It’s the time of year in Scotland when the sun is usually shining and everyone is excited about the long weekend. Even though rain is forecast (again), we’re bringing a touch of springtime fun with a fruity grape punch cocktail and Spanish acorn-fed Ibérico pork presa to the Butchershop this weekend.
Ibérico pork presa steak is incredible; a darker meat with intense marbling, this is best served medium rare or even rare. We will also have Scottish braised ox tongue – which is also sautéed for flavour, accompanied with a black olive jelly with endive salad and confit tomato.
Create Our Spring Punch Cocktail:
Our fresh easy drinking punch created by our very own mixologist, Mr Alistair Potts is a gin and wine based concoction with apple, lime and grapes. Have a go at our recipe below or come down and see us this weekend:
25ml Hendricks Gin *or a gin of your preference
37.5ml New Zealand Sauvingnon Blanc
25ml Apple Juice
Garnish of choice: black grapes, cucumber and mint.
Take five black or white grapes – black is our preference as they add more flavour and are less dry – and muddle.
Add the gin, wine and apple juice into shaker. Add a splash of lime juice and pour in your muddled grapes.
Shake your mixture rigorously for 10 – 15 seconds.
Strain mixture into a wine glass and garnish. We opting for cucumber and grapes to complement the gin.
Enjoy! Goes excellent with six oysters on the side!
Our mixologists have been busy at The Butchershop. We’ve been experimenting with some syrups and have come up with a very interesting Earl Grey-based one and yes, we’ve made up a cocktail for those souls who like more than lemon in their tea..
Let us present you with The Earls Old Fashioned:
A blend of Buffalo Trace bourbon stirred with Earl Grey syrup, rhubarb bitters and served on the rocks with a twist.
How to make your Earl Grey syrup at home:
750g caster sugar
12 Earl Grey teabags
Take your lemon and half in two. Then cut into fine (1cm) slices
Mix all ingredients together and place into a saucepan.
Simmer until syrup-like consistency – this should be around twenty five minutes or so
Allow to cool (Be cautious as the syrup burns at a very high temperature. Only taste when you know it’s cool)
For the cocktail:
Place three cubes of ice in a glass
Pour in 50ml of bourbon of choice
Stir in 25ml of Earl Grey syrup and two dashes of rhubarb bitters.
Top with ice and finish with a twist of lemon. Enjoy!
Piping Live! is well under way in George Square. We showcased our Scottish beef there on Monday and it was well received, naturally. Our Speyside Sour cocktail made with the gloriously smooth, Glenfarclas 10 year old whisky – a single Highland malt scotch whisky and Glayva, is also proving popular this week. Created by Matthew our expert mixologist to celebrate the pipers, it’s available all weekend.
For those of you who can’t make it down to the Butchershop, the recipe is below so you can have a go at making it at home.
The Speyside Sour
37.5ml Glenfarclas whisky
12.5ml lemon juice
1 tsp heather honey
10ml sugar syrup
1 egg white
Red wine float
Shake all ingredients except the red wine in a cocktail shaker without ice for ten seconds, add ice ann shake for a further ten seconds.
Fine strain using a fine sieve into a Chilled martini glass
Using a spoon, layer the red wine on top of liquid
We’re in the midst of updating our cocktail list and we’re looking for suggestions from you – our customers. To get you in the mixology mood we’ve created this concoction aptly named the Olympic Butterfly just in time to cheer on our Scottish athletes. Sweet and layered with colour it’s a winner in our eyes!
•100ml Cranberry juice
•100ml Pineapple juice
•25ml Vodka Belvedere *optional
Have a Butchershop cocktail at home:
Step 1. Put the Midori into a hurricane glass. Fill with ice
Step 2. Pour the cranberry juice over the ice.
Step 3. Shake up the pineapple juice and vodka for ten seconds.
Step 4. Pour steadily over ice into the glass. Garnish with an orange peel. Done.
If you consider yourself as a budding mixologist and have some colourful creations let us know by posting your suggestions up on the GLP in Glasgow Facebook page by 3 p.m. tomorrow (Friday) afternoon as we’re running a pop up competition. Your cocktail might even feature on our new list!
Here is our cocktail of the week for STV Glasgow – the Apple and Elderflower Collins, shaken up by David Cunningham here at The Butchershop.
Refreshing and fruity this cocktail is a firm favourite with our customers, and with spring in the air its flora aroma makes for a lovely drink indeed.
Interestingly, elderflower has antiviral and immune-boosting properties and is thought to alleviate symptoms if you suffer from hay fever. Need we say more? Another reason why you should try this drink in spring.
Have a go at making this fruity concoction yourself or let David, make one for you. Full recipe on STV accompanied with recipes for the Whisky Mac and Pink Daisy.
Happy Valentine’s Day everyone. If you’re coming down tonight we have a sharing platter of love which has the heart-shaped Coeur de Neufchâtel cheese from Normandie, a pot of truffle honey, cabernet sauvignon reduction, home-made tomato crostini and a pickled walnut salad.
We’ve also teamed up with STV Glasgow to produce a series of cocktail recipes with our very own, David Cunningham. You can read his interview on STV here. The first in the series is the sparkly Pink Daisy (shown below), follow the recipe at STV and also the picture gallery to help you follow the method! So whether you’re at home or coming down to The Butchershop tonight, enjoy your Valentine’s Day. If you make your own Pink Daisy at home, remember and post your photo on our Facebook page!
The festive season is officially in full swing and our festive Christmas menu has proved a huge hit over lunch and dinner!
If you haven’t already made it down to sample the delights on offer which include crispy Ayrshire pork belly on black pudding and roasted Shetland salmon with bubble and squeak potatoes, caramelised shallots and parsnips with a red wine jus, don’t despair, there’s still plenty of time! Our Christmas menu is available until the end of December, so don’t miss the chance to dazzle your colleagues, or family and friends’ taste buds with festive cheer. Just remember to contact us beforehand to avoid disappointment!