PLEASE NOTE: All recipes are grouped by base spirit with note to beverage style included in notes
SUGARCANE SPIRITS
The beverages found in this collective are based on spirits produced from sugarcane, such as Rum, Rhum agricole, Cachaca...
...ADAM'S APPLE...
Created by Ben Iravani of Orchid in Aberdeen
50ml / 2oz Elements 8 Platinum
12.5ml / 0.5oz Monin Apple
4 Dashes Dr. Adam Elmegirab's Dandelion & Burdock Bitters
Method: Add all ingredients to mixing glass, fill with cubed ice and stir for 15-20 seconds. Julep strain
Glass: Rocks/Old Fashioned
Garnish: Lemon zest
Ice: Cubed
Notes: Short and spiritous
...BOUTIQUE SWIZZLE...
Created in 2010 by Paul Graham of Bramble in Edinburgh
50ml / 2oz Matusalem Platino
10ml / 0.5oz Falernum
20ml / 0.75oz Fresh pink grapefruit juice
10ml / 0.5oz Fresh lime juice
2 Dashes Dr. Adam Elmegirab's Dandelion & Burdock Bitters
Method: Add all ingredients to julep cup, fill with crushed ice and swizzle
Glass: Julep cup
Garnish: 3-4 sprigs of mint twisted together to make a bouquet
Ice: Crushed
Notes: Long and refreshing
...PRINCETON COCKTAIL...
Created by Georgie Bell and the winning drink from a Drambuie cocktail competition held at Blythswood Square in Glasgow
25ml Elements 8 Gold
25ml Drambuie
25ml Martini Rosso
2 Dashes Dr. Adam Elmegirab's Dandelion & Burdock Bitters
Method: Add all ingredients to mixing glass fill with cubed ice and stir for 15-20 seconds
Glass: Chilled vintage cocktail
Garnish: Snap fresh lemon zest over drink and discard
Ice: N/A
Notes: Short and spiritous
GIN
The beverages found in this collective are in the category of juniper-based spirits, such as London Dry, Plymouth, Old Tom and New Western...
...THE EAGER BEAVER...
Created in February 2012 by Jason Williams of the Keystone Group for the Parched March (www.parchedmarch.com) launch
30ml / 1oz Tanqueray Gin
15ml / 0.5oz Massenez Creme violette
15ml / 0.5oz Apple juice
15ml / 0.5oz Lemon juice
Barspoon sugar syrup
3 Dashes Dr. Adam Elmegirab's Dandelion & Burdock Bitters
Fresh egg white
Method: Add egg white, lemon and sugar in that order then add remaining ingredients to mixing glass and dry shake for five seconds. Fill with cubed ice and shake hard for a further ten seconds
Glass: Coupette
Garnish: Rose bud
Ice: N/A
Notes: Short and sherbety
...HIGHLAND PICNIC...
Created in 2010 by Ervin Trykowski of The Finnieston
25ml / 1oz Caorunn
25ml / 1oz Lillet Rouge
25ml / 1oz Fresh pressed apple juice
12.5ml / 0.5oz Fresh squeezed lemon juice
3 Dashes Dr. Adam Elmegirab's Dandelion & Burdock Bitters
Top with lemonade
Method: Build over cubed ice and stir
Glass: Collins/Highball
Garnish: Apple slices, seasonal berries and other various fresh fruit and herbs
Ice: Cubed
Notes: Long and refreshing. Can be scaled up to make a punch-bowl.
...ROWAN'S BLUSH...
Created in 2010 by Ross Wilson for Harvey Nichol's in Edinburgh
50ml / 2oz Caorunn
25ml / 1oz Fresh pressed apple juice
25ml / 1oz Chamomile Tea
25ml / 1oz Fresh squeezed lemon juice
12.5ml / 0.5oz Sugar syrup
2 Dashes Dr. Adam Elmegirab's Dandelion & Burdock bitters
Method: Add all ingredients to mixing glass fill with cubed ice and shake hard for 10 seconds.
