HIGH-QUALITY MIXOLOGY DEMANDS EXCEPTIONAL SPIRITS. THE COMPLEX, SMOKY FLAVOURS OF MAC-TALLA CAN BE PAIRED WITH A VARIETY OF INGREDIENTS TO CREATE DELICIOUS PERFECT SERVES.

JULEP

  • Essentially a mint-laced old fashioned made with crushed ice, they're super easy to make and if you've got a suitable cup, will stay tasty and chilled for a while. Peaty Mac-Talla Terra is paired with Bruadar Single Malt Whisky Liqueur, made with honey and sloe berries (replacing the traditional bourbon and sugar) bringing a sweet and smoky twist on the ultimate hot-weather serve.

  • 45ml MacTalla Terra

    25ml Bruadar

    5ml Orgeat

    4 dashes Angostura bitters

    8-10 mint leaves

  • Add all to a julep cup and muddle the mint. Fill with crushed ice and stir. Add a straw and more ice.

  • Garnish with a mint sprig or two.

TWINPROP

  • A Scottish spin on the modern classic ‘paper plane’ cocktail (based on 'The Last Word', a classic, prohibition-era cocktail) with peated whisky replacing the bourbon and Bruadar Single Malt Whisky Liqueur’s fruity sloe berry notes standing in for Nonino.

  • 20ml Bruadar Single Malt Whisky Liqueur

    40ml Mac-Talla Terra Islay Single Malt Whisky

    30ml Campari or any bitter liqueur

    20ml Fresh lemon juice

  • Add all to a shaker and fill with ice. Shake vigorously for 30 second and strain into a chilled coupe.

  • Garnish with a fresh mint sprig or leaf.

CRABAPPLE SOUR

  • 50ml Mac-Talla Terra

    25ml fresh lemon juice

    2 barspoons carbapple jelly

    5ml sugar syrup (1:1)

    Dash egg white *optional*

  • Shake all ingredients with cubed ice and strain into a cocktail glass

  • Cocktail

  • A crabapple/apple crisp

    1. We used homemade but Tiptree have a crabapple jelly.

    2. The egg white helps bid ingredients together, and creates a nice foam and creamy mouthfeel if used.

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SMOKY POPCORN HIBALL

  • 50ml Mac-Talla Terra

    10ml Monin Popcorn syrup

    Top with soda water

  • Build first 2 ingredients in glass with cubed ice, top with soda.

  • Hiball

  • Popcorn on a cocktail stick.

    1. The amount of popcorn syrup used can be tweaked slightly to taste.

    2. Top with soda or sparkling water.

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TERRA-GRONI

  • 30ml Mac-Talla Terra

    25ml Sweet vermouth (we used Cocchi Torino)

    20ml Campari

  • Stir with cubed ice and strain into an Old Fashioned glass over block ice.

  • Old Fashioned

  • Orange Twist.

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HEBRIDEAN COOLER

  • 50ml Mac-Talla Terra

    Top with Apple & Rhubarb juice

  • Build in a hiball glass with cubed ice

  • Hiball

  • Apple fan & Rhubarb stalk (where available)

    1. Cawston Press Apple & Rhubarb juice available from Sainsburys.

    2. This could also be made using fresh fruit, juicing one apple and one stalk of rhubarb.

Hebridean_Cooler.jpeg

HEDGROW HIBALL

  • 40ml Mac-Talla Mara

    10ml Elderflower & Rose cordial*

    Top with sparkling water

  • Build first 2 ingredients in glass with cubed ice, top with sparkling water.

  • Hiball

  • Rose petal(s)

    1. *This is a Belvoir cordial

Hedgerow_Highball.jpeg

LAST FERRY TO ISLAY

  • 40ml Mac-Talla Mara

    20ml Somerset Cider Brandy*

    30ml sweet vermouth

    Dash Angostura bitters

  • Stir with cubed ice and strain into a cocktail glass over blocked ice.

  • Cocktail

  • Cherry

    1. *We used 5 year old but 3 year old will work too.

LastFerry_ToIslay.jpeg

ECHOES OF ISLAY

  • 50ml Mac-Talla Mara

    25ml fresh lime

    10ml orgeat (almond syrup)

    15ml pineapple syrup

    Pinch vanilla salt

  • Shake all ingredients with cubed ice and double strain into a cocktail glass.

  • Cocktail

  • Lime Wheel

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OUR MIXOLOGISTS

MIKE AIKMAN

Over 15 years ago, Aikman co-founded one of the world’s best cocktail bars - Bramble Edinburgh, as well as multi-award-winning Lucky Liquor and The Last Word.

Aikman’s passion for bespoke liquids has transformed the Edinburgh cocktail scene, through the 3 venues and joint venture Mothership, a Scottish drinks marketing, training and consultancy business.

JACK JAMIESON

Jack runs the hugely popular Instagram page @scottishmixology.

The original concept was to make tasty drinks with a Scottish twist and creative flair. Since its inception, the blog has flourished, showcasing the wonderful world of Scottish food and drink to a global audience.

Despite working in an unrelated field as a trainee actuary, Jack’s love for all things distilled began in his waiting days, when he had unfettered access to the bar collection.

The blog now covers a wide-range of drink-related topics, connecting ardent distillers across the globe and many like-minded fanatics.