Muddle Magazine May 2018

MUD DLE

Is s ue No . 09 - Th e Ce l e b r a t i o n Ed i t i o n

Going to the chapel of love...

Spring is here, the sky is blue. Whoa the birds all sing as if they knew. As the Royal Couple are set to say ‘I Do’ we’re embracing Royal Wedding fever with our Celebration Edition.

Editor: Claire White Contributors: Claire White Stephen Spiers Morten Krag

From Champagne cocktails to raise a toast to the couple to drinks good enough for the Queen, we unveil the regal drinks ready for the occasion.

Photography: Morten Krag

The Royal Wedding isn’t the only reason to celebrate this month, thanks to Cinco De Mayo we reckon it’s time for a tequila tipple as we’ve discovered the Margarita mavens across the UK.

For all editorial and advertising enquiries, please contact: info @ ti p p l e b ox .c o . uk

Alongside our reasons to celebrate, we’ve enlisted cocktail blogger Morten Krag for a Mixology Masterclass, sharing his tips on how to create dehydrated garnishes and simple syrups at home, including two exclusive recipes to try out your newfound bartending skills.

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It’s time to raise your glasses and join us in toasting the Royal couple!

Cheers, Claire

INSIDE MONTH’S

THIS BOX

Kokoro Gin

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A London Dry Gin with a Japanese Heart, Kokoro infuses Sansho berries from Japan with seven botanicals.

Welco me A L et t er From Tippl e Tow ers

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Insi de Thi s Mo nth’s Box

Campari

03

Ti ppler’s Tren ds Da t es For Your Dia r y Bot t l es & Ba rs

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Ti ppler’s Tales Cha mpa g n e Coc kt a il s Roya l Rel a t ion s

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Ti ppler’s Ti me Kokoro Gin Ca mpa ri

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Ti ppler’s Treats Met c a l fe’ s Ric ec a kes

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Ti ppler’s Ti ps & Tri cks Mixol og y Ma st erc l a ss

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Ti ppler’s Treasu res Tequil a Ba rs

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Ti ppler’s To ast Compet it ion Time #Ta gMyTippl e

A famed liqueur with a bitter taste made from a secret infusion of herbs and spices, including chinotto and cascarilla, with orange as the predominate fruit flavouring.

Jagermeister

Jagermeister was created in Wolfenbuttel in Germany in 1878 with a secret recipe that has remained the same over the last 140 years.

Bramley & Vermouth

Gage

Sweet

A herbal, aromatic sweet vermouth blend that takes flavours from both hearty Italian classics and the character of the English countryside.

Gabriel Boudier Apricot Brandy

Using carefully selected fruit with a touch of peach, the liqueur encapsulates the true taste of apricot.

Double Dutch Soda Water

Based on spring water from the North of England, Double Dutch carbonise the water and add sodium bicarbonate and citric acid to provide the perfect balance of fizz and bitterness.

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TIPPLER’S TRENDS

D AT E S F O R Y O U R D I A R Y C I N C O D E M AY O

May 5th

Cinco De Mayo is a national holiday in the United States that celebrates the date of the Mexican army’s 1862 victory over France at the Battle of Puebla.

To celebrate, special events and celebrations highlight Mexican culture, in particular relation to music and dancing including Mariachi demonstrations and Jarabe Tapatío dancing.

W O R L D C O C K TA I L D AY

May 13th

A celebration of cocktails across the globe, World Cocktail Day is celebrated on May 13th, marking the publication date of the first definition of a cocktail in 1806 in New York tabloid ‘The Balance and Columbian Repository’.

R O YA L W E D D I N G

May 19th

Prince Harry and Meghan Markle will wed on Saturday May 19th at St George’s Chapel. Breaking the tradition as Royal Weddings usually take place on a week day, the couple promise the wedding will be a celebration reflecting the characters of the bride and groom with fun, joy and a chance to celebrate with the public.

RHS CHELSEA FLOWER SHOW

May 22nd - 26th

The world’s most prestigious flower show will return to Chelsea with a fiveday exhibition in the grounds of the Royal Hospital Chelsea in London.

Featuring avant-garde show gardens filled with inspiration and tips for future garden trends, with awards given to top landscape and garden designers.

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TIPPLER’S TRENDS

BOTTLES & BARS C A N N E D C O C K TA I L S

Genuine Liquorette has announced its London opening. With a casual cocktail bar inspired by Californian liquor stores, the London bar will be based on the craft cocktail experience with a multi-faceted beverage programme for guests.

You’ll find Genuine Liquorette at 6 Rathbone Place this summer.

R O YA L G I N

Partridges will launch a new Chelsea Flower Gin to commemorate the Royal Wedding. The exclusive gin was created in collaboration with Dunnet Bay Distillers and is a Bergamot-infused London Dry Gin combining citrus, coriander and hints of lemon tart and vanilla.

