As Edinburgh prepares to welcome back the Six Nations Championship at BT Murrayfield, The Ivy on the Square has launched the ultimate cocktail menu inspired by the participating teams to honour the occasion and support the fans this rugby season.
With the first Scotland match in Edinburgh just around the corner, guests are invited to tackle the tension and try the latest creations made by the experienced bar team in the heart of the capital.
The six delicious cocktails include Scotts on the Rocks, (£10.50) featuring Plymouth gin, Chivas 12 year, ginger juice, lemon juice and clear honey, The Emerald Isle, (£12.00) consisting of Jameson, Lillet Rouge, Cointreau, lime juice, and a dash of whiskey barrel bitters, The G.O.A.T, (£10.50) a mix of Plymouth gin, Plymouth sloe gin, lemon juice and lavender syrup, garnished with a lavender sprig, Le Coqs, (£12.75) which includes, Beefeater gin, Lillet Blanc, lemon juice, sugar syrup and topped with The Ivy Champagne, English Rose, (£10.50) featuring Beefeater gin, Pimm’s and Elderflower cordial, topped with Fever Tree lemonade and garnished with a mint sprig, and finally the Zesty Italian, (£10.95) a tantalising mix of Malfy Arancia gin, Barolo Chinato, Campari and a dash of whisky barrel bitters.
To complete the game day offering, The Ivy has introduced a new limited-edition dessert Over The Line, a chocolate ganache with mint mousse, vanilla ice cream and chocolate sauce – perfect for those rugby fans with a sweet tooth.
Guests are invited to try the limited-edition menu at The Ivy on the Square from today until 18 March (weekends only). To book a table, visit TheIvyEdinburgh.com.
Hawksmoor Edinburgh is launching the latest edition of their multi-award-winning cocktail list, which has been in the making for three years. The menu has been designed to celebrate the second golden age of cocktails, 1995-2005, a period credited with the revival of cocktail culture around the world.
From modern takes on classic steakhouse cocktails, to sub-zero martinis, all the way through to digestifs and dessert-inspired night caps, this menu combines the comfort of recognisable drinks mixed with the tongue in cheek irreverence, artistry and skill that Hawksmoor is known for.
Head of Bars, Liam Davy, has overseen a list which, as ever, is replete with deceptively simple drinks that belie the hours of research and technique that have gone into them.
Credited with creating the ‘Coldest Martini in the World’ (Punch), Hawksmoor’s Martini section is dedicated to honouring the king of the cocktail, each one chilled to a bracing -12c.
The Pink Gibson is a tantalising mix of sweet and savoury, with Boatyard Vodka, Audemus Umami Gin, Aperitivo Co. Dry Vermouth and pink pickled onion whilst the The Ultimate Gin Martini, made with Hepple gin, Aperitivo Co. Dry Vermouth and Filicudi lemon oil, is bright and punchy,
Steakhouse Sharpeners is a deep dive into the classic aperitifs of the American steakhouse, with drinks such as the Classic Champagne Cocktail made with champagne, cognac, verjus, pineau de charente, all poured over a sugar cube saturated with bitters. The Ranch Water pays homage to a popular US drink originating from West Texas; mineral and fresh with a gentle agave hum, it’s a carbonated mix of tequila, mezcal, pineapple soda, hopped kombucha, jalapeño salt and agave syrup.
Second Golden Age is a tribute to the era that resurrected cocktail craft, with much loved favourites tweaked after hundreds of tiny iterations across Hawksmoor’s bars. Tommy Verde, which uses tequila, mezcal, cucumber agave, olive brine, green tabasco, and green tomato juice, is complex and vegetal, with a hint of smoke.
The Sacred Six section of the menu, where the MVPs of the Hawksmoor cocktail list sit. These timeless classics include Shaky Pete’s Ginger Brew, the Reformed Pornstar, and the rich and buttery Fuller Fat Old Fashioned.
Nightcaps are the ultimate after-dinner drinks, a silly and serious mix of sweet pudding-style cocktails and sultry dark and bitter digestifs. For a sweeter treat, The Spiced Plum Sazerac is neat and subtle with a bright bitterness, with plum distillate, Calvados, plum syrup with star anise and Absinthe.
For those looking for drinks with all the flair and flavour but none of the alcohol, the Temperates section of the menu has a delicious range of 0% ABV drinks, from non-alcoholic cocktails to a selection of brewed and fermented delights. The menu includes L.A Brewery Kombucha and Saicho Sparkling Teas, and to harness the luxury of sparkling wines and champagnes, try Blurred Vines 0% Wine – effervescent and sharp with bright floral and fruity notes.
