out the Purl menu: https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-frc3/972105_552363858140151_477022686_n.jpg Make your own Tab http://fluidmovement.wordpress.com/2012/11/01/tanqueray-tab/ Learn a little about Cream Gin and watch WS2's GM James make a drink http://www.diffordsguide.com/class-magazine/read-online/en/2012-10-02/page-13/signatures

A friend and I went to Purl and had drinks. We were served by the hugely knowledgable and incredible beautiful Assistant Manager, Pip . Everything was perfect about this visit. Purl is well worth a detour. Our Tai: I managed to wrangle the prep out of the bartender, but the menu lists it as follows: House blend of rums, mango tea, Cointreau, Almond, Citrus. Bottled. What they do is blend Pampero Especial, Trois Rivieres Blanc in a 3:1 ratio and Cointreau. This gets infused in with Mango tea and aged in 1 litre oak barrels for 1-2 weeks. After that, typical Vic's Mai Tai Recipe, diluted and bottled in individual serves. The "sand" was some sort of gingerbread. Purl Open No.1 Cup: Purl's take on Pimm's. Ketel One. "Nitro smashed red fruits" I got a lot of cucumber on tea with this. Not a drink I would choose for myself, but very refreshing and accessible for what it was. Served on "turf". It's Wimbledon after all. Tanq' and Tab. Inspired by a scene in Kingpin and created in house, Tab syrup is meant to be Purl's recreation of a clear Cola from the 1960s. I believe this was created by Tom Aske as I have the recollection of him giving samples at a training. Salt and Pepper popcorn served on the side. The drink was spicy and refreshing. Well worth revisiting Cuba Libre Del Pombre: WS2 Cream Gin, Dry Vermouth, Cassis, Cola. Red wine ice lolly, carbonated grapes. Questionable name. More Martinez in style. I can't say much about this as it wasn't mine. Good drink, if not a first choice. And today I went to the Churchill bar at the Hyatt to see a former colleague and enjoyed many a drink that I did not photograph, however I had a pleasantly underpriced Epicure No.2