26 | The Register Club cocktails
THE MIX
ALL IN
Drink up me hearties! The head barman of Edinburgh’s The Register Club takes us back in time with four cocktails inspired by the piracy era
L
ooking to craft the ultimate cocktail menu? Ruben Goncalvez, head barman at Edinburgh’s The Register Club, is your man, writes Rosie Morton. The multi-lingual mixologist, who hails from the Algarve in Portugal and lived in Spain, France, Italy and London before moving to Auld Reekie in 2017, can create cocktails that not only taste good, but also have a story to tell. ‘I tend to take inspiration from people’s stories, from my personal experiences, and from places I’ve been travelling,’ says Ruben. Inspired by tales of discovery during the piracy era, Ruben’s recipes will speak to your
OUTRE-MER
Name inspired by French overseas territories, many of which were involved in piracy in the Caribbean. Mainly French ingredients used.
SERVE IN: Highball glass 40ml cognac 15ml peach liqueur 20ml banana oleo saccharum 20ml lime juice Top up with soda water METHOD: Shake all ingredients, apart from the soda, and strain over ice in a highball glass and top with soda. Garnish with some sliced lemongrass.
inner Jack Sparrow....
GETTING PREPARED... FOR THE BANANA OLEO
FOR THE STRAWBERRY
Use a ratio of 200g banana peels
SYRUP
to 200g sugar
200g sliced strawberries 200g sugar
METHOD: Let it rest overnight, strain the syrup the following day.
METHOD: Strain the syrup the following day. Keep and reuse the same sliced strawberries for
SYRUP
garnish. Spread them on a baking
200ml coconut water
tray and simply place them in the
200g caster sugar
oven at lowest temperature for around 3 hours. (Check on them
METHOD: Add the coconut
often as temperatures and times
water to equal parts of caster
may vary according to the oven
sugar. Stir to dissolve.
used).
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PHOTOGRAPHY: PHIL WILKINSON
FOR THE COCONUT WATER
04/05/2022 10:44:25