About Hawksmoor Edinburgh
A short walk from Waverley station, Princes Street and just off St. Andrew Square, Hawksmoor Edinburgh is located in the beautiful former National Bank of Scotland Banking Hall, a Grade A listed ‘building of national importance’.
The restaurant has been sensitively refurbished to celebrate the building’s original features, and boasts two private dining rooms, seating up to 12 guests and up to 48 guests, serving our sharing style menus to ensure you get a taste of our wide range of cuts and sides
In Edinburgh, Hawksmoor draws on the amazing produce that Scotland has to offer, featuring seafood from around the Scottish coast and beef from grass-fed native breed cattle from both sides of the border. Hawksmoor serves some of the best steak in Edinburgh, as well as snacks at the bar alongside cocktails created by our award-winning bartenders.
Hawksmoor has always taken its bars and cocktails every bit as seriously as its restaurants and steaks, believing as they do that a night out at Hawksmoor should be fun as well as special. They have developed a reputation over the years for being amongst the best bars in the world (having won multiple awards at the Oscars of the cocktail world, Tales of the Cocktail, including taking home the Best International Restaurant Bar twice), with some of the great British bartenders currently or previously working for the group.
One staple of the Hawksmoor cocktail menu is the signature Bloody Mary, a smoky-yet-spicy amalgamation, blending lemon juice, vodka, Tongue in Peat tomato juice, and expertly paired with our bespoke Bloody Mary Paste.
Paired alongside The Hawksmoor Sunday Roast, this is more than a hangover cure or Sunday staple but a delightful end of week treat. And the Roast is famous for good reason: two-time winner of ‘Best Sunday Roast in the UK’, this iconic dish proves why a classic done right will never go out of style.
On Mondays, corkage is £5 all day and on Sundays, there are roasts that Observer Food Monthly named amongst the best in the UK. Our Express menu is available lunch and early evenings every Monday – Saturday.
Edinburgh’s hottest new bar in town, Counter at Native, has revealed a new take on a night out in the city; a creative ‘Paint and Sip’ workshop. With a delicious drink in one hand and a paintbrush in the other, guests can create their own piece of abstract artwork while enjoying Counter’s classic cocktails.
The Paint and Sip Class is part of Counter’s cultural programming, bringing the best of the city’s eclectic scene to the bar’s plush surroundings and supporting local artists.
Open to all, including non-residents, the Abstract Paint and Sip Class takes place on Wednesday 10th August, 7pm – 9pm. Spaces are limited – book tickets from £35 now www.classbento.co.uk
Partnering with Class Bento, a creative workshop booking platform which supports local artists, Counter will offer a series of workshops – bringing a few hours of peace and inner bliss to Edinburgh’s city centre, in Counter’s sophisticated surroundings. First up in the series, the Abstract Paint and Sip Class will see guests guided by an expert art tutor, taking inspiration from Native’s Scottish landscape-inspired surroundings.
The perfect way to unwind after work or embrace your creative side, the tutor will guide guests to create a beautiful piece of art on canvas using acrylic paints while they enjoy some of Counter’s blissful cocktails.
From wall scrapers to cooking spatulas, guests will try out a range of tools to experiment and find their perfect match, soaking up Counter’s idyllic aesthetic. The class is completely beginner-friendly, and guests can take home their artwork to adorn their own homes, and perhaps find a new way to unwind and channel their creative energy.
Recently revealing an impressive venue refurbishment, Native Edinburgh’s new aesthetic takes its inspiration from the city itself; from the new lobby space with luxurious green hues and botanical themed prints influenced by the nearby Royal Botanic Gardens, to the wall plaques nodding to the venue’s heritage-steeped history, commemorating the birthplace of great Scottish inventors like who lived within the city.
Following the epic refurbishment, Native Edinburgh revealed the jewel in their crown, the one of a kind Counter – coffee by day and cocktails by night. Open 11am – 1am to all, including non-residents, the speakeasy serves up cocktails and wine as well as artisan coffee and bagels, ensuring guests can enjoy a nightcap before bed, or start their day with a hot coffee before setting out to explore the city.
Native’s aparthotel allows guests to ‘live like a Native’, with the freedom of a spacious apartment and the comfort and convenience of a boutique hotel, perfect for any stay in Scotland’s capital. Counter is set to host everything from spoken word poetry and DJ sets, plus record listening sessions every Wednesday, Thursday and Friday in Native’s stunning lounge.
Soundtracking an evening of well-crafted cocktails, Native’s upcoming record listening sessions include albums from Diana Ross and Earth Wind and Fire, as well as Oasis’ ‘Definitely Maybe’ and The Beatles ‘Abbey Road’, ensuring an eclectic mix of the very best music.