You can order No.2 Chelsea Flower Gin via Partridges for £29.95.

B O TA N I C A L B A R

Following their original Mayfair opening five years ago, Mr Fogg’s will open a new cocktail bar in Fitzrovia with Mr Fogg’s House of Botanicals. The menu promises a showcase of the manner of botanicals discovered on Phileas J. Fogg’s travel.

Find out more about the new bar opening by signing up via Mr-Foggs.Com/ House-of-Botanicals.

DRINK OUTSIDE THE BOX

Headingley institution The Box will open a new bar split across two floors in Leeds City Centre. Opening in the financial district, the bar will serve draught beers, craft cocktails and Mexican street food following its famed first opening.

The Box will open in the former Ricci’s Tapas restaurant on Infirmary Street in autumn 2018.

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Champagne Cocktails

T I P P L E R ’ S TA L E S

French 75

Kir Royale

The French 75 dates back to World War I, with an early version of the drink created in 1915 at the New York Bar in Paris by famed bartender Harry MacElhone.

Consisting of creme de cassis topped with Champagne, the Kir Royale takes the classic Kir cocktail recipe, named after its French creator Canon Felix Kir, and adds a splash of regal fizz.

25ml Gin 12.5ml Lemon Juice 12.5ml Sugar Syrup Champagne (To Top)

15ml Creme De Cassis Champagne (To Top)

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Raise a glass to the Royals It is no surprise that Champagne is regarded as a Royal tipple.

Its prestigious heritage first gained traction in the 1700s when Champagne was served during the coronation of French Kings. Due to its Royal relations combined with wealth and luxury, Champagne quickly became regarded as a regal drink.

In the United Kingdom, various Royal Warrants have been awarded to Champagne brands across the years and her Majesty Queen Elizabeth is thought to conclude each day by sipping on a glass of an ice cold glass of Champagne.

As Champagne is bound to be flowing for the Royal wedding, we’re sharing some traditional tipples topped with Champagne so you can raise a cocktail to the occasion.

Mimosa

Thought to be named after the yellow flowers of Acacia dealbata, the Mimosa is believed to-date back to 1925 at the Hotel Ritz Paris by bartender Frank Meier.

50ml Orange Juice 15ml Orange Liqueur (Optional) Champagne (To Top)

Bellini

With close similarities to the Mimosa, the Bellini’s birthplace was Harry’s Bar in Venice. Created in 1945 by Giuseppe Cipriani, the cocktail was named after 15th century Venetian painter Giovanni Bellini.

60ml Peach Puree Champagne (To Top) 15ml Creme De Peche (Optional) 6 - M U D D LE - THE C ELEB RATIO N ED ITI O N

T I P P L E R ’ S TA L E S

Drink like a Royal

Did you know there are currently 107 food and drink brands who have been awarded a Royal Warrant?

Out of these, only 22 have been awarded to alcoholic drink producers.

A Royal Warrant is issued to brands as a mark of recognition for those have become regular suppliers to the Royal Households for at least five years.

Once accepted, warrant holders can display the Royal Coat of arms and the words ‘By Appointment’ upon their packaging.

Royal Warrants can currently be granted by HM The Queen, HRH The Duke of Edinburgh or HRH The Prince of Wales.

To help you drink like a Royal, discover five spirits which have been given the Royal seal of approval.

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Martini

Martini was awarded a Royal Warrant in 1962 by H M The Queen. Martini was given a Royal Warrant with the creation of a new addition to the range, a Martini Royale to celebrate the Queen’s Diamond Jubilee. It is also believed that the Queen’s regular aperitif of choice is a Dry Martini.

Laphroaig

In 1994, the Prince of Wales delivered the warrant in person to the distillery on the Isle of Islay. Distilling and maturing Laphroaig single-malt Scotch Whisky, the distillery has been producing Laphroaig for over 200 years.

Juniper Green

Awarded a Royal Warrant in 2007 by HRH The Prince of Wales, Juniper Green was the world’s first organic London Dry Gin. The gin gained its Royal Warrant status from His Royal Highness as it reflected his organic principles.

Johnnie Walker

Johnnie Walker is the world’s number one Scotch Whisky brand, enjoyed in over 180 countries. In 1934, King George V granted the company’s first Royal Warrant which has been renewed by every monarch to this day.

Gordon’s Gin

The longest reigning Royal Warrant holder in the drink category is Gordon’s Gin which dates back to 1925. Awarded in 1925 by King George V and renewed by each Monarch since, the gin is still produced using the ‘Old Tom’ still which was built in King George III’s reign between 1760 - 1820.

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TIPPLER’S TIME

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Launching in September 2016, Kokoro Gin is a London Dry Gin with a Japanese Heart.

The name Kokoro means ‘heart’ in Japanese, in reference to the soul and essence of a place, with the taste of the gin transporting you to the tranquil Japanese forest.

