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This recipe for the Bourbon of Seville will get you excited for The Finnieston's new cocktail range

The newly installed crack team of mixologists at the Finnieston give us an exciting new recipe and an inside look at their pioneering new cocktail menu.

Published: August 3, 2016
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Kained Holdings, the pioneering brand behind a group of successful pubs and eateries across central Scotland, have decided to reinvigorate the Finnieston's cocktail menu.

To do this they have brought in a brand new team of highly talented, creative bartenders from as far afield as Dublin.

James Kemp, Marketing Manager, explains: "For the past 4 and a half years we had always been considered one of the top cocktail bars in Scotland, but felt it was time to stand out from the pack."

To showcase the new menu, we asked the new team to supply us with a recipe for one of their new cocktails as well as giving us a sneak peak at the some of the new range.

The Bourbon of Seville:

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Ingredients:

45ml Bulleit Bourbon
15ml Cocchi Americano Rosa
15ml Fresh Lemon Juice
20ml Fresh Clementine or Orange Juice
10ml Sugar Syrup
1 Egg White

Method:

Shake all ingredients and strain into a tall glass filled with ice. Top with a hoppy IPA (such as Brewdog Punk IPA) and garnish with a Large zest of Orange.

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Meet the Team:

The Finnieston have pulled together a team that includes global cocktail competition finalists, former bartenders at some of Glasgow's most prestigious bars and and an impressive two Scottish Mixologist of The Year Nominees.

Jamie Moran

Former Head Bartender at Tiki Bar, former Young Bartender of The Year, Wild Turkey UK Finalist 2015 and Scottish Mixologist of The Year Nominee 2015/16

Julija Bernatovica

Former Bar Supervisor at The Kelvingrove Café, Diageo World Class Semi Finalist 2015/16 and Scottish Mixologist of The Year Nominee 2015/16.

Dom Roarty

Former Bar Manager at The Stag's Head and World Class Semi Finalist 2015/16

Dave Ali

Former Bar Supervisor at The Blind Pig in Dublin and Head Bartender at Browns Glasgow, Scottish Champion of the Caorunn Foraged to Glass Competition 2016.

The new bar team were challenged to create a cocktail list that pushed boundaries, embraced the most current bartending trends and elevate the offer, and the owners say they have certainly achieved that - with innovative use of ingredients, championing their love of gin and revealing a new section to the list with a new 'Fizz' section.

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James adds that the group were very happy with the results, saying: "I'm extremely impressed with how the new team have pushed themselves and as a company we're immensely proud of what they have achieved. Well done to the whole team, and I know they'll take this achievement and use it as a bench mark for the drinks offer at The Finnieston from now on."

 

Speaking to the new mixologists, we asked them to pick out their favourite cocktails from the new menu:

Jamie Moran picked out the Byzantine Bevy

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"I really like the Byzantine Bevy, it showcases an ingredient that I think we'll be seeing a lot more of in the future, which is Posca - a very very old sour wine and herb based ingredient that dates back to ancient Rome and Greece. The cocktail is really refreshing and complex, I think it'll be a crowd pleaser!"

Julija Bernatovica selected the Bananas in Pyjamas cocktail

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"My guilty pleasure on the list is the Bananas in Pyjamas Fizz Cocktail. Who would've thought Banana Liqueur and Prosecco would combine to create such a great drink! One for a real party occasion!"

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Dom Roarty meanwhile likes the strong flavours of the Glasgow Green

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"I like the Glasgow Green - it's a bracingly sharp and strong cocktail along similar lines as a Corpse Reviver #2 but with a wonderful fruity and floral edge to it. Plus it's bright green and who doesn't want that!"

• The new list is now available at The Finnieston

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.

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