Keen to encourage guests to unwind and enjoy the records the way they were intended, Counter’s listening sessions take place from 6pm – 8pm with residents and non-residents encouraged to enjoy the 12 “ vinyl spins. Whether sipping on a Whisky Sour or Espresso Martini or even enjoying an Edinburgh Whisky Tea, Counter’s record listening sessions will be the perfect companion to a late summer evening.
With 82 apartments comprising studios, one bedrooms, and ground floor leisure and co-working spaces, Native Edinburgh provides the flexibility and amenities of a design-led boutique hotel, coupled with the space, comfort and privacy of a home from home.
Native’s show-stopping new rooms are available to book now via www.nativeplaces.com and Counter is open seven days a week from 11am to 1am.
As the world’s largest arts festival is set to return to Edinburgh, Naked Malt will launch the city’s best kept secret cocktail garden complete with sipping stations and Instagrammable delights this August.
An official sponsor of Underbelly at the Edinburgh Fringe 2022, Naked Malt has created an immersive drinks den called the Naked Malt Garden, located in the legendary Bristo Square serving signature cocktails from some of Edinburgh’s most sought after bars including Top 50 cocktail bar in the UK – Hey Palu and the innovation-driven Superico.
Launching onAugust 3rd, the picturesque garden embodies an urban summer in the city with a vibrant backdrop of oranges, refreshing lemons and of course, whisky. Encouraging guests to drink whisky their way.
Designed specifically to encourage you to savour those little moments in life, the pop up embraces Naked Malt’s ethos to “Live Naked” – celebrating those shared moments with friends. The garden itself is full of Instagrammable highlights including a striking Live Naked vibrant wall, a standing ‘Sipping Station’, along with comfortable seating and a relaxed outdoor vibe.
Popping up at the Med Quad area in Bristo Square, right next door to McEwan Hall for four weeks from 3rd – 29th August, The Naked Malt Garden will bring the very best whisky cocktails to the city centre during the highly anticipated return of Edinburgh Fringe.
The whisky brand has collaborated with expert bartenders from two of Edinburgh’s most respected bars Hey Palu and Superico, to create specially crafted whisky sours.
On the menu, you’ll find three exclusive Naked Sours including their signature Cloudy Apple Sour, alongside an imaginative Tropical Tuesday serve made by Hey Palu (above).
This contemporary drink sees Naked Malt whisky expertly mixed with a homemade passion fruit syrup, a blend of pineapple and lemon juices alongside Orgeat for that ultimate summer drink.
Meanwhile, top bar Superico has crafted The Superico Sour which offers a sophisticated twist on a classic sour which blends Naked Malt whisky, Coconut liqueur, Miso Pineapple Syrup and Lemon Juice.
The Naked Malt Garden will be the perfect spot to enjoy expertly made whisky sours and encourage Edinburgh Fringe visitors to #LiveNaked this summer.
Emily Stephenson brand manager at Naked Malt said: “Taking over an iconic location, we’re excited to reveal The Naked Malt Garden, in collaboration with some of Edinburgh’s top bartenders, just in time for the return of the biggest arts festival in the world.
“Edinburgh in August is a sight to behold, and we can’t wait to welcome guests from the city and beyond to enjoy some very special Naked Sours.
“We’re eager to ensure the spotlight stays on the city’s local bars during the Fringe and that they reap the benefits of the huge influx of tourists into the city, which is why we’ve collaborated with the incredible teams at Hey Palu and Superico, to design their very own Naked Malt cocktail.
“Their skilled bartenders have concocted some truly delicious drinks, inspired by Naked Malt’s ethos to Live Naked – celebrating the little moments when we can get back to our real selves.”
Family-run Italian cocktail bar Hey Palu has gained a cult following since arriving in the city, recognised as one of the Top 50 cocktail bars in the UK, with their modern cocktails and friendly atmosphere.
A design-led cocktail bar, Superico were crowned winners of the best ‘Bar, Club & Lounge’ at the Hospitality Design Awards in New York in 2021, the only venue outside of the US to be shortlisted. Led by Mike Lynch, a multi-award-winning mixologist, the venue has delighted visitors to the city with its show-stopping food and innovative cocktails.
The Naked Malt Garden opens on August 3rd until August 29th and runs daily at Bristo Square from 10am until 1am – Sunday to Thursday, and from 10am-3am on weekends. Strictly for over 18+s. Free entry.
Follow Naked Malt on Instagram or visit website for more information
As the country heads out to enjoy the Queen’s Jubilee long weekend, punters are being asked to nominate and ‘crown’ Scotland’s very best cocktail bars.
