Tag Archives: cocktail

The Winning Formula: Antica Formula Launches Cocktail Competition

Antica Formula cocktails
Bartenders from across the UK will put their mixology skills to the test in a cocktail competition showcasing the versatility of Antica Formula, the original Italian vermouth.
At stake is the chance for four regional winners to enjoy an exclusive VIP trip to Milan to visit the Fratelli Branca Distillery, where Antica Formula is still made to the original 1786 recipe.

With Antica Formula a key ingredient in three much-loved cocktails – the Negroni, Americano, and Hanky Panky – entrants will need to demonstrate their knowledge of the heritage and character of the iconic red vermouth.

UK distributor Hi-Spirits is inviting bartenders to create their own aperitivo recipe based on one of the four classics. The drink must either feature on the cocktail menu or as a special at their bar. The shortlisted finalists will be invited to compete at four regional events in Scotland, London, the North West and the Midlands, where they will be asked to:

• Make three of their chosen cocktail from the Negroni, Americano and Hanky Panky; the drinks will be made individually and contestants judged on consistency;
• Make the cocktail which they originally submitted to the competition.
The four regional contests will be decided by a panel of judge headed by Nicola Branca, world ambassador for Antica Formula. Judges will be awarding points for drinks that reflect the tradition and strengths of Antica Formula, as well as the contestants’ technical skills.

Dan Bolton, managing director of Hi-Spirits, said: “Antica Formula is at the heart of some of the world’s best-loved cocktails. We’re not only inviting the UK’s top bartenders to show that they can make the classics expertly and consistently, but also that they have the skill and ingenuity to create an aperitivo of their own as a twist one of these great cocktails.”

The competition opens on 1 May, and entrants have until 31 July to enter their aperitivo recipe online at http://www.Hi-Spirits.com/competitions, where full terms and conditions can be found. The regional finals will be held between 4 and 8 September, with the winners heading to Milan later in September.

• Antica Formula is the classic Italian red Vermouth, sweet and with a subtle vanilla aroma. It was created by Antonio Benedetto Carpano, the inventor of the Vermouth category, in 1786. Made by Fratelli Branca Distillerie with a selected infusion of mountain herbs and spices, including saffron, Antica Formula is produced in limited quantities and sealed with a cork in a distinctive brown bottle which includes a reproduction of the original 1786 label. As well as an essential ingredient in many classic cocktail, Antica Formula is ideal to drink over ice with an orange wedge, both as an aperitivo or after dinner.

For more information, contact Hi-Spirits on 01932 252 100, email info@hi-spirits.com, or visit http://www.hi-spirits.com.

A Romantic Cocktail To Warm Up Valentine’s Day

After a romantic meal with your loved one, why not end the evening sipping a delicious Feeney’s Irish Coffee in front of a roaring fire.

Feeney’s Irish Coffee is easy to make too. Heat gently 100 ml Feeney’s Irish Cream Liqueur with 1 cup of freshly brewed coffee and serve in a toddy glass topped with 1 teaspoon of whipped cream and grated chocolate.

Feeney’s Irish Cream is marketed as the world’s most luxurious Irish Cream Liqueur and contains 100% Irish whiskey. Feeney’s is masterfully distilled in the heart of Ireland and matured for at least three years and is available from:

Tesco’s which stocks 1 litre bottles RRP: £15.00 and 31Dover.com which stocks 70cl bottles RRP: £12.50 and 1 litre RRP: £15.00 and Amazon. ABV: 17%

Glen Grant Whisky Toasts Burns Night With A Haggis Cocktail

For Burns Night, multi award-winning Scotch Whisky, Glen Grant, has partnered with The Bon Vivant bar in Edinburgh to create the ‘The Chieftain’, a haggis-infused cocktail named after Robert Burns’ famous description of Scotland’s national dish, the “great chieftain o’ the pudding race”.

Created by Will Cox of The Bon Vivant, The Chieftain’s recipe is inspired by a traditional Burns Supper menu and includes the ingredients found in the occasion’s centerpiece.

Haggis is traditionally made from sheep’s offal (heart, liver and lungs) minced with onion, oatmeal, salt and spices. The Chieftain comprises of an oat-washed Glen Grant 10 Year Old combined with an offal stock syrup to replicate the unique meaty haggis flavour. It is served with a pickled red onion, representing the ‘heart’, a salt and pepper air, representing the ‘lungs’, a turnip cordial, a nod to the famous ‘neeps’ accompaniment, and a haggis rim.

