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Celebrate
Burns Night with a special created
whisky cocktail at The Permit Room in
St. Andrew Square, Edinburgh.
Edinburgh cocktail bar The Permit
Room, which you will find hidden beneath the kitchen of Dishoom in St. Andrew Square, will be
celebrating Burns Night with a cocktail
that pays homage to a lovely
Bombay-Edinburgh connection.
The bespoke drink, called The Patrick
Geddes, will be available from Burns
Night and then as part of a special
offer during the Edinburgh Restaurant
Festival in February.
It is named after Sir Patrick Geddes –
distinguished Scotsman, botanist,
ecologist, sociologist, town planner and
social reformer – who was a long-time
resident of both Edinburgh and Bombay,
and had a significant influence on both
cities.
Celebrating this little-known
Bombay-Scotland connection, the drink
combines Monkey Shoulder, which contains
three whiskies from Speyside, and Amrut
Fusion Indian single malt whisky, made
from barley from both Scotland and
India.
Other ingredients include Punch a la
Ford (an aged punch that is made by
steeping lemon rinds in alcohol), lemon
juice, black pepper and a hop foam from
Tempest Brewing Co.’s Elemental Dark
Ale.
The Patrick Geddes has been created by
Dishoom Edinburgh’s Head Bartender, Will
Salisbury, and is available until 3am
every night from Burns Night on 25th
January to 25th February for £9.
Carl Brown, Dishoom’s award-winning
Daru-walla (drink guy) said: “In
celebration of this Bombay-Scotland
connection and Burns Night, Will has
developed a seriously special and
delicious cocktail that showcases the
versatility of whisky and the
first-class craftsmanship that goes into
our tipples.”
Edinburgh Restaurant Festival
If you can't make it along on Burns
Night don't worry as the cocktail will continue to be
available throughout the Edinburgh
Restaurant Festival (5th – 25th February
2018), where Dishoom and The Permit Room
will also be serving a delicious Lamb
Raan Bun for lunch and dinner.
The Lamb Raan Bun is a hearty feast for
one, with juicy, slow-cooked, pulled
Scottish lamb, piled up in a soft
sourdough bun and served with Dishoom
Slaw, sali crisp-chips (sweet and spicy,
skinny potato crisps), and fried green
chillies. It will be sold throughout the
festival for £12.90.
The Permit Room, 3A St Andrew Square, Edinburgh, is
open every evening from 5pm until 3am.
Reservations are available for groups of
up to 12 guests from 5pm until 1:30am
every night. For all reservation
enquiries please email edinburghpermitroom@dishoom.com
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