Dalston Fizz

50ML ESCUBAC
22ML FRESH LEMON JUICE
18ML FRESH LIME JUICE
5ML SUGAR SYRUP
3 DASHES BERGAMOT BITTERS
100ML DALSTON’S CREAM SODA

Combine all ingredients minus the cream soda and dry shake to froth the egg white. Add ice and shake hard until chilled. Double strain into an ice-filled highball glass and top with the cream soda. No garnish.

Smoke ‘N’ Limes

30ML ESCUBAC
22ML FRESH LIME JUICE
15ML TEQUILA OCHO
10ML SUGAR SYRUP
5ML DEL MAGUEY VIDA MEZCAL
2 DASHES ORANGE BITTERS

Combine all ingredients minus the mezcal, add ice and shake hard until chilled. Strain into an ice-filled rocks glass. Float the mezcal on top and garnish with a wheel of lime.

Wet Wet Wet

30ML ESCUBAC
15ML LONDON DRY GIN
10ML COCCHI AMERICANO
5ML NOILLY PRAT DRY
1/2 TSP OLIVE BRINE*
DASH BERGAMOT BITTERS

Stir with ice as you would your preferred martini, double strain into a chilled coupe glass and garnish with a quality washed olive.

*TO TASTE

Escubac Collins

30ML ESCUBAC
20ML VERGANO BIANCO
20ML FRESH LEMON JUICE
10ML SUGAR SYRUP*
SODA

Build in a highball glass, fill with ice and top with soda.

*2:1 SUGAR TO WATER

The Unofficial Mayor of Scotland

30ML ESCUBAC
25ML GREAT KING STREET ARTIST’S BLEND
20ML FRESH LEMON JUICE
15ML GINGER SYRUP
10ML HONEY SOLUTION*
5ML TALISKER 10

Combine all ingredients minus the Talisker, add ice and shake hard until chilled. Strain into an ice-filled rocks glass. Float the Talisker on top and garnish with candied ginger and a sprig of samphire.

*2:1 HEATHER HONEY TO WATER