@drinkswriter@epicure.social
@drinkswriter@epicure.social avatar

drinkswriter

@drinkswriter@epicure.social

It's my job to make you thirsty with drinks writing on #spirits, #cocktails, #bars, #beer and #cider

Guild of Food Writers best drinks writer 2022.

My book GIN A TASTING COURSE is out now - order a copy via the link in my bio.

Most posts auto-delete after 3 months.

This profile is from a federated server and may be incomplete. Browse more on the original instance.

drinkswriter, to drinkstodon
@drinkswriter@epicure.social avatar

Rum maturation: who's doing it differently?

This could be what goes into the cask, something about the cask itself, perhaps even something about where/how the cask is kept as the rum matures.

@drinkstodon

drinkswriter,
@drinkswriter@epicure.social avatar

@paulthenerd @drinkstodon thanks - will look into that one

drinkswriter, to cocktails
@drinkswriter@epicure.social avatar

Old Pal

Equal parts rye whisky (I used Sazerac), dry vermouth and Campari with a lemon twist.

Usually served up, but whatevs…

@drinkstodon #spirits #cocktails

drinkswriter,
@drinkswriter@epicure.social avatar

@sarahconner @drinkstodon I like how it’s lighter and a touch drier but still with a depth of flavour. Helps to have a really good rye I think. Gives layers of nuance.

drinkswriter,
@drinkswriter@epicure.social avatar

@SamUpstate @drinkstodon I think this one's good for right now where it's warmer out but still not too hot. There's a good balance: it's lighter and drier but still has that whisky depth and a little warming finish.

drinkswriter, to Bourbon
@drinkswriter@epicure.social avatar

Tasted some Pappy Van Winkle 23 year old earlier tonight. Not bad, if you like oak.

(I kid, I kid. It was great.)

@drinkstodon

drinkswriter,
@drinkswriter@epicure.social avatar

@drinkstodon much as I loved it, the Eagle Rare 25yo from “warehouse p” was even better.

drinkswriter, to cocktails
@drinkswriter@epicure.social avatar

Coming this Friday 🍸

"The reason a Gin & It works so well is that gin and sweet vermouth share a botanical affinity. When you pair them well it can be hard to tell where one ends and the other begins."

Sign up to read the rest 👇

https://open.substack.com/pub/theglass/p/all-hail-the-gin-and-it?r=16nt8&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true&utm_source=mastodon&utm_medium=social&utm_campaign=fedica-Default-Pipeline

@drinkstodon

drinkswriter, to cocktails
@drinkswriter@epicure.social avatar

Tonight’s fun.

@drinkstodon

drinkswriter, to cocktails
@drinkswriter@epicure.social avatar

Just scheduled a newsletter for Friday - the first with extra content for paid supporters.

https://open.substack.com/pub/theglass/p/all-hail-the-gin-and-it?r=16nt8&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true&utm_source=mastodon&utm_medium=social&utm_campaign=fedica-Default-Pipeline

@drinkstodon

drinkswriter, to cocktails
@drinkswriter@epicure.social avatar

Coming this Friday 🍸

"The reason a Gin & It works so well is that gin and sweet vermouth share a botanical affinity. When you pair them well it can be hard to tell where one ends and the other begins."

Sign up to read the rest 👇

https://open.substack.com/pub/theglass/p/all-hail-the-gin-and-it?r=16nt8&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true&utm_source=mastodon&utm_medium=social&utm_campaign=fedica-Default-Pipeline

@drinkstodon

drinkswriter, to cocktails
@drinkswriter@epicure.social avatar

Just scheduled a newsletter for Friday - the first with extra content for paid supporters.

https://open.substack.com/pub/theglass/p/all-hail-the-gin-and-it?r=16nt8&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true&utm_source=mastodon&utm_medium=social&utm_campaign=fedica-Default-Pipeline

@drinkstodon

drinkswriter, to drinkstodon
@drinkswriter@epicure.social avatar

Samples of pre- and post-phylloxera Port. Wow.

