Brand New Look For Koko Kanu Revealed

Koko Kanu

The UK’s leading premium flavoured white rum is set for continued growth in the UK as a distinctive new packaging inspired by the golden era of travel is released to the trade. The new design for Koko Kanu – an aged Jamaican rum blended with coconut flavour – is set to capture the attention of discerning urbanite drinkers looking for a fun, light and refreshing drink.

The striking new label, which encapsulates imagery of tropical island life in a stand-out ‘K’ motif and detail of the product using 1950s travel iconography, is placed on a new bold, clear squared glass bottle. Exotic travel to far-flung islands was a fantasy for most before the jet engine came into commercial flight use and the golden era of air travel was born. Curious travellers then went on to explore the undiscovered delights of tropical paradises such as Jamaica.

Commenting on the new design, Campari UK Marketing Director, Nick Williamson, said: “Since Koko Kanu launched over a decade ago it has quietly worked its way up to become a firm favourite with bartenders who like the round, full-bodied rum characteristics that come from having a 37.5% ABV.”

“The new pack design is sure to appeal to the new generation of drinkers who revel in the same care-free attitude of the first jet-setters that were seduced by the untamed beauty and seductive vibes of Jamaica. It was the golden age of air travel and Koko Kanu cocktails are designed to give consumers the same alluring island adventures as those early travellers, even it is just during the briefest of sips.” Continued Nick.

With the Pina Colada’s reputation as a hidden pleasure, Koko Kanu is expected to appeal in both the on and off-trade as consumers look for an easy drink to make at home. (The Pina Colada is the UK’s 2nd most frequently drunk cocktail: CGA report, April 2016.) As demonstrated by Rum Ambassador Ian Burrell on Sunday Brunch (22 May), equal parts of Koko Kanu and pineapple juice shaken and served chilled is a fantastically simple way to get a taste of the tropics. Named the Koko Kolada, the cream-free version of the Pina Colada is sure to appeal to the growing number of consumers looking for ‘skinny’ options in their drinking repertoire.

To accentuate the coconut flavours, rums with coconut notes produced at the Wray & Nephew distillery are chosen by Master Blender, Joy Spence. The rum has been aged for one year before being charcoal filtered and blended with the coconut.

The new pack, created by brand consultancy and design agency Brandhouse, will be available from mid of July 2016 in Sainsbury’s and Ocado and to the on-trade from October. A 70cl bottle has an RRP of £19.

Koko Kolada (created by Ian Burrell)

50ml Koko Kanu
50ml pineapple juice
Shake ingredients over ice, strain into a chilled coupe glass and garnish with a sprinkle of nutmeg.

Koko Daiquiri

50ml Koko Kanu
25ml lime juice
1 teaspoon caster sugar
Shake all ingredients over ice and double strain into a chilled martini glass

Koko Mojito

50ml Koko Kanu
25ml lime juice
2 teaspoons caster sugar
Dash soda water
8-10 mint leaves
Add leaves, lime juice and sugar into a high ball and muddle gently. Add Koko Kanu and fill glass with crushed ice. Add dash of soda before topping with more crushed ice and a mint sprig garnish.

Stoli Presents A Summer Of Glitz, Fun And Cocktails Inspired By This Year’s Hottest Film – Absolutely Fabulous: The Movie!

They’re back…and just as fabulous! To celebrate the release of Absolutely Fabulous: The Movie (in cinemas 1st July 20163), Stolichnaya® Premium vodka is partnering with Fox Searchlight Pictures to add an extra dash of glitter to the party.

ABSOLUTELY FABULOUS: THE MOVIE sees Edina and Patsy still oozing glitz and glamour, living the high life they are accustomed to; shopping, drinking and clubbing their way around London’s trendiest hotspots. But when they accidentally push Kate Moss into the river Thames at an uber fashionable launch party, Eddy and Patsy become entangled in a media storm surrounding the supermodel’s untimely demise and are relentlessly pursued by the paparazzi. Fleeing penniless to the glamorous playground of the super-rich, the French Riviera, they hatch a plan to make their escape permanent and live the high life forever more!

Inspired by the highly anticipated film, Stoli has created a series of suitably marvelous cocktails fit for the Ab Fab ladies. These delicious cocktails will not only be served at the film premiere’s fabulous after-party, but will also be available nationwide for you to have your own absolutely fabulous moment at a selection of the UK’s top bars such as Freedom.

