We love sharing the fantastic recipes our brand ambassadors create, and our Brand Ambassador, Tidge, curated an inspired collection of cocktails with such thoughtful consideration. She researched the history of the island, learned about the different in-season ingredients, and through her findings, crafted a range of unique drinks to accompany each moment of the trip.
Over a series of blogs, we’ll be reliving each cocktail and the magical trip to Eilean Shona.
When the guests stepped onto the island of Neverland, Tidge was ready at the Sapling cart by the Eilean Shona sign that welcomes everyone to the island, serving her creation, Eilean’s Bloom. This fruity cocktail was made using our Wonky Raspberry Vodka and HIP POP Blackberry Kombucha.
For lunch at Otter Bay, the guests enjoyed a light and fruity cocktail to complement the richness of the meal, Peach on the Shore, which also gave them the necessary energy to begin a hike up to a summit with the most beautiful view. Along the way, they enjoyed a Wild Berry liqueur, made from foraged berries grown on the island and served in engraved Sapling hip flasks.
Following the hike, against the warming light of a fire, Tidge served Damson in the Moonlight. A beautifully elegant cocktail made using damson liqueur served in a coupe glass which our guests enjoyed in their evening attire.
Then there was a Cocktail Masterclass, where Tidge talked about all things martini, and the eternal question of “shaken or stirred?” After sharing the history behind both methods, she let our guests decide how to make their martini. Equipped with a shaker, Sapling Vodka, and a range of ingredients from orange oil to olive brine, our guests crafted their perfect martini to slowly sip and enjoy before dinner.
To pay homage to the wonderful country of Scotland, Tidge also reinvented a Scottish classic, Irn-Bru, creating an elevated cocktail inspired by this famous soft drink. She began by making a concentrate, gently cooking down Irn-Bru with cinnamon on a low heat until it reduced. She then combined this concentrate with Sapling Vodka and Blood Orange Soda to make a deliciously vibrant drink: The Highland Bru.
We’ll be releasing the recipes over a series of blogs, and here are the first four for you to try at home!
Eilean’s Bloom
40ml Sapling Raspberry Vodka
15ml Thyme Syrup
3 Dash Peach Bitters
Hip POP Cherry Blackberry Kombucha
Method: Shake first 3 ingredients then double strain over ice and top with the blackberry cherry kombucha. Serve in a Wine glass with cubed ice and garnish with a pressed leaf.
Peach on the Shore
30ml Sapling Gin
10ml Preserved Peach liqueur
5ml Supasawa
Top with English sparkling wine
Method: Shake first three ingredients and double strain into flute glass. Top with English Sparkling wine. Spray with Lemon and Honey aroma spray
Damson in the Moonlight
30ml Sapling Vodka
10ml Supasawa
20ml Pressed Apple Juice
20ml Lyme Bay Damson Fruit wine
10ml spiced berry syrup
5ml Elderflower Liqueur
¾ Pipette Foamer
Method: Shake all ingredients together and double strain into a coupe glass. Garnish with a small piece of Rosemary clipped on the side of the glass.
Highland Bru
40ml Sapling Vodka
10ml Dry Vermouth
‘Highland Bru cordial’
Topped with Blood Orange Soda
Method: Shake first 3 ingredients and double strain into glass and top with your blood orange soda in a wine glass. Garnish with rosemary & candied orange peel.
To make the cordial: Heat Irn’ Bru and a teaspoon of cinnamon in a pot on medium heat until it has reduced to a syrupy like texture.
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Cocktail Recipes
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