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How to make the Oliver’s Twist cocktail

How to make the Oliver’s Twist cocktail

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It’s no secret that Jamie is a huge fan of chillies. He holds a world record for the most chopped in a minute, and he’s professed to preferring a little kick from one instead of coffee in the morning.

It’s unsurprising, then, that they’d be guests of honour in his signature cocktail, the Oliver’s Twist.

We absolutely love this drink; it’s intense but playful, thanks to the combination of gin and beer, and the miraculous chilli-honey infusion and sweet tang of elderflower give it a warming kick – despite it being incredibly refreshing.

The chilli honey is a doddle – at least 3 hours before you’re ready to serve, halve a fresh red chilli, place it in a jar of honey and leave to infuse. Only about a tablespoon is needed for this recipe, but it’ll keep for months – consider using it as a glaze or marinade or, as Jamie suggests, as an incredible drizzle for your porridge.

To make the Oliver’s Twist, begin by halving a lemon, and readying a long glass that has chilled in the freezer for 5 minutes.

Squeeze in the lemon juice, watching out for pips.

Add roughly a tablespoon of the chilli-infused honey and 15ml elderflower liqueur…

…followed by 30 ml dry gin.

Fill with ice…

…top up with roughly 300ml lager and stir to combine.

Have a taste and add a little more honey or lemon juice, if you think it needs it. Using a speed-peeler, peel a strip of lemon zest, then add it to the cocktail with a few slices of fresh strawberry, if you like.

For more great ideas, have a look at Jamie’s brand new drinks channel, Drinks Tube.

8 Essential Absinthe Cocktails

Here are the absinthe cocktails you need to know. So strong they'll box your ears.

Some of the names here are in themselves instructional: Death in the Afternoon , the Third Degree, Corpse Reviver, and one that has the same name as a famous general who razed his way from Atlanta to the sea. You get the idea. These formidable cocktails are enough to box your ears. Also, you can always replace the absinthe in these cocktails with Pernod or Absente and be no worse for the wear. Cheers! And for more on absinthe&aposs historically bad reputation, check out The Truth about Absinthe, the World&aposs Most Notorious Spirit.

1. Sazerac

An oldie but a goody, this is one of the world&aposs first cocktails, invented in New Orleans in the 19th century. You&aposll coat the sides of a frosted glass with absinthe. Dump out the excess liqueur into the sink (or drink it!). Then to a separate glass, add sugar, a splash of water, and Peychaud bitters and stir to dissolve. Strain into the absinthe-coated glass and add rye. Stir and garnish with a twist of lemon.

2. Cocktail a la Louisiane

There&aposs a lot going on in this complex rye whiskey cocktail named after an old restaurant in New Orleans. You&aposll fill a cocktail pitcher with ice. Pour in rye whiskey, Benedictine, sweet vermouth, and a couple dashes of absinthe. Shake in a few dashes of Peychaud bitters, stir well, strain into a cocktail glass, and garnish with a cherry or a twist of lemon.

3. Casino Cocktail

Here&aposs a variation on the traditional champagne cocktail with a splash of absinthe and a floater of cognac. You&aposll place a sugar cube in a champagne glass. Drip absinthe over the cube. Fill with sparkling wine. And float a small amount of good cognac over the top. Garnish with a twist of lemon.

4. Death in the Afternoon

It doesn&apost get easier than this. Pour absinthe into a champagne glass. Gradually add sparkling wine. Read some Hemingway.

5. Corpse Reviver #2

This gin cocktail will bring you back to life. Or else put you over the edge. You&aposll add ice to a cocktail shaker. Pour in gin, Lillet, Cointreau, and lemon juice. Add absinthe to a separate cocktail glass and swirl to coat sides of glass. Shake the cocktail, and then strain into the glass, garnishing with a cherry.

6. McKinley's Delight

This one takes the Manhattan as its inspiration but adds cherry brandy and a splash of absinthe — and loses the maraschino cherry. You&aposll place ice in a cocktail pitcher. Pour in whiskey, sweet vermouth, cherry brandy, and absinthe. Stir and strain into a chilled martini glass.