Will Cox said: “The opportunity to team up with one of Scotland’s most iconic whiskies, Glen Grant, to make a Burns Night cocktail was too good to miss. It was very challenging, but we had a lot of fun coming up with The Chieftain and are looking forward to serving it to customers with a haggis bon bon or two on Burns nicht.”

Nick Williamson, Marketing Director Campari UK, said: “With the bard’s birthday being such a well-loved celebration, we want to mark the occasion with the same creativity the man himself approached his work. The bar team at the Bon Vivant has done a remarkable job with The Chieftain and we look forward to raising a glass or two in celebration come the 25th January.”

Glen Grant’s new range of aged single malt Scotch whiskies has continued to turn heads as it secured some of the whisky industry’s most prestigious awards in 2016, including the Glen Grant 10 Year Old winning Best Single Malt Scotch (10 Years and Younger) for the fifth year in a row in Jim Murray’s Whisky Bible.


Glen Grant 10 year old, oat washed
Offal stock glaze
Salt and pepper air
Pickled red onion
Turnip cordial
Haggis butter crumb

The Chieftain will be available to buy in The Bon Vivant Bar, 55 Thistle St, Edinburgh EH2 1DY for one night only on 25th January 2016 priced at £9.

Double Dutch

The use of mixers has always been defined towards the likes of a gin and tonic, rum and coke or whisky and ginger, but the names and styles of such have pretty much stayed the same over the years. Lately though, numerous tonic brands have been released of a variety of flavours, then ultimately branching out into bitter lemon and cola, ginger and lemonade expressions.

Not Double Dutch though.

Released in 2014, Joyce and Raissa de Haas originate from the Netherlands, but became frustrated with the lack of soda options to go alongside the growth of spirits. After a year of research, the inspiration of food pairing ultimately grew to the brand of Double Dutch.

Releasing two flavoured soda expressions to the market, Pomegranate & Basil and Watermelon & Cucumber, it brought interest in not only the flavours chosen, but the fact that they deviated away from flavoured tonics and exploited the lesser used soda market. With this, flavour pairings became a favourite as the likes of the Pomegranate & Basil started to match with golden rum and tequila, with the Cucumber and Watermelon a favourite with salad dishes.

With another favourite option of having two soda expressions that are also easy to drink on its own, a call was made to carry on the smooth and natural profile of each into the tonic market, ultimately resulting in the release of an Indian Tonic expression, as well as a Slimline Tonic in 2015. All are low in calorie, winning over the likes of Richard Branson and his Virgin Foodpreneur Start Up in 2015 to help fund the growth of the brand.

With each bottle made without any artificial flavourings, colouring or preservatives, instead opting for natural ingredients blended with spring water from the North of England, the Double Dutch range kept expanding with the addition of their first flavoured tonic, Cranberry, released late 2016 in collaboration with Maison Hennessy Cognac.

So how do they fare? Well below are my tasting notes on the range so far –

Double Dutch Pomegranate & Basil – 0%

Red arils from the pomegranate fruits are used within. Subtle pomegranate comes through on the nose, followed by the earthy notes of the basil. Well-balanced between the two flavours on the palate, resulting in a slightly dry, basil aroma finish.

Double Dutch Cucumber & Watermelon – 0%

Fresh watermelon shines through on the nose, followed by an underlining cucumber note. A reverse of roles on the palate though as the fresh cucumber  pulls through the watermelon, although the bold finish brings the melon back for a lingering finish.

Double Dutch Indian Tonic – 0%

Made with quinine, juniper and grapefruit. The zest of grapefruit is apparent on the nose, followed by the earthy notes of juniper. Smooth on the palate, with gentle hits of the juniper coming through, surrounded by the aromas of the grapefruit and subtle quinine.

Double Dutch Slimline Tonic – 0%

With 60% fewer calories and sugar than the Indian Tonic. Soft, subtle notes of the grapefruit come though on the nose. The smooth kicks of light juniper hit the palate, offering a lingering quinine finish that’s slightly dry.

Double Dutch Cranberry Tonic – 0%

Fresh, ripe cranberry notes on the nose, with hints of stemmed ginger following. Smooth on the palate, with the cranberry offering up fresh bursts, followed by subtle warm ginger to create a lingering, slightly dry finish.

