Bombay Brings Valentines Together

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This Valentine’s weekend, treat your loved one to an exquisitely different, romantic experience with Star of Bombay and Dry Martini, the new chic venue at the Melia White House Hotel.

Available exclusively at Dry Martini by Javier de las Muelas, the Star of Bombay cocktail and dessert experience ‘Be My Valentine’ will provide a deliciously different date for gin-lovers. The uniquely romantic serve includes notes of dark chocolate, strawberries and rose water and is paired with a decadent chocolate dessert, a truly elegant way to while away the hours with your Valentine.

‘Be My Valentine’ experience is available exclusively at Dry Martini by Javier de las Muelas at The Melia White House London from 12th – 14th February, priced at £28 for two cocktails and a dessert.

Dry Martini Valentine's Star Serve [1]
Be My Valentine
Be My Valentine

A rich decadent serve, perfect for gin-lovers this Valentine’s Day.

Ingredients:

40ml Star of Bombay
22ml Strawberry Shrub
20ml Sauterne Wine
10ml Cava
8ml Godiva Dark Chocolate
Rose Petal and grapes to garnish

Method:

Pour all ingredients into a shaker except Cava
Add ice and shake vigorously
Double strain into a chilled coupe glass previously decorated with chocolate on the rim
Garnish with a rose petal and grapes

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Lovers Twist

Lovers Twist

Ingredients:

35 ml Bombay Sapphire
20ml Peter Herring Cherry
10ml Amontillado Sherry
Top with Tonic
Orange Peel to garnish

Method:

Pour the Bombay Sapphire, Peter Herring Cherry and Amontillado Sherry into a Balloon glass, Fill with ice. Top with premium tonic and Garnish with orange peel

Cocktail Workshops at Dry Martini London The Melia White House Hotel

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Dry Martini London at the Melia White House Hotel is the most recent opening from the team behind the award-winning Barcelona institution of the same name. The first UK outpost by the legendary Javier de las Muelas, the team will be bringing the skill and care that underlines Dry Martini’s philosophy to a series of consumer cocktail masterclasses, available to book from 1st March. The unique selection of mixology classes will show guests how to make a range of fantastic drinks whilst having fun and learning things they didn’t know about the world of drinks.

Hosted by Dry Martini’s expert team, the three masterclasses will be available to groups of all sizes and offer guests a unique guide through the tricks of the cocktail trade, as well as letting them get behind the bar to mix up their own creations. Guests can choose between three masterclasses:

  • Gin & Tonic Masterclass
    • Learn the history and secrets behind the quintessential British drink, including the origins and different types of gin, the origins of tonic water, how the drink has evolved over time and perfect serves around the world
  • Dry Martini Heritage
    • The history and heritage behind the world’s most glamorous drink and what makes the perfect serve, including the Dry Martini bar’s ritual and how to perfect your own personal serve
  • Gin & Tonic by Fever-Tree
    • Learn how to make the perfect G&T and how botanicals pair with different flavoured Fever-Tree tonics, including a gin tasting session, a tonic tasting session and a participative workshop to find your personal favourite

The masterclasses offer a unique insight into some of the most iconic serves on the planet, allowing guests to get in touch with their inner bartender and ignite a passion for the perfect drink, delving into the wealth of knowledge and experience that has made Dry Martini one of the best cocktail bars in the world.

For those who want to take some of their new found mixology skills home, there will be an exclusive Dry MartiniHeritage giftpack available to buy, including a branded Dry Martini cocktail shaker and bottle of Tanqueray No. TEN.

Each masterclass lasts 60 minutes and is priced at £35 which includes two drinks. For further enquiries, please contact: events.mwh@melia.com

Dry Martini London

Melia White House 

Albany Street, Regents Park
London NW1 3UP

 

Glasgow Distillery Launches Prometheus 27 YO on 3 Continents in 3 Weeks

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The Glasgow Distillery Company have today announced the second release of it’s award winning Prometheus Series with an ambitious launch across 3 Continents in 3 weeks during February and March 2016.

