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Sharp-eyed readers will recall that the 5pm Dining blog has been following the progress of the Wild Turkey Cocktail Competition.

Rosie Paterson of Voodoo Rooms and Will Cox of Bon Vivant, both in Edinburgh, won through to the final which was held in Manchester earlier this week.

As the Scottish Food and Drink Fortnight kicks off, we would have loved to tell you that a Scottish bartender took down the prize.

Unfortunately, it was not to be and Henry Yates of The Boilermaker in Nottingham won the first prize with his drink The Right To Freeze Peach. Congratulations, Henry.

Mr Cox of Bon Vivant came a very credible second with his entry: The Stuffed Turkey.

Freeze them peaches

If you want to taste a winning cocktail, here are the recipes:

To make The Right to Freeze Peach by Henry Yates, the Wild Turkey Cocktail Champion’s signature cocktail, you will need:

50ml Wild Turkey 81

10ml Crème de peche

20ml Peach syrup (canned)

10ml Lemon juice

100ml Iced black tea (Chinese)

6 drops of Grapefruit bitters

Shake over ice, strain and serve in an empty peach tin with a sprig of mint and garnish with a Wild Turkey 101 atomised peach slice.

Stuffed Turkey

To make The Stuffed Turkey by Will Cox, you will need:

50ml Wild Turkey 101

10ml Yellow Chartreuse

10ml Apricot liqueur

2 dashes Celery bitters

Stir all the ingredients with ice and fine strain the liquid into a chilled coupette glass. Garnish with an orange zest twist.

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