7. Third Degree

A martini, essentially, with a splash of absinthe and a twist of lemon to make things interesting. You&aposll pour gin, dry vermouth, and absinthe into a pitcher with ice. Stir to mix. Strain into a chilled martini glass. Garnish with a twist of lemon.

8. Sherman Cocktail

Another variation on the Manhattan, with a splash of absinthe and orange bitters. Place ice in a cocktail pitcher. Pour in whiskey, sweet vermouth, and absinthe. Shake in Angostura and orange bitters. Stir and strain into a chilled martini glass. Garnish with a lemon twist.

2. Wagyu Old Fashioned (Naka, Seattle)

At Naka, Seattle’s only kaiseki eatery, Dustin Haarstad (previously of Canon) pays homage to the restaurant’s Japanese menu with this riff on an Old Fashioned , made with Jim Beam bonded bourbon infused with A5-grade Japanese wagyu beef fat. Combined with house-made pecan syrup and black walnut bitters, this cocktail then gets smoked with fresh cherry wood chips to bring out hints of roasted nuts.

German Vacation

If you need more proof that Jägermeister can work in tropical drinks, try the German vacation. The liqueur is mixed with a nice gold rum, ginger and orgeat syrups, a touch of lemon, then a healthy dose of Peychaud's Bitters. The depth of flavors is quite impressive and enjoyable to the very last sip.

How a Switch to Cambodian Food for Phinney Ridge Bar Oliver’s Twist Became a Hit

When COVID-19 measures shuttered Oliver’s Twist temporarily in March, owner Karuna Long feared for how he could keep the Phinney Ridge neighborhood bar, beloved for its solid cocktails and snacky menu, afloat. Takeout cocktails weren’t yet legal and, as Long put it, “It’s hard to compete with a legit restaurant selling bacon-stuffed dates.”

Long purchased the bar from its original owners in 2017, when the message from the community came through loud and clear: don’t change anything, and especially keep the garlic truffle popcorn on the menu. But when the pandemic hit, he took a step back to assess the situation, and called a meeting with longtime regulars and trusted staff. “It was therapeutic to hear many different ideas I couldn’t have explored with all the stress,” he says.

Three months later, the bar’s COVID-19 pivot to serving the food of Long’s Cambodian heritage has neighbors swooning over kroeung and the owner dreaming of expansion.

Kroeung, a spice mix usually made with a mortar and pestle, shows up over and over on the cocktail bar’s new Khmer menu. Long mixes aromatics like lemongrass, galangal, lime leaves, lime peels, Kampot pepper, raw honey, palm sugar, and shallots as a base, then tweaks it with additional ingredients depending on the application. For beef, like the short ribs he serves in a rice bowl, he adds red chilies that are similar to guajillo peppers.

Until the recent re-opening of Phnom Penh Noodle House, nobody else was serving Khmer food in Seattle. But the flavors on Long’s menu of spring rolls, rice bowls with kroeung-marinated proteins, curries, and vermicelli noodle bowls, drew customers, and the format made a better set up for Long than trying to make a living on takeout bar snacks.

Long quickly faced the challenges that he knew would come up from his previous experience running Cambodian pop-ups — like a Cambodian Easter one at Oliver’s Twist last year. “The kitchen was the trickiest part,” he says. “It’s a smaller space than a food truck,” and structural elements prevent them from moving appliances.

Without guests dining in, though, the staff can make it work because they have time on their side: customers aren’t sitting impatiently waiting, but arriving at a scheduled time, so tasks that might traditionally be done simultaneously can be done sequentially. Long also went from having just a few purveyors to needing to order ingredients from new distributors and coordinate multiple deliveries. But he did have a little help.

Before re-opening the bar, Long spent a few weeks at home with his mother and his brothers, who just moved back to the Seattle area from Georgia. His brothers have long wanted their mother to open a restaurant, and her recipes drive the menu. But while she stops by to watch them work and help make twa-ko (fermented sausage), Long and his brother, Routhana (Long’s sous chef), do most of the cooking.

