Friday, 15 April 2016

#VinspirePOTW: Our Fave Boozy Pictures #2

YAY! We've made it to Friday! I hope you've all got some exciting plans for the weekend. If not, here's some inspiration for you…

Our second #VinspirePOTW! See, I told you I'd see you here every Friday *smug face*.

I've spied a few interesting things for you to keep on your radar this week, whether you're a wine, whisky, gin, or cocktail fan… There's even something for the dog lovers amongst you - again!

You can find all our 'Picks of The Week' - the photos and their rightful owners - on Instagram using the hashtag #VinspirePOTW, or simply click on the links provided in the post below.

Enjoy (and don't forget it's World Malbec Day on Sunday)!

This weekend is the last chance to catch the Lyan Cellars Wine (sort of) pop-up at Lantana CafĂ© Shoreditch. The 6 day event has been popular on Instagram this week, and I'm hardly surprised seeing as the "wine" is by bottled cocktail gods whitelyanhxtn and food by those zero-wasters silobrighton. It looks awesome! 

If your weekend is likely to involve a hangover at some point, londonontheinside has your back. Victory Mansion in Stoke Newington have concocted a special Bloody Mary in preparation for St George's Day on the 23rd. The Full English; black pudding fat washed Black Cow Vodka with HP, Colman's Mustard. Worcestershire Sauce, Marmite, a quails egg, bacon, tomato and horseradish. It's a fine line; you'll either be perked up or pushed over the edge. 

Fancy some boozy baking? New York's prohibitionbakery have some excellent flavour combos for you to try out; sassy holiday vibes with a Margarita cupcake, straight up Pretzels & Beer, or channel your inner Dude from The Big Lebowski with a White Russian treat. 

A can of beer and a smily dog is what everyone needs in their life, right? Cheers the_beer_enthusiast!

There was a wine geeks dream dinner at Noblerotbar yesterday. An extra special Clos Rougeard event, where a vertical tasting of 'Le Bourg' 1976 - 2010 took place. The '89 Le Bourg was voted the top wine, with the '05 following in second. Not at all envious of those who attended. Not. At. All. 

That boutiqueywhisky company and Master of Malt shared some interesting news; they're adding age statements to their whiskies! Those of you that follow all this whisky transparency business will no doubt find this a refreshing change. As they state on their website, "the time is right to lift our skirts up and show you what we're working with." POW!

Our friends at cotswolds_distillery announced a new product that they've been working on - The 1616 Gin (a reference to the 400th anniversary of the death of William Shakespeare)! The distillery have used their malt spirit to make something other than their single malt whisky, and have taken inspiration from old Dutch genevers, Putting their malt wine into the Holstein gin still, with hefty quantities of juniper, cassia bark, nutmeg and orange peel (among others), the resulting spirit has been put into ex-red wine casks for three months. This barrel ageing process gives the gin a fantastic golden hue, and I cannot wait to try it!... Read more about Costwolds Distillery here

London's gin festival - junipalooza - have been spoiling us with some lovely gin illustrations this week. Taking place Saturday 11th & Sunday 12th June at Tobacco Dock, they're only just announcing some of the 40+ ginsmiths that will be in attendance. Follow them to keep up to date; it's already a fab line-up! 

Sagerandwilderestaurant (which used to be Mission) in Bethnal Green used this arty photo to ask their followers whether they wanted to learn more about tasting, drinking & spitting wine. They hold a weekly Saturday Wine School at the restaurant for anyone that's interested in becoming a pro. For more info or to book a place, email

Chilledmagazine gives us our Friday cocktail this week - The Cucumber Gimlet. You'll need 1.5 oz Gin, 1 oz Fresh Squeezed Lime Juice, 1 oz Simple Syrup and 4 to 5 Slices of Cucumber. Muddle cucumber and a few pieces of crushed ice in a shaker until cucumber is pureed. Add the gin, lime juice, sugar syrup and a handful of ice, then shake - not too vigorously. Strain into a glass filled with crushed ice and sip away...

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