At Alba, we have a passion for cocktails, so we’ve reached out to skilled mixologists from across Scotland to share their signature drink recipes. This collection will be updated regularly, making it a must-save for cocktail enthusiasts. We encourage you to share your favorite bars or drinks in the comments below so we can explore and potentially add them to our list. Cheers!

By Glasgow Distillery

Known in France as a Soixante Quinze, this cocktail was famously ordered by Rick’s love interest, Yvonne, in Casablanca, explains Seb Bunford-Jones from the Glasgow Distillery. ‘We use Makar Old Tom gin, which incorporates a touch of honey after distillation while allowing the bold juniper flavor to shine through.’

Ingredients

• 35ml Makar Old Tom gin
• 15ml lemon juice
• 10ml sugar syrup
• Champagne, to top up
• 1 maraschino cherry, for garnish

Method

1. Combine the gin, lemon juice, and sugar syrup in a cocktail shaker filled with ice and shake until chilled.
2. Strain into a chilled flute glass and top with champagne. Garnish with a maraschino cherry.

Rusacks Old-Fashioned

By Rusacks Hotel, St Andrews

‘This is our special twist on the classic Old Fashioned,’ shares Szymon Barczynski, the mixologist at the cozy hotel bar located by the 18th hole at the Old Course. ‘We add cardamom and chocolate bitters for warmth and sweetness, making it a complex and spicy choice that works well as both an aperitif and a post-dinner drink.’

Ingredients

• 50ml Eden Mill Guardbridge whisky
• 15ml East Neuk salt sugar syrup
• 2 dashes cardamom bitters
• 2 dashes chocolate bitters

Method

1. Combine all ingredients in a tumbler with ice and stir to serve.

The Strawberry Smash

By Haar, St Andrews

‘This refreshing cocktail is all about achieving balance,’ says creator Dean Banks. ‘The sweetness of Scottish strawberries, the fragrance of basil, and the zing of lime enhance the citrus and salinity of Lunun Gin, making it an ideal choice as we transition into lighter days.’

Ingredients

• 4 fresh strawberries
• 50ml lime juice
• 50ml basil sugar syrup
• 60ml Lunun Gin

Method

1. Muddle 4 strawberries in a shaker, then add lime juice, syrup, Lunun Gin, and ice before shaking well.
2. Strain over crushed ice.
3. Garnish with a juicy Scottish strawberry and serve with love!

A Very Old-Fashioned

By Killiecrankie House near Pitlochry

‘Our take on the Old Fashioned employs a unique saké from Japan’s Konishi Shuzo, crafted with a recipe dating back to 1703,’ shares chef-owner Tom Tsappis. ‘Its umami flavors are a delightful twist to the drink.’

Ingredients

• 50ml blended whisky (using local Dewar’s)
• 50ml Genroku Redux saké
• 5ml sugar syrup
• A couple of dashes of Angostura chocolate bitters
• Orange peel, for garnish

Method

1. Fill a chilled rocks glass with ice. Pour in whisky, saké, sugar syrup, and bitters, then stir to chill.
2. Express the oils from the orange peel and use it as a garnish.

Earth

By Elements Restaurant, Bearden

‘Inspired by a basil sour I tasted while working in Norway, this drink blends herbaceous garden flavors,’ reveals Connor Wren, mixologist at Elements, which has recently been recognized by the Michelin guide. ‘The addition of yuzu citrus enhances the complexity of the cocktail.’

Ingredients

• 100g grated lime and lemon peel
• 50g finely chopped basil
• 100g sugar
• 50ml gin
• 30ml yuzu liqueur
• 30ml lime juice
• 40ml egg white
• Dehydrated lime slice, for garnish

Method

1. To create the syrup, combine peel, basil, sugar, and water, simmer for 10 minutes, then chill for 24 hours.
2. Mix 150ml of syrup with other liquid ingredients in a shaker with ice and shake vigorously.
3. Dry shake again for 60 seconds before straining into a coupe glass and garnishing with a lime slice.