Sansho berries are the gin’s star ingredient, grown wild in the Afan Woodland in the Japanese Alps.

Handpicked from the hills of the Nagano Prefecture, these berries were discovered thanks to environmentalist C.W Nicol, also known as Uncle Nic, who has dedicated 30 years of his life to ecotourism in Japan by buying neglected woodland near his home and bringing it back to life.

It was when visiting Japan that Kokoro Gin founder James Nicol was introduced to the berries by his uncle who had developed a taste for the unusual fruit and James soon realised they would make an interesting ingredient for gin.

With an intense flavour, due to the deep snow in winter and the purity of the mountain air, sansho berries have been used in Japanese cuisine for over 3,000 years due to their peppery flavour with a citrus aftertaste which is similar to the Sichuan pepper with a tongue-tingling heat.

However, despite their distinct taste, only fresh berries retain the punch and zing therefore Kokoro Gin pick their berries at the start of the season in Japan before they are frozen and packed in dry ice to be shipped back to the UK for distillation.

The berries are combined with juniper, lemon peel, sweet orange, almond, angelica root, liquorice and coriander seeds to balance the peppery berry flavour.

From the berries to the bottle, the symbol upon the front of the glass also reflects Japanese culture and was drawn by master calligrapher Koshu to create the sound of ‘Ko Ko Ro’ in the Hiragana phonetic alphabet.

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TIPPLER’S TIME

It was in a basement in Novara that Campari was brought to life.

The first version of Campari was created in the cellar of a cafe in North Italy by Gaspare Campari. Known for experimenting with bottled cocktails before selling them upstairs, one day he made a bitter herbal drink which later became known as Campari.

The recipe has remained unchanged throughout the years with his original formula known to very few in charge of production.

With a secret combination of bitter herbs, aromatic plants and fruit in alcohol and water, Campari is a distinct tasting alcoholic liqueur with an acquired bitter taste.

To make Campari, the dry ingredients are soaked in water for two days before being mixed with alcohol, more water and then steeped in vats for 15 days. At this point,

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the colour is brown and very bitter in taste.

The liquid is drained off into blending tanks, macerated with dregs and pressed for more juice, ahead of being distilled with alcohol before adding sweetening syrup and colouring.

Originally given its colour by carmine dye, derived from crushed cochineal insects, this method ceased in 2006 with a new colouring continuing the brand’s renowned vibrant red colour.

To t h i s day, Italians are still the champion Campari drinkers with the liqueur often served as an aperitif either on the rocks or mixed into an Americano or Negroni which reign as the liqueur’s top cocktail combinations, both listed in the International Bartenders Association drink list in the ‘unforgettable’ category.

TIPPLER’S TIME

It’s time to meet this month’s cocktail companion Metcalfe’s Skinny Rice Cakes.

Ricecakes mix the perfect balance of wholegrain and white rice for a crunchy, crispy snack extravaganza. Each slice is lavishly coated in a generous layer of either fancy Italian dark or milk chocolate, or creamy yoghurt for a touch of indulgence – all for 83 calories or fewer per slice. What’s not to love?

Perfect for a sweet treat, whether that’s an afternoon pick-me-up, a night time nibble or an on-the-go bite, each ricecake is gluten free and suitable for vegetarians.

Will you find a milk Chocolate, dark chocolate or yoghurt in your monthly Tipple Box?

If you thought Popcorn aficionados Metcalfe’s only made popcorn, think again! Their latest snacking spheres serve up a deliciously light alternative to cookies and cakes with a trio of ricecake flavours.

Don’t forget to share your snacking adventure with us and Metcalfe’s using #TagMyTipple!

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TIPPLER’S TIPS & TRICKS

How-To Become A Mixologist Master In Your Home Bar

By Morten Krag

Inspiration has to come from somewhere.

When I grew up, my Dad made his own aquavit, infused with all kinds of botanicals. This always intrigued me as I loved the different smells and colours. Once I got older, I made my own vodka shots using different kind of infusions; typical for a teenager and often resulting in heavy hangovers.

When I got wiser, I started creating my own syrups, infusions and garnishes, making for more complex and experimentative recipes and creations. The hangovers are still there, but way more subtle. As Charlie Parker once said; “First you learn your instrument. Then you practice, practice, practice. And then, when you finally get up on that bandstand, forget all that and just wail.”

It’s impossible to know everything about a field. Instead it’s a constant learning and refinement process, getting as much inspiration as possible from others and try to work them yourself, making your own experiences and learnings. A brilliant mixologist studies the world, which is reflected in his drinks.

The best way to start this adventure is to create and invent, while learning from other mixologists. Start with the simple things, and then proceed from there. Master these basic ingredients, and your cocktails will have never tasted any better....

