Been on the road a lot in the past few months, visiting friends abroad, checking out distilleries and tasting some great spirits and cocktails. Above and below, shots from a picnic in Hyde Park. Picnic? More truthfully, it was a cocktail-nic.
A rhubarb gimlet, from the crack team at The Drink Factory.
The rhubarb infused (via mini-still and centrifuge) gin gimlet was just lovely, and when I saw its colour I had to get redhead Alicia in the shot.
The Factory is stocked with all manner of cocktail archeology. And it's the same spot where Pink Floyd recorded "The Wall".
Factory boys Marcis, Camile and Connor.
Dan Warner, shortly before his win at Tales Of The Cocktail for Best Global Brand Ambassador. Here he preps for a fallback gig as a Canon spokesmodel in case the whole Beefeater thing doesn't work out.
The botanicals of Plymouth: juniper berries, angelica root, cardamom pods, lemon peel, orange peel, coriander seed and oris root.
Brooklyn Hemispherical Bitters on a windowsill of a hotel in London.
A genius innovation for hotel room partying. Take your iPhone, prop it up in a rocks glass, play. I should give credit where credit is due, but want to respect the innnovators privacy--let's just say it's an actor on a TV show that is extremely iconic on the cocktail front. And we recently named a cocktail after him.
Brooklyn Hemispherical Bitters partner Mark Buettler sampling a trial version of some Rye Barrel Aged Angostura Bitters. Things have been a little quiet here at Embury as it's been All Bitters, All The Time recently.
Chef Will Burgess in the kitchen at Marcey Brownstein Catering, displaying his infused vodkas. Curry, Lapsang & Rose Petals--smashing stuff.
Wound up in Seattle for Embury Director of Videography Chad Mumm's wedding, where we debuted he and new wife Ashley's signature cocktail, the Finally Mumm. Below, my notes to the caterer which they exectuted perfectly, even at 100 servings at once.
FINALLY MUMM
Approx 3-4 oz Proseco or Cava
2 oz gin.
3/4 oz cucumber juice
1/4 oz lime juice
1 demerara sugar cube
3 drops Brooklyn Hemispherical Meyer Lemon Bitters
1 lemon twist
METHOD: Drop the demerara cube into a flute and soak with 3 drops of Brooklyn Hemispherical Meyer Lemon Bitters. Top with cucumber juice and lime juice (easiest to combine in a pour bottle in proper proportions and simply add 1 oz of the mixture), then add gin. Top all with bubbles, dropping the final drop of bitters atop and adding a twist of lemon and dropping in to the glass at the finish.
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