The Stoli BolliTHE STOLI BOLLI

Arguably the most famous and fabulous cocktail inspired by the film, ‘The Stoli Bolli’ is fit for any glamorous occasion:

35ml Stolichnaya premium vodka

1 white sugar cube

2 drops lavender bitters

60ml Bollinger® champagne

Garnish: Rose petal

Add drops of bitters onto the sugar cube and place into a chilled champagne flute. Pour over Stoli and gently crush the sugar cube. Top with Bollinger champagne, stir gently and garnish with a rose petal. Serve Immediately.

The GliterattiTHE GLITTERATI

‘The Glitteratti’, a zesty twist on a classic:

25ml Salted Karamel Stolichnaya premium vodka

25ml lemon juice
Garnish: Apple

Shake all ingredients with ice and strain into a chilled martini glass

 

 

The BombshellTHE BOMBSHELL

Keep the party rolling in true Ab Fab fashion with ‘The Bombshell’ cocktail:

50ml Stolichnaya premium vodka

25ml lemon juice
12.5ml Gomme

4-6 fresh raspberries

50ml Sparkling water

Garnish: Raspberries

Pour all ingredients over ice in a glass, top with sparkling water and garnish

8O8

808

8O8 whisky hasn’t got your traditional background story, but an intriguing one none-the-less.

Who would have thought i’d be mentioning DJ TommyD in a feature on whisky? But then again, sometimes the best spirits just need passion of creation to be behind the reasoning of their existence. DJ’s are creative people, needing to be on the pulse of their audience to create the sounds they wish to hear. Whisky distillers are the same, having to think of the trends and tastes of their ideas years in advance. So it makes sense then that DJ TommyD has come together with his business partner Paul Pullinger and whisky legend Jonathan Driver.

After designing their liquid, they took it to the North British Distillery in Edinbrugh, and one of the oldest grain producers around. Using this inspiration, they created a finished liquid using a blend of different grains including maize and barley.

The bottle and label itself has been designed by Mark Farrow of the Pet Shop Boys fame. The name though comes from the Roland Tr-8O8, an electronic drum machine, said to give ‘soul’ to the beat, now 8O8 gives ‘soul’ to the whisky experience.

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

8O8 – 40%

Very light and thin on the nose, with hints of lemon juice and subtle grain. Thick texture of oat and damp charred oak, with a butter profile following into a very light, yet dry cracked black pepper finish.

Good to sip over ice, but take a look at some of these recipes for some mixer inspiration –

808 - Saint 08
Saint 08

Saint 08

Glass – 

Wine

Ingredients – 

40 ml 8O8 whisky
25 ml St Germain elderflower liqueur
20 ml Rosemary syrup
25 ml fresh lemon juice
1 Lemon
2 Sprigs of Rosemary

Method – 

First fill your wine glass with crushed ice to chill it as much as possible. Add 40ml of 8O8, 25ml St Germain, 20ml Rosemary syrup and 25ml of fresh Lemon juice to your shaker. Fill your shaker with cubed ice and shake hard. Empty your wine glass and refill with fresh crushed ice and strain the cocktail over the ice. Give the drink a gentle stir and cap with more crushed ice. Garnish the drink with 2 Rosemary sprigs and a Lemon wheel.

Or perhaps,

808 - Coco8 Hiball
Coco8 Hiball

Coco8 Hiball, by Ryan Chetiyawardana (Mr Lyan, International bartender of the year 2015)

Glass – 

Hiball

Ingredients – 

35 ml 8O8
35 ml Coconut water
Ginger ale
Mint sprig

Method –

Build in a hiball over cubed ice, stir briefly, then add spanked mint sprig. Serve on a beach…

A whisky for the Summer, especially with its versatility. Good on its own, but a great mixing grain whisky! One for the cabinet 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.

Sauvelle

Sauvelle

I do love a good vodka. I’ve worked with several over the years, but I’m always on the look out for a vodka that takes the vodka category and shakes it like a mad man.

Sauvelle, I believe, had done just that.

It may be because I’m a sucker for marketing and creativity (it is after-all a huge part of Drinks Enthusiast), but when you see photo’s like the one below, it draws your intrigue.

