September Drinks Events: Creative Talks, Sonic Tastings and Bourbon Heritage Month…

Talk about good title, right?
Fact 1/ There’s a lot of great events going on in this world at the moment.  Fact 2/ The famous philosopher Ferris Bueller once said, ‘if you don’t stop and look around once in a while you might just miss something‘.
With that in mind this is us stopping and looking around for you. Here’s Cut The Cap‘s roundup of the events we’re looking forward to this month…

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Ketel One Creative Talks at sketch


This is an exciting collaboration between Ketel One Vodka and sketch who will host a monthly series of informal conversations with some of the design industry’s most brilliant influencers.
Those in attendance will share in broad ranging, unscripted conversation between the designer and a partner of their choice (see below), while sipping on bespoke Ketel One Vodka cocktails – a spirit that is known as much for its craftsmanship as it’s quality. The concept is based on the idea that the most interesting and dynamic dialogue between two great creative minds often occur during relaxed exchanges in an intimate setting.

Venue: The Parlour, sketch, 9 Conduit St, W1S 2XG

21 September – Max Lamb
19 October – Piergiorgio Robino
26 October – Ron Arad

Time: 8pm – 9pm

  Ketel One Sonic Tastings at Blackheath Festival

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Scientific research has discovered that our senses are linked together. Something that we previously thought was an isolated experience – like tasting a drink – is actually influenced by other factors – the sounds, colours, shapes and textures around us.

Enter Condiment Junkie the sensory design agency who use this scientific knowledge to create engaging, immersive taste experiences. By designing sounds and corresponding colours to dial up different taste characteristics, they can enhance how we experience a drink.

For Ketel One & Sonic, Condiment Junkie have created an experience that will focus your tastebuds on the unique characteristics of Ketel One and Ketel One Citroen, with the use of six specially designed soundscapes.

The Ketel One and Sonic event is a new exploration into the blending of sound and taste. It reflects our dedication to work with craftsmen and innovators to help deliver the most engaging, memorable, premium taste experiences.
Sonic Tastings will be held at the Ketel One Vodka hub throughout London Cocktail Week (6th-12th October) as well as taking place at Blackheath festival on Sunday 14th September.

Raising a Glass to Bourbon Heritage Month

Mail Attachment 2September sees our American friends across the pond raising their whiskey glasses to National Bourbon Heritage Month. Recognising Bourbon as officially America’s Native Spirit (so much so it was declared by the US Senate!) they celebrate the family heritage, tradition and deep-rooted legacy of Bourbon in the US.

However being back in blighty doesn’t mean missing out on all the fun. American whiskies have never been more popular and with the launch of iconic frontier whiskies such as Bulleit Bourbon earlier this year, and strong trends for pre-prohibition drinks using bourbon being served in cocktail bars across the capital, there’s plenty of ways to get involved. Whether you’re mixing up at home or planning to head out here are a few ways to celebrate…

Rye Me To The Moon at Callooh Callay

35ml Bulleit Rye
35ml Amontillado Sherry
10ml Bay Leaf Syrup
2 Dashes Abbots Bitters
2 Dashes Angostura Bitters
Garnished with a orange zest and a bay leaf

Method: This cocktail is stirred to perfection – simply pour ingredients over ice in a rocks glass and stir gently until well mixed

Elegant Illinois

20ml Bulleit Bourbon
15ml Black cherry puree
5ml Bittertruth violet liqueur
15ml lemon juice
10ml sugar syrup
80ml Champagne

Method: Shake all ingredients aside from champagne with ice and strain into glass – top with champagne.

Served in a flute glass.

The Apple Mustard Sour

50ml Bulleit Bourbon
25ml Fresh Lemon Juice
15ml simple sugar syrup
1 bspn French’s mustard
20ml egg white
80ml cloudy apple juice

Method: Shake all ingredients really hard and pour over cubed ice in a rocks glass. Dust with cinnamon.