Queen Street Cocktail
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Queen Street Cocktail
Glass:
Photographed in an Urban Bar 1920 Alto Coupe 18cl
| 1 2⁄3 oz | Light white rum (charcoal-filtered 1-4 years old) |
| 2⁄3 oz | Ambrato/ambre/amber vermouth |
| 2⁄3 oz | Lemon juice (freshly squeezed) |
| 1⁄2 oz | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
| 3 dash | Fee Brothers Celery bitters |
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of atomiser spray of peated whisky.
How to make:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Using atomiser, spray two spritzes peated whisky over top of glass and one on the side.
Allergens:
Recipe contains the following allergens:
- Ambrato/ambre/amber vermouth - Sulphur Dioxide/Sulphites
- Celery bitters - Celery
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Daiquiri-like, delicately sour and, helped by the garnish, wonderfully aromatic.
History:
The British Bacardí Legacy 2018 winning cocktail, by Leon Back of Panda and Sons in Edinburgh, Scotland.
The Queen Street Cocktail is, firstly, a tribute to the street where I work. This street in Edinburgh, which is world-renowned, is where many generations of industry greats have established themselves, enabling them to leave their mark within the industry.
Leon Back, 2018
"The Queen Street Cocktail also represents three principals that I went through to become the bartender that I am today: education, collaboration and innovation. Following these principles allowed me to grow as a bartender and they can be applied across all aspects of this industry.
Nutrition:
One serving of Queen Street Cocktail contains 184 calories
Alcohol content:
- 1.2 standard drinks
- 16.39% alc./vol. (32.77° proof)
- 17.4 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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