Our last episode in this current season sees us taking a vacay through the world of drinks. We start with Drumshanbo Gunpowder Irish Gin with Californian Orange Citrus, before getting a taste of Mexico with Nocheluna Sotol.

Italy is our destination of choice as we head to Palermo and to Villa Igiea for Salvatore Calabrese's Once Upon A Time cocktail menu at Igiea Terrazza Bar. When it comes to our book choice, it could only be Around The World 80 Cocktails, from Australian bartender and writer Chad Parkhill.

Then it's over to New York City for a chat with Tako Chang, one of the team behind the award-winning bar Double Chicken Please to hear about the Coop, new merch and why the world can't get enough of their culinary cocktails.

What we're mixing:

Air Mail

30ml gold rum

15ml freshly-squeezed lime juice

15ml honey syrup*

45ml Champagne

Method:

Shake the first three ingredients over ice. Strain into an ice-filled Highball glass. Add Champagne and garnish with mint.

*To make honey syrup, add 3 parts honey to 1 part water and shake to combine.

Around The World In 80 Cocktails

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