Sauvelle
The vodka itself? It describes itself for the ‘bon vivant’; a person who devotes themselves to a sociable and luxurious lifestyle. It’s origins lie in Cognac, France, its base is winter wheat, and the water supplied by the springs of Gensac. It’s unchill-filtered, it’s oaked smooth with Chêne du Limousin. It’s French craft.

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

Sauvelle – 41%

Light, soft and smooth notes on the nose of wheat. It’s clean, with hint of cherry blossom. A thick viscosity on the palate, with good licks of honey, cherry and oaked vanilla. A slightly dry finish, but a creamy, long ending.

A great vodka to sip neat, but equally works works well within one of these –

Sauvelle - Sauvelle and 17
Sauvelle & 17

Sauvelle & 17

Glass – 

Wine

Ingredients – 

50 ml Sauvelle
150 ml 1724 Tonic

Method – 

Build the ingredients over an ice filled wine glass and garnish with a vanilla pod.

Or perhaps,

Sauvelle - Paris Punch
Paris Punch

Paris Punch

Glass – 

Decanter and rocks to serve

Ingredients –

120 ml Sauvelle
45 ml Triple Sec
30 ml Maple Syrup
30 ml Lemon Juice
300 ml Bitter Lemon

Method –

Pour the ingredients within the decanter over ice. Add 3 grapefruit wedges and a sprig of thyme. Stir, top up with more ice and a orange twist.

Two great serves, one simple, the other ready for the summer parties. Pick up a bottle for your drinks cabinet for sure, and enjoy the ‘bon vivant’ experience.

© 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.

Berkeley Square London Dry Gin – Award Winning Gin For The Perfect Martini

image (1)

The quintessential London dry gin Berkeley Square has been awarded a Gold Medal at the highly respected International Spirits Challenge 2016 making it the first choice for a smooth Martini in London this summer!

Now in its 21st year the judging took place in London, with rigorous blind tastings by an expert panel of judges, including many of the world’s Master Gin Distillers. Gold Medals were only awarded to four gins. There were more than 1,300 spirit entries from nearly 70 countries worldwide.

Berkeley Square London Dry Gin, with herbaceous notes of kaffir lime leaves, sage, basil and lavender, is so smooth and good enough to sip over ice.

Berkeley Square Gin Martini Garnished with Basil leaf

50ml Berkeley Square Gin
15ml Dry Vermouth
Basil leaf

Stir the ingredients with ice and strain into a chilled martini glass. Garnish with a basil leaf.

image (2)Berkeley Square Gin Gimlet

50ml Berkeley Square Gin
20ml fresh lime juice
Lime

Shake the ingredients with ice and strain into a chilled martini glass. Garnish with a twist of lime.

Berkeley Square London Dry Gin is stocked at: Harvey Nichols, Waitrose, Ocado and Hedonism Wines in Mayfair. RSP: £36.50 for 70cl. ABV: 46%. It is gluten free.

Suze Saveur d’Autrefois and Byrrh Cocktail Competition Winners Announced

Byrrh and Suze

The winners for this years UK Suze Saveur d’Autrefois and Byrrh competition, organised by UK distributor Emporia Brands, have been announced and win a once in a lifetime VIP visit to Thuir in France.

Competitors had been asked to submit two cocktails using either Byrrh Grand Quinquina or Suze Saveur d’Autrefois for each serve.

The first drink should be a simple serve that reflects the current trends for refreshing, lower-alcohol cocktails using at least 30ml of either Byrrh or Suze as the base ingredient. It should use no more than four ingredients including drops, dashes and garnish.

The second drink needed to be a classic twist, drawing inspiration from the era these brands were at the height of their popularity – France’s Belle Epoque in the late 19th and early 20th centuries and the Années Folles in the 1920s. Using Byrrh or Suze, this reboot of a “forgotten classic” could contain no more than eight ingredients including drops, dashes and garnish.

Having heats from Scotland, Northern England and London, and being judged by an esteemed panel of judges including Luca Cordigileri – Chief at 68 & Boston and Ian McIntyre – Leader of the pack at NOLA Bar for London and Gethin Jones – Welsh starlet at Cottonopolis for the Northern Heat, three winners have emerged.

Cabaret by Lulu Fedi, Scotland Heat Winner
Cabaret by Lulu Fedi

Lulu Fedi of Gleneagles won the Scotland heat, held at Liquor Library in Edinburgh, with her two creations. Creating the ‘Caberet’, she chose to build her drink with Byrrh, Bob’s Chocolate Bitters and ginger ale, whilst her twist on a classic saw ‘Suzette by Suzon’ saw Suze Saveur d’Autrefois shaken with Polugar Wheat, lemon juice, sugar and egg white, all topped with Champagne.