A great range to experience over ice, or the girls recommend it with one of their favourite gin brands –


Double Dutch and Three Rivers

Glass – 


Ingredients – 

50 ml Manchester Three Rivers Gin
Top with Double Dutch Indian Tonic

Method – 

Fill a rocks glass with cubed ice and add the ingredients. Garnish with a stemmed cherry.

A refreshing change for your fridge, and with their versatility, one to play around with for sure. Pick some up for the drinks cabinet.

© David Marsland and Drinks Enthusiast 2017. 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.


Rhum Clément

Agricole is becoming more and more frequent within bars across the UK as bartenders are starting to embrace its sugar cane juice qualities. There are numerous brands leading the way, including Rhum Clément of Martinique, part of the French Caribbean Islands that also includes the likes of Guadeloupe and Saint-Barthélemy.

It’s Rhum Clément I’ll be focusing on here, looking back from the late 1800’s to the modern-day.

1887 is where we start with the purchase of the prestigious 43 hectare sugar plantation, Domaine de L’Acajou by a gentleman named Homère Clément, a physician and mayor of Le François. It’s here he pioneered Rhum Agricole. In 1917, Homère Clément created a distillery to fulfill the large request of alcohol during the first World War, using the fresh free-run sugarcane juice available to him.

After the death of Homère Clément in 1923, his son Charles Clément took over the business. He is credited with perfecting his family’s Rhum Agricole method and honed his craft while studying distillation at the famous Louis Pasteur School in France. It was Charles Clément who first bottled Rhum Agricole in Martinique and branded it after his father. Charles Clément was also the first to export bottles of Martinique Rhum Agricole and developed France as the first great market for Rhum Agricole outside of the Caribbean.

In 1973, Charles Clément  passed away, succeeded by his son, Georges-Louis, who was in charge of production and his two brothers Jean-José and Marcel-André, who increased the visibility of Rhum Clément throughout the Caribbean, Europe, Central and South America, and North America.

Once 1986 rolled around, Rhum Clément was sold to the Hayot family, who remained close to the Clément family in order to keep what was now one of Martinique’s great cultural assets, Habitation Clément, in Martinique hands. The Hayot family continue to this day to maintain the heritage, culture and passion of the Clément family and Rhum Clément.

In 1996, the agricultural rum of Martinique gains the Denomination of Controlled Origin (AOC), alongside the Creole home, the terrace and the dependences all classified as Listed buildings by the Ministry of Culture, a testament of Habitation Clément that had been re-vitalized previously with investment in new cellars for aging rhum, a reception for tourists, art galleries and tasting room for visitors.

So steeped into the Martinique history, but how does it all fare? Well below, I give to you my tasting notes on my experiences so far –

Rhum Clément Canne Bleue – 50%

The first mono-varietal rum in the world, resulting from the juice of one single variety of sugar cane called ‘canne bleue’.
A sweet grass note on the nose, with soft earth and subtle cane juice coming through. A good hit of the fresh-cut grass on the palate, with the natural sugars imparting nicely and its builds to a fresh, thin yet bold finish.

Rhum Clément Select Barrel – 40%

Crafted with a unique blend of rhums matured in selected oak barrels with a particularly heavy toasting selected by their cellar master.
Subtle dry oak upon the nose, with hints of orange rind and cocoa nip following. A smooth profile on the palate, with a fresher note of the orange and cocoa hitting. Subtle fresh sugar cane creeps in on the lingering finish.

Amazing tots to enjoy on their own, even the 50% stylings of the Canne Bleue is easy to sip. Of course, for a simple mix, the traditional signature serve is always a good shout –

Ti’Punch by Clément

Glass – 


Ingredients – 

60 ml Rhum Clément Canne Bleue
30 ml Sugar Syrup
1 wedge of Lime

Method –

Stir all ingredients over ice, squeezing in the lime wedge. Serve.

A fantastic example of Martinique rhum agricole, one that seems to offer a wide range of versatility, whether enjoyed straight, over ice or within a simple served cocktail, a bottle or two would not look out-of-place within your drinks cabinet.

© David Marsland and Drinks Enthusiast 2016. 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.



Estancia is one of a handful of brands leading the way in the teachings of Raicilla, one of the many branches from Mezcal. When talking Mezcal, it encompasses such subcategories as Tequila, Sotol and Bacanora. Raicilla is also within these, seen as the softer, less smoky variation, closer to the Mezcal style, than that of Sotol which offers more grassy, smoky and earthy flavours.

It’s with this that Raicilla stands out as consumers branch out in their agave experiences, and Estancia is their to offer their take.

