Stage program begins at 69 Colebrooke Row

The bar with no name at 69 Colebrooke Row and Drink Factory are very pleased to offer the unique opportunity of a Stage position within the bar and the lab.

The positions will be open to both bartenders and students of Cocktail and Food Science, and will offer periods of time to work alongside Tony C and the award winning team of 69 Colebrooke Row aiding and shadowing the research and development- giving an exclusive insight into this unique setting.

Apprentices will not only be trained on the happenings and equipment within the lab, they will also get the opportunity to see these realized within the bar environment.
This will provide a rare view of the unique process of concept formation, development and implication of ideas.

The position will provide a rare opportunity to learn from leaders in the field of cocktail science, be involved within pioneering projects, and will help the understudies develop a unique set of skills and gain invaluable experience.


Apprenticeship duration will last one to two weeks.
More details to follow shortly

Buchi Rotovap offer

Buchi are happy to present to friends of Drink Factory this exciting offer!

Drink Factory Interview - Dale DeGroff

Dale is rightly accredited with rejuvenating the cocktail culture of the present day- encouraging a generation of bartenders to re-evaluate the past and its bounty of great classic drinks. Author of the seminal 'Craft of the Cocktail' and Founder of The Museum of the American Cocktail, he still remains an authority on the world of cocktails and continues to teach of its wares.

1. What is the first cocktail you ever made? Rum and Coke…that was the go-to entry level drink for my generation

2. What are your 3 favourite drinks? With recipes if you have them; old, new and your own. Dry Martini 2 parts Beefeater to one part Noilly and a dash of orange bitters …olive and a twist. Valencia: 3 parts Tanqueray No,10 1 part Emilio Lustau fino sherry flamed orange peel garnish. Dry Sazerac (one sugar cube ) made NIOLA style in two old fashioned glasses BUT with ½ rye and ½ cognac

3. Tell us about a new flavour you have discovered recently. Sweet and dry sherry combined with whislkies or unaged brandy like pisco

4. If you could pass just one thing on to an apprentice bartender, what would it be? Like the work…it is hell if you don’t

5. What does the future hold for yourself, and what do you see happening in the future within the industry? At this point waking up every morning! … the craft bartending profession is back and will only get better … assuming of course the rest of the world doesn’t self destruct …politicians need more cocktail hours with well made drinks good company and some nice salty canapés!

6. What has been your biggest satisfaction from working behind the bar? Spending the evenings in generally pleasant surroundings with my fellow creatures.

7. If you were to have a conversation with a cocktail (and presuming it could talk back to you and tell you its past), which cocktail would it be and why? Gin Martini … gin makes people talk and imagine the conversations

8. What influences your drinks from outside the industry? Small band classic Jazz … the musicians improvise nightly and take chances … but there ain’t much of it around these days

9. If you were to break a bartending golden rule, what would it be? I got into bartending to get away from “golden rules”

10. Outside of flavour and the craft of the cocktail, what in your opinion affects the appreciation of cocktails the most? The surroundings … and that includes yours truly the BT! And that does not mean a million dollar build out or any of those kind of trappings although they can also be part of it…what it means is surroundings of substance whether it be a hole in the wall joint or a fifty foot bar… surroundings of substance are hard to define … but not hard to feel.

11. If you were to champion a (another!) cocktail, which would it be? The simple daiquiri Good rum that tastes like cane sugar and fresh lime juice… when made well it of floral … bright … fresh … limey … and all round ambrosial.

Drink Factory within the Royal Society of Chemists Newsletter

New Dry Martini Bar, Madrid

Joining Luca Anastasio behind the bar, Tony assisted in making some drinks too for the assembling guests at the new Dry Martini bar in Madrid. Sister to the well known Barcelona site, it is set to make an impact on the Madrid scene.

Belmondo Bar, Madrid

Tony was on a recent visit to Madrid and amongst his travels stopped in at Belmondo Bar - a new bar headed up by the talented Francesco Cavaggioni

Drink Factory takes delivery of Centrifuge!

Our newest addition to the lab family comes in the form of a giant spaceship- a refrigerated centrifuge. Using a high speed motor to separate compounds according to density, it can clarify and break up mixtures. A much awaited new member!

Luxury drinking article featuring Tony and 69 Colebrooke Row

Luxury drinking report part2

Drink Factory interview- Gaz Regan

The one and only Gary Regan surely needs no introduction (for those who need a further taste of his wit, charm and brilliant idiosyncratic take on the drinks world- and have not already done so- read his books)


1. What is the first cocktail you ever made?

Whisky Mac (scotch and green ginger wine) Prince Rupert pub, Great Lever Council Estate, Bolton, Lancs, circa 1966.

