Laki Kane Launches This Summer

Laki Kane

Laki Kane is a brand new bar launching in London, N1 this summer. Co-founded by ex-Mahiki bar manager Georgi Radev, the concept is inspired by the award-winning mixologist’s passion for all things rum. Derived from the Polynesian ‘lucky person’, Laki Kane will be an escape from the city, with beautifully designed interiors that will transport guests to faraway tropical destinations. Offering a truly unique bar experience, drinks include showstopper cocktails created with rums from all over the globe along with mouthwatering exotic fruits, natural ingredients and, in a bold move – no refined sugar. Laki Kane will also produce its own rums, re-distilled on-site and upstairs in its Spiced Dry Rum Club, where the curious can create and flavour their own spiced rums using real pot stills. Laki Kane opens its doors in June.

Set on Upper Street in Islington, North London, Laki Kane will be spread across two floors and offer two unique experiences.

Downstairs will provide a tropical escape for all those who enter, thanks to a meticulous eye for detail that encompasses everything from the interior and furniture to the menus and even the scents. Inspired by its founders’ adventures to sunnier climes, Laki Kane brought together exciting tropical locations to Islington, including Asia, Polynesia, Indonesia and the Caribbean. To drink, a menu of unforgettable cocktails of the tropics created by Georgi, featuring exotic ingredients from all over the world, sugar cane syrups and the best rums, all served in bespoke vessels and delivered with a theatrical twist. Laki Kane’s expert bartenders will also be on hand to mix up delicious concoctions based on the tastes of their guests. To eat, a menu designed by renowned chef Michael Moore, will feature tropical-inspired dishes to compliment the cocktail offering. Exceptional service will be at the heart of Laki Kane and each table will feature push buttons for guests to call for service whenever they need.

Upstairs the Spiced Dry Rum Club offers the chance to experience the world of rum like never before, as rum-lovers and new-comers are invited to create their own twist on one of the fastest growing spirits in the UK. Through tastings guided by London’s foremost bartenders and rum experts, and experimentation with Spiced Dry Rum Club’s own pot stills, masterclasses will delve into the re-distillation process and explore a multitude of flavours and ingredients. New methods and techniques will allow visitors to create and walk away with their own personalised rum to sip and savour at home. Tickets for Spiced Dry Rum Club will be available from mid-May.

Laki Kane is the collaborative creation of Georgi Radev, Sam Robson and life long Islington resident and businessman Steve Kyprianou. Speaking about the launch Georgi says:

“Over the last 15 years I’ve been travelling around the world, learning and teaching about rum, Tiki and cocktails, and discovering a host of weird and wonderful bars on the way. The exotic destinations I’ve been to have become a big part of my life and now I want to bring a taste of this to London for us all to enjoy, even though we might not get the same weather! Laki Kane is an escape and we’re creating everything with that in mind, from the decor and service, to the food and an exciting cocktail menu made with incredible tropical ingredients that most people will have never experienced before. Rum will of course be at the centre of all of this and we’re excited to also be sharing the knowledge of this amazing spirit upstairs in our Spiced Dry Rum Club.”

Laki Kane will launch in June.
For further information, visit Lakikane.com.

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London, Get Ready To Rumble!

Margarita Rumble

Jose Cuervo®, the world’s number one selling tequila, has announced the sponsoring of the grand ole fiesta the ‘Margarita Rumble’ for the second year. Margarita Rumble, which is taking over The Yard in Shoreditch on April 28th, is a major competition that sees expert mixologists from top bars across the city compete for the prestigious title of Best Margarita in London.

Margarita lovers will be pleased to know that the bottomless margaritas on offer will all be made with the award-winning Jose Cuervo Tradicional 100% agave tequila, crafted using methods originated by the Cuervo family over 200 years ago.

Guests can choose to join one of three sessions, with each reveller given a token on arrival to vote for their favourite margarita. Entertainment will consist of a traditional Mariachi band, Mexican dancers and DJs. For those curious to learn more about the cocktail of the moment, the festival favourite Cuervo Tequila Truck will be welcoming guests with a tequila tasting and hosting a salt pairing masterclass, where attendees will be shown how to pair the best salts found in the UK to different flavours of Cuervo margaritas.

