Cocktail of the Week – Made in California

The latest Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney is the birth of a new signature Martini at The Vineyard, which will seasonally change using only 100% Californian spirits. 1st up though, is the Spring edition – Made in California – Spring Glass –  Coupette Ingredients –  50 mlContinue reading “Cocktail of the Week – Made in California”

Cocktail of the Week – The Easter Martini

The latest Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney shows how Easter and chocolate don’t always have to come covered in foil. For the holiday, or indeed any other day of the year, he’s gone for a little spice – The Easter Martini Glass –  Martini Ingredients –Continue reading “Cocktail of the Week – The Easter Martini”

An Evening with Chase Distillery

I’ve just received this from one of my collaborators David Coveney, Head Barman of the Vineyard at Stockcross and The Spirit Cellar. Our name speaks for itself, we’re all about wine. However, on 21st June we’re going to be matching gin and vodka cocktails, using Herefordshire-based Chase Distillery spirits, to each of the four courses to be enjoyedContinue reading “An Evening with Chase Distillery”

Cocktail Of The Week – The Great British Negroni

It’s that time of the week to get a little British inside of you via a classic gin cocktail, courtesy of David Coveney aka The Spirit Cellar, the Negroni. Simple and easy to create, using two new and highly talked about spirits. The Great British Negroni Glass –  Rocks Ingredients – 50 ml Williams ChaseContinue reading “Cocktail Of The Week – The Great British Negroni”

Cocktail of the Week – Akashi-47

Another instalment from David Coveney of The Spirit Cellar, with this cocktail taking inspiration from Harry Johnson’s Black Thorn. Akashi-47 Glass –  Coupet Ingredients –  40ml of Monkey 47 35ml of Akashi-Tai Umeshu 4 Drops of Chartreuse Elixir Flamed Lemon Zest A crucial part of this drink is to flame the lemon zest just beforeContinue reading “Cocktail of the Week – Akashi-47”