Sponsored Feature with DISARONNO INTERNATIONAL UK
For the latest in our series of columns with Disaronno International UK, SLTN popped into Edinburgh Old Town institution The Devil’s Advocate to talk quality food and drink with bar supervisor Stu McBain.
How long have you been in the trade?
Stu McBain, bar supervisor, The Devil’s Advocate: “It’s coming up to ten years, so I’ve been doing it for quite a long time now. I started in nightclubs. When I was fresh 18 I went to the local club I always used to go to because I thought it would be fun to work there. And it was good fun!
“I spent the years afterwards filtering into different bartender jobs – late-night bars and also brewery taprooms. Lots of different places to acquire knowledge from through the years.”
How would you describe The Devil’s Advocate?
“It used to be a pump house, I believe, so you still see bits of the architecture from way back. There’s a load of history to the building.
“The bar itself has been around for quite a few years. It used to be a lot more bar-heavy years ago. Now it’s more restaurant-centred. But it’s still got a nice balance of bar and restaurant. A lot of people come in at weekends just for drinks, which is nice.”
What is the drinks range like at the venue?
“We have 300 whiskies, so if anyone wants to try a whisky we are one of the top places people are directed. We also work with Pilot, who do a lot of our draught beers. We have Guinness, Thistly Cross cider, and a bottle selection as well.
“We also have a good cocktail menu – we have our house cocktails and we have our whisky cocktails, which are classic cocktails with whisky incorporated into them, which is always quite a good way for people to be introduced to whisky.
“All our wines are paired to work with the food menu. We’ve got a broad range of mocktails as well, for people who don’t want to drink. We sell a lot of Amaretto Sours, which we use Disaronno for. It’s a very popular drink – it has that Espresso Martini effect, where someone sees it and then you’re suddenly making hundreds of them.”
What makes Disaronno a good product to work with?
“It’s a very good, adaptable spirit, because it’s something you can have as a main component of your drink, but also because it’s very sweet it can be a nice substitute for something like sugar syrup. Disaronno brings a nice bit of flavour as well as that sweetness. It’s a very versatile drink.”
Why is The Devil’s Advocate a good fit for the Disaronno brand?
Cal McMillan, northern brand ambassador, Disaronno International UK: “We at Disaronno adore The Devil’s Advocate. Like a lot of venues in Edinburgh, they get a lot of tourism traffic, and they use this to serve up wonderful food and drinks with a creative use of local and international products.
“They have a big love of whisky, and Disaronno Originale slots in smoothly with their style and level. It’s a beautiful spot off the beaten path with a warm atmosphere and team. We were thrilled when they hosted our bar takeover at the Edinburgh Bar Show this year to celebrate Disaronno 500. The team were so engaged, accommodating, and energised!”
Capo’s Peel
• 20ml Disaronno Originale
• 20ml Dewar’s 12
• 20ml banana liqueur
Add ingredients to a mixing glass and stir with ice. Strain into a glass over a large block of ice.
Cherry Shakewell
• 30ml Disaronno Originale
• 20ml Heering Cherry Liqueur
• 10-15ml Maraschino cherry syrup agave syrup
• custom ‘cake’ cordial (for 100ml mix 100ml single cream, 12g icing sugar, 4 dashes of vanilla bitters)
Add Disaronno, liqueur and syrup to a shaker and wet shake. Strain into a glass, over a block of ice. Dry shake cordial and layer on top.
