Happy Hour just got a whole lot happier! Timothy Oulton is offering 50% off of its Bio Hazard Bar Collection for a limited time.
Sardonically named to be its own warning label, this cabinet is certainly tempting – a beautiful glowing capsule of handcrafted glass rods held in a black frame with LED lighting built into the top. The round sliding doors reveal a protected core of glass shelves to hold bottles of you + your guests’ favorite poison.
The Bio Hazard Bar Cabinet comes in a range of configurations and you can shop the collection online here.
Try These At Home
Tired of remaking the same go-to cocktail? Or looking for something with a kick? While you wait for your new bar to arrive, Timothy Oulton shared these four (4) classy cocktail recipes you can try at home:
- Victory Gin
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- 45ml Fords Gin
- 20ml Fresh Lemon Juice
- 20ml Honey Syrup
- 10ml Ginger Puree
- Top Champagne or any dry sparkling wine
- Iron Lady
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- 45ml Fords Gin
- 15ml Raspberry Puree or alternatively 3 fresh raspberries
- 15ml Fresh Lemon Juice
- 15ml Pink Pepper Syrup
- 15ml Egg White
- Dash Absinthe
- Men of the Cloth
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- 30ml Pierre Ferrand Original 1840 Cognac
- 20ml D.O.M. Benedictine
- 20ml Red Wine
- 20ml Fresh Lemon Juice
- 15ml Sage Syrup
- 10ml Slivovitz or Plum Eau de Vie
- Sparkling Amaro Sour
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- 45ml Amaro Averna
- 20ml Fresh Lemon Juice
- 15ml Grenadine
- 3 dash Angostura Bitters
- 15ml Egg White
- Top Champagne or any dry sparkling wine
Shake all ingredients except champagne with ice and fine strain into a coupe glass. Top with champagne and garnish with lemon peel and candied ginger.
Swirl a small amount of absinth in the cocktail glass and discard the excess. Combine and dry shake all ingredients except champagne to build foam. Add ice to the shaker and fine strain into the prepared cocktail glass. Garnish with some pink peppercorns.
Shake all ingredients with ice and fine strain into a rock glass with ice. Garnish with thyme and few slices of apple.
Dry shake all ingredients except Champagne to build foam. Add ice, shake and fine strain into a cocktail glass. Top with champagne and garnish with star anise and few drops of angostura bitters.
