May 8, 2015
The Shack-Attack is back baby!
On the last weekend in May, Mixology Group is returning for the Brighton and Hove Food and Drink Festival 2015
Teaming up with the amazing dudes and chicks from Red Leg Spiced Rum and The Mango Girls we'll be bringing the Caribbean to you!
Open from 10am on Sat 30th and Sun 31st May (if you're brave enough), you're invited to Hove Lawns to join us for some delicious Caribbean cocktails.
With a live DJ we'll be mixing up Spiced Mango Mojitos and Daiquiris, Caribbean Mules and Spicy Pina Coladas with mad ...
May 7, 2015
A troupe of troublesome bartenders set off with the help of Martin Miller’s Gin and Bluebird Tea. Co for a spot of afternoon tea…
I first learnt of the MMG/BB collaboration a few weeks back and knew good things were to come of it. And yesterday the showcase event of their work culminated in the antique filled, snooper’s paradise that is the Black Dove over in Kemp Town.
With multiple health benefits, tea fits snug into the current health trend that is on the rise. The different types and unique blends are appearing around the world, especially in the ...
April 1, 2015
George and William go for a pint on the beach...
So the Tempest Inn is a pub, it’s a pub on the seafront, not a club, but a pub. And it’s in a big cave.
It’s pretty cool, stone tables, iron gates, secret seating areas in hidden alcoves and a rumour that Green Door Stores’ resident night, Donuts, is going to be there on Easter Sunday. Taking over the venue from LIFE club, it’s almost unrecognisable from it’s previous incarnation, yet it fits in to the Brighton scene seamlessly and you find yourself asking ‘why hasn’t this been done before?’
With two huge ...
March 20, 2015
The past fortnight has seen a lot of activity in the Mixology School including our introduction to Mixology Course, a special combined Molecular and Advanced level course and to round up, the March edition of our week-long Global Bartenders course, with both students passing with distinction! Safe to say we've been incredibly busy!
Here's a selection of photos from the highlights of the last two weeks!
March 5, 2015
Enjoying Whisky with the power of Science
I wasn’t sure what to expect when I first came across the Neat Glass. I couldn’t get my head around what it does or how it does it. Being a hands-on kind of guy though, I thought what better way to find out than just get a few in, crack open a decent single malt and test away.
Bring it on.
The multiple-award-winning idea behind the Neat glass (pictured above) is that it should be all you need to enjoy your whisky. No ice, just the glass and your favourite neat spirit. The design looks ...
February 19, 2015
by Matt Simmons
The Centurion at Sea;
Disclaimer: this article contains no shellfish puns.
A week ago I popped in on the guys at the site of the Urchin Pub, formerly the Bell, in Hove to see how production was coming along.
For those who don’t know (and you really should by now!) the Urchin is the genius outcome of the transformation of what was yet another, very standard Hove boozer.
Created by the guys behind the Brighton-famous Small Batch and Velo Café Empire, the Urchin is a craft beer pub that also happens to serve an extensive menu of reasonably priced, delicious, ...
February 16, 2015
Regal Rogue Tasting at the Avenue, Hove
Matt Simmons - 16/02/15
As if anyone really needs an excuse to drink on a crappy Monday afternoon but to be greeted in Avenue, Hove by an Elderflower and Regal Rogue Cooler, is definitely something else.
Mark “Lord” Ward is originally from Brighton and to our good fortune, has decided to bring his exciting new brand of Vermouth full circle.
Ward is the founder of Regal Rogue and is completely devoted to his creation, with a superior level of thought put into every detail of the product, through the packaging to the liquid itself.
And it ...
December 18, 2014
We got really excited by this one.
We sent one of our lovely office Ladies home with a really difficult challenge. We tasked her to go home and drink wine.
Obviously there was a little more to it than that.
There are three variations the Corkcicle, Corkcicle Air (both made from glass and cork) and the Corkcicle One (pictured below), which the more premium of the set and the one we are going to review. Coming in a glass freezing case, the principle of the Corkcicle is to aerate and chill wine as it is poured from the bottle, and keep it chilled ...
November 27, 2014
Zing Anything: (Root7)
The Vodka Zinger
Seen in Wired Magazine.
So you’ve got a dinner party coming up and you want to give your guests something a little special. Not just your standard spirit mixers; how about a home made, fresh strawberry and lime infused vodka, or a ginger and orange zest Whisky blend we prepared earlier?
Now you're listening.
In comes the Vodka Zinger from Zing Anything (Root7).
A really easy to use, easy to clean, shakeable, spirit infuser. It has 2 sets of blades in the bottom of three compartments, and a built in fine strainer. It’s a great concept for your kitchen if ...
July 10, 2014
We love working with new and exciting producers and we have met a fair few this year already. Our first ingredient of the summer is the lovely Isle of Wight Sunshine Tomato juice from the guys at http://www.thetomatostall.co.uk/ this really is an amazing twist on the Bloody Mary. Much lighter in flavour, great for a warm Saturday morning livener. These guys do everything from grow the fruit to juicing and bottling. A real labour of love!
Yello Mello Ingredients
- 50ml good quality vodka (we recommend Blackdown vodka from Sussex or Black Cow vodka from Dorset)
- Dash of Worcestershire sauce
- Dash of jalapeno hot sauce (we
May 13, 2014
We were lucky enough to be sent a rather fetching box in the post. On opening said parcel I was greeted to some rather heavy weight equipment. Quite simply Bonzer have been making some of the most used bar equipment for a very long time. Their spoon is an iconic tool which I have used in pretty much every venue I have worked/ trained in for the last 15 years.
The Bonzer bar kit is a one stop shop for bartenders looking to add some decent reliable kit to their collection. It comes well presented in a great looking box, inside ...
March 25, 2014
This season we are looking at ways to reduce our overall fruit consumption for garnishes in our cocktails. The first way to do that is to stop using imported fruit. We are not saying that we suddenly need to turn vast tracts of Essex into orange groves. All we need to do is ask ourselves if we really do need to have a lime or lemon wedge in a G&T? Are there any other alternatives? We think there are.
In 2011 the UK consumed 100 thousand tonnes of lemons and limes. That makes it the 6th largest consumer in the ...