Prometheus 27 Year Old will make its debut with distribution partner ‘A Wee Taste of Scotland’ at the Munich Whisky Festival on the 19th of February then move to Hong Kong for the Malt Masters Festival on the 27th & 28th February debuting with Platinum Wines in a VIP tasting before travelling to Las Vegas to attend Mahesh Patel’s Universal Whisky Experience one of the world’s premier whisky events.

Glasgow Distillery Company’s Commercial Director David Brown said “Following on from the success of Prometheus 26 Year Old we have had strong demand to release the 27 Year Old. With it’s bold new packaging this wonderfully aged Speyside single malt whisky is something we are very proud of. To launch on 3 continents in 3 weeks is ambitious for a relatively small distillery, but we felt it was the perfect way to reflect the confidence we have in our brands”.

Prometheus 27 Year Old is a very rare single malt from Speyside, although the exact distillery of origin remains a secret.

This 27 Year Old whisky shares similar roots to it’s younger sibling, but has it’s own distinct character. Rich, round, soft and fruity with a hint of lightly charred oak on the nose, delivering a powerful, savoury, spicy taste with a long, slightly smoky finish.

Industry experts who have been amongst the few to have tasted the spirit commented on the wonderful aromas and especially the warm smokiness, which is often more subdued in aged whiskies.

The bottle is beautifully packaged in a bespoke presentation box, reflecting the precious whisky inside.

“At The Glasgow Distillery Company, we pride ourselves on bringing to our consumers only the finest quality spirits and in our opinion, Prometheus 27YO delivers this in full”, concluded Mr Hughes, Glasgow Distillery Co-Founder.

Prometheus 27YO Single Malt Scotch Whisky will be available from specialist retailers and online from mid 2016, retailing at approximately £549 for a 70cl bottle at 47% ABV.

“Really Ridiculously Good-Looking” Cocktails

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Derek Zoolander’s famous ‘blue steel’ pose is being brought to life with two special edition Cîroc cocktails launching in selected Missoula and Stonegate Pub Company Premium bars nationwide this February.

The ‘Blue Steel’ and ‘OMG Martini’ cocktails will be on offer from £6.95 each, alongside special edition ‘Blue Steel’ Cîroc vodka bottles, also available in the bars to share with friends.

The ‘Blue Steel’ is a steely mix of Cîroc Vodka, Havana 3 Rum, Olmeca Tequila and Gordon’s Gin, lemon juice, lemonade and of course Blue Curacao to give it its trademark blue colour.

‘OMG Martini’ is a delicious Cîroc Vodka based martini served with lemon juice, strawberry puree and Gomme syrup, garnished with a strawberry – perfect for those with a sweet tooth.

What’s more, five pairs of cinema tickets to see the film are to be won in each region – all people need to do is send their best model pose selfie – in true Zoolander style – and tweet using #BlueSteelSelfie to be in with the chance of winning.

Alan Armstrong, Head of Marketing for Venues at Stonegate Pub Company, said:
“Zoolander 2 is looking to be one of the biggest film releases of the year and we know that this partnership with Ciroc will go down really well with our customers – combining the chance to sample some great limited edition cocktails, strike a pose and take their very own blue steel selfie, as well as the chance to win cinema tickets. We look forward to seeing everyone getting involved!”

BLUE STEEL

Cîroc Vodka
Havana 3 Rum
Olmeca Tequila
Gordons Gin
Blue Curacao
Lemon juice
Lemonade

Method:

Fill glass with cubed ice
Pour all spirits and lemon juice into glass
Top with lemonade and stir
Garnish with lemon wedge

OMG MARTINI

Cîroc Vodka
Lemon Juice
Strawberry Puree
Gomme Syrup
Garnish: 1/2 Strawberry

Method:

Fill shaker tin with cubed ice
Pour all spirits and puree into shaker tin
Shake vigorously
Double strain into chilled martini glass
Garnish with half a strawberry

William Grant & Sons UK Appoints Alwynne Gwilt as Whisky Specialist

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Independent family distillers, William Grant & Sons UK has confirmed that respected whisky expert Alwynne Gwilt has been appointed as Whisky Specialist for the Ancient Reserves portfolio of whiskies.

