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cocktailchap

cocktailchap

Cocktail Chap

I know it's a bit gimmicky, but I really love using <a href='/monin_uk' target='_blank'>@monin_uk</a>'s popcorn syrup in drinks because, well, it makes everything taste like popcorn. And I like popcorn. 🍿 🍿🍿
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So I have been experimenting with swapping out other syrups in some classic cocktails for popcorn syrup to make something new and interesting. Which led me to try it here with this White Lady, and it came out really well.
•
But as I have now given this drink a popcorn flavour, it makes sense to name this variation an Usherette.
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2 shots <a href='/pothecarygin' target='_blank'>@pothecarygin</a> 
1/2 shot lemon juice
1/4 shot popcorn syrup
Egg white
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I still prefer the reverse shake method when it comes to egg white, so shake the first three ingredients with ice, and then strain back into the shaker, add the egg white and shake again without ice. Then strain into a chilled coupe glass, garnish with popcorn and drink while watching something cinematic. Or something on Netflix. Or a reality show. It doesn't really matter. Popcorn's popcorn. 🍿 🍿🍿

I know it's a bit gimmicky, but I really love using @monin_uk's popcorn syrup in drinks because, well, it makes everything taste like popcorn. And I like popcorn. 🍿 🍿🍿 • So I have been experimenting with swapping out other syrups in some classic cocktails for popcorn syrup to make something new and interesting. Which led me to try it here with this White Lady, and it came out really well. • But as I have now given this drink a popcorn flavour, it makes sense to name this variation an Usherette. ------------------------> 2 shots @pothecarygin 1/2 shot lemon juice 1/4 shot popcorn syrup Egg white ------------------------- I still prefer the reverse shake method when it comes to egg white, so shake the first three ingredients with ice, and then strain back into the shaker, add the egg white and shake again without ice. Then strain into a chilled coupe glass, garnish with popcorn and drink while watching something cinematic. Or something on Netflix. Or a reality show. It doesn't really matter. Popcorn's popcorn. 🍿 🍿🍿
70d 2h 56m 15s

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  • cocktailchap

    This week’s #reshake is a bourbon and bitters drink by @bitterbotwin (I love alliteration). • Inspired by his recent trip to @denningspointdistillery, Joe picked up a bottle of their bourbon and made this wonderfully complex drink with bitters and absinthe. • Sadly, I haven’t been to Dennings Point Distillery and I’ve had to swap out a couple of his other brand ingredients for equivalents in my own collection, but I DID copy his brandied-cherry-wrapped-in-orange-peel garnish exactly so that’s something... • Here is my ‘reshake’ of @bitterbotwin’s delicious bourbon drink •••••••••••••••••••• 2 oz @woodfordreserve bourbon 1 barspoon @luxardoofficial Maraschino Liqueur 1 dash aromatic bitters 1 dash @thebittertruthcompany Creole Bitters 1 dash absinthe 0.25 oz sugar syrup •••••••••••••••••••• Build all ingredients in the glass and stir with a big ice cube. Garnish with a brandies cherry wrapped in orange peel and drink while visiting @bitterbotwin’s account to see how it SHOULD be done.

  • cocktailchap

    Yes, I know that chilli garnish is too big. • This is the second of this month’s @tipplebox, which uses @rubybluespirits’ chilli pepper liqueur with a piri piri salt rim for a hot and spicy drink soothed by @frobishersjuices’ grapefruit juice. • This is a Fiery Martini. 🌶 •••••••••••••••••••••••• 25ml @rubybluespirits’ Potato Vodka 20ml @rubybluespirits’ Chilli Pepper Liqueur 50ml @frobishersjuices’ Grapefruit Juice Egg white •••••••••••••••••••••••• Shake the first three ingredients with ice, then strain back into the shaker, add the egg white and shake again without ice. Strain into a martini glass rimmed with piri piri salt and garnish with the biggest chilli you can find apparently.

  • cocktailchap

    I mentioned recently on here that I found a drink originally created by @mdrnmixologist. I have since read his book, titled - of course - The Modern Mixologist, and here’s a drink from its pages that I made quickly while I was reading... • This is a Serrano Cocktail ••••••••••••••••••••••••••• 45ml vodka 15ml Campari 15ml limoncello 45ml orange juice ••••••••••••••••••••• Shake all ingredients with ice and strain into a coupe glass. Garnish with a lime twist and drink while researching what to make next.