Whether a venue is celebrating its very own Platinum Jubilee with 70 years of service, or has only been open for a few months – nominations are now open at the Scottish Bar & Pub Awards.
Seeking out the nation’s most creative drinks, ‘The Busker Innovative Cocktail Bar of the Year’ award is looking for cocktails fit for a Queen or tailor-made to impress for the long bank holiday weekend that deserve recognition.
Votes have been rolling so far in for late night cocktail bar Orchid in Aberdeen, the eccentric Raging Bull in Edinburgh, modern Scotch pub, The Gate in Glasgow and hidden bar, Absent Ear.
Dubbed the hospitality ‘Oscars’, The Scottish Bar & Pub Awards aim to reward the best of the best, crowning venues and raising a glass to an industry which has been hard hit during the past few years.
Anyone can nominate their favourite pub and voting closes 30th June 2022. Submit your favourite cocktail bar now at www.scottishbarandpubawards.com
Now in their 27th year, the awards shine a spotlight on all aspects of the hospitality industry, with this year’s cocktail bar search focussing on a venue which empowers bartenders to push their limits and creative masterful cocktails which marry traditional elements with contemporary looks.
Whether your local excels in inventive Margaritas, puts their signature twist on an Old Fashioned or makes the perfect Manhattan, the Scottish Bar and Pub Awards want to recognise them.
Every vote counts as the top ten competitors from each category will receive a visit from ‘mystery shoppers’ before the esteemed finalists are revealed.
Organiser of the awards, Susan Youngsaid: “Scotland’s major cities such as Glasgow and Edinburgh are well-known for their vast cocktail selection, but at the Scottish Bar & Pub Awards we want to cast the net wider and ensure venues all across the country are recognised for their creative cocktail work.
“Whether your local bar has concocted a taste sensation in celebration of the upcoming Jubilee Weekend, or you are a local bartender constantly providing your patrons with new and inventive cocktails to try – we want to hear from you. Support local and reward the hard work of Scotland’s hospitality industry. “
The national search has almost 20 categories focussed on celebrating rising stars in the industry, community led initiatives, sustainability practices, late night venues and many more.
Awards vary from ‘ARO Procurement Customer Service Award’ for pubs, restaurants or hotels which embrace exceptional customer service or even the ‘Antos Dog Friendly Pub of the Year’, rewarding venues for going above and beyond for patrons’ four-legged friends.
The prestigious awards work to provide a much-needed boost to those championing the late night economy, from Scotland’s metropolitan city centre bars and restaurants to snug hideaways on the northernmost islands.
The Scottish Bar & Pub Awards encourage all those in the community to get involved, rewarding your local pub or bar for all of those perfect pints they’ve pulled over the years! Guests and staff can simply vote online to cast your nomination.
Following a public vote judging process, the winners will then be announced at a glamorous award ceremony on 30th August 2022 at The Hilton Hotel, in Glasgow. Voting closes on the 30th June 2022.
Obviously a pub that welcomes dogs… with great facilities and perhaps even treats for their four-legged customers.
ARO Procurement Customer Service Award Judges will be looking for a pub, restaurant or hotel which fully embraces the customer service ethos.
Benromach Whisky Bar of the Year Gordon & MacPhail, one of Scotland’s premiere whisky companies, is looking for a whisky bar that excels and has a great range.
Buzzworks and Montpeliers Emerging Entrepreneur of the Year Buzzworks and Montpeliers, two of Scotland’s premiere hospitality businesses, are seeking an up and coming entrepreneur. The prize is a year’s mentoring…
Deanston Whisky Guru of the Year This category is for people who not only have a great knowledge of whisky.
DRAM Community Pub of the Year Judges here will be looking for a special pub, which is not only part of the community but supports it too.
DRAM Independent Pub Group of the Year The DRAM is on the look-out for Scotland’s top Independent Pub Group.
Hi-Spirits Best Live Music Venue 2022 Live music is very much part of a vibrant night life, aand judes are looking for Scotland’s best.
Hungrrr Technology Adopter of The Year Hospitality operators that embrace technology to keepe their business on track and driving them forward.
Inverarity Morton Restaurant of the Year A memorable meal in a memorable restaurant – where have you been that has impressed?
Kopparberg New Bar of the Year Is there a great new bar near you that deserves an award?
Molinari Casual Dining Award 2022 Recongised relaxed atmosphere venues that serve good value quality food.
Molson Coors Scottish Bar Of The Year This inaugural award is seeking out Scotland’s best bars that have been around for more than a year.
Old Tom Gin 1821 Hotel Bar of the Year Do you have a hotel that you love to go to relax and enjoy the great outdoors that also has a great bar?
