SMWS Create Floral Cocktail Menu

Share: is a free service and always will be. However, if you would like to support the author you can do so by subscribing for just £1 per month. Alternatively, you can make a one-off donation of your choice. Thank you for your support.


The Scotch Malt Whisky Society has partnered with the Royal Botanic Garden and world-renowned Mixologist to create a floral cocktail menu. The Signature cocktail menu combines the fresh floral flavours of summer with whisky in its most natural form.

The SMWS have teamed up with mixologist, Jason Scott, of Bramble and Lucky Liquor Co. Working with the Royal Botanic Garden in Edinburgh to create a limited edition range of cocktails.

Jason Scott has worked with Dr Greg Kenicer of the Royal Botanic Garden. Together they have created cocktails that explore the more delicate and floral notes within the Society’s June Outturn whiskies.

Inspired by the flavours of summer, the signature cocktails will be created using a range of natural mixers, that include lavender, primrose flower, borage flower, fresh mint, and gorse.

Jason Scott, said: “I have long been a fan of the Society and really admire what they do.

“After visiting The Botanics and meeting up with Greg, it’s been a journey of fun and discovery to create these fantastic floral cocktails. I’m confident whisky and flower lovers alike will adore this summer cocktail menu.”

Adding his thoughts, Dr Greg Kenicer of the Royal Botanic Garden, said: “I am delighted to be working with Jason and The Scotch Malt Whisky Society on this exciting and unique project.

“When it comes to enhancing and developing cocktail flavours, there is so much out there for drink makers and bartenders to explore from the botanical Kingdom. Many of these plants can be grown in a garden or even a window box, or you can find them at your local supermarkets.

“Since the Stone Age, botanicals and fresh plants have been used as compounds to enhance the flavour of drinks. It’s really exciting to see mixologists across the world continuing this ancient legacy, and also innovating in so many creative ways.”

The signature cocktails will be available at SMWS Bath Street, Queen Street and Greville Street from Friday 11th June. Non-members are also welcome to attend Queen Streets’ Kaleidoscope Bar and can visit both Bath Street and Greville Street venues on Tuesday evenings, by booking online or by phone.

With the aim of breaking down the perceived barriers of traditional whisky drinking, the below cocktails have been designed to encourage whisky enthusiasts to delve deep into the modern use of whisky, by mixing the water of life with fresh ingredients.

Cocktail list:Queen Street, Edinburgh – Joy & SorrellThe Joy & Sorrell features vibrant fuchsia flowers with a taste of citrus lemon and sweet sorrel syrup.

Bath Street, Glasgow – Melancholy CrushThis refreshing julep combines an elegantly fruity and herbal dram with fresh mint, lemon and Angostura Bitters.

Greville Street, London – Four SeasonsThis London inspired violet Penicillin, features a 2008 Speyside distilled whisky combined with ingredients that include fresh lavender, finished in an old fashioned glass.

Bottled – Flaming PrimroseGarnished with a primrose flower, this vibrant blood-red cocktail incorporates infused gorse Campari and Sweet Vermouth with an 8-year-old single scotch oily and coastal whisky.

For more information on the Scotch Malt Whisky Society visit here *

To become a member of the Scotch Malt Whisky Society please visit here *

*Please be aware, as an affiliate of the SMWS I can be paid commission on any purchases you make.


About Whisky Reviews

Make Contact…

One thought on “SMWS Create Floral Cocktail Menu

  1. Nice article. This is a good article which provides information on the different cocktails. Bath Street, Glasgow – Melancholy Crush & Greville Street, London – Four Seasons are particularly amazing. Thank you very much. Keep posting such articles in the future also.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.