Cocktails

Winter Warmers

The Bramble team mix up seasonal flavours with the Arran Malt
By Christopher Coates
Inspired by the flavours of the winter, along with those of the Arran Malt, the Bramble team have whipped up three cocktails that are sure to get you through those long, dark nights.

The Alloway Cocktail is a take on the classic Bobby Burns, but Mike has switched the sweet vermouth for dry Oloroso sherry and added a dash of maple syrup to pull back the sweetness. 
Benedictine is also in the classic cocktail and adds great depth, while the black walnut bitters reinforce the seasonal theme.

Jonny Arthur’s Lochranza to Lebrija plays off the predominant orange and cinnamon flavours of the Arran 10 Years Old, with honey helping enhance its sweet citrus flavour. Once again, sherry delivers a delightful nutty bassline to flesh out those fruity top notes.

Finally, Matty Hutchison’s ‘Carol City’ is, simply put, dessert in a glass. This ‘flip’ (a cocktail containing a whole egg) has a rich texture and is a take on the classic espresso martini, but with a whole lot more depth and body. Who’d have thought a sauternes cask finish and a coffee liqueur could get on so well?


The cocktails



The Alloway Cocktail

By Mike Lynch

INGREDIENTS

  • 40ml Robert Burns Single Malt

  • 20ml Oloroso sherry 

  • 10ml Benedictine 

  • 5ml maple syrup

  • 1 dash black walnut bitters

  • 1 dash orange bitters 



METHOD
Stir well with ice, strain and serve straight up in a chilled Nick and Nora glass.

GARNISH
An orange twist.


From Lochranza to Lebrija

By Jonny Arthur

INGREDIENTS

  • 50ml Arran 10 Years Old

  • 12.5ml Oloroso sherry 

  • 12.5ml honey syrup

  • 15ml lemon juice 

  • 2 dashes angostura bitters 



METHOD
Shake all ingredients together and serve in a short glass over ice — block ice if you have it.

GARNISH
An apple fan.


Carol City

By Matty Hutchison

INGREDIENTS

  • 35ml Arran Sauternes Cask

  • 20ml Crossbrew coffee liqueur 

  • 10ml vanilla syrup 

  • 1 dash angostura bitters 

  • Whole egg



METHOD
Add all ingredients to a shaker, ‘dry’ shake (no ice) to emulsify the egg and then shake again with ice. Strain into a coupe.

GARNISH
Grated nutmeg.


Other Ingredients



Oloroso sherry 17% ABV

In order to produce this famous sherry, the base wine is fortified to around 17% ABV. This prevents the survival of yeasts and thus the growth of flor. As a result, this sherry undergoes oxidative ageing that produces a profile with nutty and dried fruit notes.

Benedictine 40% ABV

An old French favourite that dates back to the mid-19th century. It is creating by infusing four distinct botanical preparations in neutral spirit, each of which is then distilled, blended with honey and saffron, heated, and rested in oak.

Honey syrup

Produced in the same way as simple syrup (using honey instead of sugar) a ratio of two parts honey to one part water works well.

Black walnut bitters 6.4% ABV

Produced by Fee Brothers, a company that has been family owned since 1864. Most famous for their bitters, today their products appear in most reputable bars.

Regan’s orange bitters 45% ABV

The result of collaboration between Sazerac Company (owner of Buffalo Trace) and esteemed cocktail expert Gary Regan.

Crossbrew Coffee Liqueur 20% ABV

Unsurprisingly, the team behind Bramble Bar are rather good at making liqueurs. This one is made with only four ingredients: dark roasted coffee, new make spirit, sugar, and water. The result is rich and complex.

Vanilla syrup

This can be bought ready to use from brands like Monin or you can make it at home. First make a simple 1:1 ratio sugar syrup. Next add either a couple of drops of vanilla essence or one split vanilla bean per cup of sugar as the syrup cools. Strain out the solids and you’re ready to go.