Glass: Chilled coupette
Garnish: N/A
Ice: N/A
Notes: Short and summery
...D&B COLLINS...
Variant on the classic Collins
50ml / 2oz William's Chase
25ml / 1oz Fresh squeezed lemon juice
12.5ml / 0.5oz Sugar syrup
4 dashes Dr. Adam Elmegirab’s Dandelion & Burdock Bitters
Top with soda water
Method: Add first four ingredients to mixing glass, fill with cubed ice and shake hard for ten seconds. Fine strain
Glass: Collins / Highball
Garnish: Dr. Adam Elmegirab's Real Cocktail Cherry and slice of orange.
Ice: Cubed
Notes: Long and refreshing
...THE MODERN DAY COCKTAIL...
Created by Jamie MacConald of Raconteur in Edinburgh which won him a trip to Jalisco as well as securing his place in the 2011 UK final of World Class
45ml / 2oz Tanqueray
12ml / 0.5oz Margaret River Chardonnay
10ml / 0.5oz Sugar syrup
2 Dashes Dr. Adam Elmegirab's Dandelion & Burdock bitters
3 Fresh lime peels
Method: Add all ingredients to mixing glass, fill with cubed ice and stir for 15-20 seconds
Glass: Chilled vintage coupe
Garnish: N/A
Ice: N/A
Notes: Short and spiritous
...BEST OF BRITISH...
Created by Sam Kershaw of Hyde & Co. in Bristol
50ml / 2oz Tanqueray 10
20ml / 1oz Kingston Black Apple Aperitif
Barspoon juice of Morello Cherries soaked in Apple Eaux de Vie
3 dashes Dr. Adam Elmegirab's Dandelion & Burdock Bitters
Method: Add all ingredients to mixing glass, fill with cubed ice and stir for 15-20 seconds
Glass: Chilled vintage coupe
Garnish: Cherry
Ice: N/A
Notes: Short and spiritous
...SPRUCE GOOSE...
Created in 2010 by Matt Clark of Dutch Kills in New York
60ml / 2oz Beefeater
30ml / 1oz Cocchi Americano
7.5ml / 0.25oz Apricot Brandy
2 Dashes Dr. Adam Elmegirab's Dandelion & Burdock Bitters
Method: Add all ingredients to mixing glass and stir with cubed ice for 15-20 seconds
Glass: Chilled coupette
Garnish: Fat strip of lemon zest
Ice: N/A
Notes: Short and spiritous
...NOVEMBER RAIN...
Created in 2010 by Adam Elmegirab for Dr. Adam Elmegirab's Bitters
50ml / 2oz Darnley's View
20ml / 0.75oz Fresh squeezed lemon juice
12.5ml / 0.5oz Blackberry syrup
4 Dashes Dr. Adam Elmegirab's Dandelion & Burdock Bitters
Dash Sugar syrup
Top with bitter lemon
Method: Add first 5 ingredients to mixing glass, fill with cubed ice and shake hard for 10 seconds. Fine strain and top with bitter lemon.
Glass: Sling
Garnish: Fresh lemon slice and blackberry
Ice: Cubed
Notes: Long and refreshing
...DENBY COCKTAIL...
Created by Jamie Macdonald of Raconteur in Edinburgh and the winning drink from the Edinburgh heat of the No.3 gin competition
40ml / 1.25oz No.3
20ml / 0.75oz Byrrh
10ml / 0.5oz Yellow Chartreuse
10ml / 0.5oz Maraschino
15ml / 0.5oz Still water
3 Dashes Dr. Adam Elmegirab's Dandelion & Burdock Bitters
Method: Add all ingredients to mixing glass and stir with hand-cracked block ice for 10-15 seconds
Glass: Vintage cocktail
Garnish: Aromatise glass with orange zest
Ice: N/A
Notes: Short and spiritous
GENEVER
The beverages found in this collective are also commonly referred to as Holland's Gin, produced from a base of malt wine and spirit...