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Simple Syrup

Simple syrup is used in many recipes and is a must have in any home bar; homemade of course!

Method: Add ½ cup of water and ½ cup of white sugar to a saucepan over medium heat. Stir until dissolved.

Strain into a jar and seal tightly. Keep in refrigerator.

Dehydrated Garnishes

Dehydrated does it better! They will last longer, give better taste notes to your drinks and simply look better as a garnish option.

Method: Slice limes, lemons, apples and oranges into thin wheels. Put them on a baking sheet in a preheated oven (80C) for 3-4 hours. Be sure to turn them at least once for best results. Keep an eye on them, so they don’t go black.

Now you’ve mastered the basics, why not test your new found skills by shaking up these cocktails?

Winter’s Harvest

40ml Gin 20ml Campari 15ml Lillet Rosé (or Sweet Vermouth) 15ml Fresh Lime Juice 10ml Homemade Simple Syrup 1 Egg White Method: Dry shake (without ice) for 10-15 seconds before shaking with ice. Strain into a chilled Coupe and serve!

Ana’s Smile

50ml Gin 25ml Tonic concentrate (Such as Malmötonic or TonicMaison) Soda Water (To top) Method: Add plenty of ice to your glass and add your gin, add tonic concentrate and top with soda water. Garnish with a dehydrated apple slice and some Jamaica pepper

You can keep up-to-date with Morten’s cocktail adventures on Instagram @thecocktailblog12 1 4 - M U D D LE - THE C ELEB RATIO N ED ITI O N

TIPPLER’S TREASURES

TEQUILA BARS

Peyotito

CRAZY PEDROS

With multisensory Mexican dining, Peyotito in Notting Hill is famed for its Margaritas including house special the Peyotito or the chilli passion fruit Margarita.

With a focus on agave cocktails, Crazy Pedros is a part time pizza parlour, full time mezcal and tequila bar. A self-confessed “party bar”, the Bridge Street spot serves a range of Mexican infused cocktails including sharing Margaritas and Daiquiris.

London

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Manchester

Hold the salt and lime - there’s far more to tequila.

We may have ventured into Margarita and Daiquiri days, but there are bountiful bars who are ready and waiting to shout about their tequila tipples.

As Cinco De Mayo is celebrated on May 5th, a national holiday in the United States that celebrates the date of the Mexican army’s 1862 victory over France at the Battle of Puebla, we reckon May is the perfect month to venture out to try a tequila twist.

El Capo

MAMMACITA

Tequila and tapas are at the heart of the menu at Nottingham’s El Capo. Their ‘cockteles’ menu includes traditional Margaritas and Tangarinas to the Bloody Maria and Mucho Gusto.

Featuring no less than 25 tequila and mezcals on the menu, St Andrew’s Mammacita serves up frozen Margaritas and Daiquiris alongside the chance to enjoy a Tequila flight, with three handpicked tequilas to sample with sugar and grapefruit, cinnamon and orange or salt and lime.

Nottingham

ST An DREWS

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TIPPLER’S TOAST

CO M P ETI TI ON T IME Win a bottle of Kokoro Gin! We’ve teamed up with this month’s featured distillery to give you the chance to win a full sized bottle of Kokoro Gin! Take your taste buds on a trip to Japan with the London Dry Gin infused with Japanese sansho berries.

The berries are combined with juniper, lemon peel, sweet orange, almond, angelica root, liquorice and coriander seeds to create the Japanese inspired gin.

For your chance to win, simply visit Tipple Box on Facebook and enter via our Giveaway section!

T&Cs apply

NEXT MONTH

GIN EDITION

Did you know June 9th marks World Gin Day? We’re raising a glass to the spirit as our issue will overflow with ginspiration from cupcakes to cocktails as we celebrate the spirit’s current reign.

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Our June Tipple Box will feature two gin cocktails to celebrate with the strikingly smooth 6’Oclock Gin. 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!

TIPPLER’S TOAST

# TAGMY TIPP L E Snap before you sip!

Before indulging in your cocktails, make sure you share a snap with us.

By posting your cocktail creations on social media, you can be in with the chance to win a Tipple Box Barware Set. Simply send us your photos using #TagMyTipple to enter our monthly competition to win all the tools you need to start your home bar collection, featuring a shaker, bar spoon, bar blade and jigger.

Each month, one lucky winner will be selected to win a bespoke barware set and see their photo published in Muddle Magazine!

Our latest winner is subscriber James McIlvenna who shared his Horton Hears a Hound from our March Cocktail Club box!

For more cocktail inspiration before you get snapping, check out our Instagram to see photos from cocktail lovers across the UK who have enjoyed a tipple or two!

@TippleBox #TagMyTipple

C O C K TA I L S A R E M A D E F O R S H A R I N G

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, 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! 1 8 - M U D D LE - THE C ELEB RATIO N ED ITI O N