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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

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.

Little Green Apples
1/10

Little Green Apples

By The Blackbird

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

Method:
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 

Chambord Shrub
2/10

Chambord Shrub

By Treacle

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

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

Glass: Rocks glass 

The Dunnet Fling
3/10

The Dunnet Fling

By 56 North

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

Method:
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 

Morning Elixir
4/10

Morning Elixir

By Juniper

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

Method:
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 

Botanical Garden
5/10

Botanical Garden

By Harvey Nichols Forth Floor

Ingredients:
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

Method:
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 

Sealed with a Kiss
6/10

Sealed with a Kiss

By Chaophraya

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

Method:
Shaken and double strained. 

Glass: Coupette

Still in Bloom
7/10

Still in Bloom

By Heads & Tales

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

Method:
Dry shake then wet shake. Garnish with cucumber twist.

Glass: Coupette 

Espresso Martini
8/10

Espresso Martini

By The Whistle Stop Barber Shop

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

Method:
Blend together and serve over ice.

Glass: Coupette 

Whitley Day
9/10

Whitley Day

By Jolly Botanist

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

Method:
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 

Right in the Plums
10/10

Right in the Plums

By Bar Soba

Ingredients:
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

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

Glass: Tall glass 

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