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Home Food and Drink Recipes

The Weekly Cocktail Recipe – Harry’s Bar’s ‘Bats Blood’

With plenty of Halloween celebrations taking place across the weekend, this week’s themed cocktail recipe is from Harry’s Bar in Edinburgh. Having teamed up with R&B Distillers, the bar has crafted a cocktail inspired by the colony of rare Brown Long Eared Bats living on the Isle of Raasay, the site of R&B’s first distillery. A […]

Jon Hatchman by Jon Hatchman
2016-10-28 14:58
in Recipes
TLE

R&B Distillers halloween cocktail

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With plenty of Halloween celebrations taking place across the weekend, this week’s themed cocktail recipe is from Harry’s Bar in Edinburgh.

Jump to Recipe Print Recipe

Having teamed up with R&B Distillers, the bar has crafted a cocktail inspired by the colony of rare Brown Long Eared Bats living on the Isle of Raasay, the site of R&B’s first distillery. A rich blend of crème de cacao brun, Chambord, plum bitters and R&B Distillers’ single malt ‘While We Wait’, the cocktail is garnished with a bat carved from flamed orange peel in honour of the Raasay colony.

The drink will be available for £5 on 31st October at Harry’s Bar, while the recipe to make the drink at home this weekend can be found below.

Ingredients

50ml R&B Distillers ‘Raasay While We Wait’

12.5ml Creme Cacao Brun

12.5ml Chambord

1 dash of plum bitters

To Garnish

Flamed orange peel

Method

Stir down the ingredients for 15-20 seconds.

Serve in a coupe glass and garnish with flamed orange peel.

Further information on R&B Distillers can be found at rbdistillers.com.

TLE

Harry’s Bar’s ‘Bats Blood’

Jon Hatchman
Print Recipe Pin Recipe
Course Cocktails
Cuisine Global

Ingredients
  

  • 50 ml R&B Distillers ‘Raasay While We Wait’
  • 12.5 ml Creme Cacao Brun
  • 12.5 ml Chambord
  • 1 dash of plum bitters

To Garnish

  • Flamed orange peel

Instructions
 

  • Stir down the ingredients for 15-20 seconds
  • Serve in a coupe glass and garnish with flamed orange peel

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With plenty of Halloween celebrations taking place across the weekend, this week’s themed cocktail recipe is from Harry’s Bar in Edinburgh.

Jump to Recipe Print Recipe

Having teamed up with R&B Distillers, the bar has crafted a cocktail inspired by the colony of rare Brown Long Eared Bats living on the Isle of Raasay, the site of R&B’s first distillery. A rich blend of crème de cacao brun, Chambord, plum bitters and R&B Distillers’ single malt ‘While We Wait’, the cocktail is garnished with a bat carved from flamed orange peel in honour of the Raasay colony.

The drink will be available for £5 on 31st October at Harry’s Bar, while the recipe to make the drink at home this weekend can be found below.

Ingredients

50ml R&B Distillers ‘Raasay While We Wait’

12.5ml Creme Cacao Brun

12.5ml Chambord

1 dash of plum bitters

To Garnish

Flamed orange peel

Method

Stir down the ingredients for 15-20 seconds.

Serve in a coupe glass and garnish with flamed orange peel.

Further information on R&B Distillers can be found at rbdistillers.com.

TLE

Harry’s Bar’s ‘Bats Blood’

Jon Hatchman
Print Recipe Pin Recipe
Course Cocktails
Cuisine Global

Ingredients
  

  • 50 ml R&B Distillers ‘Raasay While We Wait’
  • 12.5 ml Creme Cacao Brun
  • 12.5 ml Chambord
  • 1 dash of plum bitters

To Garnish

  • Flamed orange peel

Instructions
 

  • Stir down the ingredients for 15-20 seconds
  • Serve in a coupe glass and garnish with flamed orange peel
Tags: Cocktail RecipeHalloweenR&B Distillers

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