As a kid, Long says he was always the one dragging his feet when it came to cooking with his mom, so he never imagined opening a restaurant. “When you’re a teenager, you don’t appreciate it,” he says of the time with his family. “As you get older, you look at the lineage, the history, the culture.”

Now, he sees this as an opportunity “to have that dialogue with a lot of our regulars, with a lot of my close friends that still are learning what Cambodian food is.”

Part of Long’s journey in pivoting the restaurant has included figuring out how he wants to tell the story of Khmer food, especially since few Seattleites know much about it. It shares similarity with cuisines that are more common in Seattle, such as Vietnamese or Thai (Long says his family actually has some Vietnamese lineage), but Long describes the flavors as more robust, owing to the use of bright citrus and ginger. There’s a reliance on spices, due to the Indian influence on Khmer culture — he points to his name as evidence, which comes from the Sanskrit for compassion — including cardamom, cloves, nutmeg, and turmeric. Finally, he says the cuisine is more “rustic and hearty,” owing to “the Khmer people’s obsession with dried fish, dried shrimp, and fermented shrimp and fish pastes, like prahok.”

Long plans to add what he calls “more personal dishes,” to the menu in the future, though he admits that he and his brothers worried that people would be afraid of more pungent flavors, like prahok, which adds much of the umami into Khmer dishes. “I’m slowly creating a dialogue that I never realized I wanted,” says Long.

The positive responses he has gotten so far to the Cambodian menu have inspired him to push forward, thinking about how he can keep Khmer food on the menu when he reopens the dining room, and if he could expand to a nearby space and set his mom up with her own kitchen. He is seizing the moment, hoping to start a blog and Instagram about Khmer food (one can find him at Cooking With Karuna), using his communication skills honed in bartending to teach folks Khmer cooking as he talks about his family history.

A fitting combination, since the heart of Long’s new version of the business is that intersection of food and family. His brothers, he says, have always wanted their mom to open her own shop, so it’s been important to them that she has seen how well they are doing using the skills and recipes they learned from her.

“That’s the biggest gratification,” says Long. “Knowing that the more this becomes successful, the more my mom is secretly proud that there’s representation of her food, that it’s impactful on our lives and on other people.”


If there were no other reason to include this drink on this list, I'd still put the Manhattan here for the best reason of all: your grandmother drinks them.

Now, I'm pretty flexible on the Old Fashioned and the Martini. Mix an OF with mezcal or rhum agricole and I'll shake your hand shake up an ultra-dry martini, and I'll drink it happily. But please, no weak bourbons in my Manhattan. Give me a bourbon with a muscular rye-heavy mashbill, or just give me rye to begin with.

Mix it sweet or mix it perfect (half sweet vermouth, half dry), but don't bother with a dry Manhattan, seriously.

15 Cool Cocktail Recipes for Summer Sippin’

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Oliver's Twist

Jamie meets up with Irish chef Richard Corrigan to find out what Irish cooking is all about. A visit to Richard's London restaurant, Lindsay House, is a lesson in traditional Irish ingredients and dishes. Back at Jamie's, Richard cooks a traditional Irish pork dish and Jamie does his own interpretation of the classic Irish mashed potato dish, Champ. And as Jamie starts adding rogue ingredients Richard begins to get concerned!

Flash in the Pan

Jamie's friend Jimmy is a field scientist, who spends a lot of time cooking out in the open. So Jamie's decided to show him how to cook three great meals in one pan - effortless cooking, and minimal washing up. These simple dishes are also perfect for people who don't cook much, who have small kitchens or who are just cooking for one

A Very British BBQ

It's Jamie's day off and he's putting on a BBQ for Matt and Toby, two Australian friends who work in his restaurant. Fifteen, and are feeling homesick. But the British weather means that this BBQ is indoors with Jamie improvising with griddle pans. Matt is a wine expert who takes Jamie wine shopping , giving him a quick course in buying inexpensive wines for their BBQ

Pasta and the Masta

Italian legend Gennaro Contaldo taught Jamie all he knows about Italian cooking. Now it's Jamie's chance to show the master what he has learned. Jamie visits Gennaro's restaurant, where Gennaro makes his own pasta, to explore the principles of Italian cooking. Gennaro then joins Jamie back at his flat where Jamie prepares a trio of dishes to show the Master his own take on the art of pasta.

