M UD DLE
Is sue No . 0 8 - Th e Sp r i n g Ed i t i o n Editor: Claire White
As the dark nights are drawing to a close, it’s time to shake your way into lighter days with our Spring Edition. From tips and tricks to insider knowledge, we’ve uncovered the best way to enjoy this month’s events - with a drink in hand!
Contributors: Claire White Jonathan Scheerlinck Rhonda Withers Stephen Spiers
We’re celebrating International Women’s Day with some of UK’s top female bartenders who are shaking up the cocktail scene one tipple at a time.
Photography: Jonathan Scheerlinck Rhonda Withers
Without compromising on the chocolate, we’re swapping Easter eggs for choc-a-holic spirits and a recipe to make your own liqueur at home.
For all editorial and advertising enquiries, please contact: inf o @ ti p p l e b ox .c o . uk
We’re also sharing tips for Mother’s Day drinks with cocktail blogger The Margarita Mum. Alongside her tequila tips, we’re sharing an exclusive recipe for National Absinthe Day and preparing for St Patrick’s Day with our shamrock-ed bars.
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It’s time to sip on drinks that are guaranteed to put a spring in your step!
Cheers, Claire
INSIDE MONTH’S
THIS BOX
Elephant Gin
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Elephant Gin is a handcrafted London Dry Gin made with carefully selected ingredients that capture the spirit of Africa.
Welco me A L et t er From Tippl e Tow ers
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In si de Thi s Mo nth’s Box
Belsazar Vermouth
03
Ti ppler’s Tren ds Da t es For Your Dia r y In dust r y New s
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Ti ppler’s Tales Coc kt a il Cul t ure Choc ol a t e L iqueurs
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Ti ppler’s Ti me El epha n t Gin Bel sa za r Vermout h Tipt ree Con ser ve
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Ti ppler’s Treats Lusc ombe Ton ic Sa voursmit hs
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Ti ppler’s Ti ps & Tri cks The Perfec t Ma rga rit a A bsin t he Coc kt a il s
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Ti ppler’s Treasu res St . Pa ddy’ s Ba rs
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Ti ppler’s To ast Compet it ion Time # Ta gMyTippl e
A classically-styled vermouth from Germany, Belsazar Dry Vermouth is made with wines from the South Baden region, combined with fruit brandies from Schladerer and a selection of herbs.
Bramley & Gage Creme De Cassis
A sweet dark red liqueur, Bramley & Gage use only fresh blackcurrants to create a liqueur with an earthy incense and a powerful taste.
Heron Valley Lemon Juice
Using ripe, juicy Sicilian lemons, Heron Valley’s Lemon Juice is gently pasteurised to capture the freshly squeezed taste in a bottle.
Monin Grenadine
Combining the flavour of red berries with a touch of vanilla, Monin’s Grenadine is a common sweetener used in classic bar mixology.
Tiptree Strawberry Conserve
A Tiptree classic, the strawberry conserve has well balanced flavour with a medium texture.
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TIPPLER’S TRENDS
D AT E S F O R Y O U R D I A R Y I N T E R N AT I O N A L W O M E N ’ S D AY
8th March
International Women’s Day celebrates the social, economic, cultural and political achievement of women, commemorating the movement for women’s rights. The day brings together global governments, women’s organisations, businesses and charities together with talks, performances, rallies, networking events and marches with this year’s theme #PressForProgress.
M O T H E R ’ S D AY
11th March
Generally celebrated on the fourth Sunday in Lent, Mothering Sunday was originally a commemoration of ‘mother church’, known as a church in which a person was baptised or attended when they were children. Mother’s Day marked a time when adults returned to this church and were reunited with their family in the town they grew up. Now, the day marks an appreciation for the role of mothers and mother figures with the exchange of gifts.