Alwynne’s focus will be on some of the most prestigious whiskies in the William Grant & Sons UK portfolio, including The Girvan Patent Still, William Grant & Sons Rare Cask Reserves, Kininvie and Ailsa Bay.

Alwynne comes with five years of industry experience and is the founder and editor of whisky-focussed website, Miss Whisky. Throughout her career Alwynne Gwilt has been involved with consulting and training in the whisky sector, earning her a place within the ‘Top 10 Women in Whisky’ as judged by The Drinks Business in 2014, and was named ‘International Whisky Ambassador of the Year’ at the Spirit of Speyside Festival in 2013.

Jonathan Cornthwaite, Senior Brand Manager for the William Grant & Sons UK Esoteric Whisky portfolio said: “At William Grant & Sons UK, whisky is in our DNA, so it is with great pleasure that we welcome Alwynne, with her wealth of unique experience. Alwynne is a great addition to the team and will help drive forward the William Grant & Sons UK Ancient Reserves portfolio.”

Alwynne Gwilt said: “I fell in love with whisky during a tasting at Milroy’s whisky shop in Soho back in 2008 and it has been my passion ever since. Fast forward eight years, and I am delighted to be taking on this role within a company that has such a strong portfolio of rare and unique whiskies. I am looking forward to working with like-minded people who share the same respect for whisky as I do and my ambition is to encourage more people to gain an appreciation for this fine spirit.”

Cellar Trends Strengthens Whisky Portfolio

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The New Year is off to an excellent start for family run distributor Cellar Trends, set to strengthen its whisky offering by adding three new brands to its extensive portfolio.

From mid-January, Cellar Trends will handle all sales, distribution and marketing for Rebel Yell Bourbon, Akashi Japanese Whisky and Togouchi Japanese Whisky. The three new additions sit alongside existing whisky brands within the Cellar Trends group including the Douglas Laing Scottish Remarkable Regional Malts, Jefferson’s Bourbon and Uisce Beatha Irish Whiskey. With American, Japanese and Malt Whisky all in areas of growth [i] Cellar Trends is committed to delivering extensive rise in volume and distribution for its whisky portfolio throughout 2016.

Rebel Yell Bourbon

Family-owned alcohol, wine and spirits supplier, Luxco, has been growing its drinks collection of whiskey, gin, tequila and rum for over 55 years. Within its collection is The Rebel Yell Bourbon range, comprising a Bourbon, Reserve and Rye and incorporates a recipe that has been perfected by outlaws for more than 150 years.

The Rebel Yell recipe comes from the Stitzel-Weller family of Bourbon which also includes Pappy Van Winkle. With Rye in huge demand and renowned for stock shortages within the UK, Cellar Trends will be working with Rebel Yell Bourbon to launch the new packaging and range to appeal to new a new millennial target and create a more successful brand.

Akashi Japanese Whisky

Akashi is known as the official Whisky of the Japanese ‘White Oak’ distillery. The distillery is located within the small city of Akashi and built in Scottish style. Famed for producing malt whiskies on a very small scale, Cellar Trends is looking forward to working with Akashi 40% single malt and 40% blend.

Togouchi Japanese Whisky

Chugoku Jozo has been producing a range of liquors, sakes and schochus for a century, releasing its own blend of whisky in 1990. The master blender sources the distillates and personally takes care of the maturation and blending processes. Cellar Trends will be distributing three SKUs: 40% Togouchi Premium, 40% Togouchi 12 Years Old and 43.8% Togouchi 18 Years Old.

