🍸The Last Dickie Bird🍸
I'm a Londoner, born and bred; I grew up in the East End, a melting pot of cultures that I'm forever indebted to.
So, as the #wehavethelastword campaign comes to a close this weekend, I'm mixing a fifth & final contribution for my fellow drinkstagrammers; a drink that I've spent a whole month putting together. @wehavethelastword collects variations on the 100 year old classic Detroit cocktail, 'the last word' and this one is an ode to my little part of #London . Determined to make a local version where every ingredient came from the East End, I emailed, messaged and searched until I found my component parts. If you include me as well, all components come from a 2 mile radius.
All three companies liked the idea & generously donated their bottles, thank you all. So here's The Last Dickie Bird (cockney rhyming slang for 'Word'):
• 30ml @eastlondonliquorcompany London Dry gin - from Bow, E3
• 30ml Mother's Ruin Rhubarb vodka liqueur (tart and sweet to replace maraschino) - from Walthamstow, E17
• 30ml @stellacello_liqueurs London Amaro (herbal goodness to replace chartreuse) - from Bethnal Green, E2
• 30ml Fresh Lime Juice
• Mixologist (me) - from Forest Gate, E7
#craftcocktails#cocktails#칵테일#gin#ginstagram @mmydrinks #mixology#thirsty#cocktailoftheday#imbibegram#instadrinks#instacocktail#drinkstagram#cheers
Musing about my youngest child today and a Boulevardier variation that I made just for him. Does being the youngest child mean you’re the baby forever? Are you really as manipulative as your siblings say you are? You can read what I think on today’s post. Link in my profile.
A Long, Tall Drink of…
1 oz Elijah Craig bourbon
1 oz Campari
1 oz Punt E Mes sweet vermouth
3 oz grapefruit juice
1/4 oz Liber & Co. Passionfruit syrup
3 oz Fever Tree Indian tonic water
Shake everything except the tonic water with ice. Double strain into a Collins glass over ice and top with the tonic. Garnish with a grapefruit slice. Enjoy!
Choosing this cocktail was fairly easy because my youngest is passionate about Campari - and many other things. Cheers to the child who brought balance, compassion, and humor to our family. We’d be a strange bunch without him! ❤️💁🏻💁🏻♂️🙋🏻♂️
Friday at SKYBAR!
Come by the bar from 14.00 and celebrate the spring with a glass of Champagne at "Bubble Club" price until 18.00!
During tonights After Work our guests can enjoy our refreshing cocktail "Raspberry Collins" and our beer "Firestone DBA Pale Ale" at special AW-prices!
Photo: Raphael Stecksén
A light summer twist on a Sazerac. The name is the french word for Pepper since I used Pink Pepper gin and the Sazerac was originally named after the Sazerac De Forge. Pink Pepper gin is also made in Cognac which is a nice little link back to the original.
45ml Pink Pepper Gin
Barspoon of Vanilla Simple Syrup
3 drops (not dashes) Creole Bitters
Dandelion and Burdock Bitters rinse
Rinse rocks glass with dandelion and burdock bitters then discard. Stir Gin, Sugar and Creole bitters and strain into rinsed glass with no ice or garnish.
I have fallen in love with this drink, the diluted and chilled Pink Pepper gives off a really nice warm peppery and cardamon note then the vanilla infused simple syrup helps complement the smooth creamy finish to the gin. The Dandelion and Burdock rinse gives a lot to the nose and adds a similar anise flavour and bitterness to absinthe without being to heavy for quite a light drink. Then the creole bitters add a beautiful pink hue and compliments the Dandelion and Burdock
I feel Friday rolled up pretty quickly this week, and with it the thirst for a good rye old fashioned. In my opinion whiskey and chocolate are meant for each other, so I decided to wash @redemptionwhiskey with dark chocolate and added @bittermens mole bitters. With no additional sugar added, this cocktail is the perfect combination of richness, bitterness, and goodness. Make yours at home and let me know what you think! 🍫
S H I F T •••
The weather is shifting and so is TheBestCeats.com
Time to move around some features and prep some new content including some new items for my "current best" sections, now on the main page for quick navigation for those of you looking for the best ceats for yourselves!
NOW it was serious. Despite creating a slight breach of etiquette by skipping all other dares and going straight for the throat with a triple-dog-dare, @sashadallasgirl issued a challenge that I could not possibly refuse. Here is the rum variation of her fantastic "Old-fashioned" old-fashioned.
The "new-fashioned" rum old-fashioned
2 oz old-fashioned glazed donut-infused gold rum (I used Appleton Estate Signature Blend)
1 tsp superfine sugar
2 drops pure vanilla extract
3 dashes Angostura bitters
Top with a splash of soda water
Garnish: a new-fashioned mini donut (because there is no such thing as donut holes down here apparently)
Despite filtering the donut-infused rum through three separate coffee filters and a cheese cloth, I still couldn't quite get it entirely clear, but the important thing is this: it totally tasted like liquid donut. Dare success!! #koktails#cocktails#newfashionedrumoldfashioned#rum#oldfashioned#donuts#tripledogdare#etiquette#daresuccess
Another look at my first submission to the 2017 World Class inspired by Luis Gonzalez Palma and the ability to redirect your creative talent 💥
'Luis Palma Mezcla' w/ Ron Zacapa 23, Hans Reisetbauer Hazelnut Eau de Vie, Gonzalez byass nectar Pedro Ximenez, Banana & Toasted Macadamia Nut Orgeat, Xocolatl Mole Bitters. Served with a Banana & Macadamia Nut Brittle
This is what happens when my mom comes to visit and asks for "what you'd make for yourself after a long day at the office." Today was one of those -- and its screaming for this Mangomaker. This is one of my favorite things to make, whether as a last drink before girls' night (@wifi927 and @simkoh might be tired of it by now) or a Thursday nightcap. Beware of storing it though, the cayenne releases more capsaicin in the fridge! 🌶😤
1 mango simple syrup
Dashes of cayenne to taste
@marketwatch elaborates on the international demand and influence of of Japanese whisky in its current April issue. Our bartender Robert shares how he uses Japanese whisky. Try it on your next visit! 🇯🇵
Nagano Mule - Iwai Whisky, @Drinkfentimans Ginger Beer, Lemon, Cinnamon-Clove Syrup ⛩
#TBT to that time I was at the @thedewberrycharleston for @eater_charleston and @prettyprettyryancasey chipped away at a giant block of ice, placed it in a cognac snifter and poured a cocktail over it. Next time you're at the Dewberry, ask for the "Dark as Night" cocktail. You won't be disappointed, promise.