Ham—12am. Thoroughly living up to its reputation as a slick. smooth operator (more in the Jeeves than the Cruise mould). the (‘aledonian divides its cocktail menu into five distinct categories. They range from cheap old ‘classics‘ at £4.25 a shot to ‘international‘ Pir'ia Colada etc. at £5.25 (1 think 1 need a drink).
I Crombies Broughton Street. 557 0627. Mon—Wed 11am—1 1pm. Thurs until 12am. Fri—Sat until lam. Happy Hour 5pm—7pm all cocktails £1.75. Boasting some exclusive cocktails such as The Crombie Zombie which has enough alcohol in it to launch your average Sputnik. The surroundings and clientele may or may not be to your fancy. lfyou can afford the non-Happy Hour prices you should fit in nicely.
I Maddogs George Street. 225 3408. Mon—Sat 12pm—1am. The only establishment which 1 could find in the ‘yuppies are so passe' 90s which actually owns up to being a cocktail bar. No Happy Hour but as the manager says ‘Every hour is a Happy Hour at Maddogs‘.
I The Carlton Highland North Bridge. 556 7277. Mon—Sat 11am—11pm. With the bar manager being a trained cocktailier (if that's the right word) and all the staff being trained by him. it should be that you can get just what you want. That old description of ‘it tasted really nice but paralysed me from the neck down‘ plus the offending beverage‘s name should be enough to get you into the same state again.
I The Filling Station High Street. 226 2488. Mon—Sat 12pm—12am. Happy Hour 5pm—7pm all drinks half price. Theme restaurant-cum-bar with
various garage implements mingling with such a huge amount of interior foliage that you start to realise where the rain forests are going. The drinks on offer are tnore affordable than most and include the Long Comfortable. etc.
I The George Hotel George Street. 225 1251. Mon—Sat 1(lam—1am. Lurking just offthe main thoroughfare. The George seems effortlessly to achieve the class for which The ('aledonian strives. it is a haven for the invading armies of Japanese and Americans though. so a quiet drink is probably impossible. The range of cocktails on the menu (not including what they can make up) is huge.
I The Book of Cocktails by Jenny Ridgwell £6.95. Hardback. so shouldn‘t get too soggy when the shaker explodes all over the room. Has full-colour. mouth—watering photos to show you what your brown liquid should look like.
I The Cocktail Bar by ‘Charles' £4.99. (‘ontains recipes for over 400
3 different cocktails in a simply
laid-out form. As with the other books it includes the obligatory (but one would have thought completely unnecessary) ‘mcthod‘ section.
I The International Guide to Drinks £8.95. As you can guess from the title. a drinker‘s more than specifically a cocktailer's guide. Full ofhelpful hints on how to make that cocktail party run smoothly. For example ‘a spare sink or bath can be a good place to store ice‘. I think he moves in slightly larger social circles than me.
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answer in next issue
‘ 2/3rd rye whisky 1/6th dry vermouth 1/6th sweet vermouth
a twist ol lemon and a cherry.
(The real thing as opposed to what you'll probably get in a bar)
1/5th light rum
1/5th golden rum
1/5th dark rum
1/51h pineapple juice
1/5th lresh lime juice
2 dashes apricot brandy
1 dash gomme syrup
1 dash 86.2% alc/vol demerara rum Shake all but the demerara rum. Strain into a very large goblet glass tilled with crushed ice. Splash the demerara rum on top. Garnish with fruit and mint.
Lemon juice and coarse salt for lrosting 1% measures Tequila
1 measure at lemon juice
1/2 measure of Cointreau
Slice ol lemon
Wedge ol lime
Wipe rim of glass with lemon juice and dip in saltto lrost. Combine Tequila
i and Cointreau, lemon juice and ice and
shake well. Strain into a glass and garnish with lemon and lime.
1/3 measure cream
t 1/3 measure brandy Stir. Serve straight or on the rocks. Add grated nutmeg
1/3 measure creme de cacao
' Mix cream, brandy, creme de cacao and ice in a shaker. Strain into glass and sprinkle with nutmeg.
11/2 measures of light rum
1 measure olpineapple juice
1 measure at coconut milk
1/2 measure cream
1 piece olpineapple
Mix ice with rum, pineapple juice, coconut milk and cream in shaker until
? lrosty. Strain into glass (or hollowed 7 out coconulshell).Garnish with ; pineappleslice.
L 2 measures of Scotch whisky
4 dashes olcuracao
4 dashes ol brandy
sprig of mint
Fill glass with ice and stir in whisky, curacao and brandy. Garnish with mint.
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8 (Milan lonc,Glnrgow 612
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