Cocktails

Pop in to your favourite Leith bars this August to enjoy these £5 signature Chill Fest cocktails throughout the festival. We even asked the bars’ mixology teams to share their signature cocktail recipes, so you can recreate a flavour of Chill Fest at home!

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Rosehip Sour

by Joseph Pearce

25ml Kinrara Gin
20ml rosehip syrup
20ml lemon juice
Egg white
Orange slice

Shake all ingredients in a cocktail shaker, then strain into a martini glass. Garnish with an orange slice.

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Pearfect Lily

by Roseleaf

Xante pear liqueur
Lilliard Gin
Gomme syrup
Egg white
Lemon juice

Shake all ingredients well, then strain into a tumbler over ice. Garnish with a slice of lemon.

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Sunshine on the shore

by The Granary

25ml Ketel One Botanical Grapefruit & Rose
12.5ml Malibu
25ml passionfruit puree
25ml lemon juice
25ml Bottlegreen Coconut Water & Lime Twist
12.5ml sugar syrup
London Essence Grapefruit & Lemon Verbena

Shake all ingredients except the London Essence, and strain into a tumbler over ice. Top with the London Essence and garnish with a slice of lemon.

 
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Candied Meander

by The Windsor

50ml Pilmgrim’s raspberry & ginger gin liqueur
10ml gomme syrup
5 lime wedges
Mint leaves
Crushed ice

Muddle the limes and mint in a glass and fill with crushed ice. Add the gin and gomme syrup, stir well and top with fresh raspberries.

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Pink Polar Bear

by The Windsor

35ml vodka
15ml Kaluha
50ml milk
15ml grenadine

Shake all ingredients in a cocktail glass with ice, then strain into a martini glass. Garnish with a strawberry.

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Rhubarbie Martini

by Victoria

50ml Kinrara Gin
25ml lemon juice
2-3 bar spoons of homemade rhubarb and orange jam
2 dashes orange bitters
Soda

Mix all ingredients in a Boston shaker with ice. Double strain into a glass over ice - can either be enjoyed in a short glass or a high ball topped with soda. Garnish with strings of rhubarb.

 
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Rusty Nail

by Teuchters Landing

50ml whisky
15ml Drambuie
Orange peel

Add the whisky and Drambuie to a glass with ice and stir well. Garnish with a slice of orange peel.

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Before 8

by Sofi’s

50ml Kinrara Gin
12.5ml Grenadine
12.5ml sugar syrup
Soda water
Mint
Crushed ice

Muddle the mint and sugar syrup in a Boston shaker. Add the gin and ice, then shake. Add grenadine to the bottom of a highball glass and fill with crushed ice. Double strain the rest of the cocktail into the glass, and top up with soda. Garnish with a mint sprig.

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After 8

by Sofi’s

50ml Kinrara Gin
25ml Noilly Prat
25ml elderflower cordial
Mint

Muddle the mint and elderflower cordial in a Boston shaker. Add the rest of the ingredients, along with ice, and shake. Double strain into a chilled martini glass and garnish with a sprig of mint.

 
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Velvet Skies

by The Barologist

50ml White Zinfandel
25ml Creme de Cassis
12.5ml lemon juice
1 bar spoon strawberry puree
Prosecco

Shake all ingredients (except the prosecco) in a cocktail shaker with ice, then strain into a champagne flute. Top up with prosecco and garnish with a blackberry and viola.

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Shore Leave

by The Lioness of Leith

Recipe coming soon!

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Raspberry Ripple Mango & Peach Margarita

by Tapa

Recipe coming soon!

 
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Sunshine on Leith

by Toast

25ml gin
25ml Aperol
12.5ml Semillion Bordeaux Moelleux dessert wine
12.5ml English vermouth

Stir all ingredients in a glass with ice. Garnish with a dehydrated orange slice.

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Escubarb Fizz

by Finn & Bear

Sweetdram Escubac
Lemon juice
Fennel bitters
Topped with Bon Accord rhubarb soda

Shake ingredients and strain into a glass with ice, then top with rhubarb soda.

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Back Alley Mojito

by Brass Monkey

5oml Bacardi
25ml gomme syrup
Fresh lime wedges
Fresh mint
Soda

Muddle all ingredients in a glass with crushed ice, then top up with soda. Garnish with a sprig of mint

 
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G’n’Tea

by Nauticus

Kinrara Gin
Nauticus tea blend
Amarosa rosehip liqueur 
Fresh mint 
Lemon juice
Ginger beer
Miraculous Vegan Foamer

Shake all ingredients in a cocktail shaker, then double strain into a tall glass. Garnish with fresh mint.

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Pineapple & Jalapeno Margarita

by Harmonium

El Jimador Tequila Blanco
Pineapple & Jalapeno Mix
Lime

Shake all ingredients together, then strain into a margarita glass. Garnish with a slice of jalapeno.

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Old Fashioned

by Scotch Malt Whisky Society

50ml Scotch Whisky (we use 53.291 to make more of a smoky Old Fashioned)
2 brown sugar cubes
2 dashes Angostura bitters
Orange peel for garnish

 Place sugar cubes in mixing glass, add 2 dashes Angostura and use a muddler to crush the brown sugar cubes. Add the whisky and a small handful of ice cubes. Use a bar spoon to gently mix the ingredients until the sugar is almost all melted, then strain into a tumbler. Add ice (preferably a large cube or sphere) and qqueeze orange peel to release citrus mist over drink, and place twist inside cocktail for garnish

 
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Raspberry Haargarita

by Woodland Creatures

25ml Arbikie Haar Vodka
25ml Lejay Framboise
20ml fresh lime juice
20ml agave syrup
Dash citric acid
Dash saline solution

Shake all ingredients together in a cocktail shaker, then strain into a margarita glass dusted with salt. Garnish with a slice of dehydrated lime and some fresh raspberries.