The Dalmore Distillery Tour

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The second distillery of my Scotland tour was located in the North East Highland’s and a little town named Alness, home of The Dalmore.

After walking the short 20 minute walk from Alness town centre, we were greeted by a stunning location. The Dalmore distillery is situated on the banks of the Cromarty Firth, and with the morning sunrise filtering its way through the crisp January sky, it was the perfect setting as the light hit warehouses, pagodas and barrels.

Matusalem Casks

Making our way to the visitors centre, we were greeted by our tour guide for the day, Morag, who whisked us off to the Dalmore Custodian Wall. The Dalmore Custodians is members only, where you can find exclusive rare bottlings, events and information, and if your were one of the lucky first 1263 Custodians (the year the Dalmore stag was founded), your name will be etched onto their Custodian wall. Next to the wall, was the story behind The Dalmore, ‘The Death of the Stag’. A replica of the canvas that is housed in the Scottish National Gallery hangs proud as Morag explained how in 1263, a predecessor of the Clan MacKenzie saved King Alexander III from a rampaging stag. The King rewarded him with the Royal emblem of a 12-pointed stag that he used in his coat of arms, and would go on to use on every bottle of The Dalmore since.

Morag then proceeded to explain the history of The Dalmore itself, which turns out to be a rather simple affair. Established in 1839 by Sir Alexander Matheson, he built the distillery overlooking the Black Isle. 47 years later, the MacKenzie family purchased the distillery, and with their history dating back to 1263, the iconic 12 point stag came to life. Recently, the MacKenzie motto ‘Luceo non Uro’ or ‘I Shine, not burn’ has also been used by The Dalmore. The MacKenzie family owned The Dalmore for almost a century, until Whyte and Mackay took over.

Making our way to the ‘Lauter Tun’, The Dalmore use golden barley from the Black Isle, which is then ground into grist which maximizes the amount of starch that converts into sugars during the mashing process. After milling, it is then ready for combining with yeast and water from Loch Morie. The barley is fed into the lauter tun (a huge copper pot) and combined with the Lock Morie water. The resulting mixture is named the ‘wash’ where it is pumped through to one of the 6 metre deep washbacks made of Oregon Pine. After being steeped for several days, the wash is then pumped through to their unique flat top wash stills to start the distillation process. This huge room, sweltering from the heat of these giant structures, houses 4 of the flat top wash stills, where their being heated at 94°C. The vaporised alcohol slowly makes its way up the still and through the lyne arm that leads to one of the four ‘cold water jacket’ stills. Pipes in the still pump cold water around, condensing the alcohol vapour into liquid or ‘low wine’ and is then pumped through the ‘spirit safe’ where they get the chance to control the condensed spirit.

Once we explored the distillation process, Morag took us to one of The Dalmore’s warehouses where, in a rather bitterly cold environment, rows upon rows of casks were housed. She explained that The Dalmore use only two kind of barrels to mature – American white oak bourbon barrels from Jim Beam, and Matusalem sherry casks from Gonzalez Byass. The Dalmore is the only distillery permitted to source Matusalem sherry wood from Gonzalez Byass, giving it a unique blend of 30 years of oloroso sherry flavours. Morag also told us a fascinating story regarding The Dalmore’s New Years Eve celebrations back in 1999. The staff and their families were quite possibly making history as they gathered at the distillery and the chimes echoed, they produced what was very probably the first scotch whisky anywhere in the Third Millennium. 12 years later, the first casks are set to be bottled.

The Dalmore Distillery

The final part of the tour was to enjoy the work that Master Blender Richard Patterson and The Dalmore create. We entered a small room with a round table laid out in the middle. Here, 12yr, 15yr, 18yr and King Alexander III waited for our approval. So below, I present to you my tasting notes on each:

The Dalmore 12yr – 40%

Aged for 10 years in a Jim Beam cask and then 2 years in a Matusalem sherry cask. A nose of vanilla and honey with an orange citrus and a more subtle hint of vanilla, cocoa and marmalade on the palate.