Pernod Ricard Best Late Night Venue Pernod Ricard, the brand owners with Havana Club, Beefeater, and Chivas in its portfolio, is looking for a late night venue that exemplifies what is good and great about late night socialising.
Sunday Mail Pub of the Year This year the Sunday Mail Pub of the Year Award will go to the most voted for pub in Scotland at the Scottish Bar and Pub Awards.
Stolichnaya Award for Sustainability
This award is aimed at bars, restaurants or hotels that operate with an effective and sustainability agenda, from reducing plastic waste to conserving energy – it all matters.
The Busker Innovative Cocktail Bar of the Year The Busker is an innovative ‘new to the world’ Irish Whiskey which is seeking out Scotland’s most innovative Cocktail Bar. It is looking for a bar which marries traditions with a contemporary look and which empowers bartenders to go beyond their limitations and create flavour-curious (great) cocktails.
William Grant & Sons Bar Apprentice of the Year 2022 The Bar Apprentice is back for with a bespoke programme for this year’s apprentices – an experience you can’t buy!
SUPPORTING LOCAL WITH PRIZES HIDDEN AROUND EDINBURGH AND GLASGOW
Fore Play Crazy Golf are sending fans in Edinburgh and Glasgow on an Easter Egg Hunt with a twist this spring, with a range of egg-citing prizes worth a total of over £1000 on offer, hidden at iconic landmarks in both cities from today.
Plus, Fore Play’s venues have had a playful spring clean makeover; launching brand new cocktails and floral displays fit for the ‘gram.
Rewarding six lucky winners, Fore Play’s Easter Egg hunt will feature prize packages including £100 Scotland Loves Local gift cards, as Fore Play aims to support fellow local independent businesses this Easter.
Winners will also take home a supercharged birdie package worth over £70 offering a round of golf, welcome prosecco, 2 cocktails and a delicious meal from Luxford Burgers in Edinburgh or Loaded street food specialists in Glasgow, PLUS a luxury Easter egg from local chocolatiers Bare Bones Chocolate.
Fore Play Crazy Golf take inspiration for their fun-loving courses from their city’s landmarks, from Glasgow’s famous Duke of Wellington cone to Edinburgh’s own Greyfriars Bobby, and this is where fans can expect to come across some egg-cellent prizes this Easter…
Fans should be on the lookout for Fore Play’s bright pink flags and branded envelopes at key locations throughout the cities, with a prize per day up for grabs in each city. Launching today – Tuesday 12th April – and running until Thursday 14th April, fans can secure the goods in time for the Easter weekend …if their detective skills are up to par! Stay tuned for clues dropping each day on Fore Play’s Instagram.
And if that wasn’t enough this Easter, the crazy golf venues in both Glasgow and Edinburgh have enjoyed a real good spring clean – dusting off everything from a new cocktail menu, floral garlands fit for the ‘gram and even upgrading Fore Play’s golf carts with a special floral installation, sure to add a spring to your step as you crush the course.
Fore Play’s floral explosion continues in their photo booths with floral frames and flower crown props setting the spring scene.
Just in time for those spring summer evenings, Fore Play have launched new cocktails with garnishes as good as their golf game, including the Match-Play Margarita – a delightfully fruity frozen blend of Tequila, Marshmallow Unicorn gin, strawberry pure and lime juice, all topped off with Haribo lovehearts.
The Glasgow venue have also introduced a perfect pick-me-up cocktail with the Lat-Tee Break – a Kraken Rum concoction with caramel syrup, coffee mix and milk, served with chocolate drizzle, whipped cream and cocoa powder.
In the capital, fans can enjoy the Sherputt Sour, made with Pickering’s Grapefruit Gin, melon liqueur, sweet and sour mix and lemonade, served with flying saucer sweets.
Fore Play is the ultimate night out combining tasty street food and fun-loving cocktails with crazy golf. Whether you’re looking for some playful competition between friends or want to brush up on your putting skills, Fore Play Crazy Golf’s friendly environment makes for the perfect night out and the venue’s Easter makeover will see it transformed into a spring wonderland.
This spring, The Ivy on the Square is proud to be celebrating the Six Nations Championship with an array of limited-edition cocktails. With the first games taking place in 1883, the Six Nations has spanned over three centuries, making it one of the most-loved events in the sporting calendar.
Created by the restaurant’s talented bar team, each cocktail represents one of the six nations taking part in the championship. Delicious creations include the Scotts on the Rocks (top), (£9.75) featuring Plymouth gin, Chivas 12 year, ginger juice, lemon juice and clear honey, The Emerald Isle, (£9.75) consisting of Jameson, Lillet Rouge, Cointreau, lime juice, and a dash of whiskey barrel bitters (above).