Gorse Flower Martini

By Nadair, Edinburgh

‘This cocktail is a favorite among our patrons,’ declares Sarah Baldry, co-owner of Nadair in Marchmont. ‘It’s easy to create yet offers complex flavors. Gorse flowers are essential and need to be prepared in advance for the best results.’

Ingredients

• 70cl of preferred gin
• 50g gorse flowers, thoroughly washed
• 25ml white vermouth
• Twist of lemon peel, for garnish

Method

1. Infuse the gin with gorse flowers in a jar for 2-3 weeks until the gin turns a vibrant yellow.
2. In a mixing glass, combine 50ml of the infused gin with 25ml of white vermouth, fill it with ice, and stir for 25-30 seconds before straining into a chilled coupe glass.
3. Twist the lemon peel over the drink to release its oils, then add it as a garnish.

The Berry & Peat

By Bank Restaurant & Club Room, Huntly

‘This inventive classic reveals a well-balanced introduction to peated whisky,’ shares Erin Allan from the Bank in Huntly. ‘You get the sweetness from the whisky, rich berry flavors from Chambord, and a bright touch from pineapple juice.’

Ingredients

• 25ml Black Bull 14-year-old peated whisky
• 25ml Chambord raspberry liqueur
• 60ml pineapple juice
• 7 fresh raspberries

Method

1. Combine ice, whisky, Chambord, pineapple juice, and 4 raspberries in a cocktail shaker and shake vigorously.
2. Strain into a chilled coupe glass and garnish with the remaining 3 raspberries.

Dark Beira

By Beira Restaurant at the AC Hotel, Inverness

‘This cocktail is my personal favorite,’ states Carola Leese, a mixologist at Beira. Inspired by Beira, the winter goddess in Scottish folklore, it offers a smoky and spicy mix, with the sharp acidity of lemon balanced by sweet syrup. ‘The ingredients reflect Beira’s dual nature, showcasing both her fierce strength and nurturing essence.’

Ingredients

• 50ml Tomatin Legacy whisky
• 25ml Kraken rum
• 15ml lemon juice
• 25ml sugar syrup
• Lemon peel, for garnish

Method

1. In a cocktail shaker filled with ice, combine all liquid ingredients.
2. Shake well, then double strain into an old-fashioned glass filled with ice and garnish with lemon peel.

Violet Kiss

By Fingal Hotel, Edinburgh

‘I aimed to create an alluring berry-flavored drink for Valentine’s Day,’ remarks Matty Tomaszewski, sommelier at Fingal Hotel. ‘The cocktail has a fruity zing from the vodka, smooth berry notes from liqueurs, and sweetness from syrup and pineapple juice. It’s paired with violet and cassis macarons made by our pastry team.’

Ingredients

• 35ml Belvedere blackberry and lemongrass vodka
• 15ml crème de cassis
• 10ml Chambord
• 5ml gomme syrup
• 75ml pineapple juice

Method

1. Place all ingredients into a cocktail shaker and perform a dry shake.
2. Introduce ice and shake again.
3. Fine strain into a Nick and Nora glass.

The Bolero

By The Fife Arms, Braemar

‘We’ve named it the Bolero to highlight how its flavors intertwine like a dance,’ explains Tomas Smazinas, head bartender at The Fife Arms, who collaborated with bar manager Skirmante Vosyliute to craft this tart, silky sour cocktail.

Ingredients

• 30ml tonka tequila
• 10ml mezcal
• 25ml raspberry cordial
• 5ml Tio Pepe sherry
• Tonka bean dust, for garnish
• Raspberry dust, for garnish

Method

1. To mimic tonka tequila, infuse half a teaspoon of vanilla extract in tequila overnight if needed.
2. Combine all ingredients in a shaker and hard shake for about 20 seconds. Double strain into a chilled glass of choice.
3. Garnish with a sprinkle of tonka bean and raspberry dust.

Calabrian Margarita

By Sotto, Edinburgh

‘This is a straightforward yet classic cocktail with an Italian twist,’ shares James Clark, owner of Sotto. ‘Select bergamot from an Italian deli for its floral notes, and adjust Calabrian chili flakes to your preference.’

