34 | Long cocktails


KIRKWALL BA 20ml Highland Park 12;


20ml Laird’s Applejack; 20ml ginger syrup; 20ml lemon juice; Homemade tea soda


METHOD: Shake ingredients (except tea soda). Strain into a high- ball full of ice. Top with tea soda. Garnish with crystallised ginger.


STRATHISLA FIZZ 25ml Chivas Regal; 25ml strawberry, rhubarb & juniper shrub;


5ml elderflower liqueur


METHOD: Shake ingredients. Double strain into a chilled flute. Top up with soda. Garnish with a lemon twist.


THE MODERN ERA 40ml Glenfiddich 12; 15ml Kummel; 10ml fennel syrup; 25ml lemon juice; 3 x dash angostura bitters; dash of egg white; cucumber & lemon thyme


METHOD: Shake ingredients without ice, shake with ice. Double strain into a high-ball full of ice. Top with ginger ale. Garnish with a slice of cucumber and a sprig of lemon thyme.


Our six whisky cocktails were made by Kyle Jamieson, bar manager at The Devil’s Advocate, Edinburgh www.devilsadvocateedinburgh.co.uk


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