Autumnal Cocktails

It’s FRIDAY! Fancy a little tipple this weekend? Then read on…

We might have put away the Aperol and the Limoncello for the year but as the leaves begin to turn and there's a crisp breeze in the Scottish air, what could be better than pulling on a pair of cashmere socks and sitting by the fire, cocktail in hand? The changing of the seasons feels like it should be met with a glass full of vibrant, spicy, warming flavours – so we asked our friends at Sweetdram to pull together tasty recipes for special seasonal cocktails that will heat you from the toes up, all November long…

Escubac

Escubac is a botanical spirit that, in terms of flavour and style, sits somewhere between gin, aquavit, and herbal liqueurs. The spirit became obsolete in the early 20th century and stayed that way until 2015, when Sweetdram revived it as a unique, delicious gin-alternative for the modern drinker. As the only version to still exist today, Sweetdram Escubac contains 14 botanicals –  including caraway, nutmeg, citrus, and cardamom – and is steeped in raisins, vanilla and saffron to create an intensely flavoursome elixir.

We love the simple, refreshingly delicious  ‘E&T’. Just mix Escubac with your favourite tonic, plenty of ice and a juicy wedge of lemon.

Smoked Spiced Rum

The Sweetdram Smoked Spiced Rum is smooth, sexy and grown-up, with strong notes of Demerara brown sugar, rich molasses and hints of fresh fruit salad. Infused with a mixture of bright green botanicals (chamomile, lime leaf, fennel, and cardamom), grain of paradise for peppery spice, superior lapsang souchong tea and organic figs (which are warm-smoked over oak at the distillery), it’s a stunning spirit which can be enjoyed multiple ways. We love it mixed super simply with ginger beer. Lush!

Whisky Amaro

If you’ve been enjoying Italian-style cocktails all summer, you’ve probably had a taste of the after-dinner liqueur Amaro, too. But as always, Sweetdram love to put their own inimitable spin on the classics and have mixed the Sweetdram Blend #1 Blended Scotch Whisky with their own botanical-rich Amaro recipe. The warming flavour includes lovage, kola nut, and rhubarb root, which is naturally sweetened with a blend of Sussex blossom and local honey from rooftop hives in Edinburgh. The end result takes us on an extraordinary flavour journey from sweet to sour, herbal to fruity, and bitter to umami.

It’s a clever, versatile spirit which can be used in a multitude of cocktails, but we love it in a Manhattan, which is just perfect for autumn.

Wild Absinthe

Sweetdram’s newest project is green in more ways than one! Wild Absinthe is a sustainable, seasonal Scottish spirit made with botanicals hand-picked from the distillery garden. A very limited batch of these beautiful bottles were recently released to great acclaim. If you’re lucky enough to get your hands on one, you’ll want to give this dreamy cocktail from the talented Jack Jamieson (@scottishmixology) a try.

35ml Sweetdram Wild Absinthe

15ml ginger, lemongrass and aloe syrup

20ml fresh lime juice

Topped up with sparkling white wine

Find the full recipe and method for this, and many more, by following @sweetdram on Instagram where you can also find out about the Edinburgh distillery tours, event space and a shiny retail space.

If you fancy trying any of the Sweetdram spirit collection for yourself head online to sweetdram.com.

Please drink responsibly.