S T PAT R I C K ’ S D AY
17th March
St Patrick’s Day marks the observance of the death of Ireland’s patron saint. Beginning as a religious feast day back in the 17th century, the day of celebration has been a public holiday in Ireland since 1903. Celebrations across the world now take place with parades, parties and pints of Guinness, as cities become a sea of green.
EASTER
1st April
Officially marking the end of Lent, Christians commemorate the resurrection of Jesus Christ on Easter. The roots of Easter’s holiday traditions are thought to date back to Pagan celebrations, with the name believed to come from the goddess of rebirth Eostara, with the feast celebrating earth’s resurrection and rebirth. 3 - MU D D LE - THE SP R IN G E DITION
TIPPLER’S TRENDS
INDUSTRY NEWS W O R L D A B S I N T H E D AY
World Absinthe Day on March 4th is a celebration of the legacy of the aniseflavoured spirit. The date marks the day when absinthe went back on legal sale in the United States, after being banned in several countries due to a moral panic that absinthe was to blame for bouts of delirium. Absinthe made its return to the UK in 1998, as George Rowley launched the first absinthe to be sold in Britain since World War I, with famed bartender Dick Bradsell creating a cocktail using the spirit reassuring it was safe to drink. Check out Bible of Drinks’ feature on page 17 for more hints and tips on absinthe!
LONDON BEER WEEK
Now in its fourth year, London Beer Week is seven-day festival which takes place across the capital from March 12th - 18th. With nightly events and popups and parties, 100 of London’s top beer bars will create bespoke tasting flights of three unique beers for festival pass holders to enjoy for just £5, alongside boilermakers and sip and snack menus. Find out more about London Beer Week via DrinkUp.London/BeerWeek
COOPER KING DISTILLERY
Yorkshire’s newest distillery Cooper King will fire up its stills to begin production this month. Creating whisky and gin, the distillery sources Maris Otter barley from Yorkshire farms and wooden casks from White Rose Cooperage in Wetherby. A number of its gin botanicals will come from herbs, spices and fruit grown on site and honey from their bees, nurturing the spirit from their soil. Join Cooper King’s Distillery journey via CooperKingDistillery.co.uk
TA L E S O N T O U R
From April 7th - 10th, Tales on Tour will be making Scotland its home away from home once again as they welcome cocktail professionals from around the world for four days of cocktail education and celebration. Discover Tales on Tour via TalesOfTheCocktail.Com
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Cocktail Culture
T I P P L E R ’ S TA L E S
To celebrate International Women’s Day, we’re raising a glass to five women shaking up the cocktail scene across the UK.
K AT E M E E H A N
Starting bartending at the ripe old age of 18 after falling in love with hospitality, Kate went straight into Living Ventures flagship bar Life Cafe and never looked back. Working for Living Ventures for six years, she worked every Saturday flaring at their club Mosquito and training bartenders throughout the company. Alongside free pouring, flaring and high-fiving, she began writing weekly cocktail menus for their guests and managed the beverage side, before leaving at 24 to open a tiki bar with her brother named Aloha in Liverpool. When she returned to the UK after living in India, she headed straight for the big city with her eyes on Mahiki, before leaving to work at Ziloufs and opening Furnivals Well, a bar in a former Victorian prison in Liverpool. At this time, she met Leon Galloway and one year later became a partner in Gin Journey, a weekly event happening in London, Liverpool and Manchester. Now, she spends Monday to Friday distilling 58 Gin in London, visits Liverpool to train staff at her brother’s six cocktail bars and runs ‘make your own gin’ events in Liverpool.