World on a Plate

Jamie is a great fan of New Zealand chef Peter Gordon and is very keen to find out more about his Fusion cooking style - blending flavors and ingredients from many countries. Jamie pays a visit to Peter's restaurant, The Providores, to learn more about this cuisine. Back at Jamie's, Peter cooks a signature dish and Jamie tries out his own Fusion dish under Peter's watchful eye.

Carnival Brazil

Jamie is hosting a Brazilian night for Santos, his head pot washer at Fifteen, to thank him for all his hard work. Santos and his band will be providing the Samba vibe while Jamie cooks up a feast of traditional Brazilian food and drink

Jamie's Soup Kitchen

Jamie's always trying out new recipes for his restaurant, and today he's into soups. Who better to critique these new creations than a couple of Jamie's trainee chefs from his new restaurant, Fifteen. Who's the boss now?

Jamie and the King

One of Jamie's friends is a fantastic Elvis impersonator, who performed at his wedding. He is doing a gig in London and so Jamie's cooking him a meal before the show. Jamie pays tribute to the King with his take on one of his favorite meals - burger, chips and chopped salad

George's Day Off

Jamie's fishmonger, George, has opened a new restaurant and has been working hard to keep both shop and restaurant running. Jamie gives George a day off and cooks up a feast for his family infused with tropical flavours from George's homeland of Mauritius.

Jamie and the Soccer Girls

Jamie's Spanish friend Elena, is captain of an all-women's football team. The girls have a big game today and Jamie has agreed to cook a post-match Tapas spread.

Health Kick

A new baby and too many late nights working at the restaurant have tired Jamie out. Jamie visits nutritionist Jane Clarke who offers him excellent advice on healthy eating. Full of new ideas, Jamie cooks himself and Jane a heath-conscious lunch.

The Boat Trip

Jamie's friend Brian is a man who has everything, including a brand new motor boat. It is moored in a little town called Windsor - home to the Queen of England! Jamie decides to make a suitably posh picnic feast of champagne, strawberries and lobster.

Picnic in the Park

English summers are so unreliable that Jaime is overjoyed when his day off coincides with brilliant sunshine. It's a perfect day for an al fresco lunch so Jamie cooks some exciting picnic food, including a spectacular "flour and water crust chicken."

The Big Cheese

Jamie's friend Patricia has opened a new cheese shop and Jamie has goes to check it out. Back at the flat Jamie puts together the ultimate cheese board, using all the advice that Patricia has given him and cooks up some inventive recipes using cheese.

Daddy's Girl

Jules has gone away for the weekend leaving Jamie and his daughter Poppy home alone. Jamie takes the opportunity to spend some quality time with his little girl and cooks up a meal suitable for both father and baby.

Peter's Party

One of Jamie's oldest friends, Peter, is having a birthday party and Jamie has offered to cater. Jamie has always thought canapés are a bit tired so he does his own version of party food including some brilliant mini breakfast bagels.


Jamie is writing an article on cooking with chocolate for a newspaper but he's got writer's block. He goes shopping for inspiration at one of London's finest chocolate shops and returns home to try out three great and unusual chocolate recipes.

The Session

Jamie and his band are rehearsing in the pub opposite Jamie's flat. While the band packs up, Jamie heads off to pick up some ingredients for a vegetarian feast. When the band finally emerge from the pub they are greeted by a fantastic pineapple curry and home made onion bhajis.

Jekka the Herb Lady

Jamie's "herbal mother" Jekka is in London for the Chelsea Flower show. She is staying in a caravan in Battersea park and Jamie pays her a visit, picks up some interesting herbs and uses them to cook Jekka a fabulous meal.