The first wave of top talent confirmed to compete are Trapeze, Barrio Bars, Cabana Brixton, Whistling Shop, Benitos Hat, Little Bat, Eaton Square Bar, Zebrano, Simmons, and The BootLegger. Reigning champions Café Pacifico will be returning to defend their 2017 title, awarded to the passionfruit margarita that wowed the crowds at last year’s event, and has also claimed a permanent ‘Margarita Rumble’ cocktail feature at the Covent Garden restaurant.

Tickets and more information are available here for anyone wanting to get involved, with prices starting from £35 – https://www.londonmargaritarumble.com/buytickets/

Emily Says . . . . ‘Hot Toddy’

Hot TOddy

In her seventh feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at the pick-me-up she needed this week;

The Hot Toddy. The only alcoholic drink that is warmly welcomed when one is suffering from the typical and unavoidable British head cold. One of which I have found myself plagued with right now…

Lack of appetite, consistent headaches, blowing your nose around a hundred times a day; the common head cold is the ultimate downfall. This traditional Scottish tipple isn’t the miracle cure to this ghastly virus, but it certainly gives that little pick me up we all need when feeling a bit down in the dumps. But how did this little concoction come about?

Often known as Hot Whiskey, the Hot Toddy originates from Scotland and is typically made by mixing hot water, honey and liquor. The liquor used is more than often whiskey, but brandy and rum can also be used in this medicinal concoction. The Hot Toddy is traditionally drank before retiring for the night, and often delivers a peaceful nights sleep; just what we all need, especially us bartenders!

The drink is popular during the colder seasons when people are more prone to falling unwell, with the combination of boiling water and honey being there to sooth, and the alcohol being there to numb. But what is the perfect recipe for the Hot Toddy?

My talented colleague and wonderful friend Jonah Robertshawe has the answer. My Australian companion had a little dabble in creating the perfect Hot Toddy to soothe my sore throat; and mostly, to stop my complaining, and the spec goes a little something like this:

Glass – Mug or Latte Glass

2 slices of fresh ginger
Assorted spices (cinnamon, cardamom, peppercorns)
Star Anise clove
Fresh red chilli (to taste)
25ml honey
25ml lemon juice
35ml Monkey Shoulder Scotch Whiskey
Top with boiling water

Garnish – Lemon wedge and cinnamon stick

You don’t have to be an experienced whiskey drinker to be able to enjoy the Hot Toddy. The sweetness of the honey delivers a beautifully smooth drink, toning down slightly the kick of the Monkey Shoulder; perfect for those who aren’t whiskey lovers. For those whiskey fanatics, however, a measure or two extra is always welcomed.

The combination of spices will guarantee to kick start the taste buds, making this little number the perfect winter warmer… or the perfect cold & flu medicine. When feeling under the weather, a hot drink is always the guaranteed remedy, and Jonah’s Hot Toddy has certainly made its way to the top of my list when I’m sat in bed with a box of tissues feeling sorry for myself.

A big thanks to Jonah for the little pick me up I needed! And yet another wonderful creation from Mr Robertshawe, whiskey truly is a miracle worker.

Credit:
Jonah Robertshawe at The Botanist
Photo – Epicurious

Starward

Starward_WineCask_Websize
David Vitale has brought Australian whisky to the UK, using his Melbourne roots and their famed ‘four seasons in a day’ temperature swings. Introducing to you all, Starward.

2007 saw David create the idea of a ‘approachable, affordable Australian whisky – served neat or as a cocktail with food’. Using locally grown brewer’s barley, yeast and water are added to brew and ferment, before distilling using a traditional double distillation process within copper pot stills.

Once drawn off, the spirit enters Australian red wine barrels, the wood still saturated with wine, for the full duration of the maturation period. During this period, Melbourne’s “four seasons in a day” climate means the wood of the barrels expands and contracts more frequently than those say in Scotland or America, resulting in bolder flavours in a shorter space of time. And, unlike Scottish whisky, whilst their whisky matures the alcohol content goes up, not down, something they name the Elemental Maturation.

