Mr G and Ms S, a man and a woman who share a passion for cocktails and happen to be married. Over the past few years, they’ve dedicated themselves to finding the best cocktails around. Catch them here to find the latest cocktail news, views and reviews and step-by-step guides to mixing up your own at home
Even if you don’t consider yourself to be remotely Delia-like, you can show off your culinary skills by making your own syrups. Not only are they easy to concoct but they give simple alcoholic and non-alcoholic drinks more fun and on a geeky level, more complexity.
Actually, there’s no such thing. Even the famous conundrum of whether this most classic of cocktails should be shaken or stirred is open to debate. While a certain Mr Bond advocates shaking and purists maintain stirring is the only way to go, in truth either is correct.
You don’t really need to know the back story to the drinks in your glass but a little bit of knowledge always helps. Nothing too geeky – well not to start with anyway – just enough information to make you stop and consider what you like, why you like it and perhaps introduce your taste buds to something new.
It’s Mad Men season again folks and never mind Don, Roger, Pete and co, whisky is very much the star of the show. But it’s not just the boys who appreciate the rich, complex spirit. Off screen, Joan aka Christina Hendricks is a huge fan. So much so, she was appointed by Johnnie Walker Blue Label Scotch Whisky to be its US Ambassador.
You might not be able to cut it as a master distiller but that doesn’t mean you can’t create your own booze. Not from scratch obviously, that takes time, patience and a lots of skill. Infusions, though are a different matter entirely.
Think cocktails and food – and aperitifs spring to mind. Why wouldn’t they? Nothing gets the appetite primed quite like a cheeky Aperol Spritz. Then there’s the digestif. Ah, the digestif. Those intense drinks, like an expertly mixed Manhattan or slowly and carefully stirred Old-Fashioneds, are the perfect way to round off a meal.
There was a time when big, bold – okay let’s not beat around the bush here – in-your-face garnishes were the epitome of naff. Those twirly, girly umbrellas, citrus twists that looked like they’d exploded from a party popper and lurid-coloured straws weren’t for discerning drinkers – in fact, if you had any pride you’d run a mile from them.