The Cocktail Lovers

• Special episode: The House of Suntory DOJO 2025

  Every advocacy programme in the drinks world has its usp, something that inextricably links it to the DNA of the brand. In our humble opinion, few, if any do it better than The House of Suntory.Now in its fifth year, The House of Suntory DOJO programme has become synonymous with excellence in the bartending world, thanks to its focus on learning from dedicated Masters in the arts of Japanese craftsmanship. Those who are fortunate enough to take part receive hands-on experience and skill-enhancing insights in the arts of flower arranging, sushi making, mindfulness, blending flavours and other revered disciplines, then apply them in their hospitality and bartending practices – all while immersing themselves in the core pillars of the brand and its origins.In this special episode we’re joined by The House of Suntory UK Ambassador Raffaele Di Monaco to tell us about how this year’s programme was put together; Gabriel St John Tucker, the overall winner on his learnings from taking part and Dave Broom, whiskey expert, one of the four experts who spoke at the final about how Japanese culture influences the way they work. For more from The Cocktail Lovers, visit thecocktaillovers.comWhat we're drinking:Tokio Night2 parts Toki Black1/2 part coffee liqueur2 dashes orange bittersMethod: Add all ingredients to a mixing glass and add ice. Stir for 20 seconds. Strain into a hilled cocktail glass or coupette.See here for more details on Toki BlackFor more on The House of Suntory DOJO, follow @raff_suntorytimes Hosted on Acast. See acast.com/privacy for more information.

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• World Class cocktails

  It's the last episode of season ninet. So to take us out we’ve got some very special and, perhaps surprising, stories to share with you.Take our two products. The first is a very special limited edition rum in the shape of El Dorado High Ester Blend PM / DHE, while the other is, rather surprisingly, a wine and a lighter abv one at that, it's 6 Percent Sauvignon Blanc.Another surprise is our book, as it comes not from a bartender but a renowned film director. It’s 'Cocktail Time: The Ultimate Guide to Grown-Up Fun! Great advice, embarrassing stories and 125 classic and original drinks', by Paul FeigGFor our bar we headed over to Himkok in Oslo Always a very special experience and, on this particular occasion, one which was even more special as we discovered the clever and surprising relationship between cocktails and product design in the shape of bar’s brand new menu – Designed by Sipping. As for our guest, joining us from Canada, is Keegan McGregor, last year’s winner of the Diageo World Class Global Bartender of the Year competition, who, with this year’s final just over week away, shares his own very special story.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're drinking:Maple Leaf Cocktail60ml bourbon15ml maple syrup15ml freshly squeezed lemon juiceCinnamon stick to garnishMethod:Shake all ingredients over ice. Pour into a chilled cocktail glass and garnish with e cinnamon stick.6 Percent WineCocktail Time! The Ultimate Guide to Grown Up Fun, by Paul FeiEl Dorado High Ester Blend PM/DHE Highwayman Restaurant & BarHimkokStudio SløydWith thanks to our partners:Australian Bitters CompanyThe Can MakersThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

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• Late summer sipping

  It’s beginning to look a lot like Autumn here in London but there’s still plenty of reasons to keep our spirits lifted on the cocktail front. Starting with the bases for our drinks… We’re keeping things juniper-charged in this episode, with two very different gins: one from Atlas in Singapore, the other, a cask-aged gin from the team at Renais.As for our book, we're clinging on to summer with this week’s pick, it's 'Tropical Standard – Cocktail Techniques and Reinvented Recipes' by Garret Richard and Ben Schaffer, and our bar might be in East London but there’s definitely a hint of Spain or even Portugal on the menu – it’s Cav in Bethnal Green.And last but by no means least, we hear from Linden Pride, co-founder of award-winning Caffe Dante who tells us how he’s sharing its very signature Mediterranean vibes across New York, Beverley Hills, the French Riviera and joy, oh, joy, right here in London at Claridge's.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're drinking:Saketini60ml vodka30ml sake15ml triple secMethod:Shake all ingredients over ice. Pour into a chilled cocktail glass and serve.abcd at The Maybourne RivieraAtlas London Dry GinCavDante Beverly HillsDante x Claridge'sDante NYCRenais Cask-Aged Gin'Tropical Standard – Cocktail Techniques and Reinvented Recipes' by Garret Richard and Ben Schaffer,With thanks to our partners:Australian Bitters CompanyThe Can MakersThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