Two expressions are currently available, seen below, with my tasting notes to accompany –

Starward Solera – 43%

Aged in barrels of around 40-50 years old, formerly containing Apera, which is an Australian take on Spanish sherry.
Rich, ripe stoned fruits of apricot, cherry and hints of strawberry upon the nose. A tart, sharp experience of orange zest, citrus and honeycomb, followed by a long, bold finish of raisin, dried apricot and grape soaked oak.

Starward Wine Cask – 41%

Aged in steamed Australian red wine barrels. Subtle aromas of malt, red grape and dark cocoa upon the nose, followed onto the palate with riper plum, cherry and cinnamon stick flavours. A lingering profile of raspberry and citrus for the finish.

Two fantastic Australian whiskies, and great to see they are versatile to enjoy too –

Starward - Whisky Grapefruit Collins
Whisky Grapefruit Collins

Glass –

Collins

Ingredients –

45 ml Starward Solera
15 ml Aperol
15 ml Lime Juice
20 ml Grapefruit
10 g Sugar

Method –

Shake all ingredients, strain into a tall Collins glass, top up with soda and garnish with mint and lemon.

Two great expressions to enjoy from the land of Oz, with the country really striving for recognition within the whisky world; Stalwart becoming one of the leaders from Down Under. Worth of a place in your drinks cabinet.

© David Marsland and Drinks Enthusiast 2018. 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.

 

 

Birds

BIRDS-Adventure-Travel-Spirit
“WE ARE JULIAN, LUPO & BASTI – THREE GERMAN GLOBETROTTERS CREATING EXTRA TASTY WINES AND A UNIQUE WINE-BASED CRAFT SPIRIT, INSPIRED BY OUR ADVENTURES AROUND THE WORLD.”

Doesn’t that just intrigue you? Three gentleman, travelling the world and becoming inspired to create wine and spirits? Where do we sign up!

I’ve recently come across their latest spirit expression, so it only seems right to dive in and explore the reasoning behind the three guys and their brand ‘Birds’. Julian, Lupo and Basti set out to counteract what they see as a over saturated gin industry, and create something never before seen. Combining their love of travelling, they set to create BIRDS, ‘a craft brand dedicated to unite the traveller lifestyle with a spirit that brings together German craftsmanship and exotic flavours from all continents.’

In a different route from gin, BIRDS is distilled from German Riesling wine and flavored with a variety of different botanicals, including;

EUROPE;

Orange peel, apple and blackcurrant. 

AFRICA

Clove and jungle pepper. 

ASIA

Star anise and liquorice.

AMERICA

Angelica root, cocoa shell and pink pepper berries. 

AUSTRALIA

Mace and eucalyptus.

BIRDS is produced within an independent micro distillery located between Berlin and Hamburg, itself surrounded by 450 hektars of apple trees. Here they distill their spirit within a copper pot still by Arnold Holstein in small batches of only 700 bottles. To boot, their 7th generation winery is located at the famous Moselle in the south-west of Germany, producer of the Riesling base.

Their Adventure Edition has been tried and tested, so below, I give you my thoughts –

BIRDS Adventure Edition – 42.2%

Rich aromas of soft mint, eucalyptus, liquorice and blackcurrant upon the nose, flowing nicely onto the palate, with the added kick of the Riesling. Pepper dominates alongside cloves and star anise, but soft cocoa makes an appearance near the end.

A fantastic gin, full of flavour! One that will shine within one of these –

Birds-Spirit-Adventure-Ginger-Birds-Illustration-Drink-Kopie-300x300Ginger Birds

Glass – 

Wine

Ingredients – 

40 ml BIRDS Adventure Spirit
20 ml lime juice
150 ml Ginger beer

Method – 

Build all the ingredients over cubed ice and within a wine glass. Garnish with fresh raspberries.

One to have within your drinks cabinet for sure, especially with the spring days coming full force. A delightful tipple that will surprise many!

© David Marsland and Drinks Enthusiast 2018. 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.

Finalists Announced at Northern Restaurant & Bar Cocktail Competition with Double Dutch Drinks!

Product Range

Finalists announced for Northern Restaurant & Bar’s annual cocktail competition, sponsored by Double Dutch Drinks, with the chance to win a VIP visit to Holland.

