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Category: Drink Knowledge

Blood and Sand ?>

Blood and Sand

In lack of fantasy, time and interest for Halloween I present to you Imbibe Magazine’s Blood and Sand Redux cocktail. Blood and Sand is a classic cocktail that was first published in The Savoy Cocktail Book in 1930. It’s made on a blended Scotch base that gives a smokey depth which balances well with the sweet vermouth and Cherry Heering. The fresh orange juice adds a elegant fruitiness but it also result in a colour that isn’t the most appealing…

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An introduction to BOWS distillery! ?>

An introduction to BOWS distillery!

I want to introduce you to the founders of BOWS distillery: Benoit Garcia and Tony Comas – two cousins who both grew up the the Southern French region called Occitane. They have bottled their heritage in a range of organic spirits with herbs and grains from their homeland and I followed them on a Paris promotion tour a few weeks back to get a piece of their Brave Occitane Wild Spirits – a new distillery who believes in sustainability and…

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Vermouth! ?>


Here’s a little piece written on vermouth by “In essence, vermouth can be broken down into two major categories: dry (mostly French, mostly white) and sweet (mostly red, mostly Italian)” “An aromatized, fortified wine made with a host of various botanicals (herbs, roots, bark, etc.), vermouth has a surprisingly complex family tree. Typically originating from France or Italy and originally used for medicinal purposes (it settles the stomach, many claim), vermouth rose to popularity primarily as an apéritif, eventually…

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The Sazerac – by Adam Peleg ?>

The Sazerac – by Adam Peleg

WAOWAOWAOW check this out! I’m super thrilled to share with you the first ever guest piece here at TINASHINE.COM; a review of the very very old school cocktail called the Sazerac, written by my new dear friend Adam Peleg! Adam is a true cocktail enthusiast and it has been a pleasure sharing recipes, stories and knowledge about cocktails and the bar scene with him over these past few weeks in Stockholm. If you ever join any of Substitutet’s parties you’ll…

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Söderblandning ?>


I’m in Gnesta now, and this is my little writing cabin for the rest of my stay in Sweden, before I take off to Paris to attend a course in creative writing. It’s a course in Swedish held by the renowned Stig Larsson and Cyril Hellman who together have a podcast – of which I’m a big fan Cyril & Stig – I otakt med samtiden So it’s time to get to work, and here I will find peace to…

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Aromatic Bitters ?>

Aromatic Bitters

I just found this website called PUNCH and they write some interesting pieces on various topics connected to bartending and the business. Here’s one on aromatic bitters! “Today, a dozen seems quaint. There are easily over 50 different brands producing hundreds of flavors of bitters, with more brands coming to market every year. Variations on the more common aromatic and orange varieties have spawned a spectrum of flavors covering every riff on citrus, spice and vegetal imaginable. “If you can think…

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All grape juice is white whether the skin is red or not. When you make red wine you leave the skin in the pressing of the grapes by which the red wine receives its red color, since raw grape juice is always clear. The process is called Maceration and refers to the method in wine-making where the natural compounds of the grape- such as tannins and coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins (and even the…

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Kaitlin Wilkes and her Gonzo Cocktail ?>

Kaitlin Wilkes and her Gonzo Cocktail

This is Kaitlin Wilkes. We actually never met in person until a few days ago, yet I feel we’re friends already and for that I thank social media. I’ve been following her online lately, with curiosity and admiration for her style and passion for bartending. She’s pretty much been on a world tour recently featuring a rum based high ball she named Gonzo. So why is this? And why have I been tracking her down here in Berlin finally? Well,…

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Matcha Tea ?>

Matcha Tea

Matcha tea is a Japanese fine ground green tea of high quality and contains lots of antioxidants, such as polyphenoles and minerals that lowers blood pressure and help digestion. At the beginning of April, the first new shoots of the season appear at the tips of the Camellia sinensis tea plant.  The tea plants are completely shaded for about 20 days using a large overhead framework of reed screens and rice straw.  The harvest of matcha tea take place in early…

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The Piña Colada ?>

The Piña Colada

Ooooh last night I was at Twinpigs saying hi to friends and old colleagues! What a lovely night. There was Caribbean vibes on with DJs playing a bit of back beats/calypso/conga tracks and behind the bar William and Matt made delicious Piña Coladas! It’s a drink you’ve all herd of, and it has a quite bad reputation partly because there is as many recipes of Piña Colada as there are hobby bartenders.. It was ruined in the 80s, but actually…

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