JO LAST
Recently bartending at the Winter Olympics, Jo Last is a bartender at The Domino Club in Leeds. Jo is a graduate in Fashion Marketing who started her bartending career at the age of 20. Starting as a cloakroom attendant, she worked her way up to barback, bartender, supervisor and assistant manager within one year. The hospitality industry caught her attention and she hasn’t looked back since. In 2017 she got through to the UK finals of Gin Mare, but it was in 2018 that she managed to take home the Global Mediterranean Inspirations title with her cocktail The Heart. Jo has been a bartender in Leeds for six years working across three different cocktail venues including The Maven, The East Village New Wave Dive Bar and The Domino Club. 5 - MU D D LE - THE SP R IN G E DITION
C YA N W O N G
A bartender and hospitality professional with a decade of experience in London, Sydney, Melbourne & Paris. Cyan was head bartender & AGM of Original Sin (sister bar of Happiness Forgets). During the past two years, Cyan has worked and represented numerous brands with promoting, training and representing while developing the drinks program for independent restaurants and bars. Cyan recently joined the team as a brand ambassador for L’Equip St~Germain in the UK and you can also find her working alongside Richard Hunt at The Mint Gun Club in Stoke Newington, nominated for the 2018 Class Award for Best New Bar.
SIAN BUCHAN
Siân is currently one of the managers at Panda & Sons in Edinburgh. Having been in the hospitality trade since 2005, she’s worked in a number of roles. Starting in a student union while at university studying communication & PR in Aberdeen, she realised she had a love for hospitality and continued down this path. After university, Siân began a role in a cocktail bar and truly found her passion. Having taken part in a few cocktail competitions and meeting a number of amazing people, the opportunity came up to move to Scotland’s capital and you’ll now find her at Panda & Sons.
EMMA STOKES
By day, Emma Stokes works for a scientific organisation looking to reduce, refine and replace the animals used in scientific and medical research. Previously working in cocktail bars in Leeds and Newcastle, by night she now works in various bars around London including Found, Lost Boy’s Pizza and PimpShuei, and writes about all things cocktail and gin. In 2009, she established Gin Monkey, a website that has evolved from bar reviews into a site that focuses more on gin and cocktails. In 2013, Emma took over the organisation of World Gin Day, founded by fellow gin enthusiast Neil Houston in 2009. Under her stewardship, the site and the day has continued to grow, and now reaches a global audience of over 200 million people. Her first book The Periodic Table of Cocktails was published in early October 2015 and she hopes there’s a gin book in the pipeline. Emma also runs gin and cocktail masterclasses for a variety of audiences, including classes in the role of ‘Independent Gin Expert’ for CASK Liquid Marketing, ‘Gin Guardian’ for Shake, Rattle and Stir, and ‘Gin Tutor’ at the City of London Distillery. 6 - M U D D LE - THE S PRIN G ED I TI O N
T I P P L E R ’ S TA L E S
Chocol a t e liqueurs We all know by now Easter does not just have to be reserved for children.
Forget smashing an egg and crack open a bottle as we’re sharing ways to embrace Easter with a splash of spirit, sharing some of our favourite chocolate infused bottles and a recipe to make your own. From cream liqueurs to chocolate gin, will you be shaking up an alternative choc-a-holic option this Easter?
Make Your Own When making your own chocolate liqueur, you will need to ensure you use a smooth vodka, preferably a spirit you enjoy drinking with little additions. For the chocolate, source a high quality bar that uses cocoa butter instead of oil. As alcohol acts as a preservative for cream, your homemade chocolate liqueur will have a shelf life of around three months.
INGREDIENTS
120g Chocolate 60ml Cream 70ml Milk 2 Tbsp Sugar 2 Tbsp Madagascan Vanilla 250ml Vodka
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METHOD
Place white chocolate, cream, milk, sugar and vanilla in a saucepan and heat gently to melt the chocolate. When melted, remove the white chocolate mix from heat and let it cool to room temperature. Mix with the vodka and place in a sealable container and leave to sit for 12-24 hours refrigerated. Once rested, you can decant the liqueur into a bottle and enjoy!