Competitors have been asked to submit two unique drinks, a Summer style and a Winter style, containing any of the current Double Dutch Drinks range, and adding inspiration of the sparkling mixers Dutch heritage.

Four finalists, chosen by a blind judging panel of cocktail experts including founders Joyce and Raissa de Haas, have been chosen and they include;

Hamish Smith, Neighbourhood in Leeds – @NBHDRestaurants
Mycol Cavalieri, Coco Tang in Nottingham – @houseofcocotang
Leah Jones, Mr Coopers in Manchester – @MrCoopersMcr,
Thomas O’Connor, Silversmith’s Restaurant in Sheffield – @Silversmiths,

Each finalist will be invited to the final of the competition in the Drinks Live theatre at Northern Restaurant & Bar in Manchester on Wednesday 21 March 2018 at 15:15.

The winner and a guest will visit Amsterdam in 2018 as the guest of Double Dutch, with complimentary flights and visiting the cities Double Dutch venues for VIP signature serves.

Awarded Virgin Foodpreneur by Sir Richard Branson for most creative, inspiring and disruptive F&B start-up in the UK and Best Premium Adult Soft Drink at the World Beverage Innovation Awards in 2016, Double Dutch offer unique flavours that revolutionise the world of beverages. Raised in the Netherlands, Double Dutch’s twin founders, Joyce and Raissa have a natural affinity with superlative drinks and excellent blending’s. Their love affair turned to frustration. While the world’s choice of spirits has continued to grow, mixers and sodas have remained bland, resulting in the Double Dutch love affair that unites great spirits with complementary mixers that enliven and enhance.

“The Perfect Twin for your spirit”

Northern Restaurant & Bar is the North’s hospitality exhibition. Returning to Manchester Central on 20 & 21 March, NRB18 hosts 275 exhibitors providing every product and service a hospitality business needs, delivers 65 exciting live food & drink demos, and brings the entire Northern hospitality industry together for two days of networking, discovery and inspiration. The show’s Spirit Room is the largest curated selection of spirit brands on show outside London. As well as the Double Dutch Drinks cocktail competition, the Drinks Live theatre features a line-up of tutored tastings and masterclasses from some of the best names in the business.

Free trade only tickets are available now at northernrestaurantandbar.co.uk/tickets

 

Emily Says . . . . ‘John D. Taylor’s Velvet Falernum’

Velvet Green Martini

In her fourth feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at the Barbadian classic from John D. Taylor;

Coming from a bartenders experience, rum is one of the most frequently ordered drinks, whether drinking it neat, with a mixer, or as many find themselves doing, searching for the perfect rum based cocktail.

But this Caribbean classic has much more to offer than one would expect. The creation of rum all the way back in the 17th century was spurred along by plantation slaves, of whom discovered that a by-product of the sugar refining process could be fermented into alcohol.

Putting aside the technical talk, rum allowed the production of many rum-based liqueurs that were yet to come in the future of alcohol. One of these rum-based products is John D. Taylor’s Velvet Falernum, created in Barbados some time between 1830-1930.

A beautiful blend of lime zest, sugar, ginger, cloves and pure Barbadian white rum, John D. Taylor truly created a true specimen of the 18th-19th century Barbados bar culture. Velvet Falernum offers drinkers a much smoother and sweeter experience, particularly for those who may want to avoid the rich spices of classic rum. Standing at only 11% volume however, Velvet Falernum is perfect in the use of mixology, and has even been considered a syrup rather than a liqueur due to its sweet properties.

Today in the bartending world, Velvet Falernum is well known for its usage in classics such as the Rum Swizzle, Mai Tai, Zombie and the Corn N’ Oil. But for something a bit different, Velvet Falernum plays a key role in one of these exquisite creations:

Velvet Green Martini 2

Velvet Green Martini

Glass – Martini

Ingredients –
25ml egg white
15ml lemon juice
7.5ml kiwi syrup
25ml apple juice
15ml Velvet Falernum
15ml Briottet Apple Liqueur
15ml Tanqueray Export

Method – Pour all ingredients into a boston glass, add ice and hard shake to create a thick head on the finishing result.

Garnish – Mint sprig and a pipette of chlorophyll for an ombre effect.

