Wine — Writing — Joe Patrick Rogers

LONDON'S BEST NEW COCKTAILS

“Put down the shaker, screw the cap back on the Campari, stop trying to figure out how to make those big clear ice cubes in your little home freezer; it’s time to give cocktail duties back to the professionals. After a tough year-or-so for the industry it’s basically the duty of every self-respecting cocktailian to head out and support our favourite spots by getting a few rounds in. Just as well then, that London’s bartenders are offering new menus, honed over months of lockdown, and filed with new drinks to get acquainted with. These are some of the best new cocktails on offer in the capital right now. Cheers.”

See the full list at the Spectator.

Bars, cocktails, London, Restaurants, spirits, WineJoe RogersJune 7, 2021London, Lockdown, Cocktails

THE BEST DRINKS TO SERVE IN YOUR GARDEN

“It’s finally time. After long months walking in the park and pounding coffees in the street you can have a small number of pals over as long as they stay in the garden. Will you have a few drinks when then come by? For the first time in months? Just a couple…? Yes, you absolutely will. Here are some of the best things to serve while you to remember how to have a conversation with more than two people.”

Read on at the Spectator.

cocktails, Wine, whiskey, whisky, spiritsJoe RogersApril 4, 2021cocktails, spirits

FOUR TWISTS FOR YOUR G&T

“The gin and tonic is a beautiful thing. Refreshing, anti-malarial, and fixable by even the least confident home bartenders. However, malaria rates are at an all-time low in the UK and over-reliance on old favourites is a sure-fire route to monotony and disenchantment. There’s a whole wide world of ways to knock back gin so why not give the tonic water a rest and try something different when 5pm rolls around?”

Get the full list at the Spectator.

cocktails, spirits, WineJoe RogersMarch 20, 2021gin, cocktails

HOW TO MAKE THE PERFECT SPRITZ

“Bitter Liqueurs have been traditional to the Italian Peninsula since before Italy as a nation even existed. These botanical infusions were taken to stimulate the appetite, aid digestion, and promote general vigour – often with a little water or wine to help the medicine go down. But it wasn’t until the 1780s that German inventor Johann Jacob Schweppe – whose name may be familiar to you – commercialised his process for making carbonated water and set the table for a million aperitivo hours.”

Read the full article at Spectator Life

cocktails, Bars, London, WineJoe RogersAugust 20, 2020Spritz, Bars

BORED BY PROSECCO? HERE'S WHAT TO DRINK INSTEAD

“In 2017, we Brits drank over 100 million bottles of Prosecco but two years of declining sales have led industry commentators to speculate that the bubble has… well, that our tastes have started to change.”

Read the full article at Spectator Life

WineJoe RogersAugust 11, 2020wine, champagne