Edinburgh Gin Presents: Art of the Cocktail

Sunday 9th April 2017

As part of Tales of the Cocktail #TalesOnTour, we played host to Art of the Cocktail – an evening of bespoke Edinburgh Gin cocktails created by leading bartenders from around the world.

Taking place at our Leith Distillery, the night included six bars, each showcasing our portfolio of London Dry gins and family of liqueurs. Check out our film of the night, or try one of the cocktails using the recipes below.

The Belladonna – Leslie Ross, Reserve 101, Houston

45ml Martini Blend (Edinburgh Gin/Dolin Blanc/Dolin Dry Infusion), 22ml Plum & Vanilla Edinburgh Gin Liqueur, 15ml Jade 1901 Absinthe, Garnish: Nasturtium Leaf & edible micro orchid, Glassware: Nick & Nora or footed sour glass

Rock N’ Roll – Maja Jarowska, White Lyan, London

40ml Edinburgh Gin, 20ml Edinburgh Rock Cordial, 15ml Morton Roll Syrup, 80ml Unicorn Soda Glassware: Highball (with cubed ice)

Breakfast Club – Sam McGarry, Nightcap, Edinburgh

50ml Cannonball Edinburgh Gin, 20ml Bianco Vermouth, 5ml Fino Sherry, Scottish Porridge Oats (cocktail filtered 10times through this), Garnish: Mini side pot of porridge oats, Glassware: Martini

Strumpet – Benedict Ghosn, Century Bar, Gleneagles Hotel

40ml Cannonball Edinburgh Gin, 20ml Burnt lime & vermouth cordial, Garnish: Lime peel, Glassware: Nick & Nora or Sour glass

Slippery Rocks – Jamie Moran, The Finnieston, Glasgow

40ml Seaside Edinburgh Gin, 20ml Lemon juice, 20ml Raspberry ripple grenadine, 12.5ml Sandy Sherry, Garnish: Salted raspberry, Glassware: Coupette

Curious Herbal – Connor Knowles, The Tippling House, Aberdeen

45ml, Seaside Edinburgh Gin, 25ml Pink peppercorn & lemon verbena syrup, 5ml Caol ila, 2 dash Peychauds Bitters & Green Chartreuse rinse, Garnish: Dehydrated seaweed, Glassware: Coupette

St Louis Ice Tea – Graeme Moffat, The Voyage of Buck, Edinburgh

20ml Raspberry Edinburgh Gin Liqueur, 35ml Seaside Edinburgh Gin, 10ml Grand Marnier, 12.5ml Lemon juice, 5ml Agave , Top: Lady Grey Tea blended with citric acid & carbonated cold brew, Glassware: Highball (with cubed ice)

Raspberry Blow – Stu Bale, Bad Sports, London

25ml Raspberry Edinburgh Gin Liqueur, 25ml Cannonball Edinburgh Gin, 25ml Raspberry cordial, Top: White chocolate foam and freeze dried tarragon, Glassware: Rocks (with raspberry ice)

Spring with the Elders – Michael Olsson, 1656 Cocktail Bar, Copenhagen

25ml Elderflower Edinburgh Gin Liqueur, 15ml Cocchi Americano, 20ml Lemon juice, 5ml 2:1 sugar syrup, Garnish: Lemon twist, Glassware: Coupette

Flower Power – Fabian Nordstrom, 1105 Cocktail Bar, Copenhagen

30ml Elderflower Edinburgh Gin Liqueur, 20ml Edinburgh Gin, 10ml Suze, 20ml Lemon juice, 3 dash Lavender Bitters, Top: Tonic Water, Garnish: Edible flowers, Glassware: Highball

Rhubarbarella – Tom Germanavicius, Heads & Tales, Edinburgh

20ml Rhubarb & Ginger Edinburgh Gin Liqueur, 25ml Edinburgh Gin, 12.5ml Amontillado Sherry, 5ml Earl Grey Tea Syrup, 3 dash Angostura Bitters, Garnish: Orange zest, Glassware: Rocks

Sheer Plum Luck – Michael O’Brien, The Jolly Botanist, Edinburgh

37.5ml Plum & Vanilla Edinburgh Gin Liqueur, 12.5ml Edinburgh Gin, 25ml Thistly Cross Cider, 25ml Cranberry Juice, 2 dash Plum Bitters, 1 pinch Ground cinnamon & poached plums, Garnish: Orange zest, Glassware: Tea cup and saucer (served warm or as a punch)