COCKTAIL INSPIRATIONS

Find some alternative drink options
for your new purchase

Smoky Scot

Campfire Chocolate

• 25ml Smoky Scot Single Malt Scotch Whisky
• 30ml hot water
• 30g Cocoa powder
• 150ml Oat milk (regular milk works as well)
• 10ml Syrup (simple syrup or maple syrup)
• 5-6 Marshmallows

An indulgent treat for those with a sweet tooth. Mix the cocoa powder, milk and syrup together, add the hot water and then heat until the mixture is hot but not boiling. Pour into a mug then add in the Smoky Scot and top with the marshmallows.

Emerald Isle

Celtic Coffee

• 50ml Emerald Isle Single Malt Irish Whiskey
• 150ml Freshly brewed black coffee
• 25ml Full fat milk
• 1tsp Brown sugar
• Cocoa powder

A traditional Irish delicacy to warm you up this winter. Fill a tall glass with the freshly brewed black coffee, add in the Emerald Isle and stir in the sugar. Froth the milk and gently spoon onto the top of the drink. Finish with a dusting of cocoa powder over the froth.

Parkmore Selection

Woodland Fizz

• 50ml Parkmore Selection Single Malt Scotch Whisky
• 50ml Tonic water
• 20ml Lime juice
• 40ml Blackberry syrup
• Lemon

A vibrant and punchy cocktail, for the foragers and amblers. To make the syrup – cook equal parts blackberries, sugar and water on the stove for 10 minutes, leave to cool then strain. Fill a cocktail shaker with ice then add the Parkmore Selection, syrup and juice and shake for 10 seconds. Pour into a chilled glass filled with ice, top with the sparkling water and garnish with lemon and fresh blackberries.

Metropolitan Gin

Metropolis

• 40ml Metropolitan London Dry Gin
• 1tsp Honey
• Fresh Thyme
• Tonic Water (we used thyme soda)
• Lemon peel

A zesty little number that will surely put a spring in your step. Add the lemon and thyme to a glass and fill with crushed ice. Mix the Metropolitan gin and honey together separately then pour over the ice, then top with tonic water.

The Glenlee

Clyde Fashioned

• 60ml The Glenlee Blended Scotch Whisky
• 25ml Cranberry syrup
• Dash of bitters
• Orange peel
• Cranberries

A tantalising twist on the classic Old Fashioned. To make the syrup – cook equal parts cranberries, brown sugar and water on the stove for 10 minutes, leave to cool then strain. Fill a cocktail shaker with ice then add the Glenlee, syrup and bitters then shake for 10 seconds. Pour into a chilled glass filled with ice and garnish with orange peel and additional cooked cranberries.

Iguana Rum

Midnight Mojito

• 50ml Iguana Rum Panamanian dark rum
• 50ml Soda water
• Lime Half juiced and half sliced
• Mint leaves
• 1tsp Brown sugar

An iconic mojito that resonates Caribbean soul. Muddle the lime slices, sugar and mint leaves in a small jug, crushing the mint as you go. Pour over the rum, and add the lime juice, stirring with a long-handled spoon. Top up with sparkling water, add ice, garnish with mint and serve.

GLen cooper

Highland haze 

• 50ml Glen Cooper Single Malt Scotch Whisky
• 3tsp Honey
• 100ml Hot water
• Cinnamon stick
• Lemon, half juiced and half sliced
• Star anise

A tried-and-true Scottish drink, dating back three centuries. Mix the Glen Cooper, honey and lemon juice together and add to a glass. Add half of the cinnamon stick to each, then top up with the hot water. Finish by placing the star anise on the surface of the drink.

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