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• Town Bar London & The Cambridge Paris

  It's another mixed and fascinating bag this week, starting with The Glenlivet Caribbean Reserve, a single malt whisky with a rum finish and Sylva, an intriguing dark non-alcoholic liquid made from wood – yes, wood!Our book choice has home tender, professional, chef, sommelier and distiller totally covered, it’s 'The Bartender's Manifesto: How to Think, Drink, and Create Cocktails Like a Pro' – by Toby Maloney and the bartenders of the Violet Hour, with Emma Janzen.As for our destination, it's Town in London, the restaurant/bar that's got everyone talking, including about Stevie Parle's food and Kevin Armstrong's drinks.And our guest Hyacinthe Lescoet, is one of the driving forces behind The Cambridge Public House in Paris. Here he talks to us about the Cambridge Global Series an innovative programme that brings nine bars from around the world for guest shifts and seminars to inspire everyone in attendance.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're drinking:Whisky Sour60ml bourbon whiskey30ml freshly squeezed lemon juice15ml 1:1 sugar syrup3 dashes Australian Aromatic Bitters1 egg whiteLemon slice/cherry to garnishMethod:Dry shake ingredients to emulsify. Add ice and shake again. Pour into a chilled cocktail glass and garnish with lemon wheel and cherry pierced onto a cocktail stick.Sylva'The Bartender's Manifesto: How to Think, Drink, and Create Cocktails Like a Pro' – by Toby Maloney and the bartenders of the Violet Hour, with Emma JanzenThe Cambridge Public HouseThe Glenlivet Caribbean ReserveTownWith thanks to our partners:Australian Bitters CompanyThe Can MakersThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

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• Vodka & tonic (but not in one glass)

  We've said it before and we'll say it again, vodka is having its moment and to prove it, we’re sampling two bottles of the good stuff in this episode. We begin with the brand new offering from Jo Malone CBE – yes, THAT Jo Malone, who now lends her winning ways with fragrance to the spirit world with a trilogy of top notch vodkas bought to life through her super power, synesthesia.Then there’s Dirty Brew, the latest expression from Belvedere, combining organic rye vodka livened with deep and delicious robusto coffee bean for your drinking pleasure.Bookwise, we’re dipping in to the appropriately titled Distilled Knowledge – The Science Behind Drinking’s Greatest Myths, Legends and Unanswered Questions by Brian D. Hoefling, while the name of this week’s bar might need a bit more explaining, it’s All My Gods, a new take on the classic dive bar, which opened in London last week.And on to the tonic part: we’re joined by drinks powerhouses Iain McPherson and Millie Tang talking all things Schweppes Pioneers, the new advocacy programme they’re proudly spearheading along with Vasilis Kyritsis and Simone Caporale for Schweppes.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're drinkingCampari & IPA or IPA & Campari (the ingredients say it all!)45ml Campari180ml IPATwist of lemon to garnishMethod:Pour ingredients into an ice-filled Collins glass. Gently combine, spritz with lemon peel and add to glass.In celebration of International IPA Day (7th July)All My GodsBelvedere Dirty BrewDistilled Knowledge – The Science Behind Drinking’s Greatest Myths, Legends and Unanswered Questions by Brian D. HoeflingJo VodkaFor more information on the Schweppes Pioneers advocacy programme, see @schweppes_gbFor our review of 'The Cocktail Parlour – How Women Brought The Cocktail Home' by Nicola Nice, listen hereWith thanks to our partners:The Can MakersSchweppes PioneersThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

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