In 2014, Rio Chenery left New York City for the highlands of Jalisco in Mexico, and after reuniting with longtime friend Jonas Brewer, they set to building their own distillery. Settled within the town of La Estancia, they recruited Master Distiller Juan Ramosand the journey began.

To create Estancia, the distillation process begins by roasting their agave piñas (agave maximiliana ripened for 10 to 15 years) for 2 days within an adobe oven, resulting in the activation of the natural sugars within. The agave piñas are then crushed before being placed in open oak barrels to naturally ferment using wild yeast. Once ready, the resulting liquid (wort) is double distilled within copper alembic stills.

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

Estancia – 40%

Fresh agave notes upon the nose, with a thin scent of earth and citrus coming through. Slightly sweetened earth notes on the palate, with the agave profile creeping in, followed by juicy pineapple and plum that lingers to the finish.

A great spirit to enjoy on its own, nut equally as good within this adapted cocktail by Wine Mag

raisilla-the-prietoniThe Prietoni

Glass – 


Ingredients – 

50 ml Estancia Raicilla
30 ml Campari
30 ml Sweet vermouth
Strip of orange peel, for garnish

Method – 

In a mixing glass, combine all liquid ingredients with ice. Stir well, and strain into a chilled coupe glass. Garnish with orange peel.

There’s a new category hitting the shores of the UK, and it’s versatile, which means that it’s worthy of showing off to your friends and family, especially when the bottles looks pretty cool within your drink cabinet!

© David Marsland and Drinks Enthusiast 2016. 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.


Canada is perhaps not your first choice of country when talking gin. Europe yes, even Oceania and Asia perhaps, but from the UK’s standpoint, whiskey is the tipple most associated with Canada in the likes of Canadian Club and Crown Royal. It’s to a vibrant introduction to my gin experiences then that Ungava comes along, hailing from the northeastern part of the country.

The Ungava name comes from the Ungava Peninsula, which can be found at the northern tip of Quebec within Canada. Ungava is proud to state that its six rare botanicals, native to the Arctic region, form the basis of the gin. These include Nordic Juniper, Arctic Blend, Cloudberry, Crowberry, Labrador Tea and Wild Rose Hips, each handpicked in the wild during the fleeting summer season. Due to the botanicals used, the yellow colour of the gin is completely natural, the result of the plants and berries of the tundra releasing their aromas and colours.

It’s with intrigue then that below, I give to you my tasting notes –

Ungava – 43.1%

Very light and subtle upon the nose, with honeysuckle and soft rose appearing. A developing boldness on the palate, with green berry and fresh herbal notes dominating. A fresh, striking finish.

A good gin to sip over ice, but this signature serve offers a great use for Ungava –

Ungava Beach

Glass – 

Old Fashioned

Ingredients –

45 ml Ungava gin
60 ml Coconut water
45 ml Soda
15 ml Simple syrup
1 Grapefruit wedge and 1 grapefruit slice

Method –

Squeeze the grapefruit wedge into an old-fashioned glass. Add ice cubes and then the gin, simple syrup and coconut water. Finish with the soda and garnish with the grapefruit slice.

Canada sure know how to create a spirit, whether whisky or gin! An interesting brand look, but backs itself up with the flavour as Ungava should be reserved a place in your drinks cabinet for sure. Great to mix with too if you’re inviting friends and family round to impress.

© David Marsland and Drinks Enthusiast 2016. 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.


Next Stop Paris For MONIN Cup UK Champion

Peter Nguyen from Mr Fogg’s Residence in London is heading for Paris to compete against mixologists from around the world, following a resounding victory at the MONIN Cup UK Final.

The thrilling event was the culmination of MONIN’s biennial search for the country’s most exciting new bartending stars. Following regional heats across the UK , seven talented young mixologists shook, muddled and stirred their way through the competition at the Marriot County Hall on 4 October during London Cocktail Week.

Peter blew away the judges with an assured presentation and a sophisticated balance of flavours, scooping the top prize for his two MONIN signature serves Hootenanny and Caramel and Popcorn. He will now represent the UK at the International MONIN Cup Final on 5 December in Paris , competing against more than 40 MONIN Cup winners from across the globe.

Both Peter’s drinks were inspired by childhood memories; his cocktail Hootenanny featured MONIN Butterscotch syrup, Bourbon, pineapple juice and Fernet Blanc, capturing the fun of a family get-together. His non-alcoholic Caramel and Popcorn brought back memories of trips to the cinema, showcasing MONIN Popcorn and Salted Caramel syrups and Le Fruit de MONIN Raspberry complemented by a mixture of fruit juices.

