Photo of
October 26, 2016
Plum and Madagascan Vanilla gin liqueur: punchy winter warmer.
Plum and Madagascan Vanilla gin liqueur: punchy winter warmer.

On Monday the 5pm Dining blog sashayed along to Edinburgh’s Heads and Tales bar to hear the latest news from Edinburgh Gin.

As you may know, the brand was recently bought by Ian Macleod Distillers, one of Scotland’s leading, independent family-owned distillers, blenders and bottlers.

The news is that there is no news. Or at least nothing startling. ‘Steady hand on the tiller, carry on as before’ seems to be the approach of the new owners.

Happily, in this case, ‘carry on as before’ means carry on producing interesting new expressions of Edinburgh Gin.

Seasonal gins

In addition to the classic Edinburgh Gin, Navy Strength Cannonball and Seaside Gin, the company rolls out seasonal gins in the form of their Christmas Gin, made with frankincense and myrrh, plus a pink-tinged Valentine’s Gin.

These are joined by a range of gin fruit liqueurs. Last week, Plum and Madagascan Vanilla liqueur was added to the existing range of Raspberry, Elderflower and Rhubarb & Ginger.

First in UK

Apparently, Edinburgh Gin’s Plum & Vanilla gin liqueur is the first of its kind available to the UK drinks market.

Alex and Jane Nicol, co-founders of Edinburgh Gin, originally thought of the new recipe while picking plums at their home in Scotland.

The Soor Plum.
The Soor Plum.

Rich with natural flavour, Plum & Vanilla (ABV 20%) is made from juicy Scottish plums and Madagascar vanilla.

Easy to make

We tried it in a Soor Plum mixed by Kyle Jamieson, a familiar face on the capital’s cocktail scene. It was dangerously refreshing and worryingly easy to knock up. The recipe is below.

While we were at Heads and Tales, there appeared to be steam coming from a backroom.

Rumour has it that some unfortunate was standing over a hot stove reducing down a vat of Irn Bru in preparation for tomorrow’s Cocktails in the City event at Mansfield Traquair. Tix here.

Cocktails in the City

As we mentioned earlier, at least eighteen of the city’s finest cocktail bars will each have their own pop-up bar, showcasing signature drinks and the theatre of cocktail making.

Among the participating bars are 5pm Dining faves Badger & CoBar SobaMalmaison and The Whistle Stop Barber Shop.

In the spirit of friendly rivalry, participating bars have been asked to create a cocktail inspired by A Taste of Edinburgh.

Heads and Tales devised the Thyme to Bru. The staff were inspired by their love of two things: gin and Irn Bru. Putting them together seemed the natural thing to do.

Although, of course, they weren’t suggesting anything as obvious as adding a slug of gin to a glass of Bru.

Irn Bru: Scotland’s tonic water

Instead, their reasoning was that ‘Irn-Bru is like Scotland’s very own version of tonic water’. Therefore it made sense to combine the ‘citrus notes of Edinburgh Gin combined with the sharp sweetness of the Irn-Bru reduction, and the dry finish of Aperol’.

To make Irn Bru reduction, pour some into a pan and gently boil it until it’s down to about a fifth of the volume. Don’t do this without adult supervision.

Thyme to Bru.
Thyme to Bru.

Here’s the recipe.

Thyme to Bru

37.5ml Edinburgh Gin

25ml Irn Bru reduction

25ml Aperol

12.5ml Lime juice

25ml Egg white

Dash Fee Brothers Orange Bitters

Sprig of thyme

Shake and strain into Edinburgh Gin tin cup and garnish with a thyme wreath and dehydrated orange.

Soor Plum

25ml Edinburgh Gin

25ml Lemon juice

25ml Plum & Vanilla

1 Egg white

Dry shake ingredients together (i.e. no ice), then shake again with cubed ice, double strain into rocks glass and serve with a plum wedge.