Slayed by the Schladerer – Scrapbook

“Pete will enjoy some Schnapps” The missus’s flatmate said, and she wasn’t wrong. Currently hammering this out on a flight over to Piz Gloria, to walk in Lazenby’s footsteps as he ponced around the peaks of Murren smoking a pipe and banging his way through Blofeld’s hypnotised angels of death, with a crushing hangover. The one that makes every chore feel twice as laborious and magnifies your place in the world as no bigger than a dung beetle grazing on a cow turd. This of course is the result of Pete enjoying the Schnaps, both bottles. Although technically not schnapps as originally indicated, but a pear brandy from Schladerer Obstwasser. Distilled from fermented apples and pears from the Markgrafler region, the black forest and around Lake Constance. On the nose pear, red apple and pepper. On the palette a violent hit of alcohol, pear flesh notes and parma violets. This morning I fished them out of the garbage, wiped off the garbage and excavated the lids. Filled them with water for the purposes of the shoot, the cat looked on stoically from the shadows, poised with deft precision on the top…
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Easy to Make Cocktails with Funkin

This week I was sent some Funkin Cocktail mixers to review. Doesn’t Funkin sound like a name thought up in a board room filled with over 50’s? Anyway, I’m not getting paid to write about it here, or do a video. However, I needed to test out the camera, the new dolly and the new Movofilms Nano Camera Stabilizer, which in the end just acted as a tripod. I’ll need to figure out why it’s so blurry when I transfer it over to YouTube, looks a lot better on Final Cut. Also how to get a smooth run on the dolly. Anyone got any tips I’d appreciate the feedback. Don’t forget to subscribe that would be nice. Thanks.  
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The Martini Tray, The Ultimate Bond Experience at the Connaught

“It’s all about details: Use quality ingredients and apply the right techniques that are definitely a good start. In terms of choice of Gin or Vodka and if bitters or not,  I think it is always a very personal choice. At the Connaught  there are no rules, every time someone asks for a martini we come at the table with ten different choices of spirits and as many bitter flavouring options in order to personalise your tailor-made martini experience.” –Walter Pintus, Head Bartender at the Connaught. Birthday weekend, sometime back now. Seemed like a better excuse than any to neck a few Martini’s at 2pm. We saunter our way through the revolving glass doors of The Connaught. The missus lead the way to the back bar. That’s when you know you’re dating a class bird, when she can navigate her way round a five star hotel and not stop to gawp at the chandeliers. We were shown to a corner booth facing the bar that was as majestic as the drinks being fastidiously prepared by the mixologists. The heavy moss-green bar was haloed under a brass rail that ran around the entire lip. The bottles were propped with military precision…
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