Cocktails Filled With Scottish Spirit

It’s no secret that we are fans of a cocktail or two and this Scottish spirit is bringing a local twist to our favourite tipples…

Highland Boundary Scottish Spirit

With a unique flavour created from hand-harvested botanicals from the Scottish Highlands, Highland Boundary is a grain spirit made with natural spring water from Alyth Hill. With a delicate birch and elderflower edge, the spirit can be enjoyed alone or with tonic or, for an extra special tipple, infused in a delicious cocktail. Check out these options from Jack at Scottish Mixology

The Walled Garden


  • 25ml Highland Boundary
  • 25ml Gin
  • 25ml Rhubarb Gin liqueur
  • 2 cucumber ribbons (or 1 extra long one)
  • 15ml Pink Grapefruit juice
  • 15ml Violet Syrup
  • 1 sprig of rosemary
  • Elderflower tonic
  • Grapefruit peel to garnish
  1. In a highball, pour in the Highland Boundary, gin and gin liqueur.
  2. Add the violet syrup and pink grapefruit juice.
  3. Place a large ice cube in and stir.
  4. Carefully wrap the cucumber ribbons around the inside of the glass and fill the glass with ice ensuring not to disrupt your cucumber garnish and slot in the sprig of rosemary
  5. Top up with some elderflower tonic and give a gentle stir to ensure it’s mixed.


Flower Power Sour


  • 25ml Highland Boundary
  • 25ml Raspberry gin
  • 15ml Elderflower, Rose & Hibiscus Syrup
  • 15ml strong Earl Grey tea
  • 5 fresh raspberries
  • 5 fresh blueberries
  • 10ml lemon juice (or slightly more depending on how ripe and tart your berries are)
  • 1 cucumber ribbon for garnish
  • 1 Egg whites

Make some strong earl grey tea

  1. Combine the Highland Boundary, raspberry gin, raspberries and blueberries. Muddle together until puréed. Cover and let steep for about 10 minutes.
  2. Strain your mixture into your cocktail shaker using a sieve and add your tea. Make sure the mixture is cool before continuing otherwise you risk cooking the egg whites.
  3. Add the rose, hibiscus and elderflower syrup, lemon juice and egg whites. Do not add ice yet.
  4. Shake vigorously for around 2 to 3 minutes to ensure emulsification of the egg whites.
  5. When you are happy that the egg whites are combined (lighter and frothier mixture), add 3 to 4 ice cubes and shake again.
  6. Using a strainer, pour into a lowball glass. Take a cocktail stick and weave the cucumber ribbon back and forth through it to create the garnish.

Flower Power Sour

Sophie Lambert

I am No.1's features editor and I love writing about everything from the latest trends and beauty brands to the local restaurants you absolutely have to try!