The Edinburgh Reporter October 2023

Where has Kerry been this last month? Well now that the

Festival is over she has settled down to city life again...

HERRINGBONE ABBEYHILL

3 Royal Terrace Gardens, EH7 5DX

http://www.herringbone-abbeyhill.co.uk

I might be a bit late to the party on this

one but I finally got around to visiting

Herringbone, Abbeyhill.

This beautifully and sympathetically

converted former public convenience, is

now a fabulous bar and restaurant, with

friendly, efficient staff, serving seasonal

food all day and 30 wines by the glass,

local craft beers and cocktails. And while

the weather might not be balmy enough

to sit on their lovely outdoor terrace, it’s

worth noting for when the weather warms

up. And even for confirmed carnivores like

myself, do try their ‘watermelon steak’, that

oozes flavour and has the texture of a tuna

sashimi. I’m a total convert.

I HAVE BOOKED my ticket to see Olly Smith

this World Cocktail Day at a Topping &

Company event on 8 November. Award-

winning drinks writer and TV presenter Olly

serves up the best cocktails the world has to

offer in his new book World Cocktail Atlas.

From the prohibition-inspired speakeasy

drinks of the US to the art of the Japanese

Izakaya, Italian spritzes and amaro, Mexican

margaritas, Korean soju sippers, to Singapore

slings and West Indian rum punches, the

book is arranged by region, with the recipes

taking you on a global tour.

CUCUMBER AND BASIL GIMLET

And now for my signature cocktail that I and

the Social Bitches like to serve up at one of

our legendary dinner parties – a cucumber

and basil gin gimlet.

A gimlet is a potent gin cocktail, typically

made with lime cordial and gin. This fresh,

herbal version has a delicate green hue

thanks to the homemade syrup.

Makes 2:

• 80 ml gin


• 45ml freshly squeezed lime juice


• Ice cubes


• Cucumber ribbons, to serve.

For the cucumber and basil syrup

(makes 375ml) – make in advance:

• 300g cucumber


• 10 g basil


• 200g caster sugar

Dice the cucumber and scoop into a pan. Add

the basil leaves, sugar and 200ml cold water.

Bring to the boil, turn the heat down and

simmer for two minutes. Set aside to cool and

infuse. When cold, pour though a fine sieve

into a jug. Discard the cucumber and basil

leaves. For the cocktails, pour the gin, lime

juice and 60ml of the cucumber and basil

syrup into a cocktail shaker with some ice.

Seal and shake well for 30 seconds to chill.

Double strain into two small glasses. Thread

the cucumber ribbons on to cocktail sticks

and add to the glasses to serve.

17

Culinary capers in the capital with Kerry Teakle

Drink and be merry

Cocktails and kebabs

THE BOTANIST

St James Quarter, St Andrew’s Hall, Little King Street EH1 3AR

http://www.thebotanist.uk.com

Not to be confused with the Jolly Botanist in Morrison Street, this new stylish,

lively, cool bar, and restaurant at St James Quarter, is all about quirky cocktails

and signature hanging kebabs. With live music every weekend, and Botanist

Bingo on the first Wednesday of every month from 8pm, with one musician

and 3 chances to win, this is bingo reimagined. They also have a Sunday roast

every weekend, served with maple glazed carrots, roast potatoes, minted

greens with almonds and gravy.

The new bar and restaurant is located in the building next to St Mary’s

Cathedral where you used to collect parcels from John Lewis and has created

around 50 to 60 new jobs. The brand is known for its grand botanical inspired

interiors and there is also a dedicated outdoor seating terrace.

Tipsy

Midgie

Whisky

TIPSY MIDGIE WHISKY & GIN DRINKERY

St Leonard’s Hill, EH8 9SB

http://www.tipsymidgie.com

Colin Hinds, who recently won the Whisky Guru of the

Year at the recent Scottish Bar & Pub Awards and runs

Tipsy Midgie Whisky & Gin Drinkery, which also won

Benromach’s Whisky Bar of the Year, runs bespoke

whisky and chocolate pairing events that will tantalise

your taste buds and create new experiences. Book in

advance for tastings on Fridays – Sundays in October.