@drinkstodon

drinkswriter,
@drinkswriter@epicure.social avatar

@drinkstodon still on the journey home btw hence lack is detail/tasting notes

drinkswriter,
@drinkswriter@epicure.social avatar

@ChefJenn @drinkstodon these ones were lovely and dry

drinkswriter, to cocktails
@drinkswriter@epicure.social avatar

Experimenting this works with a tomato liqueur from Japan. Details in the alt text.

@drinkstodon #cocktails
#martini

A martini made with 60 ml Hepple gin, 20 ml La Quintinye vermouth extra dry, 10 ml La Tomato liqueur. It’s complex, with that savoury tomato note coming through very definitely. Long on the finish. It’s good but next time I’d dial up the gin just a bit.

drinkswriter, to Japan
@drinkswriter@epicure.social avatar

I've had no booze all week but tonight I will enjoy a couple of drinks.

I'll start with some Chichibu Mizunara Wood Reserve single malt whisky from Japan. What a treat!

After that it'll be back to gin, most likely. Maybe a Negroni.

@drinkstodon

drinkswriter, to beer
@drinkswriter@epicure.social avatar

My latest story, a long time in the making, is finally out so head over to Pellicle Mag and see what a "delicious, crisp, refreshing, weird apple-y beer" has to do with carbon capture and alcohol-free brewing.

https://www.pelliclemag.com/home/2024/2/7/time-must-untangle-this-of-orchard-ale-and-bristols-wiper-and-true

@drinkstodon

drinkswriter, to drinkstodon
@drinkswriter@epicure.social avatar

What are you drinking tonight?

@drinkstodon

drinkswriter,
@drinkswriter@epicure.social avatar

@marksquires @drinkstodon I’ve heard of that grapey shit. People seem to like it.

drinkswriter, to cocktails
@drinkswriter@epicure.social avatar

Tonight’s research

@drinkstodon

drinkswriter,
@drinkswriter@epicure.social avatar

I should add that £1 from every bottle sold and £5 from every book goes to fund first aid kits for Ukraine. 🇺🇦

drinkswriter, to homebrewing
@drinkswriter@epicure.social avatar

Seen on BlueSky: the French agriculture minister, Marc Fresneau, has announced an extra €80 million to support wine growing regions, which he described as "in crisis".

Blimey. Dry January's really biting, eh?

@drinkstodon

drinkswriter, to random
@drinkswriter@epicure.social avatar

Lots of us feel weird about going to the pub for a pint on our own. Here’s why you shouldn’t 🍺 👉 https://anthonygladman.com/solo-drinking/?utm_source=mastodon&utm_medium=social&utm_campaign=fedica-Default+Pipeline

drinkswriter, to cocktails
@drinkswriter@epicure.social avatar

Drinking an Adonis, made with equal parts (45 ml each) fino sherry and sweet vermouth plus 2 dashes of orange bitters. I used Tio Pepe and Cocchi.

You’re meant to serve it up but I’ve misplaced my Nick & Noras so I went for a casual serve on the rocks, big ice sphere and an orange slice instead of a twist.

It’s delicious: light, dry, fruity and a little bit nutty.

Lower ABV too as there are no spirits here, just two fortified wines.

@drinkstodon

  • All
  • Subscribed
  • Moderated
  • Favorites
  • •
  • provamag3
  • ngwrru68w68
  • DreamBathrooms
  • magazineikmin
  • Youngstown
  • tacticalgear
  • everett
  • slotface
  • khanakhh
  • mdbf
  • rosin
  • kavyap
  • GTA5RPClips
  • PowerRangers
  • anitta
  • InstantRegret
  • Durango
  • thenastyranch
  • cubers
  • osvaldo12
  • ethstaker
  • modclub
  • normalnudes
  • vwfavf
  • cisconetworking
  • tester
  • Leos
  • megavids
  • All magazines
    •