Cocktail uses 71 ingredients to mark Commonwealth Games

commonwealth cocktail

Leading bartender Mal Spence from the Kelvingrove Café in Glasgow has created a cocktail using 71 ingredients to represent the nations competing in the Commonwealth Games.

He has teamed up with Glasgow City Marketing Bureau to create the commemorative Scotch-based drink that aims to break the record for the largest number of ingredients in a cocktail.

From Tanzanian cloves, Belizean dragonfruit and Malaysian galangal to the more familiar English red apple and Scottish wild strawberry, The Commonwealth Cocktail uses bitters with flavours from 71 Commonwealth nations from across Africa, Asia, Oceania, Europe and the Americas.

Mal said: “Most classic cocktails have three or four ingredients. This cocktail has 71. To find a recipe that could combine all these different flavours and also taste good was a challenge I couldn’t resist.

“It’s been a case of trial and error as many of the combinations of ingredients just didn’t work – I went through over 300 different ingredients before finding the final perfect blend. I feel that the results are well worth it – the drink tastes great and is a celebration of all the nations and territories making their way to Glasgow this month.”

The drink can be enjoyed at the Kelvingrove Café throughout the Commonwealth Games which run until Sunday (August 3). For those unable to make it to Glasgow, Mal has created a simplified version of the cocktail.

The Commonwealth Cocktail by Mal Spence

50ml Blended Scotch whisky
40ml Hawthorn Drinks Honey and Lavender Shrub
10ml Hawthorn Drinks Dandelion & Burdock Syrup
3 – 4 drops of Commonwealth Bitters containing 71 ingredients*

Shake all the ingredients with ice and double-strain into a pre-chilled coupe.

The Commonwealth Cocktail (simplified)

50ml Blended Scotch whisky
25ml Lemon juice
20ml Dandelion and burdock cordial
Half a mango
Rambutan fruit

Slice the fruit, place it in a shaker tin and muddle it. Add the other ingredients and ice and shake. Strain into a tall glass with ice and serve

*The bitters are made from 71 ingredients from each of the participating Commonwealth countries:

Botswana: devils claw (genus clerodendrum)
Cameroon: bitter leaf (piper umbellatum)
Ghana: taro (psidium guajava)
Kenya: chives
Lesotho: rosehip
Malawi: cacao (pycreus cyperaceae)
Mauritius: wild raspberry (rubus rosifolius)
Mozambique: cassava
Namibia: prickly pear
Nigeria: utazi leaves
Rwanda: papaya
Seychelles: citronella
Sierra Leone: cashew nut (piassava)
South Africa: roobus
Swaziland: sycamore fig
Tanzania: cloves
Uganda: nakati eggplant
Zambia: sorrel

Belize: dragonfruit
Bermuda: arabica coffee beans
Canada: logan berry
Falkland Islands: bitter cress
Guyana: sugar cane
St. Helena: St. Helena tea plant

Bangladesh: jujubi
Brunei Darussalam: durian fruit
India: mangosteen
Malaysia: galangal
Maldives: pomegranate (annaaru)
Pakistan: saffron
Singapore: rambutan
Sri Lanka: ripe jakfruit

Anguilla: mango
Antigua & Barbuda: tamarind
Bahamas: egg fruit
Barbados: sour cherry
British Virgin Islands: noni
Cayman Islands: sage (salvia caymanensis)
Dominica: guava leaf
Grenada: lemon grass
Jamaica: okra
Montserrat: devil’s horse whip
St. Kitts & Nevis: tamon
St. Lucia: sweet basiI
St. Vincent & The Grenadines: arrowroot
Trinidad & Tobago: tonka bean
Turks & Caicos Islands: sapodilla

Cyprus: basil-thyme
England: red apple
Gibraltar: maqui berry
Guernsey: blueberries
Isle of Man: new potatoes
Jersey: lavender
Malta: star anise
Northern Ireland: bog rosemary
Scotland: wild Scottish strawberry
Wales: wild cotoneaster

Australia: aniseed myrtle (syzygium anisatum) (gundabluie) (bardi bush)
Cook Islands: custard apple seeds (annona reticulata)
Kiribati: dried coconut meat (copra)
Nauru: pumpkin seeds
New Zealand: manuka honey
Niue: paw paw
Norfolk Island: yam
Papua New Guinea: taro (colocasia esculenta)
Samoa: ladies finger (small, sweet banana)
Solomon Islands: taro leaves
Tonga: avocado (avoka)
Tuvalu: breadfruit
Vanuatu: plantain
Fiji: kava root

Click here to see the latest news stories from

Previous Haywood Drinks launches new bar pots for on-trade
Next How bars can reduce costs and raise their green credentials