Ingredients

• Calabrian chili flakes
• Salt
• 50ml tequila
• 25ml Italicus bergamot liqueur
• 12.5ml bergamot juice
• 12.5ml lime juice
• Splash of simple syrup
• Bergamot slice, for garnish

Method

1. Chill a martini glass. Grind chili flakes with salt to dust the rim. Coat the rim with lime juice and dip into the chili salt.
2. Add liquid ingredients into a shaker with ice, shake vigorously, and double strain into the prepared glass. Garnish with a bergamot slice.

Bobby Burns

By Scotch at the Balmoral Hotel, Edinburgh

‘I incorporate Benedictine into this unique twist on a classic Rob Roy,’ reveals Cameron Ewen from Scotch, the esteemed whisky bar at the Balmoral Hotel. ‘It enhances Johnnie Walker Black Label’s intricate flavor profile, with its subtle smokiness offering depth.’

Ingredients

• 45ml Johnnie Walker Black Label whisky
• 45ml Italian vermouth
• 7.5ml Benedictine DOM liqueur
• Lemon zest, for garnish

Method

1. Fill a mixing glass with ice and add whisky, vermouth, and liqueur.
2. Stir, strain into a cocktail glass, and finish with a lemon zest garnish.

Beyond the Tea

By Kylesku Hotel, Sutherland

‘This is my all-time favorite creation,’ comments Mitch Murray, the bar manager at Kylesku Hotel. ‘It combines floral lavender notes with robust citrus from Earl Grey tea.’

Ingredients

• 50ml vodka
• 35ml sugar syrup
• 2-3 heaping tsp loose-leaf Earl Grey tea and dried lavender petals (plus extra for garnish)
• 20ml lemon juice
• 20ml egg white

Method

1. Infuse the vodka with tea and lavender for 2-3 hours.
2. In a shaker, combine infused vodka, syrup, lemon juice, egg white, and ice. Shake vigorously.
3. Double strain into a coupe glass and garnish with Earl Grey and lavender petals.

Peach Margarita

By The Prancing Stag, Glasgow

‘This fruity margarita is inspired by childhood memories of fizzy peach sweets,’ says Rory Cox from The Prancing Stag in Jordanhill. ‘Margaritas are globally popular and allow for endless variations, making high-quality ingredients essential.’

Ingredients

• 25ml Giffard Pêche de Vigne liqueur
• 50ml Bandero Tequila Blanco
• Juice of 1 lime
• 1 tsp citric acid
• 2 tsp caster sugar
• Mint sprig, for garnish
• Lime wedge, for garnish

Method

1. Combine liqueur, tequila, and lime juice in a shaker with ice and shake.
2. Rim a rocks glass with liqueur, then dip it into a citric acid-sugar mix.
3. Fill the glass with ice and strain the mixture into it, garnishing with mint and lime.

Jump Ship Punch

By Jump Ship Brewing

Crafted by Danny Mcmanus, mixologist at Jump Ship, this invigorating mocktail features zesty clementine and lime juices paired with herbal thyme syrup and fruity notes from Jump Ship’s Gooseberry Gose.

Ingredients

• 15ml lime juice
• 30ml clementine juice
• 10ml Lyre’s Non-alcoholic Italian Spritz
• 50ml Jump Ship Gooseberry Gose
• Lime slice and thyme sprig, for garnish

For the thyme syrup (requires overnight steeping):
• 200g caster sugar
• 10g fresh thyme

Method

1. Combine sugar and thyme in boiling water until dissolved and steep overnight.
2. In a wine glass with ice, mix the other ingredients along with 15ml of the thyme syrup, garnishing with a lime slice and thyme sprig.

Wilderness

By Panda & Sons, Edinburgh

Iain McPherson, named Bartenders’ Bartender of the Year at the World’s 50 Best Bars awards, shares this signature recipe from his New Town speakeasy. ‘The key ingredient is Aelder Elixir, a liqueur made with wild elderberries and whisky, creating a unique and flavorful blend.’