It was to be Adam Day of El Gato Negro in Manchester who impressed the Northern judges with his two creations, with the heat held at Dusk til Pawn, Manchester. First came ‘The Byrrh Necessity’ which saw Byrrh, Genever and Pamplemousee stirred down and served up in a chilled cocktail glass, whilst his twisted classic saw ‘Les Vieux Genoux (The Old Knees)’ come together with Gin, Suze Saveur D’Autrefois, fresh lemon juice, honey syrup and orange bitters.

Finally, the London heat, held at Hawksmoor Spitalfields, saw Clotilde Lataille bring the title to the host bar with her ‘The Toulouse-Lautrec’. This saw Byrrh, Yellow Chartreuse and Poire eau-de-vie stirred down and served on the rocks with a charcoal lemon wheel. Her twisted classic, named ‘Bottle and Glass’, saw Suze Saveur D’Autrefois combined with Spitalfields premier cru 2016 (15ml Verjus, 2.5ml Passion fruit syrup, 70 ml lemon Verbena tea) and served within a wine glass.

Each of the three winners will now enjoy a trip to the distillery in Thuir, Southern France, featuring the world’s largest wooden barrel and architecture by the world-famous Gustave Eiffel, to see how both Byrrh and Suze are made.

 

WINNING COCKTAIL ENTRIES:

SCOTLAND HEAT: Lulu Fedi, Gleneagles Hotel

1. Simple Serve

Name of Cocktail: Cabaret
Glass: Rocks
Ingredients:
50ml Byrrh
3 dash Chocolate Bitters (Bob’s)
100ml Ginger Ale
Orange Twist
Method: Build

2. Twist on Classic

Name of Cocktail: Suzette by Suzon
Glass: Coupette
Ingredients:
45ml Suze Saveur D’Autrefois
20ml Polugar Wheat
15ml Lemon Juice
10ml Sugar
15ml egg white
Top Champagne
Method: Dry shake, hard shake
NORTHERN HEAT: Adam Day, El Gato Negro, Manchester

1. Simple Serve

Name of Cocktail: Byrrh Necessity
Glass: Coupette
Ingredients:
40ml Byrrh
15ml Genever
10ml Pamplemousse (Grapefruit Liqueur).
Method: Stirred, strained and served up in a chilled cocktail glass. Garnished with grapefruit zest.

2. Twist on Classic

Name of Cocktail: Les Vieux Genoux (The Old Knees)
Glass: Coupette
Ingredients:
45ml Suze Saveur D’Autrefois
35ml Gin
20ml Suze Saveur D’Autrefois
15ml Fresh Lemon Juice
15ml Honey Syrup
2 Dash Orange Bitters
LONDON HEAT: Clotilde Lataille, Hawksmoor Spitalfields, London

1. Simple Serve

Name of Cocktail: The Toulouse-Lautrec
Glass: Rocks
Ingredients:
50ml Byrrh
10ml Yellow Chartreuse
10ml Poire eau-de-vie
Method: Stir, served on the rocks with a charcoal lemon wheel.

2. Twist on Classic

Name of Cocktail: Bottle and Glass
Glass: Wine
Ingredients:
35ml Suze Saveur D’Autrefois
130ml Spitalfields premier cru 2016 (15ml Verjus, 2.5ml Passion fruit syrup, 70 ml lemon Verbena tea)
Method: Pour ingredients into a wine glass.

The Winners and Shakers at Cocktails in the City, Leeds

CfheyovWcAA-Evv

Last week saw the first northern edition of Cocktails in the City in Leeds as they took over the town hall for two evenings and invited 20 of the cities best and brightest bars to create and impress the sold out crowds!

In attendance was yours truly, and after being invited to judge the best cocktail of the show with the likes of Craig Harper of Fever Tree, I had the chance to experience all 20 creations. So, lets see who came up with some gems!

