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10 delicious drinks from Cocktails in the City

Make your own brilliant beverages with a little help from Edinburgh's finest mixologists
By Niki Boyle |

Cocktails in the City (Thursday October 29 & Friday October 30) is Edinburgh's very own cocktail festival, giving you the chance to meet representatives from 16 of the city's finest cocktail bars in a boozy celebration of all things mixology. Some of the key personnel have given us a sneak peak at their signature recipes, including staffers at The Blackbird, Treacle, 56 North, Juniper and Harvey Nichols Forth Floor. Read on to find out more.

Still thirsty? Try Time Out's guide to the best cocktail bars in Edinburgh.

the blackbird

Little Green Apples

By The Blackbird

50ml Jack Daniel’s
25ml apple juice
Bar spoon Demerara sugar
Several dashes of Peychaud Bitters Homemade Chinese Toffee Apples

In an old fashioned glass stir sugar, peychaud bitters and slowly add Jack Daniel’s with fresh cloudy apple juice. Continue adding ice and stirring until you achieve the perfect dilution and taste.

Glass: Rocks glass 

treacle chambord cocktail

Chambord Shrub

By Treacle

25ml Chambord
25ml vodka
25ml raspberry & balsamic shrub
12.5ml Fresh lemon juice
12.5ml rosemary syrup
Top soda water

Shake all ingredients hard with cubed ice. Strain into a mini Chambord bottle and top with soda. Garnish with rosemary sprig.

Glass: Rocks glass 

56 north rock rose cocktail

The Dunnet Fling

By 56 North

40ml Rock Rose Gin
10ml Grand Marnier
15ml blood orange juice
10ml lemon juice
5ml Maraschino

Shake all ingredients in Boston shaker over cubed ice. Double strain into chilled coupette glass. Garnish with dehydrated orange rim and sprig of rosemary.

Glass: Martini glass 

juniper coffee gin cocktail

Morning Elixir

By Juniper

40ml No. 3 Gin
40ml homemade autumn spice mix
40ml clarified milk
Coffee beans
Whipped double cream

This is a drink that takes days to prepare as the spice mix infused with coffee bean. Then the ingredients are shaken together, served over cubed ice in a takeaway coffee cup and topped with whipped double cream.

Glass: Coffee cup 

harvey nichols forth floor gin martini cocktail

Botanical Garden

By Harvey Nichols Forth Floor

50ml The Botanist Islay Dry Gin
10ml peach liqueur
20ml fresh lemon juice
8 cubes celery
3 brushes thyme
2 teaspoons caster sugar
3 drops peach bitters
10ml egg white

Muddle fresh celery and thyme. Add remaining ingredients and shake hard with cubed ice. Double strain into chilled coupette glass and garnish with lemon peel, cinnamon stick and sprig of thyme.

Glass: Martini glass 

chaophraya tanqueray gin cocktail

Sealed with a Kiss

By Chaophraya

45ml Tanqueray
35ml violet and rose petal cordial
20ml fresh lemon juice
25ml fresh orange juice
Garnished with edible flower 

Shaken and double strained. 

Glass: Coupette

heads & tales edinburgh gin cocktail

Still in Bloom

By Heads & Tales

35ml Edinburgh Gin
25ml Blueberry Gomme
20ml apple juice
15ml Umeshu plum sake
10ml lime juice
5ml Suze
25ml egg white

Dry shake then wet shake. Garnish with cucumber twist.

Glass: Coupette 

whistle stop barber shop tia maria cocktail

Espresso Martini

By The Whistle Stop Barber Shop

25ml Tia Maria
15-­20ml Monin syrup
25ml vodka
35ml fresh espresso

Blend together and serve over ice.

Glass: Coupette 

jolly botanist whitley neill gin cocktail

Whitley Day

By Jolly Botanist

25ml Whitley Neil Gin
25ml elderflower liqueur
25ml fresh apple juice
5ml concentrated baobab fruit syrup
20ml fresh lemon juice
1 fresh egg white

Dry shake all ingredients to emulsify egg white. Shake again with cubed ice. Double strain into chilled martini glass and garnish with caramelised apple wheel.

Glass: Teacup 

bar soba tsing tao beer cocktail

Right in the Plums

By Bar Soba

25ml Tsingtao beer
50ml dark spiced rum
1 bar spoon plum and damson jam
25ml fresh lemon juice
1 dash egg white
12.5ml Tsingtao sugar syrup

Shake all ingredients and strain into a tall glass with cubed ice. Garnish with fresh mint and lime wedge.

Glass: Tall glass