BERRY PINK LADY (serves 2) INGREDIENTS 100ml Kintyre PInk gin 4 tsp raspberry syrup ice 1 large egg white Mint and fresh or frozen raspberries to garnish
FLORADORA INGREDIENTS 40ml Glaswegin Raspberry & Rhubarb 20ml Lime Juice 15ml ginger Syrup 3 Whole raspberries Fever-tree Ginger Ale
METHOD
Put two coupe glasses in the fridge to chill. Pour the gin and raspberry syrup into a cocktail shaker, then fill with ice. Shake until the outside of the shaker feels ice-cold. Strain the mixture into a jug, discarding the ice. Tip the egg white into the shaker and pour in the gin mixture. Shake well until the egg white is frothy. Pour the cocktail into the prepared glasses. Garnish with the mint and raspberries.
METHOD
In a cocktail shaker add the gin, lime juice, ginger syrup and raspberries and fill with cubed ice. Shake hard and strain into a Collins glass filled with cubed ice. Top with ginger ale and garnish with a fresh raspberry.
Cocktails we l SWEET TOOTH
12
ARRAN 20/20
INGREDIENTS
INGREDIENTS
50 ml Arran Barrel Reserve 20 ml Amaretto 20 ml Creme de cacao 20 ml Pear Liqueur 3 dashes Angostura Bitters
50 ml Arran 10 Year Old 20 ml Campari 20 Apricot Brandy 1 barspoon DOM Bénédictine
METHOD Hard shake all ingredients over ice.
METHOD Stir over ice and serve straight up.
Serve with a Florentine biscuit or shortbread on the side.
Float the DOM Bénédictine, garnish with orange zest. Serve with a square of orange dark chocolate on the side.
DRAM FEBRUARY 2022
