Edinburgh travel, Leith waterfront, seafood restaurants, tea at The Balmoral, Scottish cocktails, luxury hotels, Scotland travel inspiration
Leith, The North Sea
Edinburgh, Scotland
Beautiful Hotel Rooms
Room Service
The Palm Court, High Tea
Flowers in Scotland
Quaint Streets
Café Royal, Edinburgh, Scotland
The Oyster Bar
Sip & Savor, Bar Prince
The Auld Bramble Paso
Ingredients:
2 oz Del Maguey Vida Mezcal
½ oz Aberfeldy Rye Scotch
½ oz Crème de Mûre
¾ oz fresh lemon juice
½ oz Demerara syrup (1:1)
2 dashes chocolate bitters
Directions
1. Add all ingredients to a shaker with ice
2. Shake vigorously (15–20 seconds) to build foam and until well chilled.
3. Double strain into a coupe or rocks glass (over a large cube if preferred).
4. Garnish with a few drops of crème de mûre swirled on top or a lemon twist.
(Feel free to use aquafaba to make the foam on top.)
Recipe created by Steward David Hawthorne, courtesy of Bar Prince, Balmoral Hotel, Rocco Forte, Edinburgh, Scotland
Scottish Salmon
Pastries at The Milkman, Edinburgh
Fashion in Edinburgh
Royal National Galleries of Scotland, Lady Agnew of Lochnaw by John Singer Sargent
Additional Reading
The Paris House Travel Planning Services