The Dalmore 15yr – 40%

12 years in a Jim Beam cask and then 2 years split into 3 thirds. One third in Apostoles cask, one-third in Amoroso and the last third in Oloroso. The final year is matured in a Matusalem sherry cask. On the nose it has an orange and marmalade blend, with hints of fruit cake. A well-balanced ginger and mandarin flavour on the palate, with chocolate hints coming through.

The Dalmore 18yr – 46%

Aged for 15 years in a Jim Beam cask and then 3 years in a Matusalem sherry cask. On the nose, fruit and spice blend well, with subtle almond and cinnamon aromas near the end. Vanilla, rosemary and hints of coffee present itself on the palate, with slight flavours of citrus and cocoa near the end.

The Dalmore King Alexander III – 40%

This is the only Single Malt with 6 different finishes – Matusalem, Sauvignon Blanc, Amoroso, Jim Beam, Oloroso and Apostoles. Fresh flowers and exotic fruits being released on the nose, with vanilla and zest of oranges coming through. Red berries and hazelnut, almond, rich citrus and vanilla produce a very smooth, sweet flavour on the palate.

I feel that I need to apologise for the briefness in my review of The Dalmore distillery. Compared to the in-depth writing of my visit to Auchentoshan, it may feel a little rushed. This was down to a rookie error on my part, my notebook was left back at the B&B. I have therefore lacked the specifics regarding the intricate workings of The Dalmore, however, I’m sure that if you have read this far, you will let me off this once! I do intend to return to The Dalmore in the near future, and my tasting notes cover the core range of what The Dalmore offer, where if you purchase any of the four available, you will not be disappointed.

For more information on The Dalmore, see my review of the brand here.

© David Marsland and Drinks Enthusiast 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

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The Liquorists Return of the Rum Trail

Last night was the first installment of the year in The Liquorists busy calendar, the aptly named ‘Return of the Rum Trail!’. Following the same concept of their previous trails, we were to be enjoying 5 different spirits, 5 different cocktails in 5 different bars accompanied by 5 different light bite appetizers. Always a daunting prospect, but challenge accepted!

Spiced Mojito at The Liars Club

Starting the night in Manchester’s Northern Quarter tiki bar, Keko Moku, we were joined by Barry, of Epernay fame, who would be our host for the evening. With around 15 of us for what The Liquorists call ‘more a gathering than a crowd’, Barry introduced to us the concept of rum, a little history and what this sugar cane drink we had in our hands was all about. No sooner had we nosed and tasted the tot of Bacardi 8yr and a piece of dark chocolate, which for me softened the edges a lil, Barry was handing out the rum classic Daiquiri complete with sugar rim. No sooner had we finished, we were hopping around the corner to our next venue, Hula Bar.

Mai Tai at Hula Bar

Appleton VX was the choice of spirit, and making our way to their underground haven via a wall tank of fish, we were greeted with both a tot of Appleton, and caramalised pineapple chunks. Whilst taking in the surroundings of what literally is a beach hut, another classic rum cocktail in the Mai Tai was being handed round as Barry explained the history of Appleton to the gathering.

Mojo’s was the next port of call, with their Rhum Room, a stunning upstairs bar with a backbar to die for, offering us the Venezuelan Santa Teresa rum to sip while their Venezuelan rum punch were being hand crafted for our pleasure. The rather long and refreshing cocktail was complimented well with dried figs, mango and pistachios.
 
Venezuelan Rum Punch at Mojo Rhum Room

From Venezuela back to Cuba, Bacardi and their spiced offering of the newly released Oakheart was next to showcase itself at The Liars Club, with an offering of a spiced Mojito being served while we munched on caramalised ginger pieces. All that was missing was the Hawaiin shirts! (still regretting not wearing my rather stylish bright yellow shirt, but there’s always next time).

Our last bar for the night was in one of Manchester’s tapas bars Sandinista. The Cuban Havana 3yr was sipped, while Espresso Martini cocktails were brought over to us amid stuffed peppers with cheese, platters of nachos with melted cheese, patatas bravas, olives, garlic bread and albondigas (meatballs).
A great night was had, with a round of applause given to Barry by all in attendance. And it truly was. Three friends joined me last night, one a veteran of the last two trails, just to experience something that I keep talking about long after.
 
