A cocktail with a twist, of bacon

Whatever the time of day, mood you’re in, of just simply on a whim, there’s probably a cocktail for every occasion.

Mixologists are always experimenting with their ingredients to come up with the next trend, and one of the more recent mode du jour is for spirits to be infused with animal fats such as bacon.

I’ve had bourbon infused with the flavoursome rasher which often leaves a distinctly smokey aftertaste. As well as an almost entirely carnivorous food menu, Meat Bar in Glasgow’s city centre goes a few steps further.

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Good spirits make great cocktails

bond-no9The windows don’t cast a great deal natural light in here, but that’s okay, the gloom is comforting, especially if you’re hiding from the temperamental Edinburgh weather. If you hide yourself in a corner somewhere, you can almost imagine yourself in a 1930s speakeasy at the height of prohibition in the USA, but way more slick, and well, nothing like a speakeasy in fact.

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