Top of The Chocs M O Z A R T G O L D C H O C O L AT E C R E A M L I Q U E U R
£15 Master of Malt
An Austrian speciality, Mozart Chocolate Cream Liqueur combines Belgian chocolate and fresh cream with aromatic notes of vanilla and cocoa. Best Served: Straight over ice or in desserts
M C Q U E E N S P I C E D C H O C O L AT E O R A N G E G I N
£33 McQueen Gin
Dark, fruity and a bit on the spicy side, McQueen Spiced Orange Gin fuses flavours of chocolate, orange and juniper Best Served: G&T garnished with an orange twist and cinnamon stick
LY M E B AY D O U B L E C H O C O L AT E C R E A M LIQUEUR
£14.99 Lyme Bay
Fresh cream is added to brandy and natural flavourings to create a delicious liqueur for chocolate lovers. Best Served: Straight over ice
T E I C H E N N E C H O C O L AT E S C H N A P P S
£13.75 Master of Malt
Teichenne have taken their clear, crisp schnapps and added the creamy taste of chocolate to create a rich, dark and authentic flavour of cocoa balanced with hint of cream with aromas of chocolate and roasted coffee. Best Served: Straight over ice or in cocktails 8 - M U D D LE - THE S PRIN G ED I TI O N
TIPPLER’S TIME
Launching in 2013, Elephant London Dry Gin is a premium handcrafted gin made with carefully selected ingredients that capture the spirit of Africa.
featuring the Savannah’s ‘superfruit’ Baobab, the Buchu plant and African wormwood - Elephant Gin is produced using the traditional method of copper still distillation.
Made with African botanicals and handcrafted in Germany, Elephant London Dry Gin was inspired by the traditional sundowner experience after a day out in the African bush.
Robin and Tessa Gerlach were inspired to create Elephant Gin following their own travels, as well as their work supporting foundations in South Africa, with a vision to conserve the wildlife they feel so passionate about.
Distilled in small batches, using 14 hand-selected botanicals including rare African ingredients 9 - M U D D LE - THE SP R IN G E DITION
Believing that this generation has a responsibility to support African wildlife today, so others can continue to enjoy it in the future, they launched Elephant Gin to help conservation trusts.
orphanage near Nairobi nurtures baby elephants who have been found in the wild who are often left behind when their mother dies due to poaching or other human intervention.
Alongside the baby elephant on each label, each of their miniature bottles bears the name of one of the 15 orphan elephants that Elephant Gin is currently a foster-parent of.
As featured in this month’s box, 15% of profit from each of Elephant Gin’s miniature bottles goes towards supporting the initiative which is recognised as one of the most successful orphan-elephant rescue and rehabilitation programmes in the world.
Supporting The David Sheldrick Wildlife Trust and its pioneering Orphans Project, the elephant 10 - M U D D LE - THE S PRIN G ED I TI O N
TIPPLER’S TIME
Vermouth is an aromatised fortified wine, flavored with various botanicals adding a delicious twist to classic dry cocktails. A classically-styled dry vermouth from Germany, Belsazar Vermouth is made with wines from the South Baden region, combined with fruit brandies from Schladerer and a selection of herbs including wormwood. The secret to their recipe lies in the Black Forest, with fruit brandies from the family-owned Schladerer distillery who have been producing brandies for more than 170 years. Belsazar Dry Vermouth, as featured in this month’s box, is made from a fruity and dry Gutedel wine. The aroma of summer fruits, chamomile and a hint of fresh yeast take centre stage, followed by bitter notes of gentian, Seville orange, cinchona, coriander and absinthe. 1 1 - MU D D LE - THE SP R ING E DITIO N
TIPPLER’S TIME
The Tiptree story dates back to the early 1700s on Trewlands Farm with the Wilkin family. Moving from arable to fruit farming in 1865, it was not until the Prime Minister at the time, William Ewart Gladstone, commended fruit preserving to the population that Arthur Charles Wilkin leapt on the idea to make a success of his fruit farming. In 1885, The Britannia Fruit Preserving Company was formed and the very first ‘Tiptree’ preserves were made. Within ten years, more than 200 tons of fruit was produced, with half of this used for jam production. The company then became known as Wilkin and Sons with the family buying and farming much of the land surrounding the village. Now, the Tiptree estate includes farms in Tiptree, Tollesbury and Goldhanger. With fruit crops including strawberries, loganberries, mulberries and damsons, each preserve is made with fruit that is inspected and prepared by hand. Cooked in small batches using cherished recipes in traditional copper bottomed pans, each preserve is free from artificial colours and flavours. This month’s box features a true Tiptree classic with their well-balanced strawberry conserve.