2. What are your 3 favourite drinks? With recipes if you have them; old, new and your own.

Manhattan (gaz regan's Fave)
90 ml (3 oz) Evan Williams Black Label bourbon*
45 ml (1.5 oz) Noilly Prat sweet vermouth**
6 dashes Angostura bitters***
Build over ice in a large Old-Fashioned glass. No garnish.
*Unless someone sends me some other kind of bourbon or straight rye--if it's free, I'll drink it. If I have to buy it, I buy Evan Williams Black Label
** Unless someone sends me some other kind of sweet vermouth-- if it's free, I'll drink it. If I have to buy it, I buy Noilly Prat
***No substitutions. And it's been a long time since they sent me any freebies . . .

East Ender
Recipe by gaz regan.
“When my book, the bartender’s GIN compendium, was about to be released in 2009, I realized that I had to find a gin-based session drink, because I couldn’t go around promoting this book while drinking my usual Manhattans. This is the drink I came up with, and it’s a pretty good quaff, I think. Robert “DrinkBoy” Hess, though, pointed out that it’s not a far cry from a sweet Martini, circa 1900. I created a classic drink, then, just over a century after someone else'd created it!” gaz regan.
90 ml (3 oz) dry gin
30 ml (1 oz) sweet vermouth
5 dashes Angostura bitters
1 flamed (optional) orange twist, as garnish
Build in an ice-filled old-fashioned glass, stir briefly, and add the garnish.

Negroni
The incredible aspect of the Negroni that not everyone understands is that it works every time, no matter what brands of gin or sweet vermouth you use. And you can slap my wrist and call me Deborah if it doesn't also work no matter what ratios you use, too. Seriously. Go up on the gin, go up on the Campari, go up on the vermouth. These three ingredients are soul mates, and they support each other no matter how you try to fool them.
45 ml (1.5 oz) Campari
45 ml (1.5 oz) sweet vermouth
45 ml (1.5 oz) gin
1 orange twist, for garnish
Pour all of the ingredients into an ice-filled old-fashioned glass and sir briefly. Add the garnish.

3. Tell us about a new flavour you have discovered recently.

Chai tea. I’ve been drinking it for years, but only recently have I been using it in cocktails. Very complex — it brings a lot to the party.

A Very Cooperative Cocktail
Recipe by gaz regan.
Created for the Cornwall Community Co-Op, New York, for a benefit featuring John Charles Thomas on trumpet, and Bari Mort at the piano, July, 2010.
30 ml (1 oz) aged rum
30 ml (1 oz) Cherry Heering (or other cherry brandy)
30 ml (1 oz) cold chai tea
15 ml (.5 oz) simple syrup (1:1 ratio)
1 lemon twist, as garnish
Stir over ice and strain into a chilled champagne coupe. Add the garnish.

4. If you could pass just one thing on to an apprentice bartender, what would it be?

You’re job is to serve your guests. Serving cocktails is secondary. (God I’m getting bored of spouting that, but . . . )

5. What does the future hold for yourself, and what do you see happening in the future within the industry?

More and more and more teaching for me, I hope. I’ve been learning from 21st-C bartenders for a decade now, and I think I have something to give back.

The industry will hopefully pause to take a breath, get its priorities in shape, then start pushing the envelope some more.

6. What has been your biggest satisfaction from working behind the bar?

Being in the moment (when you’re in the weeds), It’s the Zen of bartending.

7. If you were to have a conversation with a cocktail (and presuming it could talk back to you and tell you its past), which cocktail would it be and why?

The Manhattan, my fave drink. I’d like to find out exactly where it was born, and who gave birth to it.

8. What influences your drinks from outside the industry?

The tastes of friends who have nothing to do with the booze game. It’s fun to figure out what they’d like to drink, etc.

9. If you were to break a bartending golden rule, what would it be?

Talking politics and religion while behind the stick
Drinking on the job

10. Outside of flavour and the craft of the cocktail, what in your opinion affects the appreciation of cocktails the most?

Gulpability. How easily does that drink glide down the throat?

11. If you were to champion a cocktail, which would it be?

Need I say it?

An old favourite that should have been posted some time ago!

