Checking Out Scotland By Way of Edinburgh Gin

Edinburgh Gin

While I was in Las Vegas for Nightclub & Bar, I had stopped by the regional Speed Rack competition where I experienced the joy of a Chartreuse luge. After chatting with the importer, he mentioned they also will be importing Edinburgh Gin. I tried some really liked the more floral (versus juniper) notes. They kindly sent me a bottle and I tried a couple of cocktails.

Royal Gin Gin


I had some sweet limes on hand and decided to do a mix of Edinburgh gin, King’s Ginger liqueur and sweet limes. I also added some agave and a couple dashes of Angostura bitters. Once I took a sip, I knew I shouldn’t have used the agave. It was too sweet so I added ice and topped it off with ginger beer. After some adjustments, here is the recipe

  • 1.5 oz Edinburgh Gin
  • .75 King’s Ginger liqueur
  • .75 sweet lime juice
  • Shake, strain, top with fresh ice and ginger beer, add bitters

Negroni with Edinburgh Gin


The traditional Negroni recipe is equal parts gin, Campari and sweet vermouth. I have played with the specs and generally I like it with a bit less sweet vermouth so I can get the most of the bitterness. However, for this Negroni with Edinburg Gin, I decided to try it with equal proportions. It made a lovely Negroni and the floral characteristics were not lost at all.

  • 1 oz Edinburgh Gin
  • 1 oz Campari
  • 1 oz sweet vermouth

Stir for about 40 rotations. I like them up so strain and garnish with citrus peel. I know there’s a hot debate about the citrus peel. Most prefer orange to match the bitter orange Campari but I like the lighter lemon. In this case, I used a sweet lime peel (which is yellow).

I’m going to have fun playing around with this gin. I imagine it’ll make a lovely French 75, Aviation or perhaps a Last Word– now if only I had some Chartreuse to find out (grin).


Edinburg Gin

More photos here.


© The Minty // 2012


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