Talking Sip & Guzzle with Steve Schneider

Every day’s a school day here at cocktail towers – and, as ever, we’ve enjoyed our lessons on the people, places and products featured in this episode.We’ve learned about The Heart Cut, the single cask, small batch spirits company founded by Georgie Bell and her partner Fabio; been tutored on armagnac courtesy of Marquis de Montesquieu armagnac and genned up on sharpening our tastebuds by studying Mandy Naglich’s book How To Taste – a guide to discovering flavour and savouring life.Our bar pick is Wacky Wombat where we get a geography lesson on the flavours of Australia by way of the fun but tasty menu devised by founder Nico de Soto and inspired by his travels.Lastly, we speak to Aurélie Panhelleux who gives a masterclass on creating inclusive cocktail menus, cocktails in Paris and the art of hospitality as she talks us through the three fabulous iterations of her maritime focused CopperBay bars : one in Paris, another in Marseille and the brand new spot in the chic home-from- home just of Champs Elysee – Hotel Lancaster.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Oaxaca Old Fashioned45ml reposado tequila15ml mezcal1 bar spoon agave nectar2 dashes Angostura aromatic bittersOrange peel to garnishMethod:Add the liquid ingredients into an Old Fashioned glass filled with ice. Stir until chilled. Squeeze a piece of orange peel over the glass to express the oils and serve.Featured in this episode:CopperBayCopperBay at Hotel LancasterHow To Taste – a guide to discovering flavour and savouring life Hotel LancasterMarquis de Montesquieu armagnacThe Heart CutWacky WombatThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

We’re on an international journey in this episode. First, we head to warming climes for the new, limited-edition Equiano Ominira – a special blend of rums from the Caribbean and Africa. Then from one of Japan’s coldest regions, we’re tasting the delicious Toku Saké.As for our book, we’re opening up 101 Cocktails to try before you die from Belgium born, Madrid based, Francois MontiBack in London’s Soho we drop into the brand new incarnation of Three Sheets, from Max and Noel Venning and finally, we return to Japan, this time to Tokyo, as we catch up with our guest – the fabulous Holly Graham who tells us about her new bar, Tokyo Confidential.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Dirty Martini60ml vodka10ml dry vermouth10ml olive brine1 or 3 pitted olives to garnishMethod:Stir liquid ingredients over ice. Strain into a chilled cocktail glass. Garnish with 1-3 pitted olives pierced on to a cocktail stick.'101 cocktails to try before you die' by François MontiEquiano Ominira RumThree Sheets BarTokyo ConfidentialToku SakeThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Our inaugural episode of the season is pretty damned special, it's the first one where you can watch as well as llisten in to our featured interviewee. And it's a good one, where award-winning film director Paul Feig tells us about making movies, how and why he created a gin and how to make the perfect Martini.But before the chat, we review two products from Scotland: the brand new, super-stylish The Aberturret gin and the Bruichladdich, the new face of single malt whiskies. Our book choice deserves a drum roll all its own, it's The Connaught Bar – recipes and iconic creations by the fabulous Agostino Perrone, with Giorgio Bargiani and Maura Milia.Then from the drinks behind one of our favourite five-star hotel bars in London, we head to Birmingham for the fab cocktails and kitchen party vibes at Passing Fancies. All in all, it's good to be back!For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Gimlet60ml London Dry Gin15ml freshly squeezed lime juice15ml sugar syrup (1:1)Method:Shake over ice and strain into a chilled Nick & Nora glass. Garnish with a lime wheel.Artingsall's Brilliant London Dry GinBruichladdich – The Classic LaddieThe Aberturret GinThe Connaught Bar – recipes and iconic creations by Agostino Perrone with Giorgio Bargiani and Maura MiliaPassing Fancies BarCocktail Time! The ultimate guide to grown up fun by Paul FeigMatt Arnold Bigging Up Birmingham BarsWith thanks to Hue & Cry Agency for the venueRiedel for glassware The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