  • cocktailchap

    Because it’s #internationalginandtonicday ..... • I’m celebrating with @brockmansgin since this is the latest bottle I’ve managed to add to my collection and it’s easily one of the finest gins around. • And in keeping with two of the botanicals that help to make up this tasty product, I used it to make a Blueberry And Lemon Gin And Tonic ••••••••••••••••••••••••• 8 blueberries 50ml @brockmansgin 15ml lemon juice @fevertree_uk tonic •••••••••••••••••••••••• Muddle the blueberries with the lemon juice and gin. Strain into an ice filled glass, garnish with blueberries and lemon slices and set up a Kickstarter for International Day After International-Gin-And-Tonic-Day Gin And Tonic Day.

  • cocktailchap

    I really need to get better at using my mixers in time. • I’m terrible for leaving half-opened bottles of juices and peeled fruit in the fridge and forgetting about them, so here’s me trying to make something with some leftover cranberry juice I had from this month’s @tipplebox. • Let’s call this a Blackberry Bourbon And Cronic •••••••••••••••••••••••••• 4 blackberries 50ml bourbon 25ml sweet red vermouth 60ml cranberry juice 2 dashes Angostura bitters Tonic ••••••••••••••••••••• Shake the first five ingredients with ice and fine-strain into a tall glass filled with more ice. Top with tonic and garnish with frozen blackberries.

  • cocktailchap

    Because #everythinghasaday today is apparently #Nationalliqueurday. Which gives me a reason to use a bottle I rarely open: Lemon Curd Liqueur. • Now you might be thinking “surely that’s just limoncello”, but it’s actually a clear liqueur that tastes a little drier than limoncello. Or maybe I have just been completely fooled by the marketing arm of @marksandspencer‘s own brand alcohol products. • Either way, I made this, which riffs on a traditional limoncello drink, and which I’m calling a Tratto LemonCurd-o ••••••••••••••••••••••••• 45ml Lemon Curd Liqueur 45ml @haigclub 15ml @maisonnoillyprat dry vermouth 1 dash orange bitters 1 dash Angostura bitters ••••••••••••••••••••••••• Build the drink in a glass with ice and stir. Garnish with a lemon twist and drink in full view of a jealous, unopened bottle of limoncello.

  • cocktailchap

    This week’s #reshake is three drinkstagrammers in the making... • In my bid to ‘reshake’ a drink that popped up in my feed this week, I inadvertently chose something that was originally created nearly five months ago by someone else. The pic that I saw posted by @wcocktailbible actually credited @nickassaur, whose original post in July states that he got the recipe from @sashadallasgirl a month earlier. Thus is the Instagram way. • Still, I couldn’t have found a better drink to remake this week having only recently had a conversation with a friend about how difficult it has been to find a use for his lavender-infused vodka without it being completely overpowered by creme de violette. This riff on an Aviation does the trick perfectly, letting the lavender flavour really come through without competition. • My only regret is that I didn’t have any nice floral garnishes to go with the nice floral notes of the drink... so I tried to make a rose out of lemon peel. Because that’s the same. • Anyway, here’s @sashadallasgirl’s original Perennial Pilot recipe •••••••••••••••••••••••••• 2 oz homemade lavender-infused vodka 1/2 oz @stgermaindrinks elderflower liqueur 1/2 oz fresh lemon juice 1/4 oz creme de violette 1/4 oz sugar syrup •••••••••••••••••••••••• Shake all ingredients with ice, strain into a chilled glass and garnish with a makeshift flower while visiting @sashadallasgirl and @nickassaur to see how it SHOULD be done.

