Tigerlily

BarsServes
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Tigerlily, Edinburgh

It would make sense to pair a bar that’s like no other with our gin, wouldn’t it? The bar at Tigerlily, one of Edinburgh’s most stylish hotels, has become a destination place. Recently nominated Best Cocktail Bar in Edinburgh, we caught up with bar manager Andy Latta over a Brockmans Bramble.

21192808_1726694930707856_481907338675529813_nNone of this is new for Andy. He’s been part of the team that has continuously won best bartending team in Edinburgh, something he’s quite proud of. But more than that, he enjoys the versatility of the clientele. “We get people from all over the world coming in to Tigerlily, and the fact that we make such a high volume of drinks to a consistently high standard,” is pretty impressive. “Every day is different and you have to be able to adapt to any situation in an instant.” Tigerlily is constantly innovating with their #FroséFridays (alcoholic slushies on tap), masterclasses with alcohol brands and chefs, and After Dinner cocktail trolley down with a beautiful presentation of the drinks. With over 100 recipes, there’s something to suit everyone’s tastes, but naturally the bramble is your best bet…

1.Describe Tigerlily in a few words.

A bar dedicated to quality drinks for a diverse crowd.

2. What’s the best thing you’ve overheard at you bar?

I have overheard quite a few wedding proposals which is always nice.

3: Why is gin so popular?

Gin is so popular because it is very adaptable and you can tailor make specific serves/cocktails for the customer.

4: What about Brockmans appeals to you?

The fruity aspects to the gin. It is a good introduction to gin because of this and holds up very well in cocktails.

5: If you could have one last drink before you died, what would you choose?

Pina colada.

Brockmans Bramble Tigerlily1-minBrockmans Bramble

Ingredients

  • 40ml Brockmans Gin
  • 20ml Lemon Juice
  • 1 barspoon Sugar
  • 15ml Briottet Mure

Method

  1. Fill your glass with crushed ice.
  2. Add Brockmans, lemon and sugar into a shaker with a handful of ice. Shake and strain into the glass.
  3. Pour the Briottet Mure atop.