Joining the inspiring portfolio later this year will be the Yamazakura Japanese Whisky, created at the historic Sasanokawa Shuzo distillery and matured for 16 years in Bourbon barrels. This very limited release gets its name from two Japanese symbols. “Yama” is the Japanese terms for mountain, while “Sakura” refers to cherry-trees, symbolising ephemeral beauty.

Included in this presentation is the Ryoma Japanese Rum, made from freshly pressed cane and aged for 7 years in oak barrels.

Group Marketing Manager, Katie Warren, explains: “Over the last decade Cellar Trends has gained excellent experience within the Whisky category, working to establish and ignite the Japanese Whisky Category with Suntory Japanese Whiskies, and laying foundations for growth for Gruppo Campari’s Wild Turkey Bourbon. We are excited to use this experience to help step-change the performance of our new Japanese and Bourbon brands. Together with our existing whisky portfolio, where we delivered universal distribution and volume growth in 2015, it is perfect timing for Cellar Trends to broaden our current whisky offering. We are looking forward to a successful and exciting 2016.”

Introducing A Unique And Peculiar New Take On The Tradition Of Burns’ Night

Ally Martin

Burns’ Night is known for many things: the tribute to renowned, radical poet Robert Burns, the ceremonious supper and ‘Address to the Haggis’, the spellbinding sound of bagpipes, but this Burns’ Night, there will be one other curious addition – Hendrick’s Gin.
Confirming our firm belief that beyond the bagpipes, the neeps and tatties, this day should mean something much more monumental, Hendrick’s UK ambassador, Ally Martin, will be spending his January 25th on the weird and wonderful ‘Voyage of the Black Haggis’. The voyage is intended to be a celebration of the unusual, allowing curiously minded individuals to gain a true appreciation for the peculiar – but oh so important – ritual of Burns’ ‘Address to the Haggis’ and its resemblance to the rituals behind the gin martini.

As Martin prepares for his journey, the passionate Scot explains: “Burns’ work stands as a testament to the story of an ordinary Scotsman – albeit with a unique and radical style – that still rouses the passion of our little nation. The ritual of the mythical ‘Address to the Haggis’ is something I’ve always wanted to perform. This voyage is a brand new exploration of how gin can be wonderfully merged with the Burns’ celebrations, with spectacular results.”

Hendrick’s is uniquely able to offer a peculiar twist to toast Robert Burns. Infused with rose and cucumber, Hendrick’s is distilled in the Scottish village of Girvan – a stone’s throw away from Burns’ birthplace, Alloway.

Martin’s arduous but illuminating voyage will start out in Edinburgh, and zig-zag its way down to London via Leeds and Manchester. Each city will be treated to an inimitable event including a Hendrick’s Haggis – a marvellous creation, crafted by Dram & Smoke, that takes the humble haggis and adds the magic of Hendrick’s botanicals.

The Voyage of the Black Haggis Manchester
25 January, 3.45pm-4.45pm: Press and On-Trade guests welcome at Epernay (Unit 1a, Great Northern Tower, Watson St, Manchester, M3 4EE)
Guests will be able to enjoy a Burn’s lunch of

v Haggis Hot Dog with Rose, Cucumber & Elderflower Jelly, Caraway Mustard & Crispy Neeps

v Haggis Scotch Egg with Hendrick’s Ketchup & Cucumber Mayo

v Haggis Sausage Roll with Irn Bru & Elderflower Chilli Jam & Juniper Mustard

Raise A Toast To All Things Scottish This Burns Night At Smith & Whistle

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Smith & Whistle, Mayfair’s most stylish local, will host a four-day celebration [22-25 January] of all things Scottish, culminating on Burns night itself. A hearty dose of Scottish hospitality is the perfect antidote to the cold weather and the team at Smith & Whistle has designed a special menu of classics from north of the border sure to banish the winter blues.