Charley Carrington from Boilermaker in Nottingham took second place, with third place going to Matyas Busek, also from Mr Fogg’s.

Each finalist mixed and presented their signature MONIN cocktail and mocktail to technical judge – and UK Bartenders’ Guild chairman – Michael Sweetman, who awarded points for technique, performance and interaction. Each drink was then blind tasted for balance, visual presentation and originality by panel of bar industry experts including Luca Cordiglieri, Remi Santoni-Bena and MONIN brand ambassador Daniel Davis. The only stipulation was that each cocktail must contain at least 20ml of product from MONIN’s extensive range of more than 140 syrups, fruit mixes and liqueurs.

Judge Luca Cordiglieri said: “The competition produced some fantastic drinks which showed flair and innovation but Peter was the clear winner. His signature MONIN serves were of the highest quality, demonstrating an impressive range of skills and perfectly-balanced flavours. I look forward to seeing Peter take on the world at the International MONIN Cup Final in December.”

Peter said: “All the other finalists were amazing so I’m really proud to have won – to be honest it’s still sinking in! The MONIN Cup UK has been a fantastic experience and I have learnt so much but there is still a lot to learn. I feel very fortunate for the opportunity to represent the UK at the international final and I can’t wait to get to Paris !”

The MONIN Cup UK was supported by Bulldog Gin, Tabasco , Hamilton Beach , Jägermeister and the UK Bartenders’ Guild.

Auchentoshan Announces UK Bartenders To Join The World’s First New Malt Order



On Monday 19 September, seven of the UK’s most creative talent from behind top city bars went head-to-head to prove they have what it takes to become a founding member of Auchentoshan’s new global bartender club; New Malt Order.

This is no ordinary bartender competition; it’s so much more. The prize? To create the very first of its kind, a new limited edition Auchentoshan® expression for distribution in the on-trade in 2017. Created by bartenders, for bartenders.

Seven went behind the industrial chic bar of London’s experimental Peg + Patriot, two were left standing.

Jack Wareing from the capital’s award-winning Dandelyan and Georgia Billing from Plateau in the heart of the city’s business district proved victorious.

Welcome to your UK bartenders. Welcome to the New Malt Order.


Georgia Billing from Plateau


Shortlisted bartenders from across the UK unleashed their fearless ingenuity to create the refreshingly different Auchentoshan & Ale, using their own bespoke bitters created to give a new spin to the single malt’s signature serve.

Mike Aikman; Owner of Bramble, Last Word Saloon and Lucky Liquor Co, John Cashman; International Brand Ambassador for Beam Suntory, and Amanda Humphrey; Mixxit Brand Ambassador scored each serve against three criteria; Artisanal, Alternative and Approachable.

The bartenders went on to let their individuality run riot to create a bespoke cocktail that enhances the smooth and versatile single malt – triple-distilled to every last drop.
Jack Wareing and Georgia Billing demonstrated their flair for shaking up the world of single malts with inventive bitters recipes and whisky cocktails that saw them triumph in the first annual New Malt Order competition.

This year, they will join 10 exceptional bartenders from around the world to form the Auchentoshan® New Malt Order 2016.

Georgia Billing said of her win; “I entered Auchentoshan’s New Malt Order competition to meet other bartenders who experiment with the chemistry involved in making bitters. It’s inspiring to see what drives like-minded people. Not all botanicals react in the same way to spirits, infusion techniques, ABV and other variables; any discussion can only aid progression. This competition is a fantastic opportunity to learn about manufacturing techniques like blending and distillation. I’m looking forward to being a part of it and meeting the other New Malt Order bartenders. I hope I can give back as much as I can learn!”

Mike Aikman commented; “To involve bartenders in the creation of a new whisky is an innovative idea and one which I will follow with interest. It’s an incredible honour for the New Malt Order winners to get to spend time with the Auchentoshan Master Blender, Rachel Barrie, and have their own product on back bars in the future.

“Jack’s presentation was very well thought out and he used interesting ingredients. His was the only ‘savoury’ drink we saw, which was an excellent showcase for the tasting profile of Auchentoshan Three Wood. Georgia’s scientific approach was unique. Her bitters were excellent and her second drink was proof that sometimes keeping drinks simple is the best tactic.”

