Page 30 - Scottish Woman Issue 77 2021

HAPPY HOUR
Roll up, roll up... whether you’re a flirt for a citrusy number or sweet on a chocolatey concoction,
we have some delectable delights for you to sip on over the winter season
Try Edinburgh cocktail bar
Raging Bull’s seasonal take on a Manhattan and one of the venue’s speciality espresso martinis.
Cherry Manhattan
Ingredients:
35ml bourbon
15ml maraschino liqueur 15ml sweet vermouth/Martini Rosso
2 dashes of cherry bitters
Ice
Maraschino cherry to garnish Glass: Nick and Nora
Method:
Pour all alcohol and bitters
into a mixing glass. Cover with ice.
Stir with a bar spoon for 30 – 40 seconds. Once diluted, use a strainer to pour the liquid into
a Nick and
Nora glass.
Garnish with
a maraschino
cherry in the
glass.
Not strictly a cocktail, but definitely something you could polish off as an aperitif. Here’s a sweet treat from London chef Tom Cenci and Scottish small
batch gin Caorunn.
Gin and Tonic Sorbet
Ingredients:
200g caster sugar 200ml tonic water 100ml Caorunn Gin (or to taste)
Juice of 1 lemon
Method:
Mix the tonic water
and sugar and
place into a pan.
Gently heat until
the sugar dissolves
and allow to cool.
Add the gin and
lemon juice, then freeze until it’s hard enough to scoop.
Place in a glass and serve with more gin if required.
Toasted Marshmallow Espresso Martini
Ingredients:
25ml marshmallow vodka
25ml Kahlua
15ml toasted marshmallow syrup 50ml fresh espresso
Ice
3 mini marshmallows
Glass: Coupe glass
Method:
Add all spirits and coffee into a cocktail shaker. Top with ice. Seal the shaker and shake hard for 10 seconds. Break the tin and double strain the cocktail into coupe glass. Garnish with
3 skewered marshmallows and toast with a small, handheld blow torch.