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