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Inverness bartender published in lockdown cocktail book

Joe Martin, manager of Scotch & Rye, was approached mid-lockdown by a representative of Pickering’s Gin to get involved with a new cocktail book they were working on. The aim of the book was to make world class cocktails, accessible for anyone to make at home during their lockdown.

Pickerings Gin, based in Edinburgh, sought to find the best bartenders in Scotland to help them with this project – with all proceeds going to The Benevolent Society – a charity that works very closely with the hospitality industry, in particular with financial and mental health support.

We asked Joe about his cocktail and here’s what he had to say:

It uses:

45ml Pickering’s 1947
15ml Campari
35ml home-made blueberry cordial
20ml 2:1 Sugar syrup
15ml Lemon Juice
1 dash orange bitters (orange peel can be used instead)
1 x egg white

Named as a reference to the use of blueberries (Blueberry HIll by Fats Domino) – the name is also inspired by my attitude towards bar tending, mixology and hospitality in general. The lockdown in Scotland and closure of the hospitality industry has completely proven to me and confirmed why I do what I do. I love it. And missing out on it during this lockdown and being given the opportunity to be creative with a new drink and new methods has brought back that thrill and passion for what I do.

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