First up were Pintura Basque Kitchen and Bar with their creative collaboration with Gin Mare. Coming up with the ‘G&T Old Fashioned’, they combined the Spanish based gin with a 1724 tonic reduction, grapefruit bitters, a Gimlet ice ball alongside orange peel and basil leaf. Hotel Chocolat and their Roast & Conch bar decided to combine their in-house Hotel Chocolat Cocoa Bitters to create the ‘Hotel Chocolat Old Fashioned‘, which also saw orange and Angostura bitters blended with rum and honey.

The Botanist were up next, with their idea of using Belvedere with elderflower liqueur, red amaranth , mint, jasmine syrup and lime juice, all topped with lemonade to create the ‘Botanist’. The Chez Mal at Malmaison kept it simple and classic with ‘A Toast to Mr B‘, in homage to Dick Bradsell, the creator of the Bramble cocktail. They combined Disaronno with raspberry syrup, creme de cassis and raspberries.

MEATLiquor came to the event with ‘Too Early For Cider’ with a combination of Early Times bourbon, orange juice, lemon, maple syrup, Angostura Bitters and Hobo cider! It’s not all about cider though as next door, Bar Soba joined forces with Tsingtao to create The ‘Shandong Shandy’. This saw Tsingtao, coconut syrup, Kwai Feh, lemon juice and lemonade come together, finished with lime leaves, ginger and lemongrass.

New gin bar The Hedonist Project and their Old Tom’s Kitchen brought with them Tanqueray 10 to create the ‘Roasted Barley Bramble‘. This saw the gin, lemon, sugar mix together, complete with a lemon foam and bramble jam garnish. Next were The East Village with ‘Amistat’, a recipe that saw Bacardi Carta Oro come together with Woodford Reserve, Amontillado sherry and coffee liqueur.

‘Figin’ Hell It’s Hot‘ came up next as the Jones Bar Group offered up Pampero Anejo Especial with lime, fig liqueur, chilli infused Velvet Falernum and egg white, whilst Jake’s Bar and Still partnered with Jack Daniel’s to bring you a ‘Cup’ o’ Jack’ that saw the whiskey blend with coffee liqueur, homemade vanilla syrup and chocolate liqueur.

Palm Sugar of Chaophraya partnered with Whitley Neill to create the ‘Pretty Little Ginger’. This saw the gin combine with Licor 43, Galangal syrup and lemon, complete with Chill Galangal flowers and spiced chocolate bitters. Next came the ‘Woodford Reserve Old Fashioned’ with Tipplesworth that featured the American whiskey with sugar, bitters and an orange zest.

The Pogues Irish whiskey joined with The Brotherhood of Pursuits and Pastimes to create ‘A Fairytale in New York’. This saw the brand show off the whiskey, Bailey’s, Irish coffee, vanilla gum and Irish chocolate! The ’20 Year Rum Punch’ saw Mojo and Appleton come together to create a blend of Appleton Estate Signature Blend, lime juice, Jamaican Sorrel Squash water and flaming cinnamon with half a lime!

Smokestack and El Dorado joined forces for the ‘Diamond Hopper’. This saw the 3 year old expression of rum combine with lime, coconut water, white chocolate liqueur and apricot, cardamom and Demerara sugar. Following this was to be the ‘Cherry Poppin‘ from Almost Famous as they came to the table with Wild Turkey, lime juice, hibiscus and wild cherry cordial, pineapple and cranberry juice, Pepsi and a dash of bitters.

The last couple of cocktails saw Skylounge team up with Ron Zacapa to create the ‘Cloud 13’ creation. This saw the rum come together with Peach de Vigne, lemon, caramel syrup, apple juice and orange flower water, whilst The Alchemist came to the town hall with Patron to create the ‘Mexican Gun Slinger’ which saw the tequila go with cherry brandy, Benedictine, L&G and grenadine.

Manahatta were also present with Santa Teresa as they came up with the ‘Passion Punch’. This has both the Linaje and Rhum Orange expressions of the rum with Peche de Vigne, guava, lemon juice and pineapple and passion fruit syrup. Cielo Blanco kept it Mexian with El Jimador and ‘Bandero de Mexico’. This saw the tequila with lime, triple sec, coconut and pineapple juice.

Not to be out-done, Roxy Leisure created ‘Curd It Be Magic’ as they teamed with Absolut. This saw their vanilla expression blended with limoncello, lemon juice, vanilla syrup, lemon curd and Marscapone cheese. Revolution de Cuba though went with Bacard Carta Blanca and  showed off the ‘Maid in the Shade’, which saw the rum bring with it Sauvignon Blanc, sugar and lemon, complete with a cucumber ribbon.