Rotavapor Masterclass at the Sipsmith Distillery

Tony and Jared Brown gave a demonstration into the applications and uses of the BUCHI rotovapor at the Sipsmith distillery in Shepherd's Bush. Given in the shadow of the copper still, Tony and Jared discussed the differences and benefits of vacuum distillation- illustrated in a practical demonstration of a distillation run.

Our new favourite book (review)! Punch - Dave Wondrich

Following on from the canonical Imbibe!, our favourite historian and friend of the bar with no name, Dave Wondrich casts his eye to the matter of the bowl and investigates the long history of punch. Written in his incomparable style to include in-depth research and his trademark wit, it provides a thoroughly enjoyable exploration of this fascinating beverage.
A must read!

Book Review- Cooking for Geeks, Jeff Potter

The book covers aspects for both the professional and home cook. Adapting information from various sources, he gives not only illumination on techniques and the science behind the happenings, it also gives practical solutions for how to adapt the methods. An enjoyable and informative read!

Book Review- Culinary Tea, Cynthi Gold, Lise Stern

The book beautifully documents a series of recipes varying from savoury to sweet- all including different varieties of tea. Describing the attributes of each type of tea and regional differences, the recipes give ideas as to what variables will result. Ranging from more commonplace pairings to more esoteric ones, it covers a wealth of different combinations and methods of incorporating the teas. Interspersed with other aspects of tea rituals, it provides interesting reading into the category of transporting tea into other uses. Although it mis credits the Earl Grey martini which belonged to Audrey Saunders.

Vintage Jamaican Rum

In and amongst the celebrations, and in the presence of Martin and Jeff, Tony unearthed (almost literally!) a bottle of old Jamaica Rum, and with a careful extraction of the deteriorated cork, decanted a sample that had not seen fresh air for over 60 years. Incredible on the nose, it had the unmistakable aroma of Jamaican rum- pot still heavy, rich and pungent- but failed to deliver on the palate. Although interesting and spicy, it had a thin finish and lacked the body the nose suggested. Still, another chapter in the bar with no name's historic tastings

The Bar With No Name and the Weekend of Win

And The OFM Winner for Best Place to Drink is... Thank You!

Thank you to the Observer, to it's esteemed readers and writers, and a huge thank you to everyone of our customers over the past year that deemed us worthy of their vote.

The accolade of an Observer Food Monthly Awards gong is a genuine honour indeed ~ thank you!

Also over the weekend, the bar with no name picked up the award for Best New Bar at Class! Up against very fierce opposition, we were very pleased to receive the award.




To add to the celebrations, Ryan battled with the creme of bartenders from around the UK for the national final of the No.3 Gin competition and walked away with top spot!
See you soon!

Camille, Tony and the Team ~ X

Drink Factory Interview- Chad Solomon and Christy Pope

Chad Solomon/Christy Pope Drink Factory Interview

Christy Pope & Chad Solomon have been an integral part of the New York cocktail scene for the past decade, having worked behind the bars of Milk & Honey, Pegu Club, Little Branch, and Flatiron Lounge, and have since consulted on beverage programs for hotels, restaurants and bars around the world. In 2006, Christy & Chad emerging from their collective work at Milk & Honey, founded Cuffs & Buttons Cocktail Catering & Consulting.

1. What is the first cocktail you ever made?

Christy: I am afraid all the drinking has left me a bit foggy on the actual first drink I ever made, so I will answer this in two parts…
-First drink that I ever “uncovered” was the Casino cocktail form the vintage book “Just cocktails.” I remember finding the recipe and taking it in to M&H the next night, I was working with Joseph Swartz and we looked at the recipe and adapted it, he made it, we drank it, and soon I was recommending it to guests with great delight, and thus it was cemented into the Milk & Honey drink compendium.
-First drink that made that made me “think” I was “the shit”, the “show off” drink was the Queenspark Swizzle, it was always such an “ooh, ahh” presentation, and swizzling just felt sooo good ; )

Chad: Margarita, at the Cellar bar in the Bryant Park Hotel- it was the first drink I served behind any bar, on my first night on the job. It’s funny that it turned out to be a Margarita, because I’m originally from Texas and my birthday falls on Cinco de Mayo, which is like national Margarita day.

