The Cocktail Lovers

It’s the first episode of the New Year so before we jump fully into 2026 we want to take a moment to look back and celebrate 2025.During the year we were once again fortunate enough, both here in the UK and further afield, to have enjoyed an array of incredible cocktail experiences, visited some wonderful bars and best of all, meet some of the fantastic people in the drinks world. So here, in no particular order, are some of our most memorable moments from the last year.What we're mixing:Chin Chincreated by Tony Conigliaro at Isola, Knightsbridge, 2002 (from Difford's Guide)Half a barspoon of honey15ml apple juice30ml blended Scotch whiskyChampagne to topMethod:Chill your flute glasses. Stir the honey and whisky in the base of your shaker to dissolve honey. Add apple juice then shake ingredients over ice. Fine strain into your chilled flute. Top with chilled sparkling wine or Champagne.Links to interviews/reviews mentioned in this episodeDante x Maybourne with Linden Pride – interviewHawksmoor Martini Bar – reviewLorenzo Antinori – interviewNew York Special – interviews/reviewsThe SG Shochu – reviewTown – review The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

There’s exactly one week to go until Christmas and If you’re still stuck for ideas for what to get the cocktail lover in your life, we’re here to help.We’ve trawled through the stores, physically and virtually, sifting through the duds so you don’t have to. Our mission? To select our pick of gifts that will ensure you score more brownie points than the fat bearded bloke in red ever could. You're welcome!What we're mixingClassic Champagne CocktailBrown sugar cube7-8 dashes aromatic bitters25ml chilled cognacChampagne to topGarnish with fresh orange peelMethod:Chill glassware and ingredients. Soak sugar cube with aromatic bitters then add to the bottom of your Champagne flute. Top with Champagne and garnish with orange peel.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:Aperol Spritzwear Gloves, £30Aureus Vita Fibonacci Dry Gin, £169Claridges Mixology Edition Gift Set, £225Classic Whisky Pairing Chocolates, £42.95Cocktail Panama Notebook, £70Dram5 Gift Box, £95Fords Gin Negroni Sessions Bundle, $24.99Hawksmoor Martini Bar Experience, £100I Am Bartender Jewellery, from £35Martini Lovers Jewellery Dish, £32.99MOTH Festive Snacking Selection Box, £59Rimowa x Robbe & Berking Cocktail Case, £4.310Scarfes Bar x Hibiki Limited-Edition Cocktail Box, £140Seventy One Gin Night Readings, £188SirDavis Gift Bag, £79Tayer + Elementary Xmas Essentials 2.0 Christmas Cocktail Gift Set, £35The Connaught Bar – A Year of Cocktails, £5,000The Connaught Bar Gin Hamper, £395The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Whether we’re talking bottles, books or bars, why is it that some may enjoy just a brief moment in the spotlight, while others continue to shine for years, decades or even centuries? In this episode we’re celebrating creations that have done exactly that.Starting with spirits that continue to hit all the right notes with us. Of which we're highlighting three: an expression from Chivas Regal – the whisky founded over 100 years ago; followed by Tanqueray No. TEN gin, which has been around close on 25 years and Fords Gin, which may feel like a relative newcomer but has been making its mark since 2012.Our book is Harry’s ABC of Mixing Cocktails, from the legendary bartender, Harry MacElhone, first published back in 1919. And for our bar, we visited The Martini Bar at Hawksmoor, St. Pancras. Yes, it’s only been open a few weeks, but it is the latest offering from the Hawksmoor group which started life in Spitalfields back in 2006, and has been growing brilliantly ever since.This week's guests know a thing or two about longevity when it comes to bars. Roisin Stimpson and Edmund Weil founded the multi award-winning Nightjar, currently celebrating its 15th year, and, Swift about to mark 10 years in Soho. We chat with the husband-and-wife team about how they met, how they created their dream bar and how you need as much luck as intuition when starting a business.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're drinking:Martini60ml Tanqueray No. TEN or Fords Gin20ml Dolin vermouth1 dash Australian Bitters Orange BittersLemon twist to garnishMethod:Chill Martini glasses in freezer. Stir all ingredients over ice. Pour into the chilled cocktail glass and garnish with a lemon twist.Chivas Regal 18Fords GinHarry's ABC of mixing cocktails by Harry McElhoneHawksmoor Martini BarNightjarTanqueray No. TEN GinThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

To warm us into the new season, we’ve got a bit of a whisky thing going on product-wise with two new bottles for your drinking pleasure. One, The Stanhope has a Scottish connection but is made in the US, the other comes from one of our favourite family brands, it’s Rosemaund from the Chase family and it's proudly English. Award-winning writer Noah Rothbaum shares all the intel on the subject in The Whisky Bible – A complete guide to the world’s greatest spirit and there are whiskies aplenty in our bar pick which is the recently opened Eagle Bar perched atop the glam Chancery Rosewood in London.For the first conversation of the season, we’re thrilled to welcome Lorenzo Antinori, talking openly and honestly about settling in a different country, embracing simplicity, his latest opening in Shanghai and Bar Leone Hong Kong being crowned Best Bar in the World.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're drinking:Perfect Manhattan60ml bourbon15ml sweet vermouth15ml dry vermouthCherry/lemon or orange twist to garnishMethod:Stir all ingredients over ice. Pour into a chilled cocktail glass and garnish with a cocktail cherryk.Bar Leone Hong KongBar Leone ShanghaiEagle Bar at Chancery RosewoodRosemaund Single Malt English WhiskyThe Stanhope Kentucky Straight BourbonThe Whisky Bible – A complete guide to the world’s greatest spirit by Noah RothbaumThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Every advocacy programme in the drinks world has its usp, something that inextricably links it to the DNA of the brand. In our humble opinion, few, if any do it better than The House of Suntory.Now in its fifth year, The House of Suntory DOJO programme has become synonymous with excellence in the bartending world, thanks to its focus on learning from dedicated Masters in the arts of Japanese craftsmanship. Those who are fortunate enough to take part receive hands-on experience and skill-enhancing insights in the arts of flower arranging, sushi making, mindfulness, blending flavours and other revered disciplines, then apply them in their hospitality and bartending practices – all while immersing themselves in the core pillars of the brand and its origins.In this special episode we’re joined by The House of Suntory UK Ambassador Raffaele Di Monaco to tell us about how this year’s programme was put together; Gabriel St John Tucker, the overall winner on his learnings from taking part and Dave Broom, whiskey expert, one of the four experts who spoke at the final about how Japanese culture influences the way they work. For more from The Cocktail Lovers, visit thecocktaillovers.comWhat we're drinking:Tokio Night2 parts Toki Black1/2 part coffee liqueur2 dashes orange bittersMethod: Add all ingredients to a mixing glass and add ice. Stir for 20 seconds. Strain into a hilled cocktail glass or coupette.See here for more details on Toki BlackFor more on The House of Suntory DOJO, follow @raff_suntorytimes Hosted on Acast. See acast.com/privacy for more information.