With a busy year ahead for The Liquorists, you can expect to be hearing a lot more from me regarding this fantastic concept!
 
Check out The Liquorist’s Facebook page for more information and tickets.
 
 

© David Marsland and Drinks Enthusiast 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

 
 

 

 

 

 

 

Drambuie Burns Night Cocktails

 
 
Make Burns Night Extraordinary with Drambuie

Drambuie tempts cocktail enthusiasts to celebrate Burns Night with two extraordinary recipes inspired by an aptly named classic cocktail – the Bobby Burns.

Drambuie’s unique blend, created a little over a decade before the bard’s birth, marries aged Scotch whisky with spices, heather honey and herbs. As an enhancement to cocktails served to honour Robert Burns, Drambuie brings an unexpected depth of spice and flavour to a classic.

 

Rusty Bobby Burns

Rusty Bobby Burns – recommended by Jamie Stephenson, Drambuie Global Brand Ambassador

Ingredients –

15ml Drambuie
30ml Blended Scotch (e.g. Dewars 12 Year Old)
15ml Sweet Vermouth
2 dashes Angostura Bitters

Method –

Stir well with ice and strain into a cocktail glass 

Garnish –

Shortbread

The Rusty Bobby Burns is inspired by J.R. Sheridan’s1901 cocktail bible, How to Mix Fancy Drinks. Make this true classic ‘Rusty’ with a dash of Drambuie – bringing a depth of flavour and intrigue to the timeless recipe.

 

Rusty Robert Burns – by Bruce Hamilton, Drambuie UK Brand Ambassador

Ingredients –

50ml Drambuie 15 Year Old
20ml Sweet Vermouth
5ml Absinthe
5ml Maraschino
2 Dashes Orange Bitters

Method –

Stir well with ice and strain into a cocktail glass

Glass –

Martini/Coupette

The Rusty Robert Burns brings something a little special to the original recipe by using Drambuie 15 Year Old – a connoisseur’s expression of Drambuie that balances the secret elixir with the finest 15 Year Old Speyside malts. The depth of flavours coming from Absinthe and Maraschino, marry perfectly with the soft Speyside malt character of Drambuie 15. Most often served neat or over ice, in this recipe we’ve used 15 Year Old to create a unique cocktail in honour of Scotland’s favourite bard.

 

* This article is recreated via W Communications *

Auchentoshan Distillery Tour

Auchentoshan

Last week, myself and my father made the 4 hour trip to Clydebank, Glasgow to visit my first ever whisky distillery – Auchentoshan. Why Auchentoshan? Well it’s the only whisky producer in Scotland to use triple-distillation, and one of only 5 distilleries in the Lowland area. Legend also has it, that you need to start in the Lowlands to truly open your palate up to the delights of Scotch.

The Auchentoshan Distillery

Located close to the River Clyde, the rather picturesque setting of the Auchetoshan distillery invites you in via their visitors centre. Here you can sign up for one of four tours available, from a classic tour to the ‘Ultimate Auchentoshan Experience’ tour, and if you have a spare £200 available, you can even explore the delights of Auchentoshan ‘after-hours’. We selected to go for their ‘Classic Tour’, and while waiting to see if any others will be joining, sat in their auditorium as a short film was played introducing Auchentoshan to those who were not too familiar. It turned out, granted it was the middle of January, that we were the only two up for the tour at this time, so we were greeted my Mehj, our tour-guide for the hour.

Lauter Tun

Mehj started by explaining the areas of Scotland and the categories that now define the Scotch whisky industry, as well as the two sister distilleries that are asscociated with Auchentoshan – Bowmore and Glen Garioch. A brief history of Auchentoshan followed, explaining that the name ‘Auchentoshan’ means ‘corner of the field’. The distillery was officially granted a license and opened in 1823, although there is evidence that a distillery was operating on the same site from the late 1700s. The distillery has changed ownership on several occasions in its history, including a spell under Scottish brewing firm, Tenants during the 1960s. The current owners are Morrison Bowmore, who took control in 1984 and were subsequently taken over 10 years laer by Japanese drinks company Suntory. With a ressurgance in recent years, consumption can now be granted to the US, Canada, Nordic countries as well as Russia.

