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 Glayva
- 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