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Text of the page (random words):
the fact is though that the words the branding and the packaging influence our perception of flavour and our enjoyment of the drink to a greater or lesser extent depending on the individual and the type of spirit this is the reason why some vodkas to use an obvious example despite being intrinsically indistinguishable from cheaper counterparts to the average palate can and do sell at relatively high prices and the phenomenon shouldn t be disparaged rather the employment of any and all reasonable means to elevate enjoyment deserves applause you take your kicks where you get them gratefully smirnoff black may not taste altogether very different from its 1818 stablemate but the indulgence transmitted by this simple idea of black puts it in a different class black and white they re a celebration of the simple things in life cheers share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x like loading leave a comment posted in whisky column tagged black bush bruichladdich cheers magazine stirred not shaken posted on 18 february 2020 by patrick leave a comment taking your martini education beyond bond level first published in prestige magazine issue 100 if you were to bring up the martini in arbitrary conversation you d likely get a response that alludes to james bond he s almost come to own the drink and the drink him such is the strength of their association and it s not difficult to understand why ian fleming imbued his famous superspy with this predilection they fit like hand in glove they re both suave and sophisticated they re both single mindedly serious with a certain dry wit and they both get the job done always the martini has played no small part in fashioning the 007 legend and he in turn has transported the drink into today s popular imagination we thank him for it for keeping the flame alive at one time of course for long stretches on either side of the second world war beginning with the roaring twenties the martini was wildly popular of its own accord the symbol of an unrestrained golden age of excess it has ebbed since but now resurgent is flowing again perhaps though having evolved into a vehicle for discerning rather than uninhibited drinking in this new phase of its existence there seems to be real attention to quality as an example you ll be hard pressed to find any credible establishment that recommends a shaken martini despite the influential force of bond s iconic prescription shaking risks overdilution and introduces foamy agitation on what should be a static presentation some also say that it bruises the gin but what that means isn t obviously discernible that it s still a drop two gears surge of a drink is without question this is a stiff injection of booze but the balance has shifted somewhat to a greater appreciation of its other charms it s also cultivated elegant and if made properly outright delicious on how this should be accomplished you ll find martini aficionados often pitted against one another in passionate disagreements but whilst differences abound there is widespread consensus on two vital elements that the botanical loaded favours of gin make a more interesting and varying base than vodka s bland neutrality movie bond prefers vodka but book bond drinks both and that it should be drunk deep chilled i e stirred with lots of ice and dispensed in frozen glassware the rest is down to personal preference notably the ratio of vermouth to gin which ranges from rinsing the ice in vermouth before discarding it to the recent 50 50 trend noël coward famously suggested that a perfect martini should be made by filling a glass with gin then waving it in the general direction of italy but given that the best dry vermouths come from france rather than italy this ill informed opinion should be treated with some scepticism gin without vermouth is just gin not a martini the addition of bitters can be considered and dry sherry substituted for vermouth although purists would sneer at both suggestions garnishes are essential and play a defining role an expressed twist of lemon produces a completely different result to olives and both to olive brine in fact such is their effect that the employment of another garnish a cocktail onion confers a distinct name to the drink the gibson there s much to be said for taking an open minded position and evaluating all these options in field the martini has persisted through the decades with bond s help for good reason it is intrinsically exceptional allowing it to weather fluctuations and impress itself on one generation after another and once you ve acquired a taste for it you ll be hooked for life ice breaker conversation flamer party blaster it ticks all the boxes go forth and stir sidebar the prestige martini recipe makes two 125ml inverroche classic gin 25ml dolin vermouth stir well with ice and strain into chilled glasses garnish each with three queen olives on a spear as it appeared with apologies for the incorrectly copy edited title and the image share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x like loading leave a comment posted in spirits column tagged dolin inverroche james bond martini scenes from a scottish buffet posted on 30 january 2020 by patrick leave a comment a few whisky highlights from the past few months first published in prestige magazine issue 100 old stock if you re even slightly familiar with whisky then you ll know about maturation and its importance this is the process by which whisky is aged in casks thereby acquiring the most part of its eventual flavour older whiskies aren t necessarily better whiskies of course but there s something special about them the individual flavour that they ve cultivated is scarce it can t be replicated without the long passage of time and even then maybe not at all when a whisky reaches an epic milestone like 50 years of age or say 51 then it becomes a rare privilege to be able to experience it one that should be seized with both hands these opportunities are usually few and far between whiskies of such ancient vintage are gut wrenchingly expensive out of reach for many and albeit intriguing not worth the cost for others sadly those who can afford them often make such purchases for investment or collection purposes with the result being that many of the world s oldest and most prized whiskies never get put to palate they re destined to sit encased in glass for eternity cragellachie single malt renowned for its popular 13yo and 17yo whiskies has recently launched a crusade towards redressing this injustice well maybe not a crusade but a damned good initiative the self proclaimed bad boy of speyside is going against the malt so to speak by taking a cask of 51 year old whisky and offering it to whisky lovers around the world for free in a world of cynical and rehashed marketing campaigns this is as sincere and creative as it gets well done to them dubbed bar 51 the south african leg of these events a pop up bar disseminating the epic tastings took place in joburg at the whiskybrother bar on 21 and 22 november 2019 and in cape town at the athletic club social on 26 and 27 november 2019 may the dram be with you and may it be a craigellachie balanced peat does anyone remember the transition of black bottle from the former green glass to the current black glass version the step up in flavour richness and