Auchentoshan use malted optic barley which spends 2 days soaked in water and then gently kilned. The barley is then ground into grist which maximises the amount of starch that converts into sugars during the mashing process. After milling, it is then ready for combining with yeast and water from Loch Katrine. The barley is fed into a lauter tun (a huge copper pot) and combined with the Lock Katrine water first at 63.5°C. The second filling is at 74°C and left fr 1 1/2 hours, and the third at 94°C (the heat helps turn the starches into sugar). After two fillings, its ready for fermentation (the third filling is used as the first water in the next mash).

The fermentation process happens in 6 metre deep Oregon Pine washbacks. Steeped for 5 days, it creates 35,000 litres of fermented wash at 8% ABV. At the end of the 5 days, the wash is pumped through to the first of three copper pot stills, the wash still. This huge room, sweltering from the heat of the three pot stills houses is where the uniqueness of Auchentoshan begins. Heated at 94°C, the vaporised alcohol slowly makes its way up the still and through the lyne arm that leads to the condenser. The left over ‘pot ale’ is then sold as fertiliser. Pipes in the condenser pump cold water around, condensing the alcohol vapour into liquid or ‘low wine’ and is then pumped through the ‘spirit safe’ where they now get the chance to control the condensed spirit. The actual spirit distillate begins life as something known as fore-shots. This is the remnants of the previous distillation combined with the current distillation (the fore-shots don’t make it any further – they’re recycled through the spirit safe into the feints receiver).

Triple-distillation

After eight minutes of fore-shots, the spirit starts to runs clear. This is known as the ‘new make spirit’. This ‘new make spirit’, is collected in the intermediate spirit receiver until the alcohol content drops to 80% ABV. The last process is known as ‘off spirit’, which is a second cut. This ‘second cut’ is recycled by redistilling. The ‘new make spirit’ makes its way to the intermediate still, at 19% ABV and around 16,400 litres. Again heated up, the alcohol vapour travels up and through the lyne arm, and cooled in a condenser where it is then pumped through the spirit safe and into the feints receiver. Finally, they take the high strength feints and distil 2600 litres in the spirit still. After passing through the spirit safe for the third time, it hits the spirit receiver at between 80 and 82.6%. Here it is now ready to be cask filled at a strength of 63.5%.
The Auchentoshan distillation process takes the fermented liquid from 8% ABV to 80%, a unique number resulted from the triple-distillation instead of the more usual double-distillation that usually reached just 70% ABV.

Bourbon barrel in the Auchentoshan warehouse

Mehj then took us outside into the bitter cold and through to one of the warehouses where we were able to see first hand the rows upon rows of cask filled barrels. Auchentoshan use American bourbon oak barrels from White Turkey and Jim Beam at a cost of £80 and £100 per barrel. Spanish sherry casks are also used – Oloroso and Pedro Ximenez at around £800 a barrel. American oak is used to blend in flavours of caramel and vanilla, as well as to give it a sweetness, while dark, rich flavours and citrus notes are released from the Spanish casks. The darkened, cold warehouse housed casks raging from ages 6 to 50 years old, and Mehj explained that the older the barrel, the less that would be in it. Why? Natural evaporation causes the alcohol and water to be released. After taking in the age that was surrounding us, we headed to the warmth and Mehj led us to Auchentoshan’s purpose built bar where we enjoyed a dram of 12yr and Three Wood. Below are my tasting notes on each –

Auchentoshan 12yr and Triple Wood

Auchentoshan 12yr – 40%

Matured for 12 years, an instant burst of citrus flavours hits your nose, with a destinct toffee aroma floating rather quickly behind. Very smooth on the palate, with raisin and nut blending nicely with a sweetness lingering soon after, with a small hint of ginger.