2. What are your 3 favourite drinks? With recipes if you have them; old, new and your own.

Christy: Old- Classic Daiquiri: 2 oz Light Rum, 1 oz Fresh Lime Juice, ¾ oz Simple Syrup
New- Red Hook: (variant of Brooklyn by Enzo) 2 oz Rittenhouse Rye 100pf, ½ oz Punte Mes, ½ oz Luxardo Maraschino
Mine- Tequila Eastside (aka. Platino Fresca, or South Central): Same drink but has been put on menus with different names- 2 oz Silver Tequila, 1 oz Lime Juice, ¾ oz Simple, muddled cucumber and mint

Chad: This question is a non-starter for me, and my usual smart-ass response to this type of question is, “the one in my hand.” When and where am I drinking my supposed favorite drinks? For me it boils down to the time/place/occasion that I’m going to consume a drink in. I’m pretty equal opportunity if the drink is well made and the occasion is appropriate, and I don’t play favorites with my own creations.


3. Tell us about a new flavour you have discovered recently.

Christy: Asian Green Peppercorn… probably seems obvious, but true Asian green peppercorns do not exist stateside, not even at the NYC spice mecca Kalustyan’s… they have bags labeled “green peppercorn” but they are black in color and do not compare in flavor to the bright crisp heat of the Asian variety. My initial discovery was made 2 years ago when Chad was consulting on a project in Egypt and he came back with all these amazing bags of spices he got at the souk, and my favorite was the green peppercorn… beautiful Kelley green in color and taste, it’s a fresh heat. Then, a couple of months ago I was consulting on a job in Hong Kong and had an amazing dish of beef and green peppercorns in sauce, and again, these amazing Kelly green colored peppercorns dotted the plate with such a bright intensity! Much brighter in intensity with a round and lingering heat compared to the black, white, or pink peppercorns.

Chad: Until recently I had never tasted turmeric on its own. I haven’t done anything with it yet, but it’s something I’d like to explore.


4. If you could pass just one thing on to an apprentice bartender, what would it be?

Christy: Don’t run before you walk… Bartenders in their first year are trying to make molecular cocktails and they can’t even execute a proper sour. Learn and understand the fundamentals… they create the foundation from which you can then build on.

Chad: Ask a lot of questions (especially how and why) about everything that happens behind the bar. Curiosity can’t be stressed enough.


5. What does the future hold for yourself, and what do you see happening in the future within the industry?

Christy: For me, I am very excited about my future, which means focusing on our own brand, Cuffs & Buttons™. We are in the process of obtaining our own storefront…i.e. bar which will mean that we are able to showcase our point of view on cocktails, as well as I will be dedicating more time and energy to further growing C&B cocktail catering… we have already built such a great foundation in the catering community, and I’m excited about growing further in that direction. As for the future of the industry, it’s going to be interesting… I think that TV is going to get hold of the community at some point and I am a bit leery of how that might affect things, but overall there will always be a few auteurs working on a smaller scale, and pushing the cocktail further.

Chad: For my future plans: Ditto Christy’s answer. With the exception of NYC and SF and a couple of smaller markets, the cocktail renaissance/revival is still very young in America, so there is tremendous opportunity here to open establishments and educate in the secondary markets. Also, I think for this to really take hold and grow, it has to reach out to a wider audience beyond bartenders and cocktail geeks.


6. What has been your biggest satisfaction from working behind the bar?

Christy: It has brought me out of my shell. I am (to my deficit) a very quiet and reserved person, bartending makes you interact, it’s taken me a while, but I am far more social than I used to be. Also, I know I can walk into any party and make it better by shaking up a few drinks!

Chad: The people I’ve met, and friends made both in and out of the industry. Aside from all of the learning and the passion for cocktails and bartending, you never know who you’re going to meet sitting across the bar from you.


7. If you were to have a conversation with a cocktail (and presuming it could talk back to you and tell you its past), which cocktail would it be and why?

Christy: I have two…
-Manhattan… the power conversations and deals that have been made with this cocktail in hand would be both fascinating and quite salacious too!
-French 75… pure romance, the name, wartime, its masculine and feminine, it evokes the true glamour of Hollywood, and it was on the set of Casablanca!

Chad: I could say the Cock-tail, Manhattan, Martini…. But, I’d be much more interested to talk to Pisco Punch, to hear about all of the terra it supposedly stomped in late 19th/ early 20th century San Francisco… or better yet- Aleister Crowley’s Laudanum Cocktail- that would probably be a real boomer.


8. What influences your drinks from outside the industry?

Christy: Pop culture.
Chad: The exploration and search to achieve better flavor takes you straight to the more advanced kitchens/Chefs. Outside of that- travel, books, music, and humor are all places I find inspiration.


9. If you were to break a bartending golden rule, what would it be?

Christy: I’ve never been a rules person, there are exceptions to everything.
Chad: Break them all and often… there are exceptions to everything, the important thing is to use common sense.


