New cocktail terrace to open in Edinburgh

The new terrace is open until September.

Published 8th Jul 2021
Updated 8 th Aug 2023

Belvedere vodka has launched a new Belvedere Organic Infusions cocktail terrace at Tigerlily in Edinburgh.

The new outdoor terrace, located in the heart of stylish George Street, will serve a range of new cocktails and drinks; and, the team say, it is a fitting showcase for the Belvedere Organic Infusions debut in Scotland.

The new vodka infusions are made with 100 per cent-certified organic fruits, flowers, herbs and honey, and with ingredients that are farmed with no artificial pesticides, additives, or chemicals.

From July until September, cocktail lovers can enjoy the taste of summer courtesy of Tigerlily’s renowned drinks expert Joey Medrington who has curated a Belvedere Organic Infusions menu especially for the terrace, and with combinations not typically found in vodka.

Signature serves are based on the new Belvedere Organic Infusions range; Pear, Ginger with a drop of Linden honey, Lemon, Basil with a touch of elderflower and Blackberry, Lemongrass with a hint of sage.

Three new summer cocktails created by Joey, at £9 each are:

Wild Berry Spritz, which has Belvedere Organics Blackberry & Lemongrass, Sauvignon Blanc and bramble liqueur.

Orchard Blossom Fix, which is made with Belvedere Organics Pear & Ginger, Lychee, Bittered Sling Lem Marrakech and soda.

Solstice Smash, with Belvedere Organics Lemon & Basil, Velvet Falernum, summer berries, Tonka bean and basil.

Alternatively, Joey has created classic options for The Perfect Serve, at £8.75 each, which include: Belvedere Organics Lemon & Basil with London Essence Peach & Jasmine, Belvedere Organics Blackberry & Lemongrass with Fever Tree Tonic and Belvedere Organics Pear & Ginger with Fever Tree Ginger Ale.

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The Belvedere Organic Infusions Terrace at Tigerlily has insta-worthy décor that reflects the botanical theme, outdoor heating for when day becomes night, and summer soundtracks.

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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