The Velvet Green Martini delivers a, as the title suggests, a velvety smooth drinking experience. The egg white creates the silky texture which compliments the name of this drink perfectly. Sugar syrup is not as vital as would be usually due to the sweet notes of Velvet Falernum, complementing the sweet and crisp aromas of apple and kiwi that are present in the drink. Velvet Falernum not only works beautifully with rum, but with various different spirits as the Velvet Green proves clearly.

When making this drink, I must say around 9 times out of 10, many will recoil at the thought of chlorophyll being added to their drink. Just to clarify, chlorophyll mustn’t be mistaken for chloroform. Chlorophyll is a tasteless and odourless plant extract that is used purely for appearance. Its dark colour creates an ombre effect, which is truly pleasing for the eyes, as well as the taste buds.

Credit and copyright:
The Botanist

Emily Says . . . . ‘The Espresso Martini’

Espresso Martini

In her third feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at the ever faithful Espresso Martini;

A cocktail that has never gone out of fashion: the Espresso Martini. A simply timeless concoction of vodka paired with espresso, this number is the go-to at the bar for a little ‘pick me up’. But how did this infamous creation come about in the bartending scene?

Rumour has it that the Espresso Martini was created in the early 1980s by London bartender Dick Bradsel whilst working at the Soho Brasserie. According to Dick himself, the story goes that a famous female model visited the bar and asked him to get her a drink that will ‘pick me up then fuck me up’. Not a request a bartender gets every day, that’s for sure! The Espresso Martini was born after Dick put together some vodka and sugar with a shot of espresso from the bars shiny new espresso machine. Revolutionary.

The growing popularity of the espresso machine in the 1980s spurred along the name of the Espresso Martini. Even to this very day, this timeless little number never fails to make an appearance in the life of a bartender. Whether it is being enjoyed as a post-dinner treat or fuelling a late night, there is always a suitable time for the Espresso Martini.

In my four and a half years of bartending, I’ve come across several different recipes in making the perfect Espresso Martini. Here is the recipe I personally have found to truly shake up something beautiful:

Glassware –
Martini

Ingredients –
1 bar spoon of fresh honey
25ml sugar syrup
25ml Café Patron XO
50ml Belvedere Vodka
1 shot of espresso

Method –
Pour all ingredients into a boston glass. Add ice and hard shake to ensure a thick head on the finishing product; the Espresso Martini is all about the foam! Double strain into a chilled martini glass.

Garnish – three single coffee beans.

The addition of fresh honey truly gives a smoother touch to the Espresso Martini, complimenting beautifully the smooth finish of Belvedere vodka.
Usually, the usage of any coffee liqueur is suitable in the creation of this particular drink. I, however, feel that the use of Patron’s own coffee tequila, Café Patron XO gives an exclusive touch, and certainly brings out the caffeine kick that we coffee lovers are looking for. For those true coffee enthusiasts, however, the replacement of Café Patron XO with a double espresso will work just fine.

A cocktail that one can truly not go wrong with, and a cocktail that will never go out of style: The Espresso Martini, here to pick you up… then fuck you up.

Neptune

Neptune

“Many are the ships wrecked due to Neptune’s wrath. Drink to his better nature and pray that his storms are stilled”.

I do love a good marketing slogan! They capture the brand in one or two sentences, and with the above coming from Neptune rum, you don’t half expect something to blow you away! With this, Neptune has arrived to the UK shores like a breath of fresh air, offering up a rum that is distilled and aged at the renowned Foursquare Rum Distillery within the former 17th century sugarcane plantation in Barbados.

Launched after the first bottle run in May 2017, Richard Davies has created a liquid that mixes both pot and column still variations before being aged within American bourbon oak barrels for a full 3 years. Neptune is then transported to the UK at 63% abv before soft water added to reduce its strength down to 40% abv and caramel to enhance the colour before bottling.

It’s already picking up some fanfare in the awards world, winning Silver in both the Spirits Masters in 2017 and New York World Wine and Spirits, plus picking up a Gold Medal at the China Wine and Spirits Awards earlier in the year.

Question is though, how does it fare? Well below, I give to you my tasting notes –

Neptune – 40%

A light, tangy note of fresh banana, vanilla and subtle citrus. A soft kick of caramel comes through to the palate, followed by  ripe green fruits, scented orange oils and a fresh lick of molasses. A long, thin finish that makes you grab the bottle for another.