New Kids on the Block

New trainees have started at Jamie's restaurant, Fifteen, and Jamie is treating them to a dinner party at his house. This will be a chance for the new chefs to get to know Jamie's style of cooking, and for Jamie to bond with his new employees.

East Meets West

When Jamie went to Japan he was amazed by the food. Two of the girls he travelled in Japan with are staying in London. Jamie has invited them over for some tradition Japanese cooking?and they're starting with a sake cocktail - the sakitini.

Late Night Munchies

Jamie has just finished a long shift in the restaurant. He's invites some of the chefs back to his place for late night munchies. The boys tuck into Jamie's version of a Philly steak sandwich and try not to wake Jules as they make a huge vat of popcorn.

Birthday Boy

Jamie goes home to Essex to celebrate his birthday. He visits his dad at The Cricketers, the lovely country pub where Jamie learned to cook as a little boy. After raiding his mum's herb garden, Jamie puts together a brilliant summer BBQ for all his old friends.

The Night Shift

Jamie is on the night shift with John the Baker at the restaurant, Fifteen. Jamie takes time to try out some new bread recipes. As the sun begins to rise John and Jamie gather all the left over dough and make a delicious breakfast pizza.

20 Best Lemon Cocktails

What’s better than a refreshing lemon cocktail? Fresh lemon juice brings a tangy zing to so many classic drinks! In fact, it’s one of the most used ingredients in mixed drinks (outside of the liquor, of course). Lemon works in all seasons: it brings warm punch to winter and fall drinks, and a lightness to breezy summer cocktails. Outside of lime, it’s one of Alex and my favorite ingredients to use in our cocktail recipes.

Here are the very best lemon cocktails that you should add to your “to try” list. They range from classic drinks like the Lemon Drop Martini and Whiskey Sour, to more inventive spins like a Lemon Margarita (it’s a thing!). Because they use lemon, liquor and sweetener, all of these drinks are part of the family of sour cocktails. Here’s all the best that this sunny citrus has to offer!

How to Make a Dry Martini

You need to know how to make a Dry Martini if you are going to know how to make any drink. The Dry Martini is made with gin and vermouth, and garnished with an olive or a lemon twist.

The exact origin of the martini is unclear. Numerous cocktails with names and ingredients similar to the modern-day Martini were first seen in bartending guides of the late 19th century.

In 1863, an Italian vermouth maker started marketing their product under the brand name of Martini, the product is still around today, Martini & Rossi. Another popular theory suggests that the Martini evolved from a cocktail called the Martinez served at the Occidental Hotel in San Francisco sometime in the early 1860’s, which people frequented before taking an evening ferry to the nearby town of Martinez.

The dry martini might also links the first dry martini to the name of a bartender who concocted the drink at the Knickerbocker hotel in New York City in 1911 or 1912.The ratio of gin to vermouth has been steadily increasing since the cocktail was created. A ratio of 1:1 was common at the turn of the 20th century, and 3:1 or 4:1 martinis were typical during the 1930s and 1940s. During the latter part of the 20th century, 6:1, 8:1, 12:1, or even 50:1 or 100:1 Martinis became considered the norm.

Deanne Cocktail

Here’s a tasty cocktail I dug up from Gary Regan’s Bartender’s Bible this week. I keep thinking that I’ve done a cocktail with similar ingredients before (maybe gin-vermouth-triple sec?), but I don’t see one on the Recipes page, so I present the Deanne:

Deanne Cocktail

  • in a mixing glass, add:
  • 1 oz vodka (I used Absolut)
  • 1/2 oz sweet vermouth
  • 1/2 oz triple sec
  • fill with ice and stir
  • strain into a chilled cocktail glass
  • garnish with a lemon twist*

* I learned my lemon twist method from Robert Hess. Once you cut your twist with your channel knife, wrap it gently around your bar spoon and tighten it up with a squeeze. This will give it a great curl that will hold up on the glass.

Watch the video: MAKING OF OLIVER TWIST 2019


  1. Cuauhtemoc

    Bravo, a great idea and on time

  2. Sceadu

    And how in this case to proceed?

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