Buck and Birch have used some of their foraged liqueurs to created a range of limited edition cocktails that will make ideal gifts.

East Lothian based duo, Buck and Birch, are known for their foraged dinners and innovative spirit creations – and have turned their hands to a set of limited edition cocktails.

The bottled cocktails are, as you’d expected, inspired by nature and are available to buy now individually or as a full set.

An ideal gift, especially with father’s day happening soon, the bottles can include a personalised message.

The cocktails can be purchased individually for £10 or as part of a gift set, combining all three for £25.

Each bottle contains two servings and all purchases will be delivered with a handwritten card containing a message of choice.

What cocktails are available?

There’s three bottles available – the Aelder sour, the Amarosa old fashioned and an espresso martana.

Rich, dark and fruity, the Aelder sour combines the award winning elderberry liqueur; Aelder elixir, with whisky and citrus.

The Amarosa old fashioned blends Buck and Birch’s aromatic rose hip rum liqueur with dark rum and wild bitters, creating a delicious twist on this classic cocktail.

Finally, the caffeine rich espresso martana packs a powerful punch.

Sweet, smooth and indulgent, Ana liqueur is combined with birch vodka and coffee resulting in a delightfully sweet espresso martini laced with notes of butter caramel and toasted nuts.

If you can’t decide and want to gift the signature liqueurs (or try them all yourself) Buck and Birch have also created a gift set containing miniature versions of each of their flagship products; Aelder Elixir, Amarosa liqueur and Ana liqueur (RRP £12.95).

Inside each box, there will also be a voucher for £5 off the purchase of a large bottle.

As well as the cocktails, Buck and Birch gift vouchers are also available to purchase online for delivery.

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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