10. Outside of flavour and the craft of the cocktail, what in your opinion affects the appreciation of cocktails the most?

Christy: Ambiance. At the end of the day, it’s only us in the industry that nit pick over exact balance and brands and technique. The general public just wants something that tastes good and gets them on their way to being happy and relaxed, in an environment they enjoy. It is important for us to labor over the details of cocktails and make them as delicious as possible, but the ambiance is just as critical and should never be left behind.
Chad: The setting and the experience a person has while drinking them.


11. If you were to champion a cocktail, which would it be?

Christy: For an aromatic, it doesn’t get better than an Old Fashioned. For a sour base cocktail, the Daiquiri is my fancy!
Chad: Thug Passion.

New drinks at the bar with no name

There are a few additions to the menu as the best of the summer weather fades away. The light, crisp and fresh Elegante has been replaced by the house Bloody Mary- a rich, spicy autumal alternative that is more fitting of the cooler months. Based upon the bar's cold distilled Horseradish Vodka, it also features a black pepper distillate for a touch of complex heat, a homemade aged Habanero pepper sauce for a rich, deep flavour, worcestershire sauce, homemade celery salt and the house tomato blend

In addition, we also have the return of the Vintage El Presidente (much to the joy of several guests) building up to the phenomenal 1 year vintage due for release at Rumfest
after party on the 17th October.

Vintage Vintage Cocktails?

The aged cocktail project begun by Tony over 6 years ago appears to have been echoed some time in the past... Drink Factory and 69 Colebrooke Row amigo, and venerable cocktail historian Dave Wondrich appears to have found references to a similar technique used some time ago. Great minds think alike!
However, the "Club Cocktails" advertised by Heublein and Brothers offered cocktails aged on wood. Interestingly, Manhattans were on offer. These would not have been able to stand up to the length of time of the cocktails on offer in the bar with no name have aged, as 6 years in wood would have developed into a very dry, very woody drink after this time, and lack the mellowing as described by Harold McGee that occurs with the bottle ageing.

Is ours a slight variation of this project? In as far as they are just bottle aged and for a lot longer a period?
It does not specify ages; were there any aged for very long periods? Does anybody know?

And just how cool are the posters? Very Cool!

Vintage Manhattan project continued

The secondary ageing is furthermore developing well. Now into a deep amber colour, the sweet notes of oak are mingling well with the previously steely Manhattan.
A certain oilyness is also apparent as the wood leaches into the spirit- an aspect which can be seen in non-chill filtered products. A slight clouding can be expected when the drink is mixed.

Interestingly, the light wood infusion has developed more with the bourbon notes- a sweeter medley of vanilla, lemon fudge and eucalyptus on the nose whereas the dark wood has marched further down the richer route, with tobacco and christmas spices evident but playing much more into the vermouth.

Chrysanthemum Distillate (almost)

Dia de los Muertos approaches, and attempts to find a fitting drink to accompany lent an eye being cast towards Chrysanthemums. Symbolic and representative of death (but not deadly), they befell the fate of being drowned and passed through the Rotovap. Initially a deep green/black, the crystal clear liquor that came off was separated into heads, hearts and tails to determine where the true essence of the flower resided. As water was added, the oleoresin present in the distillates louched a gentle cloudiness and opened up the aroma. However, despite a noticeable difference between the cuts, and interesting aromas of glasshouses, humid foliage and gentle aromatics, the delicate floral notes were lost. An informative failure; 69 Colebrooke Row- human after all!

Damson Gin: the bar with no name VS the Charles Lamb

The gauntlet has been thrown!

As Autumn roles around, wild plum trees yield fresh damson berries and the stroll towards the winter period begins, the two venues are busy preparing batches of homemade Damson Gin. Who will create better results though? The bar with no name are utilising their knowledge gained from work in the lab so are bringing a new school method to the mix whilst the Charles Lamb are sticking with the more traditional (slow) techniques. All bets are on.

Sealed with a kiss

The developments of homemade, edible lipstick have come to fruition. Scented with the notes of the drink- with hints of raspberry, rose, grapefruit and violet, and in a rich dragon blood red- the recognisable lipstick smear adorns the lip of the flute. Painting the image of a beautiful film noir femme fatale leaving her mark of glamourised femininity fleetingly on the glass...

Vintage Manhattan Part 2 update

Secondary ageing of the stripped, steely manhattan is progressing rather nicely. Having developed a rich, golden colour, it is also picking up notes of vanilla and coffee from the wood, playing together with those from the cocktail. This in a little over a month.