  • cocktailchap

    Just when I start complaining about using up the last of my @rubybluespirits’ Wild Blueberry Liqueur, among comes the new @tipplebox with a fresh new bottle inside... • Also inside the new box: Ruby Blue’s potato vodka, their chilli liqueur, some @frobishersjuices, some @norfolkcordial, @distillerstonic, a packet of @popchipsuk, and the new edition of Muddle magazine featuring an article by yours truly on revamping old retro cocktails. • But back to the Blueberry Liqueur... this is a Blue Cosmopolitan ••••••••••••••••••••••• 25ml @rubybluespirits potato vodka 20ml @rubybluespirits Wild Blueberry Liqueur 50ml @frobishersjuices’ cranberry juice 10ml @norfolkcordial’s Strawberry and Lime cordial ••••••••••••••••••••••••• Shake all ingredients with ice and strain into a chilled martini glass. Garnish with blueberries and lime twists, and drink while reading the new Muddle magazine (featuring an article by me - did I mention that?)

  • cocktailchap

    I’m still working through my batch of chai-infused vodka, the easiest infusion I ever made thanks to @spicedropsdrinks. I promise this isn’t an ad. • So here is my Chai Negroski ••••••••••••••••••••••• 45ml homemade chai-infused vodka 45ml @campariuk 45ml sweet red vermouth ••••••••••••••••••••••• Build all ingredients in the glass and stir. Express orange peel and twist.

  • cocktailchap

    I went looking for a drink to make. I found a drink to make. • This one really intrigued me because it’s not often you come across a Campari-forward long drink, especially not one with a brandy float. • My research (Google) tells me this was created by @mdrnmixologist in 1996 as a specialty of the house for the newly remodelled Harry Denton’s Starlight Room. • So obviously it is called a Starlight •••••••••••••••••••••••••• 30ml @campariuk 30ml @cointreau_officiel 30ml fresh orange juice 30ml fresh lemon juice Soda water 15ml @courvoisieruk VSOP cognac ••••••••••••••••••••••••••• Shake the first four ingredients with ice and pour into a long ice-filled glass. Top with soda water and float the cognac on top.

  • cocktailchap

    Here’s a drink that’s popped up in my feed a few times over the past couple of weeks so I thought I’d give it a try. • I believe this bitter drink is listed in @btparsons’s Amaro, which is a book I clearly need to get my hands on, and was created by @tobycocktail for @violethourchicago. • Here is the brilliantly titled Eeyore’s Requiem ••••••••••••••••••••••• 1.5oz @campariuk 1oz @maisonnoillyprat dry vermouth 0.5oz @meanlondongin 0.25oz @fernetbranca 0.25oz Cynar 2 dashes orange bitters •••••••••••••••••••• Stir all ingredients with ice and strain. Garnish with orange and then take a picture in front of a backdrop that @the_redgirl describes as “no, too trippy”.

  • cocktailchap

    Here’s a nice brightly coloured tea cocktail that, as I type this, I realise I probably should have served in a teacup. • I made some Jasmine Green Tea-infused Gin a while back and wanted to make a light, sweetened martini with it, so here you go. • This is a Jasmini •••••••••••••••••••• 50ml Jasmine Green Tea-infused gin 15ml lemon juice 15ml @maisonnoillyprat dry vermouth 1 tbsp honey ••••••••••••••••••••••• Shake all ingredients with ice and strain into a chilled martini glass. Garnish with lemon twist and immediately remember all the other glassware options you have at your disposal.

  • cocktailchap

    This week’s #reshake is a fig-riff on a Pornstar Martini by @theamateurmixologist • Each week, I’m going to remake (or ‘reshake’) a drink that has already been shared in the week by one of my drinkstagramming peers as a way of doing more to support and champion each other. • This week was a no-brainer because not only did I have figs leftover from my Fanhattan post a few days ago, but I’m jumping on one of the few opportunities I have to actually make one of Matt’s creations. Anybody who follows him knows that the ingredients he uses (or rather makes from scratch) aren’t always so easy to come by! • So here is his absolutely wonderful Burlesque Martini (“mellower, spicier, tastier and more refined than the Pornstar Martini”) •••••••••••••••••••••••••••• 60ml @rubybluespirits cask-aged potato vodka 20ml @maisonnoillyprat dry vermouth 20ml falernum 1/2 fresh fig ••••••••••••••••••••••••• Combine the ingredients and muddle the fig. Stir with ice and strain into a chilled coupe glass. Garnish with the other half of the fig and some cinnamon bark, and sip while visiting @theamateurmixologist‘s feed to see how it should be done properly.