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T I P P L E R ’ S T R E AT S Crafting and perfecting their drinks on their farm in Devon since 1975, Luscombe Drinks now produces more than 9.5 million bottles per year. The family-owned business in Buckfastleigh produces a mouth-watering range of 27 premium adult soft drinks which have won 73 Great Taste Awards. Now, Luscombe Drinks has expanded its flavoured mixer portfolio with the introduction of a new Light Devon Tonic Water.
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The fourth tonic in Luscombe Drinks’ range, the refreshing reduced calorie tonic is crafted using natural Devon spring water and enhanced with the zingy citrus taste of Japanese yuzu and Indian quinine. As featured in this month’s Tipple Box, the Light Devon Tonic Water is the perfect addition to any white spirit, served over ice or simply on its own.
T I P P L E R ’ S T R E AT S Understanding the importance of traceability and sustainability, using accredited farming methods and championing sustainable agriculture, they ensure culinary excellence with attention to detail every step of the journey in producing their decadent potato crisps. SAVOURSMITHS have created a potato crisp brand with audaciously luxurious crisps, made with potatoes harvested from their family farm in Cambridgeshire using only the finest ingredients. Their creative crisps are fuelled by the local fields with the family involved in the process from start to finish, from the seeds sown to the hand-picking and preparation in small carefully prepared batches. SAVOURSMITHS was founded by recently married couple Colette and Mike Russell Smith who moved back to the family farm to take the business in a modern direction. Their objective is to build on the pioneering heritage of Russell Smith Farms and British Farming, dating back to 1938.
Going above and beyond to play with unashamedly flamboyant combinations, they create five unique editions with ingredients sourced from across the globe. In this month’s box, you can taste the Wagyu Beef with Honey & Mustard, a famously decadent Japanese beef known for its taste, complemented with a kick of proper English mustard and a sweet bite of honey.
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TIPPLER’S TIPS & TRICKS
How to make the perfect Margarita
By Rhonda Withers (The Margarita Mum)
I am not your ‘stereotypical’ mixologist or bartender. I am a busy full-time working mother with two young daughters, a husband, and three step-sons. Originally hailing from Brisbane, I now reside in Melbourne.
Starting my career as a Registered Nurse, and continuing to work in the healthcare industry to this day, I never would have dreamed I’d end up pursuing my passion for Margaritas, cocktails and photography. I started The Margarita Mum in April 2016, quite simply because I love Margaritas and wanted to share this. My personal Facebook page was overflowing with friends and family members posting Margarita recipes and memes, and I became affectionately known as ‘Rhondarita’ and ‘Margarhonda’. I created The Margarita Mum Facebook and Instagram to showcase my Margarita journey and it wasn’t long before I began creating my own
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Margarita recipes, and eventually Tequila and Mezcal-based cocktails. I am blown away every day by the way the cocktail community has embraced ‘The Margarita Mum’. I really want to help bring Tequila and Mezcal ‘back into fashion’, particularly in Australia. I thoroughly enjoy being a part of the “drinkstagrammer” community on Instagram and I post cocktail recipes and creations every day. I love the way that Drinkstagrammers create amazing cocktails without stepping behind a cocktail bar.
