Cocktails

Pop in to your favourite Leith bars this winter to enjoy these £5 signature Yule Fest cocktails throughout the festival. We even asked the bars’ mixology teams to share their signature cocktail recipes, so you can recreate a flavour of Yule Fest at home!

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Apple Strudel

by Lioness of Leith

37.5ml Finlandia Vodka
12.5ml Goldschlager
25ml fresh lime juice
25ml apple juice
15ml vanilla syrup
Pinch of cinnamon

Shake all ingredients in a Boston cocktail shaker, then strain into a Sling glass over ice. Garnish with a caramelised cinnamon apple.

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Spiced Orange

by The Granary

Reyka Vodka
Spiced clementine juice
Rhubarb syrup
Cardamom
Soda

Add each ingredient to a coupe or martini glass and garnish with a slice of orange.

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From Tennessee to Porto 

by Toast

50ml Jack Daniels
25ml lemon juice
10ml honey syrup
12.5ml LBV Port float 

Shake the Jack Daniels, lemon juice and honey syrup with ice. Double strain into a rock glass with ice, then add a port float and garnish with dehydrated lemon.

 
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rusty nail

by Teuchters Landing

50ml whisky
25ml Drambuie

Add your favourite whisky and a measure of Drambuie to a rocks glass. Half fill the glass with ice and stir. Top up with more ice and garnish with a slice of orange peel.

 
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Merry Angel

By Malmaison

35ml Eristoff Vodka
20ml LBV Port
12.5ml mulled wine
20ml cinnamon syrup
75ml cranberry juice
20ml lemon juice

Shake all the ingredients and strain into a sling glass filled with ice. Garnish with fresh rosemary, star anise and red berries.

 
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Dark Matter Chocolate Old Fashioned

by Finn & Bear

50ml Dark Matter Rum 
15ml spiced toffee syrup 
4 dashes of chocolate bitters

Add ingredients to a glass with ice, stir and garnish with cinnamon stick and orange peel.

 
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Spiced Christmas Flip

by Bar Brig

Kraken Rum
Maraschino cherry juice
1 whole egg
Gomme syrup
Cinnamon and nutmeg sprinkle

Shake the rum, cherry juice, egg and gomme syrup in a cocktail shaker, then strain into a glass filled with ice. Garnish with a cinnamon stick, maraschino cherry and a sprinkle of nutmeg.

 
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Apple Pie

by Boda

50ml Zubrowka Vodka
Ground cinnamon
Ground nutmeg
75ml apple juice
25ml sugar syrup
25ml lemon juice

This cocktail can be served two ways. Serve cold by shaking all the ingredients then straining over ice with a crumbled ginger biscuit on top. Alternatively, serve hot by gently heating the ingredients in a pan, then straining into a short glass with cream and crumbled ginger biscuit on top.

 
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Sofi’s Xmas Old Fashioned

by Sofi’s

50ml Sailor Jerry spiced
25ml cardamon syrup
Few drops of bitters and orange bitters 

Add all the ingredients to a tumbler filled with ice and mix well. Garnish with a twist of orange peel.

 
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Sofi’s Dirty Tea

by Sofi’s

50ml Sailor Jerry spiced rum
25ml vanilla syrup
Tea

Rim a mug with a mixed spice powder of almond, nutmeg and cinnamon. Add the Sailor Jerry and vanilla syrup to the mug, and top up with hot tea. Garnish with orange peel and a cinnamon stick.

 
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Jack Frost

by Joseph Pearce

25ml Absolut Vodka
25ml blue curacao
25ml cranberry juice
25ml lime juice
12.5ml gomme syrup

Add a sparkly sugar rim to a coupe or martini glass. Shake all the ingredients in a cocktail shaker with ice, then strain into the glass.

 
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Golden Fleece

by Nobles cafe Bar & Restaurant

Finlandia Vodka
Frangelico
Cream
Cinnamon
Orange gomme syrup

Shake all ingredients in a cocktail shaker with ice, then strain into a glass over ice. Garnish with a slice of dehydrated orange.

 
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Terry’s Chocolate Orange Martini

by Tapa

25ml Creme de Cacao
25ml Mozart Dark Chocolate Liqueur
25ml homemade sugar syrup
25ml Mascaro orange liqueur
5ml Seville orange essence
50ml full fat milk

Build all the ingredients in a Boston Shaker with lots of ice and shake well. Strain into a Martini glass drizzled with Chocolate Sauce and garnish with grated chocolate in a thin, straight line down the middle of the Glass and the Dehydrated Orange over the lip of the glass. Serve with a piece of Terry's Chocolate Orange. 

 
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Comet

by The Barologist

25ml Ciroc Vanilla
12.5ml Chambord
12.5ml white chocolate liqueur 
12.5ml Lemon juice 
Dash of gomme
Dash of all spice bitters
Egg white

Add the ingredients to a cocktail shaker and dry shake, then shake over ice. Pour into a coupe glass and garnish with two mint leaves and a raspberry.

 
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Rosy Cheek

by Roseleaf

50ml Zubrowka Bisongrass Vodka
Pink Lady cranberry & apple tea
10ml honey

Add a hefty shot of Zubrowka Bisongrass Vodka to a pot of hot Pink Lady cranberry & apple tea, with a dash of honey. Serve in granny's bone china teacups with a dried apple garnish.

 
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The Crackling Fire

by Victoria

Smokehead Single Malt
OP Anderson Akvavit
Fresh lemon juice
Lingonberry syrup

Add all ingredients to a cocktail shaker and shake well. Strain into a glass with ice, and garnish with lemon slices.

 
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Coffee & Orange Rum Cracker

by The Windsor

35ml Cut to the Smoke Rum
75ml orange juice
Dash of chocolate bitters.

Shake the ingredients together with ice, then strain into a martini glass garnished with cinnamon, chocolate dust and an orange twist.

 
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Warm Leith Gin & Apple Punch

by The Windsor

25ml Leith Gin
15ml creme de mure
100ml apple juice

Gently warm the ingredients together, then serve in a Kilner mug with seasonal berries, apple slices and a cinnamon stick.

 
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Festive Cocktail

by The Black Pig & Oyster

50ml Baileys
30ml Makers Mark
25ml Grand Marnier
Dash of maple syrup
Dash of orange bitters
Cream
Cinnamon

Add all the ingredients to a cocktail shaker with ice, then shake and strain into a flute. Garnish with a sprinkle of cinnamon and a twist of orange peel.