It's the last episode of season six and have we got a great interview for you! We head over to New York to catch up with one of our absolute favourite bartenders/owners/humans, the one, the only Steve Schneider, talking about his latest venture, Sip & Guzzle.But before we hear from Steve, we're doing the usual: opening up bottles, dipping into a book and heading off to a cocktail bar to sample its goodies. The products in question are Linie Aquavit, a caraway-based spirit which dates back to 1805, then we put Ben Branson's Seasn Cocktail Bitters to the test, seeing what characteristics the two very distinct bottles bring to non-alcoholic and spirit forward drinks.Our book choice this week is Aperitif by Kate Hawkins and our bar review sees us falling for Dram, the recently opened, tardis-like spot in London's Soho.As mentioned, our interview is with the absolute G that is Steve Schneider. He tells us why he's happy to be back behind the bar and why we should all be heading to New York to experience both Sip & Guzzle, the two unique experiences on offer in the brand new site he co-owns with fellow industry stalwart, Shingo Gokan.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:The Godfather50ml whisky (Scotch or blended)25ml amarettoOrange peel, garnishMethod:Stir all ingredients over ice and strain into a Rocks glass filled with fresh ice. Garnish with an orange twist.Aperitif by Kate HawkinsDramLinie AquavitSeasn Cocktail BittersSip & GuzzleThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

It's our first episode of 2024, so we're giving a respectful nod to those going dry as well as those who are resolving to continue drinking alcohol – only better. Our two product reviews are a case in point: First we go all regal and head over to Highclerc Castle where they make a gin based around 10 botanicals found in the castle's Victorian orangery and monk's garden, then we pop the cork and bust out a fabulous alternative to Champagne and sparkling wine – REAL Peony Blush fermented tea.John DeBary's 'Drink What You Want' is our book choice for anyone looking for inspiring drinks suggestions of the no/low or alcoholic varieties, ditto our bar pick which is the marvellous Nipperkin, a bijoux venue celebrating the best of British in the heart of Mayfair.Then it's on to our guest,Tatiana Mercer, former BarChick and one of the very bright minds behind Three Spirit Drinks. Tune in to hear about how their products are changing the way people think about non-alcoholic drinks, thanks to their clever ways with flavoursome, functional ingredients.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Bouvardier30ml rye whiskey or bourbon25ml sweet vermouth25ml CampariMethod:Stir all ingredients over ice and strain into a Rocks glass filled with fresh ice. Garnish with an orange twist.Drink What You Want by John DeBaryHighclerc Castle GinREAL Peony Blush Fermented TeaNipperkinThree Spirit DrinksThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

We're taking a trip down memory lane in this episode, looking back at some of our favourite bottles and bars that we've been fortunate enough to experience in the past year.But first, we add two new products to our list: Belle De Brillet, a delicious pear and cognac liqueur and Stonewashed Cosmo, one of a limited-edition, ready-to-pour range from Mr Lyan x Whitebox cocktails.What we're tasting:Tayer Studios x Maya NjieAmber + Sandalwood(Tayer Aquavit, Ardbeg 10yo, Americano Cocchi, Muyu Vetiver Gris, Sandalwood, Perique Tobacco + Cedarwood)Available from tayer-elementary.comFor more from The Cocktail Lovers, visit thecocktaillovers.comProducts included in this episode:Ardray Blended Scotch WhiskyBotivoCapreolus DistilleryThe Lost Explorer MezcalThe London Vermouth CoPod Pea VodkaRenais Gin Savoia AmericanoSeventy One GinBars included in this episode:Barro NegroBoadasThe Cambridge Public HouseDouble Chicken PleaseFloreria Atlantico BarcelonaFocoHandshakeHimkokIgiea Terraza BarKwantSastreria MartinezViajante87What we're looking forward to:AjabuThe SchmucksSip & GuzzleTokyo ConfidentialTwice ShyPortobello Star Hosted on Acast. See acast.com/privacy for more information.

Sponsored episodeIn this special episode we're joined by Victoria Symington, Brand Marketing Manager, Graham's and Alina Bazen, Graham's Blend Series Global Cocktail Competition 2023 winner. Victoria talks about working in the family business, the nuances of the two Graham's Blends Series ports and why the Graham's Blend Series Global Cocktail Competition was conceived, while, Alina shares her experience of the competition, exploring Porto and the Douro Valley and finding out about the versatility of port.Entries for this year's competition are now open. For more details and how to enter, visit: https://bit.ly/BlendComp24Each national winner will be invited to compete in the Global Final, taking place in Porto between 5-8th May 2024. The overall winner will receive a €1,000 cash prize, along with six months’ supply of Graham’s Blend Nº5 White Port and Blend Nº12 Ruby Port for their bar.Entries close on 23/02/2024. Alina's winning cocktail:Port de Caféwith Graham’s Blend Nº12, mezcal, cold brew coffee, saline solution, agave syrup and a touch of Fernet Branca. Hosted on Acast. See acast.com/privacy for more information.

