2 minute read
Andrey Bartlett
THE TIPPLING HOUSE
4 Belmont St, Aberdeen AB10 1JE | www.thetipplinghouse.com
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MEET THE MIXOLOGIST ANDREY BARTLETT
Andrey has been working in hospitality for more than three years now. During this time he has worked for both large high volume bars and smaller venues with a focus on innovative signature drinks. In addition, Andrey has competed in multiple competitions and will be battling it out in the World Class Top 100 competition this year.
Favourite cocktail: It’s hard to pick one as it depends on the occasion really. For longer evenings I would go for a mezcal negroni or a mezcal old fashioned. If I’m looking for a refreshing pick-me-up I would choose a 20th century cocktail. On any other occasion I always love a good highball.
Favourite spirit: I do love a good cognac, but also can’t resist a delicious agave spirit.
Top Tips For Cocktail Perfection:
1 Follow the rule of 3 – Sweet, Sour, Bitter! That’s always a good balancing formula for a cocktail.
2 Good quality ice!!! Really important.
3 Don’t go too heavy on the alcohol, 50-60ml per drink is a good measure, more will unbalance the drink.
COCKTAIL #1: SPRING SERVE
HERON TAKES FLIGHT
Ingredients
30ml Hernö Gin 20ml White Heron British Framboise 5ml Raspberry Vinegar 150ml “Sonic” (100ml Mediterranean tonic + 50ml soda water)
Garnish
Lemon twist
Ice
Cubed
Method
Build all ingredients in the glass and combine with a bar spoon. Express oils from the lemon peel and drop it in the glass.
Glass Wine glass
THE TIPPLING HOUSE
4 Belmont St, Aberdeen AB10 1JE | www.thetipplinghouse.com
ABOUT THE TIPPLING HOUSE
The Tippling House is a late night bar with carefully curated modern cocktail menus and bar staff that are always happy to come up with something specially for the guest to ensure they have a good time.
Founded in 2012, the subterranean venue charms with an Italo-style décor, cosy booths and tweed fabric. Bartenders are passionate, knowledgeable, friendly and attentive with plenty of thought put into the menu and product selection.
Proud to overthink every detail of their drinks list, they offer single cask and independently-bottled whiskies, contemporary gins and wines sourced from forgotten grapes and unsung regions.
COCKTAIL #2: SUMMER SERVE
FROM BANGKOK WITH LOVE
Ingredients
50ml Kaffir Lime Leaf Infused Hernö Gin (Infuse 200 ml of Herno Gin with 4 cut up
Keffir lime leaves for 4 hours, strain) 10ml White Heron British Framboise 70ml Pineapple Juice 5ml Agave Syrup
Garnish
Kaffir lime
Ice
No ice
Method
Combine all ingredients apart from the Framboise in a blender with 3 ice cubes. Blend for 10 seconds, strain in a glass, float the framboise using a spoon.
Glass Rocks