UNLEASHED!

The 6 y o, available from.... now!

Having taken a while to reach maturity, it would be a shame to see it vanish away too swiftly (even though it tastes truly incredible)- so access is limited. One per group, and on a first come, first served basis.

Please be considerate to those who may not make it in today; there's only one bottle!

Drink Factory Interview- John Glaser, Compass Box Whiskies

1.What was the first alcoholic drink you remember having?

Schaefer beer from a can. Ten years-old. Backyard with dad.He was grilling steaks on bbq. Thought it tasted grainy and terrible. Sometimes, when drinking cheap beer, that first taste memory comes back.

2. What are your 3 favourite drinks? With recipes if you have them; old, new and your own? Old

Clynelish mixed with about 20% of Caol Ila.

White Burgundy.

Beer (except Schaefer). More specifically, that super-hoppy American style IPA.

3. Tell us about a new flavour you have discovered recently?

Sumach. Transforms kebabs.

4. If you could pass something onto a bartender, what would it be?

Enlightenment about what great whisky really is. Just give me a call and I’ll come by.

5. What does the future hold for yourself and what do you see happening in the future within the industry?

More and better distilling, not just from me, from people all over the world who have a craft mentality. (To understand what I think “craft” means, read Richard Sennet’s book “The Craftsman” http://www.amazon.co.uk/Craftsman-Richard-Sennett/dp/0141022094/ref=sr_1_1?s=books&ie=UTF8&qid=1281091337&sr=1-1 )


6. What has been your biggest satisfaction from applying your work to the drinks industry?

I think everyone should have the satisfaction that comes with doing for a living something you are truly interested in, something you are passionate about.

7. What influences your work from outside the industry?

Winemakers, winemaking. Literature.

8. If you were to break a ...

Back. Step on your mother’s crack. Or something like that.

9. Outside of flavour and the craft of the cocktail what in your opinion effects the appreciation of cocktails the most?

Service- a gracious sense of hospitality that makes you feel, as you sit at the bar, that the staff are sincerely enjoying welcoming you into what is figuratively speaking their “home”.

10. If you were to champion a cocktail which would it be?

Bicicletta. (Fergus is right.) Got to love something that works just as well at 9.30 in the morning as 9.30 at night.

Release of the first ever 6 yo Vintage Manhattan

Sometime over the next three weeks, we will deliver the first ever glimpse of the latest Vintage.

The exact date is shrouded in secrecy to ensure a fair chance of tasting the most recent fleeting incarnation; a careful eye will have to be cast on the bar with no name.

Early reports suggest an even longer finish, enormous body, a gentle hue akin to a vintage tawny port and an aroma that could be nosed for hours...


Sharing's caring- just to give everyone a sporting chance, one per person please

NEW TOYS

A series of new pieces of equipment have arrived to 69 Colebrooke Row. Aiding in the development of new products and techniques, they have quickly become at home within the lab.

Two kitchen aid appliances- a mixer and a blender, were put to great use at our Ferragosto party making perfectly smooth Elegante



and also our homemade Dry Ice Ice Cream





The Kitchenaid blender has been put to good use on the bar, blending cocktails to a perfect consistency, whilst the mixer gave us the ability to create our Ice Creams for Ferragosto; the mixer churned the Manhattan mixture with dry ice, creating a taste/texture revelation!

THERMOMIX...

A seriously heavy duty piece of kit (Tony has been giddy blending all sorts- think nutmegs to powder)

The Vorwerk thermomix (http://www.vorwerk.com/thermomix/html/)
has been busy pulverising and heating a host of ingredients, including some homemade ginger beer-given extra bite by...


A soda stream whilst we await a carbonation unit

Drinks J. Straub 1914 reprint by Mudpuddle

Some books ya just gotta read!! and this is one of them.... TC

Havana Nocturne (us title) The Havana Mob (uk Title)

Found this whist ruminging through J and A Miller-Browns collection of amazing books... if you thought TJ English's first book was a stormer this takes you through the maze of the 1920s Havana history and the mobs involvement until the revolution. Altough less drink referances is a fantastic backdrop to all those wonderful Cuban cocktail books and legendary stories!! TC

Paddy Whacked by TJ English

Really great book to read for very well researched stories of the Irish mafia but interestingly for us there are whole bits about bootleggers and speakeazies... and puts alot in the context of the current events of the time... was first recommended to me by Mickey Mcilroy.... very dark at the end!! TC