A great Barbadian rum on its own, but how about a variation on the Manhattan for a twist on your rum experience?

cocktails-1Neptune’s Due

Glass –

Martini

Ingredients –

60 ml Neptune Rum
15 ml Sweet Vermouth
2-3 Dashes Angostura Bitters
Maraschino Cherry

Method –

Pour all ingredients into a mixing glass with ice, stir well and strain into a chilled cocktail glass. Garnish with a Maraschino cherry.

One for the rum collection for sure, versatile and you’ll be in love with the story and label. ‘Drink it on a boat’ sort of rum!

© David Marsland and Drinks Enthusiast 2018. 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.

 

Emily Says . . . . ‘Budvar Hoptails’

The Budweis Mule

In her second feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at Budvar Hoptails: The Budweis Mule;

The beauty of mixology is having the freedom to mix whatever one likes in order to create the perfect drink. And who says one must stick to just spirits in this art?
The art of mixing beer with classic cocktail ingredients is ever growing in the bartending industry today. More and more concoctions are being created, all with the one compound in common; beer. Whether it’s a lager, a pale ale or even a cask, beer is the key ingredient in creating something rather special in the competitive world of mixology.

You don’t have to be a qualified beer guru to have heard of Budweiser Budvar, one of the world’s most famous beer brand. Most commonly known for its infamous pale lager, Budweiser Original, the Budvar brand dates back centuries; all the way back to 1265 to be precise. The town České Budějovice of Czech Republic was founded by Ottokar II, the King of Bohemia, and was granted many important privileges; one of which being able to brew beer. And so the story begins.

The year of 1872 welcomed the export of beer from České Budějovice to the United States, strongly spurred along by millions of Czech locals relocating to the states for a better life; and bringing their thirst for beer with them!
Since then, Budvar has become a global sensation. And it is this global popularity that has introduced Budvar Hoptails; a platform that showcases the greatest beer cocktail creations that bartenders across the world have created.

The Budweis Mule 2

The Budweis Mule: a fiery twist on the classic Moscow Mule.

Glass – Tankard

Ingredients –
2 dashes of Angostura Bitters
Fresh lemon thyme
Fresh ginger
15ml sugar syrup
20ml lemon juice
15ml Cointreau
30ml Tanqueray Export Gin
Bottle of Budweiser Budvar Original

Method –

Firstly, muddle in the lemon thyme and ginger with the sugar syrup and lemon juice in a boston glass – in order to achieve the best flavour! Add the Angostura bitters, Cointreau and Tanqueray and shake hard with plenty of ice.
Single strain over cubed ice, and top with the bottle of Budweiser Budvar Original. Garnish with a lemon thyme sprig and lemon zest.

This exclusive creation was stirred up by Jonah Robertshawe. Coming all the way from Sydney, Australia, Jonah has brought his Australian expertise to Manchester’s bartending scene, where he currently resides at The Botanist. From taking part in the Budvar Hoptails national competition, Jonah’s creation earned himself a name in Budvar and the sales of the Budweis Mule in Botanists across the country, and here is what he has to say about his concoction:

“I’ve always been a big fan of the Moscow Mule style cocktails, but I wanted to work with the flavour of the saarz hops in the Budvar using complimentary spirits, which is the Tanqueray gin, which are then backed up by the citrus notes of Cointreau.”
“However, I didn’t want to stray too far away from the classic Moscow Mule. So rather than ginger beer, I paired together fresh ginger and lemon thyme so the essential flavour of the Mule wasn’t lost”.

The fiery essence of the ginger beautifully complements the bitter-sweet bite that the drink delivers. Rather than sticking to the traditional Mule spec by using vodka, Tanqueray Export gin has been used purely for its floral aroma, which balances the hoppy and fragrant Budweiser Budvar perfectly.
An admirable creation from Jonah Robertshawe, The Budweis Mule offers a tantalising and sensual drinking experience, and certainly something that will be very hard to come by anywhere else.

Credit and copyright:
Budvar Hoptails
Budweiser Budvar Original
The Botanist