Then there’s The G.O.A.T, (£9.50) a mix of Plymouth gin, Plymouth sloe gin, lemon juice and lavender syrup, garnished with a lavender sprig,
Le Coqs, (£12.75) which includes, Beefeater gin, Lillet Blanc, lemon juice, sugar syrup and topped with The Ivy Champagne,
English Rose, (£9.75) featuring Beefeater gin, Pimm’s and Elderflower cordial, topped with Fever Tree lemonade and garnished with a mint sprig, and finally the Zesty Italian, (£10.95) a tantalising mix of Malfy Aranciata gin, Barolo Chinato, Campari and a dash of whisky barrel bitters.
Agata Lubera, General Manager at The Ivy on the Square, comments:“Now that the Six Nations has officially kicked off, we’re excited for Scotland’s patriotic fans to come together and join us in the heart of the city centre.
“We hope the latest additions to our already extensive cocktail menu will go down a treat as we honour this historical sporting event. We look forward to welcoming guests from all over the world to enjoy the atmosphere the games bring to Edinburgh.”
The Six Nations Championship cocktails are available at The Ivy on the Square from Saturday, 5 February to Saturday, 19 March.
Fall under the spell of the Scots botanists’ alluring spirits imbued with the romance of the wilds
Resistance is futile when it comes to the romance of the wilds and foragers but Buck & Birch have it bottled.
For lovers looking for a potion to impress an amour this Valentine’s Day, the way to their heart could be any one of the award-winning liqueurs and spirits from the alchemists who put flavour first and season with spirit and turn the glorious fruits of our land and hedgerows into nectar.
Buck & Birch distil the very nature of the wild to produce a range of seductive tipples to drink neat, long or mixed – Aelder Elixir anyone? A gently warming wild elderberry liqueur best experienced reclining by a roaring fire.
Kick off the evening with a refreshing signature aperitif- The Wild Rose Spritz. Just pour 50ml Amarosa over ice and top with pink champagne or fizz for the most sparkling start to any date night.
Or a ready-mixed Thornstar Martini cocktail combining Amarosa rosehip rum liqueur, woodruff vodka, hawthorn syrup and sea buckthorn.
Then finish off the perfect romantic dinner with Ana, a birch syrup caramel liqueur for lovers of all things sweet.
If you just want to cut to the chase, combining food and drink in the perfect pairing, look no further than Rum & Cake, a wild spiced sipping rum infused with hogseed parkin and laced with molasses and Scottish spice, guaranteed to warm the cockles of any heart on a cold February night.
If dinner and drinks feel too predictable, give them a date to remember with a Distillery Tasting Session, meet the makers of Buck and Birch’s enticing range of spirits and liqueurs, sample the range with delicious wild snacks and learn all about the company, methods and ingredients because smart is sexy, right?
Distance makes the heart grow fonder, so they say – if meeting up in person is a challenge this year share the love with a gift and embrace your wild side with an Adventurer Cocktail Pack, a Wild Liqueur Taster Pack or a Wild Distillery Tasting Session voucher.
Buck & Birch Creative Director and co-founder, Tom Chisholm says: “There’s no better time to enjoy a taste of the romance of the Scottish countryside than Valentine’s Day.
“These are some of the most intriguing flavours, distilled with real passion. What better way to celebrate this feast day than with a message of love in a bottle?”
To view a full selection of drinks and gifts available or to book a distillery tour in The Tasting Room, visit www.buckandbirch.com
Whisky is often enjoyed neat or on the rocks, but cocktails aren’t just for Gin, Rum or Vodka.
With a breadth of flavour combinations, it’s time to make Whisky the star of your cocktail bar. Even if the spirit isn’t your go-to tipple, there are plenty of flavours to explore that will tickle your taste buds.
As you raise a toast to Robert Burns, you want to honour him with the good stuff. The team at drinks retailer Bottle Club have compiled their mostpopular scotch whisky cocktails, along with recipes for you to try at home.
Popular Scotch Whisky Cocktails:
Robert Burns Cocktail
The Robert Burns is one of the classic cocktails that pays tribute to another of Scotland’s finest exports.
The drink itself is a delightful, sophisticated mix that builds on the scotch-vermouth combination of Rob Roy. The addition of absinthe brings in a nice contrasting flavour, though be sure to keep this accent to a dash, as it can easily overpower the drink.
If absinthe is a bit too much for your taste, there is a variation called the Bobby Burns which omits absinthe for Bénédictine.
It is a Scottish tradition to celebrate the poet Burns’ birthday on January 25th of each year, and whether this drink was named for him or not, it is a fantastic choice for the evening’s libation.