  • cocktailchap

    Here’s the best of what I sampled at #londoncocktailweek (basically everything) • To be fair, this is all from one wonderful night at Cocktail Village, courtesy of @drinkupldn (thanks guys!), but some of these are among the best cocktails I have ever tasted. • So here’s the best of my night, presented in no particular order other than “nicest photos first”. •••••••••••••••••••••••• 1. Tom Yum, by @soberspeaker of Speak Low, Shanghai (by The Patron Cocktail Lab): Coriander and kaffir lime-infused @patron Silver Tequila, lime, agave, galangal, lemongrass, passion fruit, chilli and milk. • 2. Oh My Jasmine! (by @visit_singapore): @bruichladdich single malt whisky, house made jasmine syrup, fresh lemon, green tea liqueur, salted jasmine foam and matcha. • 3. Sparkling Collins Royale (#ClassicsPerfected by @fairmonthotels): @belvederevodka, fresh mint, cucumber, lemon and @veuveclicquotuk Brut Yellow Label champagne. • 4. The Alchemist’s Experiment (by @schweppesgb): Pot still whisky, Schweppes tonic, pear purée, fresh ginger, coriander and cinnamon-infused syrup and lemon juice. Garnished with fresh sage and rosemary bitters. • 5. Tito’s PB & J Mule (by @titosvodka): Tito’s handmade vodka, peanut butter, apple juice, pomegranate liqueur and topped with ginger beer. • 6. Bulleit Kentucky Iced Tea (by @bulleitwhiskey): Bulleit Bourbon, peach tree, lemon and fresh mint. • 7. Hidden Gem (by @schweppesgb): Vodka, Schweppes tonic, dry manzanilla, grapefruit-infused vanilla syrup and peach bitters. Garnishes with white rose petals and a pink grapefruit twist. • 8. The Perfect Martinez (#ClassicsPerfected by @fairmonthotels): @thebotanistgin, Cointreau, sweet red vermouth, dry vermouth and bitters. • 9. Chocolate Negroni (by @aquashard): @tanqueraygin No. TEN, chocolate fortified red wine and artichoke liqueur. Garnishes with a chocolate coated orange segment. ••••••••••••••••••••••• And there we go. That was in one night, and wasn’t even all the drinks that I tasted. God, I love #LCW17.

  • cocktailchap

    Here’s a very special Dry Martini to celebrate #nationalvodkaday... • I’m off to enjoy #londoncocktailweek tonight (pics to follow in my Stories and at the end of this week). But first, here’s a Martini made with a special bottle of @angelstearsvodka, which contains particles of pure silver. The spirit itself is a luxury vodka that has a superb taste and clarity and is best enjoyed neat straight from the freezer, but I’m a sucker for a martini so... 😉 • Scroll on the image above to see the cool silver effect in the finished drink. • And keep an eye out for #lcw2017 coverage coming soon.

  • cocktailchap

    Seeing as I had some stout leftover from my #reshake (still trying to make it a thing, you guys) at the weekend, I made this fascinating combination of the classic Dog’s Nose stout cocktail and the lighter, fruitier Clover Club. • This one goes out to good pal @thehappylittleprintshop for declaring her surprising (to me) love for stout on my last post, and is made with some homemade Chambord (or ‘Shambord’) from our mutual buddy @incrediblesuit. • The recipe is adapted slightly from one provided in Good Together: Drink & Feast With Mr Lyan And Friends, by @mrlyan. • And the name? Obviously this is a Dogs Nose Clover Club ••••••••••••••••••••••• 5 raspberries 35ml homemade ‘Shambord’ 15ml pink grapefruit juice 10ml lemon juice Egg white 50ml @fullers_uk Black Cab Stout ••••••••••••••••••••• Muddle the raspberries, add the next three ingredients and shake with ice, then strain back into the shaker and shake again without ice. Strain again into a coupe glass , top with the stout and garnish with raspberries. Then stop saying ‘stout’ so much.