...USUKI OLD FASHIONED...
Created in 2010 by Adam Elmegirab for Yatai spring cocktail menu
50ml / 2oz Bols Genever
12.5ml / 0.5oz Sugar syrup (2-1)
4 Dashes Dr. Adam Elmegirab’s Dandelion & Burdock Bitters
Method: Add all ingredients to mixing glass fill with cubed ice and stir for fifteen-twenty seconds. Julep strain
Glass: Rocks / Old Fashioned
Garnish: Lemon zest
Ice: Cubed
Notes: Short and spiritous
...PANACEA COCKTAIL...
Created in 2010 by Adam Elmegirab for Dr. Adam Elmegirab's Bitters
50ml / 2oz Bols Genever
10ml / 0.5oz Tanqueray
12.5ml / 0.5oz Sugar syrup
3 Dashes Dr. Adam Elmegirab's Dandelion & Burdock Bitters
1 Dash Bitter Truth Creole Bitters
Rinse Jade Nouvelle Orleans Absinthe
Method: Add a few drops off the absinthe to glass and place in freezer. Add remaining ingredients to mixing glass and stir with hand-cracked block ice for 15-20 seconds. Remove glass from freezer, shake off excess absinthe and single strain
Glass: Frozen Rocks / Old-Fashioned
Garnish: Strip of white grapefruit peel
Ice: N/A
Notes: Short and spiritous
...BONNIE DUTCH...
Created by Helena-Leigh Henneveld for Gary Regan's Masterclass at the Bols Academy in Amsterdam
4-6 Basil leaves
37.5ml / 1.5oz Bols Genever
37.5ml / 1.5oz Drambuie
4 Dashes Dr. Adam Elmegirab's Dandelion & Burdock Bitters
20ml 0.75oz Fresh lemon juice
15ml / 0.5oz Sugar syrup
Method: Add all ingredients to mixing glass, fill with cubed ice and shake hard for ten seconds. Fine strain.
Glass: Frozen coupette
Garnish: Basil leaf
Ice: N/A
Notes: Short and spiritous
VODKA
The beverages found in this collective are based on neutral, and in some cases flavoured, spirits produced from grains or potatoes...
...THE GROVE...
Created by Adam Elmegirab for Dr. Adam Elmegirab's Bitters
50ml / 2oz Zubrowka
12.5ml / 0.5oz Licor 43
37.5ml / 1.5oz Fresh pressed apple juice
12.5ml / 0.5oz Fresh squeezed lemon juice
4 Dashes Dr. Adam Elmegirab’s Dandelion & Burdock Bitters
12.5ml / 0.5oz Sugar syrup (2-1)
Method: Add all ingredients to mixing glass fill with cubed ice and shake hard for ten seconds. Fine strain
Glass: Chilled coupette or cocktail
Garnish: N/A
Ice: N/A
Notes: Short and summery
AGAVE SPIRITS
The beverages found in this collective are based on spirits produced from agave, such as Tequila or Mezcal...
...CHIAPAS OLD FASHIONED...
Created in 2010 by Adam Elmegirab for Yatai
50ml / 2oz Ocho Blanco
12.5ml / 0.5oz Green tea infused sugar syrup (2-1)
2 Dashes Dr. Adam Elmegirab’s Dandelion & Burdock Bitters
1 Dash Regan’s Orange Bitters #6
Method: Add all ingredients to mixing glass fill with cubed ice and stir for fifteen-twenty seconds. Julep strain
Glass: Rocks / Old Fashioned
Garnish: Grapefruit zest
Ice: Large double frozen ice cube
Notes: Short and spiritous
...LION'S TOOTH...
