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
- Lime Juice
- Black Grapes
- 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!
Please drink responsibly
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
- 750ml water
- 12 Earl Grey teabags
- 1 lemon
- 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!
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.