Royal Botanic Garden Edinburgh team up with world-renowned mixologist to create floral cocktails
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In the iconic partnership, renowned mixologist and Edinburgh independent bar owner, Jason Scott, who is the owner of Bramble Bar, Lucky Liquor and The Last Word Saloon, will be working with Dr Greg Kenicer of RGBE, as they have created cocktails that explore the more delicate and floral notes within the society’s June Outturn whiskies, complementing and contrasting them through edible flowers and exciting mixers.
Jason is a key figure in the Scottish cocktail industry and has trained some of the best bartenders in the country.
Inspired by the flavours of summer, the signature cocktails will be created using a range of natural mixers, that include lavender, primrose flower, borage flower, fresh mint and gorse.
He said: “I have long been a fan of the society and really admire what they do.
“After visiting The Botanics and meeting up with Greg, it’s been a journey of fun and discovery to create these fantastic floral cocktails. I’m confident whisky and flower lovers alike will adore this summer cocktail menu.”
Dr Greg Kenicer added: “I am delighted to be working with Jason and The Scotch Malt Whisky Society on this exciting and unique project.
“When it comes to enhancing and developing cocktail flavours, there is so much out there for drink makers and bartenders to explore from the botanical kingdom. Many of these plants can be grown in a garden or even a window box, or you can find them at your local supermarkets.
“Since the Stone Age, botanicals and fresh plants have been used as compounds to enhance the flavour of drinks. It’s really exciting to see mixologists across the world continuing this ancient legacy, and also innovating in so many creative ways.”
The signature cocktails will be available at SMWS Bath Street in Glasgow, Queen Street in Edinburgh and Greville Street, London from Friday June 11.
Non-members are also welcome to attend Queen Streets’ Kaleidoscope Bar and can visit both Bath Street and Greville Street venues on Tuesday evenings, by booking online or by phone.
To celebrate the signature cocktail menu, the SMWS will also be hosting an event on June 29, at their Queen Street venue.
With the aim of breaking down the perceived barriers of traditional whisky drinking, the cocktails have been designed to encourage whisky enthusiasts to delve deep into the modern use of whisky, by mixing the water of life with fresh ingredients.
The cocktail at Queen Street will be a ‘Joy & Sorrell’ which features vibrant fuchsia flowers with a taste of citrus lemon and sweet sorrel syrup.
Glasgow will have a ‘Melancholy Crush’ - a julep which combines an elegantly fruity and herbal dram with fresh mint, lemon and Angostura Bitters.
And in the London inspired violet Penicillin, the Four Seasons cocktail features a 2008 Speyside distilled whisky combined with ingredients that include fresh lavender, finished in an old fashioned glass.