The Margarita Mum reaches those that might not have the money, time or desire to go out to a bar or nightclub - I’ll keep making them, you keep drinking them. Salud! Follow
Rhonda’s Margarita mission TheMargaritaMum.com
via
How to The key ingredients for making Margaritas are simple - Tequila, orange liqueur, freshly squeezed lemon/lime juice and simple syrup. Here are some tips for selecting the right ingredients:
Tequila The are 5 types of Tequila:
Orange Liqueur There are numerous orange liqueurs on the market, but typically Margaritas are blended with either:
Triple Sec – A strong, sweet and colourless orange flavoured liqueur
Cointreau - A triple sec that is a perfect balance of sweet and orange bitterness
Grand Marnier – A blend of cognac and triple sec
Tequila Silver – Tequila in its purest form and unaged - Most commonly used in margaritas
Tequila Gold
- Where colours and flavourings have been added prior to bottling or it may be a Silver Tequila blended with Reposado and/ or Añejo Tequila - Often used as a mixing tequila
Tequila Reposado – Rested and Aged Tequila – Usually aged for 2-11 months
Simple Syrup This can be added or omitted to your Margarita depending on how sweet you like your cocktails - it is simply created with equal parts water and sugar dissolved in a saucepan.
Tequila Añejo – Aged for at least a year – Smoother, richer and more complex
Tequila Extra Añejo – Aged for more than 3 years - extremely smooth and complex
Lemon or Lime? Simply choose your favourite citrus - but always use freshly squeezed.
My Perfect Margarita 45ml Reposado or Anejo Tequila 15ml Cointreau 45ml freshly squeezed Lime Juice NO Simple Syrup! Add all your ingredients to a shaker with ice cubes. Shake, then finely strain into a highball glass. Garnish with lime peel.
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TIPPLER’S TIPS & TRICKS
HOW TO U S E ABS IN T H E IN CO CK TA IL S To celebrate World Absinthe Day, awarded Belgian drink blogger Jonathan Scheerlinck has shared a snippet of history and an absinthe-infused recipe for you to enjoy at home.
AB S IN T HE Graduating as a Sommelier, Jonathan’s passion and creativity led him to create recipes that both celebrate the essence of the spirit and tell a story that brings us back to a place in time or a favourite memory. The term “absinthe” comes from Artemisia Absinthium, the scientific name for its key ingredient, wormwood. Alike many drinks, the herb was used for medicinal purposes long before distillers discovered it. The production of absinthe is much like that of gin. A high-proof neutral spirit is infused with a blend of botanicals, including wormwood, and then redistilled. Traditionally, the alcohol is infused a second time before bottling to intensify the flavour and create the signature green color.
GRAP E FR U IT SA Z E RAC 50ml Rye whiskey 2 dashes Bitters 12.5ml Grapefruit Syrup Absinthe
Method Combine whiskey, bitters and grapefruit syrup in a mixing glass with ice. Stir for approximately eight seconds. Spray your absinthe into a highball glass with a spritzer, place in a large ice cube, then strain the cocktail into the glass. To finish, garnish with a twist of grapefruit peel.
You can see more of Jonathan’s cocktail creations via BibleOfDrinks.com or on Instagram @BibleOfDrinks. 18 - M U D D LE - THE S PRIN G ED I TI O N
St Paddy’s TIPPLER’S TREASURES
Pubs Edinburgh
With an abundance of Irish themed bars across the UK and any excuse to raise a glass, it’s time to embrace St Patrick’s Day. Get ready for Shamrock celebrations as we’ve hand-selected some Irish pubs guaranteed to offer a little taste of Tipperary.
Transport yourself to Temple Bar thanks to Scotland’s capital city and its plentiful Irish themed bars - all within walking distance. Head down to the Grassmarket to swing by Biddy Mulligans, pop up to Potterrow for McSorleys or down to Victoria Street for Finnegan’s Wake.