Ingredients- 1 serving
60ml Scotch Whisky
20 mlSweet Vermouth
Dash Orange Bitters
Dash Absinthe
Method:
Add ingredients into a mixing glass with ice, then stir well and strain into a tumbler. Ice and orange twist optional. If you do not have absinthe, try an anise-flavoured liqueur as a substitute.
Rusty Nail Cocktail
The Rusty Nail is the ultimate Scotch cocktail. It’s a very simple mix of scotch and Drambuie that is served on the rocks. This is designed to be a sophisticated, slow-sipping drink, and it’s excellent after dinner.
Feel free to switch from blended to single malts and explore various brands, choosing a variety that is as top-shelf as you wish. You may also want to adjust the ratio of the two spirits to fit your taste, as well as the type of whisky you’re pouring at the moment.
Ingredients- 1 serving
45 ml Scotch Whisky
20 ml Drambuie
Method:
Simply combine the liquids into a mixing glass and stir well before pouring over ice into a tumbler.
The Rob Roy
The Rob Roy cocktail was named after an operetta that narrated the story of a great Scottish folk hero who supported the poor.
Image: Pexels
A Scotch version of the classic Manhattan cocktail, a Rob Roy replaces bourbon or rye whisky with Scotch. The Rob Roy ingredients are also similar to that of a classic Old Fashioned, but the Rob Roy recipe uses sweet vermouth instead of sugar syrup for a richer flavour.
Best served by putting the cocktail glass in the freezer to ensure the Rob Roy stays cold, as the drink is served without ice. Stirring a Rob Roy cocktail rather than shaking is critical in delicate cocktails with few ingredients, so not to over dilute the drink.
Ingredients- 1 serving
60ml Scotch Whisky
25ml Sweet Vermouth
Dash Angostura Bitters
Cherry (Garnish)
Method:
Combine all ingredients into a mixing glass with ice (minus the garnish) and stir well before straining into a cold Nick and Nora or Martini glass. Garnish with a cherry.
Hot Toddy
A good Toddy has been said to jump-start mornings, cure colds and play furnace on a frigid evening. Many people believe that its first use was as a medicinal aid, as liquor was known to numb pain, while citrus and sugar (or honey) could soothe a sore throat.
Image: Millennial Magazine
This recipe comes from San Francisco bartender Jacques Bezuidenhout and features whiskey, hot water, demerara sugar and a clove-studded lemon peel. Fortunately, the Toddy is very easy to make.
Grab your favourite mug, and heat it with some boiling water, similar to how you chill a Martini glass. After a minute or two, throw away the water, and build your drink in the same mug by combining your spirit with sugar and more hot water.
Ingredients- 1 serving
4 Cloves
1 Lemon Peel
2 TSP Demerara Sugar
¼ Ounce / 8ml Lemon Juice
2 Ounces / 60ml Whisky
Method:
Grab your favourite mug and heat it with some boiling water. After a minute or two, throw away the water and build your drink in the same mug by combining your spirit with sugar, lemon juice and peel, cloves and more hot water.
Ruby Queen
The Ruby Queen recipe was developed by Rob Krueger of Extra Fancy in New York City.
Though it is filled with a couple of unusual ingredients, the Ruby Queen is quite easy to mix up. You will need to prepare or acquire fresh beet juice and take a few minutes to make a fresh honey syrup.
Image: Pinterest
It’s a surprise when you taste just how well scotch works against this sweetened vegetable profile, whilst most of us will prefer a more neutral spirit for such a distinct flavour like beets, the whisky adds a depth that vodka and gin cannot.
Simply pour and shake like any other drink and you will have a savoury drink that will rival any Bloody Mary.
Ingredients- 1 serving
1 ½ Ounces / 45ml Scotch Whisky
1 Ounce / 30ml Fresh Red Beetroot Juice
¾ Ounce / 25ml Honey Syrup
¾ Ounce / 25ml Fresh Lemon Juice
Fresh Dill or Tarragon (Garnish)
Lemon Twist (Garnish)
Method:
Combine everything except the garnish into a shaker with ice, shake for 30 seconds, then strain and pour into all tall, high-ball style glass. pour and shake like any other drink and you will have a savoury drink that will rival any Bloody Mary.
Burns Night Recipes
Cranachan
Scotland has a wonderful relationship with desserts and none more so, or more traditional, than with Scottish cranachan. A cranachan is a very quick, easy recipe that includes oats, raspberries, cream, malt whisky, and honey; the ingredients are then layered for a pretty presentation. It’s a festive sweet that is perfect to round off a Burns’ Night supper beautifully.
