March: Kamm & Sons at Detroit

March saw us venture into the subterranean bar that is Detroit in Covent Garden. The spirit in the spotlight was Kamm & Son’s Ginseng Spirit (formerly known as Kammerlings). Upon arrival our members were treated to a Kamm & Sons on the rocks before settling into the ‘bat cave’ to hear owner and founder Alex Kammerling talk us through his most unusual spirit. Alex gave us a quick intro as to what his spirit is (it is neither gin nor aperitif, instead falling into its own band new category of ginseng spirit), his inspiration behind the brand, his experiences in setting up an entirely new brand, and the challenges he faced in the process. A fascinating story presented by a brilliant bartender who gained important insights into the industry through his time tending stick and working as an ambassador for world renowned spirit brands: Martin Millers Gin and Grey Goose Vodka. The Kamm & Sons cocktails on offer were fantastic! Most designed by Alex himself, at the credit-crunch busting price of just £5, the consensus was that they were too good for their own good…in every sense of the word it seems as ginseng’s meant to be good for you! Alex took the opportunity over a few cocktails to chat to our members in a more informal setting about his plans for the future…very exciting! All I can say is that there are interesting things a-foot! All in all a great evening with brilliant cocktails and great company. Recipes for a few of the drinks are below: The Grosvenor Glass Small cocktail glass Method Stir with cubed ice Garnish Lemon peel Ingredients: 75ml Kamm & Sons 20ml Punt e Mes 5ml Islay whisky The Tipping Point Glass Rocks Method Build over cubed ice Garnish Orange zest Ingredients 30ml Kamm & Sons 30ml Chase Marmalade 15ml Punt E...
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February: Beefeater Distillery Tour

We pulled out all the stops for the end of February and managed to secure a private distillery tour of the Beefeater distillery near the Oval cricket ground. Arriving on a beautiful day in the sunshine, we assembled in the distillery with master distiller Desmond Payne and brand ambassador Tim Stones to begin our tour. We went through the journey of the gin as it passes through the distillery, from the vats that hold the grain neutral spirit (GNS), to the rooms full of botanicals (they smelt amazing), and the still where the gin is distilled. It was a fantastic tour, especially as we had Desmond on hand to show us around and impart some of his wealth of gin distilling knowledge. We were then very lucky to have some time in their amazing bar (if I won the lottery my living room would be modeled on it!), where Tim made us some Beefeater cocktails. It was a brilliant day, combining gin geekery with cocktail loveliness. If you didn’t make it along keep an eye out as we’re hoping to arrange further tours in the...
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February: Four Roses at Shaker & Co

Shaker & Co, a fairly new bar in Euston has a wonderful basement which is given over to different brands every month. In February it was the turn of Four Roses to make their space their own. Cue a speakeasy style bourbon den complete with crates and hay bales and prohibition style cocktails. Brand Ambassador Dan Priseman was on hand to talk us through the history of bourbon and what happened to production during, and after prohibition. Whilst the Four Roses story was evident throughout, what was brilliant was that Dan talked us through the Bourbon story in general imparting some of his vast knowledge of the spirit category. One of our members Sarah has written a brilliant blog about the evening which is well worth a read:...
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January: Monkey Shoulder at the Jub Jub

LCS were lucky enough to be given some places at the first of a series of events being run by Anonymous Artists in conjunction with Monkey Shoulder. Global brand ambassador Dean Callan was on hand to make us some spectacular cocktails including a Malt Jockey which was put into a barrel to age before being revealed at a future event. The recipes for some of the cocktails are listed below along with some photos from the evening:       Monkey Diablo Ingredients Half a bottle of Monkey Shoulder infused with vanilla and cinnamon (approx 80ml per person) 1 orange peeled in a horseneck garnish and studded with cloves 1 pot of freshly brewed coffee (always have enough coffee on hand for 2/3 amount of whisky used) Sugar to taste Method Warm the serving dish with a glass of boiling water then discard, add monkey shoulder, vanilla and cinnamon. Set the coffee up next to the dish, then set the orange peel into the centre of the dish fixed at the top to a set of tongs or a bar spoon. Light the whisky on fire, now using a ladle pour the whisky down the peel again and again until the clove and orange flavour has infused with the whisky (carefully!). Once the desired effect is achieved extinguish flame and pour in coffee. Taste the mixture and sugar to taste.     Malt Jockey Ingredients 40ml Monkey Shoulder 30ml sweet vermouth 10ml maraschino liqueur 2 dashes chocolate bitters Method Stir and strain, garnish with an Orange Twist.     Artist’s Special Ingredients 40ml Monkey Shoulder 30ml amontillado sherry 30ml fresh lemon juice 25ml Redcurrant syrup (50:50 redcurrants and sugar, boiled down with enough water to cover) Method Shake and strain, twist of orange over the top (and then...
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January: Remy Martin at LCC

