A London restaurant has launched its own range of ready-to-drink Scottish cocktails to be sold through retail.
Mac & Wild, which specialises in Scottish cuisine, has developed the five-strong range with consultant bartender Luke Leiper using high-quality scotch whiskies and gin and macerations of Scottish botanicals.
Each cocktail is based on a classic style of drink such as a Manhattan or Old Fashioned but with a new and interesting Mac & Wild twist. They are wax sealed in 50cl bottles.
The small-batch cocktails include the Manhattan-style Ginger Laddie, made with a Bruichladdich whisky, ginger, oloroso sherry, orange and sweet vermouth, with ABV of 26.7%.
The Auld Pal, inspired by a Negroni, combines Dalwhinnie 15 Year Old with white vermouth, Suze gentian liqueur, Dandelion & Burdock Bitters, camomile and gorse flower, at 24.2% ABV.
Haig Club grain whisky has been used as the base for the Bonnie Brae, mixed with rowan berries, rhubarb rosato vermouth, Peychaud’s bitters and agave syrup, at 20.7% ABV.
The Forager mixes Glenkinchie 12 Year Old with pine tincture, heather honey and barrel-aged bitters, with ABV of 26.9%.
The only non-whisky cocktail is Tam’s Tears, made with Tanqueray No Ten gin, which is made at the Cameronbridge distillery in Scotland. It is combined with lemon verbena, wild nettle and dry vermouth, with ABV of 23.9%.
The Mac & Wild Scottish Cocktails are available to buy from retailers including Selfridges, Whole Foods and The Whisky Exchange where they are being sold between £36.95 and £38.95 a bottle.
Mac & Wild was opened in Great Titchfield Street in London’s West End in the autumn – the new permanent stand-alone site for pop-up street food specialists The Wild Game Co. It uses ingredients from the Scottish highlands, with dishes such as wild venison, game and seafood.