8 ounces/250 grams fresh raspberries (Scottish if possible), divided
1 pint /475 ml double cream
3 tablespoons malt whisky (good quality)
Optional: 1 tablespoon honey or Scottish honey (plus more for serving)
Method:
Gather the ingredients and heat a large, heavy-bottomed frying pan until hot. Add the oats and, while stirring, toast until they have a light, nutty smell and are only just beginning to change colour.
Once toasted remove from the pan. Crush your raspberries in a food processor or using a fork, then in a separate bowl whip the cream along with the whisky and fold in the honey and the oats.
To finish, layer the dessert into either a large glass trifle bowl or individual serving glasses, starting with either a layer of the cream or raspberries and finishing with a layer of the cream.
NOTE: Many recipes suggest a malt Whisky, and good quality – a few recipes have specifically specified Glenfiddich or Glenlivet.
Tips for cooking with whisky: “Many chefs compare using whisky to using salt, as it brings out the flavor of the food. During cooking, the evaporation of the alcohol concentrates the barley malt and then caramelizes sugars in the spirit”
Whisky Sauce
Whisky sauce for haggis. It’s a no-brainer, right? Two of Scotland’s finest products paired together in a delicious meal! Of course, this whisky sauce can also be a great accompaniment to other meats like steak or chicken, or even a nut roast.
Ingredients- 2 servings
3-4 Tbsp Whisky
100ml Double Cream
50ml Stock
Knob of Butter
1 Tsp Dijon Mustard
Method:
-Heat the fry pan/pot to medium and add the knob of butter and melt and add 3 tbsp of your choice of whisky then light the whisky with the lighter and allow it to burn off the alcohol. This makes the sauce less bitter.
– Add the cream, stock, and mustard to the pan once the flame is out. Allow to thicken and reduce while continuing to stir then add salt and pepper to taste
-If you would like a stronger whisky taste then you can add another tablespoon of whisky at the end too.
Tips for cooking with whisky: “If you’re going to cook with whisky, always use a good quality bottle. You won’t need to use much and it will make all the difference”
Whisky-Cured Salmon
For those growing up in Scotland, long summer days are often spent fishing salmon in the fast-running local rivers. Whisky-cured salmon is a Scottish favourite, served on a large wooden board with a range of accompaniments: oatcakes, thinly sliced pumpernickel bread, small bowls of assorted homemade pickles, crème fraîche, and lots of lemon wedges.
Ingredients- 8 servings
1 Two Pound Wild Salmon Fillet (Boned, Skin On)
1 Cup Coarse Sea Salt
½ Cup Dark Brown Sugar
2 Tbsp Black Peppercorns (Crushed)
2 Tbsp Juniper Berries
½ Cup of Whisky
2 Bunches of Dill
Method:
Line a baking tray and rinse the salmon under cold water and pat dry. In a bowl, mix together the salt, sugar, peppercorns, and juniper berries. Sprinkle half the salt mixture onto the zprepared baking sheet and spread one bunch of dill on top.
Lay the salmon skin-side down on the dill and drizzle with the whisky. Cover with the remaining dill, and top with the rest of the salt mixture.
Wrap the salmon in a tight plastic wrap and refrigerate for 48 hours.
When ready to serve, remove the plastic wrap from the salmon. Using the back of a knife scrape the cure mixture off the fish and lay on a large wooden board. To serve, thinly slice the salmon into diagonal strips leaving the skin behind.
Tips for cooking with whisky: “The flavours of a single malt Scotch whisky, for example, are derived from malted barley fermentation, the distillation process and maturation in oak casks over several years, which makes it ideal to boost a wide variety of flavours in foods”
Raise a dram to Robert Burns in style at The Ivy on the Square, where guests will be treated to a limited-edition menu featuring some traditional Scottish favourites with an Ivy twist.
On Tuesday, 25 January, diners can enjoy a good helping of Scottish cuisine with classic Burns Night dishes, including a Haggis Neeps and Tatties Shepherd’s Pie, and the regular favourite Oatmeal-rolled Lathallan Haggis Bon Bons. For those with a sweet tooth, the menu also features a Hazelnut Praline Parfait.
Additional themed cocktails will be available alongside entertainment that will pay tribute to Robert Burns and his work. Get ready for some poetry, pipes and drams!
Cocktails include My Love Is Like a Red, Red, Rose (£9.75) a whisky lover’s twist on the classic Bramble cocktail with Highland Park 12 Year Old Whisky, lemon juice, sugar and a float of Crème de Mure; and My Heart Is In The Highlands (£12.75) a wonderfully indulgent champagne cocktail with Highland Park 12 Year Old Whisky, Grand Marnier & The Ivy Champagne poured carefully over a sugar cube soaked in Angostura Bitters.
To view the full menu and make a reservation, visit TheIvyEdinburgh.com
