Words by: Jane Ryan
Frank McGivern is Chambord's first ever brand ambassador. With eight years' industry experience, having worked in Ireland, Scotland, Australia and London, Frank is an old hand at bartending. He is part of that generation of Edinburgh bartenders who have gone on to dominate the industry with their exceptional knowledge, training and connections.
His last job behind the stick was as bar manager at Dean Street Townhouse in Soho, but now his days see him visiting bars to educate bartenders on the ease of using Chambord.
"It's obviously well-known as an ingredient in the French Martini but I like to add 10-15ml to all sorts of drinks, from Sours to Daiquiris and you can use it as a supplement instead of creme de cassis with champagne to make a Chambord Royale," says Frank.
Garnish: Fresh raspberry
Method: Shake ingredients over ice and pour into a crushed ice-filled glass.
20ml Jack Daniel's Single Barrel
20ml amontillado sherry
10ml lemon juice
5ml pineapple syrup