Simon Bradley

I see M&S do a fancy mince pie liqueur over Christmas (just bought a bottle!) and was searching the site to see if it’s used anywhere. I came across this. Might be interesting to use it instead of the mincemeat and presumably wouldn’t need any sugar syrup?

Love using pandan leaves in desserts so I’m curious what this would taste like in cocktails.

Had to sub 10 ml of the cognac for calvodos as run out, but worked well if not better?

Just made this with a bottle of Dillon Rhum Blanc Agricole (55% vol) bought from Marseille Airport duty free. Very nice indeed. My first cocktail made with this type of rum. Enjoying the banana profile to it and the alcohol really draws out the length.

Very good. I’ve just bought a bottle of Rittenhouse Bottled in Bond for the first time and I’m pretty much blown away by how much more flavour it has compared to Wild Turkey Rye and Sazerac Rye I’ve previously tried.

I enjoyed the Peruvian Elder Sour I made last night.

Surprisingly complex for an Alexander-type cocktail, but it all works really well. The chocolate bitters really help draw out the finish. Splendid.

Gosh this one is good. I much prefer this to a regular Last Word! Surprised how well the mezcal integrates with the other ingredients as it can often be quite dominant.

Have to say this is the first cocktail I’ve used celery bitters in that I’ve liked. It has really drawn out the finish of the bourbon and rye whiskies. Excellent.

I’m loving the bouquet on this: like a smelling an expensive perfume. A sum greater than its parts!

Just made this tonight. It’s so complex and sophisticated, really enjoyed it. The kümmel was not overbearing, as it often can be, and married beautifully in the background with the other ingredients. Will definitely make this again.