Two bartenders mix up their favourite cocktail for the summer ahead
Berber Daisy – The Voyage of Buck
A modern take on classic, pre-Prohibition cocktail the Clover Club, the Berber Daisy is one of the most popular choices at Edinburgh bar The Voyage of Buck. Bartender Sam Leishman prepared it for SLTN, saying: “It’s our twist on a Clover Club, nice and sour.
“We use Bombay Sapphire as our main spirit, then add grenadine – which we make at home – as well as our own cold-brew hibiscus water. We’ve got some rose water in there, grapefruit bitters and some lemon juice because it’s a nice, summery cocktail.”
Ingredients
- 50ml Bombay Sapphire
- 15ml grenadine
- 25ml hibiscus tea
- 25ml lemon juice
- 25ml egg white
- 2 dashes rose water
- 3 dashes grapefruit bitters
Method
- Pour all ingredients into a shaker with ice and shake. Strain back into the shaker and dry shake, before fine straining into a chilled glass. Garnish with dried hibiscus.
Blueberry Collins – Gin 71 Renfield Street
“Our Blueberry Collins is a twist on the classic Tom Collins cocktail, which is gin, lemon, sugar, topped with soda,” said Logan Parr, general manager at Gin 71 Renfield Street in Glasgow.
“For summer we wanted to update it with something lighter, so the Blueberry Collins uses blueberry and lemon flavours. Instead of the Old Tom-style gin, we use a blend of Brockmans gin and Gin Bothy blueberry liqueur. They’ve still got that juniper presence but they’re very light and fruity.
“We top it up with Franklin & Sons Sicilian Lemon Tonic. It gives us the fizz, but it’s a lighter, citrus-based, summery flavour.”
Ingredients
- 25ml Brockmans gin
- 25ml Gin Bothy blueberry liqueur
- 25ml lemon juice
- 15ml sugar syrup
- Franklin & Sons Sicilian Lemon Tonic
Method
Pour the gin, liqueur, lemon juice and sugar syrup into a shaker and wet shake, then strain into a glass and top with the tonic water. Garnish with blueberries and a slice of lemon.
