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Queen Street Cocktail
The British Bacardà Legacy 2018 winning cocktail, by Leon Back of Panda and Sons in Edinburgh, Scotland
Simon Sedgley
5th August at 05:38
An enigmatic drink, in the best possible way. We went with cane syrup and pulled it back to 15ml. Likewise the celery bitters, we dialled down to two dashes...maybe one might have been enough...perhaps it's just us but a little bit of celery bitters goes a long, long way.
5th August at 05:41
btw if anyone can explain the spritz garnish we'd be grateful. We just added to the mix a gentle dash of peated Islay.
23rd November at 22:35
I know this response is quite a bit late, but I use a small atomizer spray bottle for the spritz (I keep these bottles on hand for absinthe, Laphroaig and orange blossom water).