BUCKFAST… I’ve never really dabbled in this world and regularly pour scorn on those who insist it’s awesome but is one of Scotland’s adopted brands becoming a fun new cocktail essential? While the east coast revels in its fancy new cocktail festival, we here in the west like to keep it a little more street.
Our friends at Pizza Punks have unveiled their nod to "Glasgow’s urban Beaujolais", with the Ned-groni. Based on the classic, it infuses gin with a little Irn Bru, adding Campari and then finally the magic of Buckfast. I can confirm it is exceptionally drinkable.
It joins the Gutterball, served at Lebowskis, on the list of tongue and cheek twists for which the city has a growing reputation. The Gutterball White Russian, brings a little Buckfast joy to everyone who tries it and remains one of our top sellers, even in the sophistication of our Edinburgh bar.
But the fun shouldn’t just be reserved for bartenders. Buckfast presents an interesting opportunity for home enthusiasts as well as – after all, if it’s good enough for the monks why not add a spot to your favourite tipple. It makes a particularly nice addition to classics including a Sour, Bramble, Manhattan and of course the White Russian. Dare I say it, even the Bloody Mary gets a major caffeine kick from a little of the fortified tonic.
And for the drink snobs out there, myself included, the important thing to remember is, it’s just a drink, you don’t need to become an antagonistic bampot in a trackie, waving your belt about your head asking grannies for a square go in the chilled section of Waitrose.
Graham Suttle is the MD of bar and restaurant chain Kained
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