quality was remarkable in particular the balance of the blend was spectacularly improved this may not have been as pleasing to hard core peat freaks as to the rest of us but most i think will agree that the mellowing of its trademark smoke with dark fruits and anise was a boon there is little to be faulted in port charlotte s scottish barley but the brand s latest exponent a 10yo launched recently in south africa has followed a similar if less pronounced trajectory to black bottle it still showcases the big peat make no mistake but it s accorded more prominent roles to the other players toffee sweet oak and vanilla in particular the 10yo perpetuates port charlotte s and indeed bruichladdich s infatuation with wine casks to great effect especially with its extended maturation long may it continue big sherry glendronach has been on the local scene for a while but it recently underwent a change of ownership the reins assumed by industry giant brown forman the upshot for us whisky lovers is that the brand now wields distribution clout that is considerably stronger you re significantly more likely to find its core range comprising a 12 18 and 21yo in your preferred bars and liquor stores if you re partial to the traditional sweet spicy pedro ximenez flavours in your whisky and who wouldn t be then this is great news for you glendronach is noteworthy for employing the highest percentage of px casks in the industry caramba as it appeared p1 as it appeared p2 share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x like loading leave a comment posted in whisky column tagged craigellachie glendronach port charlotte two days as a tsar posted on 2 november 2019 by patrick leave a comment what to do with 48 hours in st petersburg first published in sawubona magazine november 2019 edition the holy grail of travel is the destination that delivers a big bang for a bargain st petersburg exemplifies this rare bird in all its splendour moscow may dominate in scale and gravitas but russia s second city thrives in its shadow its beauty legacy and charisma generating their own glittering light the grandeur of its days as the seat of an empire may be somewhat faded but it s re emerging and its reinvigorated and reimagined modern incarnation in which electric bands busk on the boulevards is every bit as compelling here now you don t need to earn like a tsar to live like a tsar for a few days at least stay you may well choose to lodge in one of the city s numerous grand hotels a thrifty opportunity to lather yourself in bit of luxury and indeed some of these may be worth a visit regardless for tchaikovsky nights at the belmond as an example however in a country where banyas steams baths are integral to the culture a boutique hotel offering this facility makes for an authentic alternative fitting the bill handsomely is the rossi hotel spa long on olde worlde charm short on unnecessary posturing it s a quaint and intimate establishment the type where the veteran doorman takes personal pride in extending hospitality and sharing his local knowledge it s conveniently located satisfyingly comfortable and unobtrusively atmospheric with lavish spreads for breakfast but its highlight though must be the spa itself if you like the idea of setting your day into gentle motion with an hour divided between the sauna and the turbo powered jet pool then this is just the place for you see the priority when arriving in a new city should be to get the lay of the land which in st petersburg ironically is best accomplished off the land its network of canals feeding in and out of the neva offers a magnificent vantage point from which to conduct a quick or leisurely as you would have it exploration there is a plethora of providers routes tours and formats which can be overwhelming a specialist operator such as red sun tours whose high quality offerings range from customised private excursions to small group tours might be a useful place to start making your arrangements once orientated the sight seeing as you d expect for one of the great capitals of western culture is replete with possibilities some of the most noteworthy being the hermitage the world s second largest art museum after the louvre housed largely in the legendary winter palace with its love it or hate it green pigmentation the peterhof peter the great s sprawling keeping up with the joneses response to the palace of versailles the fabergé museum home to the largest private collection of the eponymous eggs and a palaceful of other exceptional designware and the mariinsky theatre one of the iconic stages and spiritual homes of ballet this ball of string though is as long as you want it to be dine if the way to a traveller s heart was through their stomach probably the case for many of us then st petersburg would be in for the win hitting a trifecta of quality variety and tradition the uber cool mansarda boasting a mesmerising view onto the enormous gold plated dome of st isaac s cathedral is a case in point crafting a combination of classic dishes including delicious renditions of local staples such as borsht and stroganoff and modern fusion cuisine its expansive menu is accompanied by an even broader 450 strong wine list stewarded by one of russia s top sommeliers featuring the regular cast of course but also exponents from more obscure regions such as georgia hungary israel and russia itself a singular dining experience less flash but every bit as delightful is makaronniki a trattoria that ll have you questioning your location in the world in a field as dense and competitive as the purveying of italian food it s a tall order to stand out but stand out it does and then some the pesto focaccia the tomato cappuccino with ricotta froth and the pork stracotto with bbq ice cream in particular are of the highest calibre throw in a rooftop courtyard a well considered italo centric drinks menu and the most imaginative desserts you could hope to eat and you ve got a lock for your schedule buon appetito has just been appropriated to russian drink if you re in the market for a few mellow cocktails you ll be hard pressed to find better satisfaction than with apotheke and its master barman whose prodigious skill seems its reason for being there s a chalked up cocktail list comprising both universal and house recipes to guide your selecting but apotheke also subscribes to the entertaining trend of taking orders by flavour with damn fine results savour one of the great joys of travel is the prospect of sampling local traditions and local delicacies in situ where they re usually at their best arguably this doesn t get more exquisite than in russia the home of caviar a tsar would simply order a kilogram of albino beluga but for the rest of us st petersburg s artcaviar presents an outstanding alternative this caviar boutique with its adjoining caviar inspired fine dining restaurant offers the ideal setting for acquainting yourself with this delicacy the knowledgeable staff whose passion and zeal are undoubtable and the sublime culinary creations witness pressed caviar in straciatella cheese with strawberries expertly paired with russian or other wines make for an indelible experience when people advise you to spend your money on experiences rather than things this is what they mean for those with a sweet tooth the russian afternoon tea at the astori...
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