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Dish of the day: How to… take it sloe for winter, Dish of the Day

Dish of the day: How to… take it sloe for winter

Like fashion, the drinks we gravitate to tend to be dictated by the seasons: fresh, zesty and light during the summer months; bolder, more intense and warming once the colder weather kicks in. Sloe gin is definitely a winter spirit. That deep berry shade, that rich, comforting taste – it’s the liquid equivalent of slipping into a cashmere coat.

By | Dish of the Day | Monday, 18 November 2013 at 7:23 pm

Dish of the Day: How to… become a spirits boffin, Dish of the Day

Dish of the Day: How to… become a spirits boffin

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.

By | Dish of the Day | Thursday, 18 April 2013 at 4:58 pm

Dish of the Day: How to… make boozy infusions, Dish of the Day

Dish of the Day: How to… make boozy infusions

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.

By | Dish of the Day | Thursday, 4 April 2013 at 11:47 am

Dish of the Day: How to… get what you want at the bar, Dish of the Day

Dish of the Day: How to… get what you want at the bar

This week our cocktail experts offer handy tips on how to get what you want when ordering at the bar.

By | Dish of the Day | Thursday, 28 March 2013 at 12:01 pm

Dish of the Day: How to… Pair cocktails with food, Dish of the Day

Dish of the Day: How to… Pair cocktails with food

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.

By | Dish of the Day | Thursday, 21 March 2013 at 1:02 pm

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