London Fancy a pint of stout in the Big Smoke? The Tipperary is London’s oldest Irish pub and it was believed to be one of the first pubs outside of Ireland to serve draught Guinness. Meanwhile, The Faltering Fullback is a hidden gem behind Finsbury Park with its unique stylings the perfect backdrop for your celebrations. 1 9 - MU D D LE - THE SP R ING E DITIO N
Manchester Since opening over 20 years ago, O’Sheas Irish Bar has served up more than 2 million pints of Guinness on Princess Street. Renowned for its atmosphere, whether hosting live music or sporting events, the pub also pours an impressive selection of Irish gins. Over in Southgate, Mulligans of Deansgate promises live music across both floors while Waxy O’Connors on Corporation Street will combine its celebrations with the Six Nations.
Liverpool Serving Irish whiskey, beers and porters, Lanigans traditional Irish Bar is an authentic recreation of an Irish pub, with live music seven nights week and drinks flowing on Ranelagh Street. At Tithebarn Street, Shenanigans is tipped as pouring Liverpool’s best pint of Guinness. Decorated with Irish bric-a-brac, it is home to live music and entertainment to keep the craic flowing.
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TIPPLER’S TOAST
CO MPETI TI ON T IME Win a personalised bottle of gin! We’ve teamed up with Elephant Gin for this month’s exclusive competition, giving you the chance to win a personalised bottle of their award-winning Elephant London Dry Gin! Made with African botanicals and handcrafted in Germany, Elephant Gin is distilled in small batches using 14 hand-selected botanicals including rare African ingredients. Your exclusive bottle will feature your name handwritten by their calligrapher. For your chance to win, simply visit Tipple Box on Facebook and enter via our Giveaway section!
T&Cs apply.
NEXT MONTH
THE TREND EDITION
our top English spirits and welcoming the return of cocktail education and celebration to Scotland’s capital city with Tales on Tour.
The countdown to summer is on so we’re looking ahead to this year’s sun-kissed drinking trends.
Our April Tipple Box will feature two cocktails from Clovenhoof Rum with refreshing sips for spring nights.
With ready-to-drink cocktails perfect for picnic season to the revolution of the Martini, we delve into the drinks that are making their way to the top.
Let us know what you think of this month’s edition on our Facebook, Twitter and Instagram and don’t forget to #TagMyTipple to be in with the chance of winning a Tipple Box Barware set!
We’ll also be raising a glass to St George’s Day with 2 1 - MU D D LE - THE SP R IN G E DITION
TIPPLER’S TOAST
# TAGMY TIPP L E Shake it all about... It’s time to show us your cocktail making skills for the chance to win a Tipple Box Barware Set! If you’re an Instagram addict or a fan of Facebook, we want you to share any photos of your Tipple Box cocktails with us using #TagMyTipple to enter our monthly competition. One lucky winner will be selected to win a bespoke barware set and see their photo published in Muddle Magazine! The set contains all the equipment you need to create cocktails in your home, including a shaker, bar spoon, bar blade and jigger. Our latest winner is subscriber Pietro who shared his Malted Mule from January’s Tipple Box For more cocktail inspiration, check out our Instagram to see photos from cocktail lovers across the UK who have enjoyed a tipple or two!
@TippleBox #TagMyTipple
REFER A FRIEND
ENJOYING YOUR TIPPLE BOX? WHY NOT INVITE YOUR F R I E N D S T O J O I N O U R C O C K TA I L C L U B ! If you’re a monthly member, you can head over to TippleBox.com and claim your unique code to share with your friend who will receive £10 credit towards their first box. For each friend you refer, you’ll receive £10 worth of points credited to your account which can be redeemed on speciality products via our shop!
Shake and share via TIPPLEBOX.COM! 2 2 - M U D D LE - THE S PRIN G ED I TI O N
Made with soft Devon spring water and Indian quinine, this reduced calorie tonic will release the botanical notes of the most complex spirits. Call 01364 64 30 36 for your local stockist.
Winner of 73 Great Taste awards. All natural ingredients. No artificial additives, flavourings or preservatives.