Created in 2010 by Adam Elmegirab for Mim
50ml / 2oz Herradura Reposado
12.5ml / 0.5oz Licor 43
25ml / 1oz Fresh lemon juice
1 Fresh egg white
4 Dashes Dr. Adam Elmegirab’s Dandelion & Burdock Bitters
1 Heaped barspoon caster/powdered sugar
Method: Dissolve sugar in lemon juice; add all remaining ingredients and dry shake for 5 seconds. Fill with cubed ice then shake hard for a further 10 seconds and fine strain.
Glass: Rocks/Old Fashioned
Garnish: Star anise
Ice: Cubed
Notes: Short and sherbety
...TEQUILA & TONIC...
Variant on the classic highball
50ml / 2oz Calle 23 Reposado
100ml / 4oz Fever Tree Tonic
4 Dashes Dr. Adam Elmegirab's Dandelion & Burdock Bitters
Method: Build over cubed ice
Glass: Collins / Highball
Garnish: Fresh lemon zest
Ice: Cubed
Notes: Long and refreshing
AMERICAN WHISKEY
The beverages found in this collective are based on whiskeys produced in the United States, such as Tennessee, Bourbon, Rye, Corn...
...JEFFERSON'S GREEN...
Created in 2010 by Mike Sharples for Harvey Nichol's in Edinburgh
6-8 Fresh mint leaves
50ml / 2oz Jefferson's Bourbon
25ml / 1oz Green Tea
Barspoon Sugar syrup (2-1)
12.5ml / 0.5oz Green Chartreuse
4 Dashes Dr. Adam Elmegirab's Dandelion & Burdock Bitters
Method: Add all ingredients to mixing glass, fill with cubed ice and shake hard for 10 seconds. Fine strain
Glass: Chilled cocktail
Garnish: N/A
Ice: N/A
Notes: Short and spiritous
SCOTCH WHISKY
The beverages found in this collective are based on whiskys produced in Scotland, such as Single Malt, Single Grain, Blended Scotch, Blended Malt and Blended Grain...
JAPANESE WHISKY
The beverages found in this collective are based on whiskys produced in Japan...
BRANDY
The beverages found in this collective are based on spirits produced from fruit such as Cognac, Armagnac, Pisco, Applejack, Calvados, Eaux-De-Vie...
...BRANDY COCKTAIL...
50ml / 2oz Hennessy Fine de Cognac
12.5ml / 0.5oz Sugar syrup
4 Dashes Dr. Adam Elmegirab's Dandelion & Burdock Bitters
Method: Add all ingredients to mixing glass, fill with cubed ice and stir for 15-20 seconds. Julep strain.
Glass: Rocks
Garnish: Lemon zest
Ice: Cubed
Notes: Short and spiritous
MISCELLANEOUS
The beverages found in this collective are based on lesser-used products that occasionally make an appearance in modern-day cocktails...
...SHOCHU PUNCH...
Created by Adam Elmegirab for Dr. Adam Elmegirab's Bitters
50ml / 2oz Kigo Shochu20ml / 0.75oz Licor 4315ml / 0.5oz Chase Rhubarb3 Dashes Dr. Adam Elmegirab's Dandelion & Burdock Bitters25ml / 1oz Fresh lemon juice1 Fresh egg whiteBarspoon Sugar syrup
Method: Add egg white, lemon and sugar in that order then add remaining ingredients to mixing glass and dry shake for five seconds. Fill with cubed ice and shake hard for a further ten seconds. Fine strain.Glass: Small wineGarnish: Two dots of Peychaud's BittersIce: N/ANotes: Short and refreshing
...SPRING SHERRY COBBLER...
Created by Jason Williams of the Keystone Group in Sydney
30ml / 1oz Pedro Ximenez30ml / 1oz Lillet Blanc5 Dashes Dr. Adam Elmegirab's Dandelion & Burdock Bitters10ml / 0.5oz Lemon Juice10ml / 0.5oz Pineapple syrup
Method: Add all ingredients to goblet fill with crushed ice and and stir well. Fill with crushed ice to finishGlass: GobletGarnish: Mint sprig, pineapple, lemon and cherryIce: CrushedNotes: Long and refreshing