Bout des Doigts 

by Gavin Sharp of Bartenders Lounge, Aberdeen

“Taking inspiration from both my favourite hospitality memory and the first ever cocktail competition I took part in. I sought to pair the flavours that I used in both situations together in a spirit forward serve that burns bright with nostalgia for myself whilst still being approachable and refreshing.

My fondest hospitality memory is being taken up a mountain on a helicopter in New Zealand as part of The Reid’s global competition, taking the manuka honey and beer hops from New Zealand and mixing that with pine needles which I tried to use in my first ever cocktail competition back in 2022.

“My main aim here is to take stock of everything that my career in hospitality has taught me, the wonderful people I’ve crossed paths with in my time in the industry and create a serve that pays homage to all of that.

Sometimes the difference in winning competitions is just a fingertip’s difference: un bout des doigts.”

Bout des Doigts:

• 50ml The Reid Single Malt Vodka

• 25ml manuka honey and rocket Cocchi Americano

• 10ml pine needle & Motueka hop acid

• Rocket leaf to garnish.