Capital drinks service will support hospitality workers

Iain McPherson is the bartender and operator behind Edinburgh bars Panda & Sons, Hoot The Redeemer and Nauticus

EDINBURGH hospitality workers are to be supported by a new drinks delivery service.

The brainchild of Iain McPherson, the bartender and operator behind capital bars Panda & Sons, Hoot The Redeemer and Nauticus, Edinburgh Booze Delivery will allow members of the public to order drinks and snacks online to be delivered to their homes.

Products will include craft beers from brewers including Stewart Brewing, Pilot, Barney’s and Bellfield Brewery and spirits from producers including Electric Spirit Co and Port of Leith Distillery as well as wines and freshly-made cocktails.

A share of the profits will be split between members of the industry not covered by the furlough scheme.

Operated by McPherson and business partner Sam Chapman, the business will go on to employ other members of staff once it is established.

The initial offer includes drinks from McPherson’s bars but the operator is encouraging other Edinburgh venues to participate as well in order to create an online ‘one stop shop’ for capital customers.

He said: “We need to think beyond lockdown. The government won’t be able to support us forever and I want to start something that can act as a proven model, something that works that other cities can replicate too.

“We’re calling it the ‘pandamonium’ business model. Something that will reignite the local hospitality economy for success going forward.”

The website can be found at

The launch of Edinburgh Booze Delivery follows another recent innovation from McPherson.

The bartender has invented a new ‘switching’ technique which allows the water content of alcohol to be replaced with other flavours.

Created in a lab space beneath Panda & Sons, the switching process involves freezing spirits to a specific temperature to split their water content, allowing the water to be replaced by another non-alcoholic liquid. McPherson said that infusing these liquids into the spirit itself, rather than the usual practice of mixing them together, creates an improved texture and flavour.

Two switched cocktails – the Switched Coconut Daiquiri and the Switched Negroni – are available on the Edinburgh Booze Delivery website.

“Switching allows you to be creative with flavour and texture, giving the bartender more freedom to be creative and control over the end result,” said McPherson.

“I like to keep moving, and once I have mastered something and integrated it into my cocktail menus, then I am on to the next thing. I think it ultimately comes from a root of curiosity.”