Our first Cognac event took place at the LCC on Goodge Street with Remy Martin. A few thoughts from a some of our members below… “As beautifully presented an evening as it was to taste. Passionately and eloquently spoken by our marvellous hostess, this was a seductive introduction into the world of fine Cognac.” Lewis Byrne “It was a really enjoyable event – informative (I now know at least something about cognac…!), generous and fun – perfect!” @SngleMaltWhimsy I really enjoyed the evening, the pre event cocktails a lovely unexpected surprise. I loved the French mojito! I thought the presentation was pitched at just the right level, really informative and interesting and not too long. I found the Remy representative had a great style and delivery delightful, really engaging and her passion for the brand was very clear. The event was very popular so the area was pretty packed but she still managed to make sure the whole room felt involved. Remy Martin put on a really great evening, a big thanks for their generosity. The canapés were pretty special too. Just a pity it was a ‘school night’ !! Jan McGinley “The LCS was treated to a fantastic event put on by Cognac Kings, Remy Martin at the London Cocktail Club. The presentation was informative without being too drawn out (a sadly all-too-common problem.) Leaving us more time to get to talk one on one, and also appreciate the very well chosen cocktail menu. I was most pleasantly surprised by the Remy-based Mojito. The exceptional gift bags and seemingly bottomless bar tab were greatly appreciated and really made the evening stand out in my mind, and perhaps a bit in my hangover 🙂 Thank you very much for having us, it was a great evening!” Ryan...
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November: Bitters blending at Shaker & Co

This post has been written by one of our members – the wonderful Sandrae Lawrence of The Cocktail Lovers. As well as taking part in our bitters blending Sandrae and Gary were on hand to help us to judge the final 14 recipes made by our members. Her thoughts on the evening are below… In our books a tutored tasting of the superior bitters in Master of Malt’s extensive portfolio would be a fabulous way to while away any evening but those clever chaps from the London Cocktail Society went and upped the ante for their latest outing. Imagine it; not only did we get to play wannabe alchemists playing with Master of Malt’s single ingredient bitters, there was also a fabulous prize up for grabs: the chance for the winning recipe to be put in production. Well, you didn’t need to ask us twice… The setting was the brilliant downstairs room at Shaker & Company. It was decked out in full Benedictine regalia on that particular night but each month a different brand will take it over. For our purposes the retro school desks, wooden seats and dark, moody lighting worked perfectly – particularly when lined with the myriad apothecary bottles featuring the likes of juniper, black pepper, curacao, coffee and clove. After being warned about being too heavy-handed with the intensely dry angelica and the unbelievably hot naga chilli, the 14 teams set to work, aiming to create a winning recipe in 30 minutes. And yes, it was as tough as it sounds. No sooner had we tasted a little bit of this and a little bit of that (one teeny droplet of each on the back of the hand), it was time to dream up something people might be willing to pay for. We didn’t do well. We knew that even before our mixture was put up for blind tasting. We’d like to pretend that was because we were called on to be judges but really, it was just that we didn’t get the balance right. Honestly, it’s so much harder than you might think. With our judges hats on we offered up our palates to the 14 original recipes, each vying for the chance to have their creators faces immortalised on the winning bottle. Ben Ellefsen from Master of Malt led the proceedings, while Emma, Kate, Mark and yours truly brought up the rear. Apart...
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