Ahead of Glasgow Cocktail Week we’ve been chatting to local bartenders and seeing what goes into creating a good drink.
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00:00 Hi, I'm Bailey, I work in the vocal Grand Central.
00:02 Today we're going to make the In the Garden,
00:04 which is one of our choices of cocktail for the Glasgow Cocktail Week.
00:08 It's a vodka-based one which has the in-code Belvedere.
00:10 And basically it's going to be pear and ginger Belvedere
00:14 with St Germain, which is an elderflower liqueur,
00:17 lemon juice, some sugar, fresh rosemary, fresh cucumber,
00:20 some apple and topped with elderflower tonic.
00:24 Sorted.
00:25 Start off with muddling some cucumber.
00:29 So Belvedere's actually a vodka,
00:31 and what we have is the organic infusions,
00:34 which is to be a more environmentally friendly version of Belvedere,
00:39 hence the clear bottle and the wooden lids,
00:42 because their previous designs were actually bad for the environment,
00:45 but now they've kind of upped themselves,
00:47 so they've got these organic infusions.
00:49 So how did you come up with this?
00:51 On the spot, completely on the spot.
00:54 Part of the job is you have to come up with the right infusions,
00:57 part of the job is you have to come up with things people have needs, wants.
01:02 It's all a bit impulse.
01:03 It just really gets sprung on us,
01:05 and all of the menus that we come up with in here are all entirely by us.
01:09 Any cocktail, any menu ideas, any specifics, all of that is by us.
01:14 I do enjoy a good cocktail.
01:16 There are very, very many places out here that do very, very, very good cocktails.
01:22 Here in Coded, we have quite a lot of high-quality staff
01:26 that are able to come up with anything completely on the spot,
01:29 which is obviously a benefit to us and obviously the general public as well.
01:33 Finishing this off with your top,
01:36 with the flower tonic,
01:37 then our garnish.
01:39 So what does this do?
01:43 So it's more to kind of release the smell,
01:47 so when you're then taking this to a table,
01:49 it's then going to attract an attention idea to it,
01:53 because it's obviously you've got the trail of smoke going.
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