Lastly, The Cocktail Trading Company brought with them Funkin Mixed Berry and created the ‘East End Dicky Bird’, which had within Beefeater gin, rhubarb cordial, Bergamot sherbet and black pepper.

In the end though, there would only ever be a top three, and from that just the one winner. So here we go –

1) The Botanist with Belvedere
2) MEATLiquor with Early Times
3) Bar Soba with TSINGTAO

Congratulations to The Botanist and their idea of using Belvedere with elderflower liqueur, red amaranth , mint, jasmine syrup and lime juice, all topped with lemonade to create the ‘Botaniast’! Next up? Manchester on May 19th and 20th. Tickets available via www.cocktailsinthecity.co.uk

© 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.

 

Mr Black Cold Press Coffee Liqueur Partners With App, Drinki, To Reinvent the Espresso Martini

Dark Side of the Moon - 46 & Mercy

The Espresso Martini. London’s favourite drink. Sometimes though, even a classic needs a little twist every now and again.  Mr Black, a cold press coffee liqueur from Australia, is looking to reinvent the Espresso Martini with the help of a revolutionary app called Drinki.

Throughout London Coffee Festival (7-10th April), Mr Black, a cold press coffee liqueur that’s hand made using a dark blend of pure Australian grain spirit and three single origin Arabica coffee beans, has tasked four bars located near the Truman Brewery to reinvent the Espresso Martini.

During the course of the festival, 400 free drinks will be redeemable through the Drinki app which is free to download from the App Store and Play Store. Although Drinki offers its users one drink a night, every night, all year round, the special “London Coffee Week Mr Black Drinki offer” is available for a limited time and is on a first come, first served basis, so once they are gone, they are gone.

The Cocktail Trading Company, Loves Company, Upstairs at the Ten Bells and 46 & Mercy Shoreditch are the four bars offering their take on the Espresso Martini.

Here’s what they’ll be serving up:-

Handy Nightcap - The Cocktail Trading Company
Handy Nightcap

The Cocktail Trading Company presents:
HANDY NIGHTCAP
15ml Mr Black Cold Press Coffee Liqueur
30ml Bourbon
20ml Sweet Vermouth
1 Dash Chartreuse
2 Dash Terry’s Chocolate Orange Bitters

Loves Company presents:
BLACK FLIP
35 ml Mr Black Cold Press Coffee Liqueur
15 ml Vanilla Vodka
15 ml Sugar Syrup
30 ml of Fresh Espresso
30ml Milk
1 Cold Drip Coffee Ice Cube

Mr Nero - Upstairs at the Ten Bells
Mr Nero

Upstairs at the Ten Bells presents:

MR NERO
25ml Mr Black Cold Press Coffee Liqueur
35ml Calle Blanco(Tequila)
25ml Averna
1 Cold Brew Coffee Ice Cube

46 & Mercy present:

DARK SIDE OF THE MOON
30ml Mr Black Cold Press Coffee Liqueur
30ml Dark Rum
30ml Espresso
10ml Sugar Syrup

In addition to offering drinks via the Drinki app, Mr Black will also be hosting a stand at the London Coffee Festival where they will be offering samples of Mr Black Cold Press Coffee Liqueur and showing just why the drink is described as cocktail ketchup for dark spirits and stirred cocktails.

Tom Baker, Co-founder of Mr Black Cold Press Coffee Liqueur said: “The era of sticky, sweet coffee liqueurs jam packed with vanilla flavouring is over. The difference between Mr Black and other coffee liqueurs?  It’s pretty simple, we like coffee and we want that flavour to come through in our drink.  It seemed like the perfect time, what with the coffee festival, to introduce people to Mr Black and to reinvent the Espresso Martini, if only in four days.  By downloading Drinki, people will be able to see and taste these amazing drinks at no cost, so get to it!”

Mr Black – the bitter, dark drink with an unadulterated coffee kick – is made entirely using a cold extraction process. Speciality Arabica coffee beans from Ethiopia, Brazil and Papua New Guinea are chosen for their distinctive flavours.  The blend is then cold extracted over 12 hours to produce a full-flavoured coffee without the acidity and eye-squinting bitterness of an espresso.

