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A weekly exploration into the world of boutique wines + the occasional cheeky cocktail.
Mat Thomson from Thomson Whisky New Zealand vistis the bFM stuido to make a vegan Whisky sour.
Into a shaker add:
30 ml x Chickpea brine from a can (or Cannellini bean brine if you're feeling adventurous)
30 ml x Sugar syrup
30 ml x Freshly squeezed lemon juice
45 ml x Thomson Two Tone Whisky
Add ice and shake.
Strain into a chilled glass. Enjoy!
Cocktail Coner thanks to Thomson Whisky & Mt Atkinson Coffee!
Jacob Parsons from Mt Atkinson Coffee serves his latest creation. Coffee flavoured in Thomson Whisky barrels.
Maurice from DUAL joins the boys to make a Honey based cocktail & also premier their tune Honey.
Matt Thomson joins the boys to show off his latest whisky creation: Thomson Five.
SWIDT in studio for a weird cocktail.
Blue Curacao!
Gwilym makes a boozy number with a real Golden Dawn cocktail menu feel.
In a shaker full of ice add:
20 ml x Old Forester Bourbon
20 ml x Jägermeister
20 ml x Peychauds Aperitivo
20 ml x Lime Juice
Shake, then strain into a chilled glass. Enjoy!
Neil from Red Bar joins Jonny and Big Hungry with a bottle of El Jimador tequila & some strawberries.
Some muddling of straberries ensues and he puts up a flavour packed cocktail.
Gwilym makes an epic banana cocktail.
Ingredients:
30ml x Helmsman Rum
20ml x De Kuyper Banana
20ml x Lime Juice
10ml x Coconut Creme
10ml x Sugar Syrup
Combine everything in a shaker with ice. Shake! Strain it into a tall glass full of ice. Garnish with a dolphin banana..
The lads from Ārepa visit the bFM studio and make a pair of non-alcoholic cocktails with Ārepa "brain drink" & some Ecology & Co Distilled Alcohol Free Spirits.
Mmm Ārepa!
95bFM 