Ingredients

• 20ml Makers Mark
• 15ml Aelder Elixir
• 20ml manzanilla sherry
• 15ml lemon juice
• 15ml maple syrup
• Soda water, to top off
• 1 blackberry, for garnish

Method

1. Combine all liquid ingredients except soda in a high-ball glass with ice, then top with soda water.
2. Stir gently to mix and garnish with a blackberry on a skewer.

El Capitán

By Downstairs at Betty’s, Edinburgh

‘This recipe combines an El Capitán to pay homage to my Chilean roots with a classic Manhattan,’ explains Stefan Creran, general manager at Downstairs at Betty’s.

Ingredients

• 25ml Ragtime Rye whisky
• 10ml Aba pisco
• 10ml Lucky Liqueurs Smoky Cherry
• 10ml Cocchi Vermouth di Torino
• 3 dashes saline
• Cherry bitters
• Black walnut bitters
• 1 frozen cherry, for garnish

Method

1. In a mixing glass, add whisky, pisco, liqueurs, and saline, then stir for 15-20 seconds until chilled.
2. Strain into a Nick and Nora or cocktail coupe, mist the glass with cherry and walnut bitters, and garnish with a frozen cherry.

White Tequila Negroni

By Celentano’s, Glasgow

Mixologists Anna Parker and Erin Calvin create homemade liqueurs and cordials for their cocktails using herbs grown in their restaurant garden and honey from their courtyard. However, store-bought vermouth can be used as a convenient option.

Ingredients

• 50ml Cazcabel tequila
• 37.5ml dry white vermouth
• Fresh orange peel
• Slice of orange, for garnish

Method

• In a mixing glass or tin, combine tequila and white vermouth.
• Twist the orange peel over the glass to release its oils, and fill with ice, stirring for 30-45 seconds until thoroughly chilled.
• Strain into a rocks glass over a large ice cube and garnish with an orange slice.

Bute Martini

By Isle of Bute Distillery, Rothesay

‘Our Oyster Gin is the perfect base for this martini,’ states Iona Buick from Isle of Bute Distillery. ‘We create the gin using wild oysters’ shells, offering a delicate maritime essence that pairs wonderfully with seafood.’

Ingredients

• 50ml Isle of Bute Oyster Gin
• 12.5ml fino sherry
• Pinch of salt

Method

1. In a mixing glass, add all ingredients with ice and stir gently to combine.
2. Strain into a chilled martini glass of your choice.

The St Kilda Sour

By Rascal, Glasgow

‘Balancing the spirit, lime, and sugar is essential for any good cocktail,’ advises Jack Cain at Rascal, a lively cocktail bar in Glasgow’s West End. ‘The combination of Isle of Harris Gin’s juniper and citrus notes, with the addition of tart lime juice and sweet strawberry syrup creates a well-rounded drink.’

‘The name draws inspiration from a St Kilda tradition where suitors had to prove their worthiness by balancing on the edge of a cliff.’

Ingredients

• 50ml Harris gin
• 25ml fresh lime juice
• 25ml strawberry syrup
• 1 egg white

Method

1. Add egg white to a shaker with the other ingredients.
2. Shake well without ice to emulsify, then add ice and shake hard for 15 seconds.
3. Double strain into a chilled coupe or Nick and Nora glass, garnishing with a fresh strawberry slice on the rim.

The Grasshopper

By Lady Libertine, Edinburgh

Douglas Murray, bar manager at Lady Libertine, enriches this creamy cocktail with cognac. ‘It features a hint of fruitiness, and the tonka beans in the double cream enhance the boozy flavors beautifully.’

Makes 2

Ingredients

• 10g tonka beans
• 100ml sugar syrup
• 45ml double cream
• 30ml crème de menthe
• 50ml Rémy Martin VSOP cognac
• 30ml crème de cacao
• 4 dashes of bitters
• Mint leaves and dark mint chocolate, for garnish

Method

1. Grate tonka beans into sugar syrup in a saucepan, gently heating it to steep, then strain and cool.
2. Combine 15ml of tonka-infused syrup with double cream and mix with other ingredients in a shaker with ice. Shake vigorously and double strain into rocks glasses.
3. Garnish with mint and a sprinkle of chocolate.