The next stage in the making of Mr Black uses a 250kg basket press stolen from a winery, which is used to extract the rich liquid from inside the coffee infusion.  Time consuming yes, but worth every minute.  The cold press coffee is then blended with pure Australian grain spirit, which allows the rich flavour of the coffee blend to shine through.

Drinki is a London based start-up with an extensive bar network, working with a variety of venues from speakeasy cocktail bars to party places. Drinki App is free to download from App Store and Play Store, and gives the user their first drink on the house every night by letting them pay with their Facebook Check In.

Where to find the bars:

The Cocktail Trading Company – 68 Bethnal Green Road, London, E1 6GQ

Loves Company – 104 City Rd, London EC1V 2NR

Upstairs at the Ten Bells – 84 Commercial St, Spitalfields, London E1 6LY

46&Mercy – 46 Commercial St, London E1 6LT

Caorunn Have Got Mother’s Day Wrapped Up

Mother’s Day is the perfect excuse for your mum to put her feet up and enjoy a scrumptious gin cocktail or two.

So why not treat her to a bottle of super-premium Scottish gin Caorunn and show your appreciation by shaking, muddling and mixing delicous drinks for her to luxuriate over. And, best of all cocktails are of course best served shared, which gives you the perfect excuse to shake up a liquid treat for yourself too.

Caorunn - Celtic Elixir Cocktail
Celtic Elixir Cocktail

Celtic Elixir Cocktail

Ingredients:

50ml Caorunn Gin
35ml Fresh Clementine Juice
25ml Stag Breath Liqueur or Old Pulteney 12yo
15ml Sugar Syrup
Method: Shake in a mixing glass, double strain into a martini glass

Garnish: Daffodil flower
Glass: Martini/Coupette

Violette Cocktail

Ingredients:

50ml Caorunn Gin
15ml Crème de Violette
15ml Jasmine
10ml egg white
15ml Velvet Falernum
Method: Shake in a mixing glass, double strain into a martini glass.

Garnish: A violette flower
Glass: Martini

Caorunn - Pear and Blackberry Bellini
Pear and Blackberry Bellini

Pear and Blackberry Bellini

Ingredients:

35ml Caorunn Gin
20ml Pear juice
10ml Creme de Mure
Top with Champagne
Method: Add the Caorunn with the Pear Juice over ice in a mixing jug

Garnish: A blackberry dropped into the glass
Glass: Champagne flute

Create Delicious Caorunn Cocktails For Your Mum This Mother’s Day

Cao Violette with packshotCelebrate Mother’s day in style by letting your mum kick back and relax while you make her a delicious gin cocktail specially designed for this special occasion by Caorunn. Caorunn’s wildly sophisticated flavour will transport your mum’s senses away to the magic of Speyside with its rolling hills, highland glens and lochs.

Every sip of this Scottish gin offers a truly aromatic taste adventure through the rugged highlands yet delivers a clean and versatile taste, which means it is perfect to mix into any traditional or contemporary cocktail. For Mother’s Day, try these delicious mixes, devised to create a really special occasion:

Cao Celtic Elixir with packshot
Celtic Elixir

Celtic Elixir

• 50ml Caorunn Gin
• 35ml Fresh Clementine Juice
• 25ml Stag Breath Liqueur or Old Pulteney 12-yo
• 15ml Sugar Syrup

• Method: Pour all the ingredients into a chilled mixing glass and double strain through to a Martini or Coupette glass and finish with a seasonal Daffodil flower

Violette

• 50ml Caorunn Gin
• 15ml Creme de Violette
• 10ml Egg White
• 15ml Velvet Falernum

• Method: Shake the ingredients in a mixing glass before double straining into a Martini glass, garnish with a simple violette flower

Caorunn gin would make a truly personal Mother’s Day gift; it is passionately handcrafted in small batches in a unique Copper Berry chamber by Gin Master, Simon Buley, with his enviable distilling and spirit expertise. The speciality is created by infusing five locally-foraged botanicals including dandelion, heather, Coul blush apple, bog myrtle and rowan berry along with six traditional gin botanicals and natural Scottish water. Fresh and floral on the nose, this gin is clean, sweet, full-bodied and aromatic with a long-lasting dry and crisp finish.

The round Copper Berry chamber contains four large trays on which the botanicals are spread. As the vapour passes through the trays it picks up the flavours of all the botanicals in a long, slow process. When it cools and returns to liquid, now gin, the botanicals are firmly embedded in the spirit.