Inspired by some of Robert Burns’ well-known works, the expert bartenders have created a selection of three bespoke whisky cocktails priced at £8 each. The cocktails combine a whisky base with an array of intriguing ingredients, creating three distinct serves: Ae Man’s A Man (Chivas 12 Year old, Green Chartreuse, Dolin Sweet Vermouth, Briottet Crème D’ Apricot and Peychaud’s Bitters); Holly Willie’s Prayer (Chivas 12 Year Old, Warrens Port, Gancia Vermouth, cherries and egg white); and Ae Fond Kiss (Chivas 12 year Old, Bicerin Chocolate Liqueur, maple syrup, chilli and espresso).

For those looking for a more traditional tipple, craft beers from Harviestoun Brewery and whiskys from the likes of Chivas, Macallan and Dalmore reflect some of the best Scottish produce available.

Guests can also treat their tastebuds to a selection of Scottish culinary classics ranging from Harviestoun Schiehallion-battered Loch Fyne oysters (£6) and cock-a-leekie soup (£5), to Scottish game pie (£8.50) and Haggis hot pot with neeps and tatties (£8). Sweet-tooth cravings are also catered to with a choice of traditional cranachan (£4.50) or a decadent chocolate and whisky tart (£4.50).

For those inspired to discover more of what Scotland has to offer, Smith&Whistle is offering the chance to experience it first hand with a prize draw to win a two-night stay for two people, including breakfast, at the Sheraton Grand Hotel & Spa in Edinburgh.

To enter, please visit http://www.smithandwhistle.com/en/burnsnight-comp

Smith & Whistle is open seven days a week for food and beverages.
Mon-Fri – 4.30pm to 00.30am
Sat & Sun – 12pm to 00.30am

Smith & Whistle, The Park Lane Hotel, Piccadilly, W1J 7BX
Telephone: +44 (0) 20 7499 6321
Email: smithandwhistle.parklane@sheraton.com

Burns Night At Merchants Tavern

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Head Chef Neil Borthwick (a Scot himself, through and through) at Merchants Tavern in Shoreditch has hatched a bespoke menu to celebrate this great Scottish tradition in true Tavern style. Expect his usual seasonal fare with a distinctly Scottish stamp including haggis croquettes, red deer, a mouth-watering Scottish heather and honey tart and Isle of Aran cheese (£40 per head, full menu below).

At the bar, guests will be treated to the Rabbie’s Dram cocktail (£9.50) mixed with Laphroaig, Drambuie, Cherry Heering liqueur, honey and grapefruit and served with a Robert Burn’s poem on a neat little scroll. For £25 guests can also sample a whisky flight comprising Johnnie Walker Blue Label, Talisker 18yo and Lagavulin 10yo.

Serving seasonal modern European food, Merchants Tavern in Shoreditch is a creative collaboration between Angela Hartnett and Head Chef Neil Borthwick. The ethos behind the critically acclaimed restaurant is focused on top quality drinks and food that is refined yet honest.

BURNS NIGHT AT MERCHANTS TAVERN

Haggis croquettes.

Cock-a-leekie soup & prunes.
Salmon & dill mousse, soda bread.

Red deer haunch of venison with creamed cabbage endive.
Chicken pie, grain mustard & whisky.

Scottish heather honey tart, creme fraiche.
Isle of Arran cheese and oatcakes.

£40

(Vegetarians are also welcome – an alternative menu option will be available)

WHISKY FLIGHT

Johnny Walker Blue Label
Talisker 18year old
Lagavulin 10year old

£25

RABBIE’S DRAM COCKTAIL

Laphroig 10 Year Old peated whisky
Drambuie
Cherry Heering
Grapefruit and honey

£9.50

Freelance Events Curator/Collaborator, Brand Development, Drink Journalist, Taster & Guide to the World of Drinks

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