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Cardinal is the big sister to much-loved Edinburgh favourite Skua. Tomás Gormley is flexing his solo skills in a multi-course tasting menu format, complimented by a large biodynamic wine list. Cocktails, on the other hand, are a tightly curated affair with just four house 'pours' on offer. Here is the recipe for their Cinderella Rockefella.
INGREDIENTS
For the cocktail:
- 45ml Rye whiskey (preferably 100 proof)
- 15ml Cynar
- 15ml Amaro Montenegro
- 10ml Spiced honey syrup
For the spiced honey syrup:
- 375ml honey
- 1 cinnamon stick (approx. 15cm long)
- 8-10 whole cloves
- 5 slices of fresh ginger
- 2 whole star anise
METHOD
To make the spiced honey syrup, add the honey and 125ml water to a saucepan, along with the spices. Simmer the mixture for 15-20 minutes, leave to cool and infuse for 24 hours.
Once infused, strain out the spices with a fine sieve.
To make the cocktail, add all ingredients into a mixing glass over ice. Stir and strained into a chilled Nick & Nora glass.
