Kat Stanley-Whyte

UNOMAS

4 Picardy Pl, Edinburgh EH1 3JT | www.unomasbar.co.uk

MEET THE MIXOLOGIST KAT STANLEY-WHYTE

Kat poured her first cocktail in a backpackers nightclub in Melbourne and on her return started working in bars to help pay her way through university. Following stints at the Basement Bar (Scotland’s largest agave selection cocktail bar) and Signature Pubs where she curated drink menus for the group, she joined her friend and mixologist Sian Buchan to open Edinburgh’s latest late night, live music venue UnoMas with a focus on reinvented classics in March 2020. She’s gone on to win the UK slot for the Altos Tahona Society Global Finals in Mexico sometime this year and was the winner of Ocho Tequilas 2021 Take Me To Mexico competition.

Favourite cocktail: Tommy’s Margarita or a Daiquiri, simple, classic and perfect any time of the day.

Favourite spirit: Anything agave-based, preferably a blanco or reposado tequila, neat.

Top Tips For Cocktail Perfection:

1 Be aware of how wet your ice is, it can dilute at different rates, especially bagged ice from the shops.

2 Always measure your citrus – a little wiggle room and it can drastically change the final concoction.

3 Mad garnishes can be great visually but make sure they are adding to your cocktail, either in scent or taste - do they add a required element? Popping garnishes in for the sake of it can take away from the flavours of the drink itself.

COCKTAIL #1

TROPIC LIKE IT’S HOT

Ingredients

30ml Zignum Espadin Reposado Mezcal 12.5ml Campari 12.5ml Triple Sec 50ml Pineapple Juice 15ml Lime Juice 12.5ml Agave Syrup

Garnish

Orange twist

Ice

No ice or cubed for a slightly more diluted drink

Method

Add all the ingredients to a shaker and add ice. Shake well. Remove ice and shake again. Fine strain and pour into your glass. Garnish with an orange twist and serve.

Glass Coupe/Martini

UNOMAS

4 Picardy Pl, Edinburgh EH1 3JT | www.unomasbar.co.uk

ABOUT UNOMAS

Opened in February 2020, the bar got off to a roaring success with its live music sessions attracting huge numbers of artists and the drink list receiving rave reviews. Unfortunately, the bar had to close after 37 highly successful days due to lockdown and they didn’t qualify for any of the government support. They have endured though and are ready and raring to go again from the 17th May.

COCKTAIL #2

HERE COMES THE OAXACA SUN

Ingredients

35ml El Recuerdo Gusana Mezcal 20ml Amontillado Sherry 20ml Lime Juice 15ml Ginger Syrup (Ginger syrup: Under low heat add 300grms sugar, 300grms water and ~100grms finely chopped ginger, stir occasionally for 15min, remove from heat and strain through cheesecloth, add to bottle and refrigerate). 4-6 Mint Leaves 2 Dashes The Bitter Truth Aromatic

Bitters

Ginger Ale (to top)

Garnish

Mint sprig

Ice

Crushed

Method

Add all ingredients to glass and muddle with crushed ice. Top with Ginger Ale and serve with mint sprig.

Glass Highball/Mojito