Auchentoshan Three Wood – 43%

Matured in three different cask types, American bourbon to Spanish Oloroso sherry and finishing in Pedro Ximenez sherry casks, a nose of deep sweetness, orange and raisin mix extremely well, with a heavy dose of black currant to finish. The palate has some dry fruitness of raisin, with fresh lemon and butterscotch dancing slowly resulting in a long oak finish.

Two fine starts to the Scotland tour, and a rather in depth teaching of how Auchentoshan differ from all the rest. It’s great to see in person the size of the wash backs, the copper pot stills and the magic of a whisky warehouse, and I can finally truly grasp and appreciate the work that goes into creating a spirit that we can all safely say, has been around for donkeys years.

Check out the rest of the photos from the Auchentoshan distillery here, and my article on the brand, including other Auchentoshan expressions, here.

© David Marsland and Drinks Enthusiast 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

4 Distilleries in 4 Days

For 4 days next week i’ll be touring the land of Scotland where i’ll be taking in the sights of Auchentoshan, The Dalmore, Glenfiddich and The Balvenie distilleries. Expect a full review of the tour when i get back, but until then, follow me on Twitter (@drinksenthusist) or Facebook (search for Drinks Enthusiast) for up-to-the-minute updates as and when i can.

Make sure you sign up to the site to get a first hand look at the reviews as well as a whole bunch of photos.

See you soon!

Crabbie’s Alcoholic Ginger Beer

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1801. A year that doesn’t ring a bell in too many history books, yet their was a stir in the Edinburgh port of Leith, with the clan Crabbie bursting onto the scene with a secret recipe containing only 4 ingredients. Having fresh ginger shipped from as far as the Far East to be combined into these secret ingredients still to this day, shows how much the traditionalists prevail over modern solutions. And because of there nod to the Scottish Merchant Adventurers of days gone by, the Elephant Trademark you see on all bottles commemorates this arduous process to create a rather spiffing brand!

Launched in February 2009, I’ve been lucky enough to try three of the flavours that Crabbie’s offer, so below I offer you my tasting notes on each.

Crabbie’s Original Alcoholic Ginger Beer – 4%

Matured for 8 weeks, fresh ginger aromas are an instant hit on the senses with a dash of citrus and biscuit malt to almost balance the nose out. The palate enjoys a crispness from the fresh ginger used, with citrus hops flowing around nicely to compliment. Theres not much carbonation so it’s surprisingly easy to swallow, and gives a refreshing aftertaste with spiced ginger lingering for a while.
Crabbie’s recommend to enjoy their Original over ice with a slice of lemon or lime, which emphasizes the citrus hops, but not too much to over-power the overall flavour and enjoyment.

Crabbie’s Black Reserve – 6%

Targeted for the older drinker, Crabbie’s Black is oak matured with extra spices, citrus and ginger steeped for a longer period. Again, the fresh ginger aromas are an instant hit on the nose, yet scents of heavy oak and malt combine well with only a dash of citrus following soon after. A deeper malt flavour is present on the palate, with the citrus tones making themselves known compared to the nose. Theres a slow burst of malt that takes its time to leave on after-taste.

Crabbie’s Spiced Orange – 4%

Launched in the summer of 2011, it combines the Original Alcoholic Ginger Beer with infusions of orange and spices. The nose has a slow mix of fresh orange and spiced ginger, whilst the palate has flavours of chocolate orange and spice with the ginger fire following quickly after. An after-taste of fresh orange is a welcoming taste to enjoy. It feels less carbonated than the original, with it going down noticeably better.  

The Range of Crabbie's Available

Overall, I personally can’t choose a favourite. The Original is one of the best alcoholic ginger beers on the market today, however I think there variant of Spiced Orange, albeit not straying off the path of ginger beer, offers something a little different to the customer and for me, maybe even a little better. The Black offering is also a good choice, especially for the older clientele who might be after a darker, deeper route of flavours.