John Cashman added; “As Auchentoshan is the only single malt triple-distilled to every last drop, we are looking for bartenders who also like to do things differently, are not afraid to challenge the status quo and use our whisky to make exceptional drinks. Jack brings a classic modern bartending skill, while Georgia brings a scientific approach to her bartending.

“I was impressed with Jack’s foraging approach for his bitters and this theme continued with his cocktail, which was influenced by druids and mythical times. Georgia’s style was more matter-of-fact but her innate understanding of flavour summarised in her own words, ‘what grows together, goes together’, took her drinks to a higher level. I’m excited by the prospect of Jack and Georgia joining our other 10 finalists from around the world to helping us create a brand new Auchentoshan expression; by bartenders, for bartenders.”

The Winning Entrants;

Butter Scotch 1800

Georgia Billing, Plateau

“I entered Auchentoshan’s New Malt Order competition to meet other bartenders who experiment with the chemistry involved in making bitters. It’s inspiring to see what drives like-minded people. Not all botanicals react in the same way to spirits, infusion techniques, ABV and other variables; any discussion can only aid progression. This competition is a fantastic opportunity to learn about manufacturing techniques like blending and distillation. I’m looking forward to being a part of it and meeting the other New Malt Order bartenders. I hope I can give back as much as I can learn!”

Butter Scotch 1800


45ml Auchentoshan American Oak
5ml Demerara Salt and Pepper rich syrup (Georgia’s own recipe)
2 dashes citrus spice bitters (Georgia’s own recipe)


Add all ingredients in to a cocktail shaker, shake well and serve over an ice block in to a rocks glass. Add a drop of bitters on to the ice block for aroma and colour. Serve with a lemon peel (oil is optional) and butterscotch candy on the side to be sucked alongside the drink for added buttery taste

Jackie Bird

Jack Wareing, Dandelyan

“New Malt Order is my first real competition and I entered because I love whisky and wanted to push myself to create something special, on a different scale than I had ever worked before. It’s the chance to make friends with some of the most engaging and passionate people on the planet, as well as tapping into a knowledge base I otherwise would not have been able to get close to. It’s great to see brands as prestigious as Auchentoshan making whisky fun and accessible again.”

Jackie Bird

50ml Auchentoshan Three Wood
4 dashes of Nine Herbs Bitters (Jack’s own recipe)
25ml pineapple cordial ( 3:4 pineapple shrub to pineapple juice)

Half a melon baller of Jack’s homemade raspberry and Campari sorbet (made with fresh raspberries and Campari with Xanthan gum)


Add all ingredients in to a cocktail shaker. Shake well and serve over ice in an old-fashioned glass.

UK Shortlist:
Andrei Marian, Four Sisters
Ernest Reid, Smith and Wollensky
Georgia Billing, Plateau
Harrison Knox, Archer Street
Jack Wareing, Dandelyan
Michele Raina, Skylon
Sam Mathieson, Dine


Thomas And Evans No.1

Thomas and Evans
A new non-alcoholic brand is on the market, with Thomas and Evans No.1 focusing on the London outlets such as Tom Sellers’ Restaurant Ours. But don’t let the prestige idea put you off, this is one that can be enjoyed by all comers.

The inspiration of Thomas and Evans comes from Mr William Thomas and Mr William Evans, business partners in the 1880’s, and two gentleman who were inspired by the growing temperance movement of the time. They prospered by making drinks to sell in public houses as non-alcoholic alternatives and were renowned for their obsession with quality.

It’s with this that Thomas and Evans was born, using twenty ingredients ranging from silver birch charcoal filtered green fruit juices, to steam-distilled botanicals, including apple, elderflower, citrus peel and oak tincture.

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

Thomas and Evans No.1 – 0%

Subtle notes of green apple come through the nose, with soft elderflower following. Green apple skin notes on the palate, with soft citrus creating a thin, aromatic finish that lingers.

A good sparkling drink, offering plenty of aromas, and could easily work in one of these –

Thomas and Evans - G T&E


Glass –


Ingredients –

25 ml Gin
175 ml Thomas & Evans
4 Cubes of Ice
Slice of Green Apple
Sprig of Rosemary

Method –

Build over ice in a highball glass, top with T&E No. 1, garnish with a thin slice of green apple (ideally cut with a mandolin) and a sprig of rosemary.

Perfect for the humid summer evenings, and can be picked up at Harvey Nichols. Something a little different, but adds a different dimension to your gin for sure!

© David Marsland and Drinks Enthusiast 2016. 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.