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 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.
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