Crabbie’s themselves seem to be doing rather well despite only being launched nearly two years ago. Extensive marketing, including catchy TV adverts with the characters George and Camilla, and their use of upper class language (which reminds me of the winning formula Hendrick’s Gin has) seems to have put them onto a winning path. Take a look at some of the video regarding their ‘Tickety Boo’ campaign here – Crabbie’s Ginger Beer Advert

If you ever see any of the Crabbie’s range in your local bar, supermarket or off-licence, give them a try, especially with a fresh slice of lemon, lime or orange to really give your taste buds something to talk about!

You can purchase the Crabbie’s range here.

Welcome!

Welcome to Drinks Enthusiast!

 

Navigation has been made easier now there is a fair few articles, reviews and tasting notes to indulge yourself in. Click the required page on the right to take you straight to the product.

 

At the top of the page is a list of brands or companies that have more than one article on the site. Click each one to be see what each one has offered Drinks Enthusiast.

 

Expect to see lots of reviews, articles and tasting notes on an exciting line-up in the coming year.

 

Events already in motion include Imbibe, Northern Restaurant and Bar Show, London Cocktail Week and the Boutique Bar Show. Kro Bar restart their monthly whisky tastings, Corks Out with their wine tastings and The Liquorists have released their calendar of events for the next few months. Also expect to see top trade figures dotted around the site as well as exiting brands both old and new.

 

Make sure you follow me on Twitter to get real-time updates on what’s going on in the world of drinks, Facebook for links to events, photos and brands, and Bar Exchange, the new bartender and mixologist site which you will be hearing a lot about over the next year or so!

 

If you have any events, products or enquiries into anything drink related, e-mail myself on flowgomanic@yahoo.co.uk

24 Days of Christmas Cocktails – Day 24

And here it is! Day 24 has arrived and to mark the end of the countdown, Makers Mark have created a part cocktail, part dessert for everyone to enjoy!

Bourbon Ball

Day 24 – Bourbon Ball – Makers Mark

Glass –

Martini glass

Ingredients –

75ml Maker’s Mark Bourbon
25ml DeKuyper Light Crème de Cocoa
25ml DeKuyper Hazelnut Bliss
Heavy cream

Method –

Shake and serve up or on the rocks. Top with cream and garnish with chocolate shavings

 

To take a look at the previous 23 Days of Christmas Cocktails, click the ’24 days of Christmas cocktails’ tag on the side of this page. Make sure you follow me on Twitter (and the hash tag #24daysofchristmascocktails) or Facebook for instant updates and ideas.

© David Marsland and Drinks Enthusiast 2011. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

24 Days of Christmas Cocktails – Day 23

The aptly named ‘The First Word’ using Kammerling’s is a great cocktail to create for those guests at your party you just don’t quite know!

The First Word

Day 23 – The First Word – Kammerling’s

Glass –

Coupette glass

Ingredients –

50ml Kammerling’s
25ml Lemon juice
2 bar spoons Maraschino liqueur
2 bar spoons sugar syrup
Dash of egg white

Method –

Shake and strain all ingrediants into a Coupette glass.

Garnish with lemon zest.

 

Tomorow will be the last day of a christmas cocktail added to the site, so sign yourself up to be the first to find out! Make sure you follow me on Twitter (and the hash tag #24daysofchristmascocktails) or Facebook for instant updates.

© David Marsland and Drinks Enthusiast 2011. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

24 Days of Christmas Cocktails – Day 22

Were nearly at the end of Drinks Enthusiast 24 Days of Christmas Cocktails, and Skyy vodka have created the perfect mix for Day 22.

Cuppa Good Cheer

Day 22 – Cuppa Good Cheer – Skyy

Glass –

Heat-proof cocktail mug

Ingredients –

50ml SKYY Infusions Cherry
25ml white creme de cacao
125ml Hot Cocoa
35ml Half ‘n Half
Whipped Cream
Maraschino Cherry

Method –

Combine all ingredients into a heat-proof cocktail mug and top with whipped cream, red sprinkles and a Maraschino Cherry.

Each day for the next 2 days their will be a different christmas cocktail added to the site, so sign yourself up to be the first to find out! Make sure you follow me on Twitter (and the hash tag #24daysofchristmascocktails) or Facebook for instant updates.

© David Marsland and Drinks Enthusiast 2011. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.