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:

Ingredients:

• 25ml Hendricks Gin *or a gin of your preference
• 37.5ml New Zealand Sauvingnon Blanc
• 25ml Apple Juice
• Lime Juice
• Black Grapes
• Garnish of choice: black grapes, cucumber and mint.

Method:

•  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!

Please drink responsibly