  • cocktailchap

    I have a bottle of fig liqueur gathering dust in my cupboard that only comes out when I remember to make something with it. This is one of those occasions. • As I have also recently been booze-gifted some Punt E Mes, it seemed like a good time try this Manhattan fig-riff. • So here is a (of course) Fanhattan ••••••••••••••••••••••••••••••• 60ml @jimbeamofficial bourbon 15ml Creme De Figue 15ml Punt E Mes 1 dash Angostura bitters ••••••••••••••••••••••••••••••• Stir all ingredients with ice and strain into a chilled martini glass. Garnish with a hefty fig wedge.

  • cocktailchap

    🍂 October is here, so here is a Pumpkin Spice Latte Cocktail 🎃 ☕️ • Nights are getting darker, leaves are falling from the trees and all the good telly is starting up again so I'm jumping on the #pumpkinspicelatte bandwagon with some homemade pumpkin spice infused vodka I had leftover from a batch I made last year. Also, it means I get to celebrate #internationalcoffeeday at the same time. 💯 Effiency! • As you can see from the slideshow above, I'm also trying to up my presentation game, hence the new backdrop and props. Because I thought the best way to make my feed look more stylish was to add some sticks and leaves. That's #Autumn for you... 😉 • Anyway, here's my Pumpkin Spice Latte Cocktail -------------------------> 50ml Homemade Pumpkin Spice Infused Vodka 50ml hot espresso coffee 30ml semi-skimmed milk 25ml kahlua 10ml vanilla syrup ----------------------- Shake all ingredients with ice and strain into a tall glass filled with ice. Garnish with coffee beans and the most autumnal stirrer you have.

  • cocktailchap

    So I'm going to start doing a new weekly thing: a #reshake. • I've been thinking for a long time that I see so many talented people on here make so many amazing drinks, all offered for others to try and enjoy... but I don't see many people actually doing that. • And of course that's fine. Everyone is far too busy being brilliant and creative themselves to give too much space to others' work. But luckily I don't have that problem, so from now on I'm going to save recipes I like throughout the week and remake (or reshake 😉) one that has caught my eye at the end of every week. It might be exactly the same, or it might be a slight variation - it all depends on what ingredients I have available, but the intention is there! • I would encourage others to do the same, of course, and feel free to post with the #reshake hashtag. In general, I think it would be great to do more to share, promote and champion each other and our drinks. • So... first up for me is @servedbysoberon's creation for #drinkbeerday. Typically of Matthias' thought and consideration, he made a drink that is representative of his native Belgium, and so - I hope he doesn't mind - I have made a London version in order to use ingredients available closer to home. That meant swapping out his L'Arogante Stout-ish Beer for @fullers_uk Black Cab Stout. • I have to say that. Aside from Guinness, I'm not a huge fan of stout but I don't make many beer cocktails and I saw this as an opportunity to see how someone else tackled the idea. Honestly, I am so glad that I did because this drink is DELICIOUS. The vanilla and coffee flavours in particular shine through to sweeten and enhance the Stout in a wonderful way. So, already operation #reshake is a success. • Here's how I made @servedbysoberon's The Bitter Brew ---------------------------> 40ml @bigspringspirits Barrel-Aged Gin 10ml @kahluauk 5ml vanilla syrup 2 dashes orange bitters Black Cab Stout ---------------------------- Stir the first four ingredients with ice and then top up with the stout. Drink while visiting @servedbysoberon's feed to see how it SHOULD be done.

  • cocktailchap

    I'm back home from holiday and nothing says "I've missed my home bar" than playing with homemade infusions. • That has been made a lot easier on this occasion because I have finally been able to try @spicedropsdrinks. I have a few interesting samples to try, but based on the results I got from their Tea Masala drops, I would love to give all of their flavours a try, because this Chai Vodka was so simple to make and utterly 👌. • As I've been away from my bottles though, I have missed lots of ingredients and decided the best drink to satiate my needs was a Last Word riff. So here is a Chai Word ----------------------------> 30ml Chai Vodka 30ml Green Chartreuse 30ml Maraschino Liqueur 30ml fresh lime juice ---------------------------- Shake all ingredients with ice, strain into a coupe glass and garnish with a maraschino cherry on a dapper stirrer.