Everything you could ask for in a mixed drink, plus fire.
The Scottish Thistle was masterminded by Tini Bigs Lounge’s own head mixologist, Shane Sahr. This smooth cocktail incorporates exotic herbal flavors to create a complex bite, finished with a fiery flame to produce a light layer of angostura that infuses every flavor. It combines Hendricks Gin with hints of sweet and spicy Yellow Chartreuse, floral and citrusy St. Germain, light dashes of orange blossom water and fresh lemon and a cucumber garnish.
The Not So Secret Recipe:
- 2 ounces Hendricks Gin
- ½ ounce Yellow Chartreuse
- ½ ounce St. Germain
- ½ ounce fresh lemon juice
- 2 dashes of orange blossom water
- 1 dash of Fee Brother Peach Bitters
- flamed angostura Bitters
- cucumber garnish
Combine all Ingredients except the angostura and cucumber into a mixing glass. Add ice and stir for about 20 rotations. Strain into a martini glass. Add the cucumber garnish and flame the angostura over the garnish and glass, creating a light layer of angostura on top of the cocktail. Serve and enjoy!
This origin of the Scottish Thistle was inspired by a Tini Bigs patron who liked gin but wanted something extra in his drink — and voilà, the rest is history.
Tini Bigs Lounge | 100 Denny Way, Seattle | (206) 284-0931