Innovative and inspirational are the words that spring to mind when we think about the contents of this week’s episode. Here’s why…Our products are Savoia Orancio, a delicious, new aperitivo and the first to be made with an orange wine base. While beautifully reimagining what a premium pink gin can be is Shivering Mountain.The book we’re championing is Welcome Home from the bright minds at Death & Co, New York – highly recommended for bartenders and home-tenders alike and we head over to the heart of Soho to drop into the recently- opened Atelier Coupette, a creative hub with an alternative take on exploring cocktails.As for our guest he’s the embodiment of innovation, and an inspiration to drinks professionals all around the world – it's the amazing Alex Kratena. In this episode, the co-founder of award-winning bar Tayer + Elementary talks to us about his time at Artesian bar, why he loves collaborations and his latest project, Tayer Studios.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Falling Leaves60ml Alsace Riesling30ml pear brandy15ml orange curacao10ml honey syrup (1:1)5 dashes Peychaud's BittersStar anise, to garnishMethod:Stir ingredients over ice. Strain into chilled Coupe glass. Garnish with star anise.Recipe courtesy of Audrey Saunders.Atelier CoupetteSavoia OrancioShivering Mountain Premium Pink GinTayer + ElementaryTayer Studios, 7 Club Row, London E1 6JX. Open Wed-Sun 12pm-8pm until 26th November.Items also available to buy via Tayer + Elementary ShopWelcome Home by Death & CoThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

We've packed a lot into this week's episode, so sorry not sorry that it's a little longer than most…We start with a tasting of Aber Falls Single Malt Whisky from Wales and continue with Brugal 1888 Double Aged Rum from the Dominican Republic, while our pick of the week on the book front is 'Signature Cocktails' by Amanda Schuster.Instead of one bar review, we have seven from a recent visit to Venice. There's a mix of historic and modern, all recommended for the next time you visit The Floating City.From northeastern Italy, we head to the middle of the UK where we catch up with World Class GB winner Matt Arnold. We hear from him about why he's on a mission to put Birmingham on the global map and to recap on his experience at the recent World Class Global Finals in São Paulo.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Scorpion45ml Gold rum22.5ml cognac or pisco60ml freshly squeezed orange juice30ml freshly squeezed lemon juice15ml orgeat syrupMethod:Blend all ingredients with crushed ice and serve in a Collins glass. Garnish with a slice of orange and mint sprig.Recipe: diffordsguide.comAber Falls Single Malt WhiskyBrugal 1888 Double Aged RumPassing FanciesSignature Cocktails by Amanda SchusterItalian Bars:AmanArts BarExperimental Cocktail ClubBar Longhi at The Gritti PalaceHarry's Bar VeniceOsteria I RusteghiThe Library Bar at Nolinski VeneziaVenice Cocktail WeekThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

We're focusing on flavour in this episode, starting with apples which get a look in with our two featured products: Showerings, a 100% apple-tastic Dry Vintage Cider hailing from Somerset and Le Morton Calvados Domfrontais, comprising 70% pears, 30% apples, hailing from Normandy.Olly Smith takes us on a journey of flavours in his World Cocktail Atlas, and we check in to Sweeties at the Standard in London to check out Zoe Burgess’s favoursome cocktail list.Lastly, Juliette Larrouy takes time out from sharing the cocktail love in Singapore, Bangkok and Seoul to talk to us about how she uses the kitchen for inspiration in her drinks and why New York is where her impressive career in cocktails started, and continues to make a massive impact in her latest venture – Schmuck, the new bar she’s opening with Moe Aljaff in 2024.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Mezcal Negroni25ml mezcal25ml Campari25ml sweet vermouthMethod:Stir all ingredients over ice in a mixing glass. Strain into a rocks glass filled with ice.Juliette LarrouyLe Morton Calvados Domfrontais CalvadosSchmuckShowerings Dry Vintage CiderWorld Cocktail Atlas by Olly SmithThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.