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.
Harry’s Bar’s ‘Bats Blood’
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
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.
Harry’s Bar’s ‘Bats Blood’
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