Macleod’s Scottish Pub rolls out new cocktail menu

Macleod’s Scottish Pub (5200 Ballard Ave NW), which opened late last year, is unveiling a new cocktail menu tonight that was created by Bastille’s bar manager, Erik Carlson. He’ll be behind the bar tonight at Macleod’s from 4 to 9 p.m. and will stop in a few nights each month to serve the signature cocktails.

Macleod’s is the most recent venture from James Weimann and Deming Maclise, the duo behind Ballard’s French bistro Bastille and Mexican restaurant Poquitos on Capitol Hill. Rich Fox, managing partner of Macleod’s, says their scotch cocktails have been a big hit, and bringing Carlson on board will, help “elevate the bar program even higher and provide a complimentary setting to Bastille.” Many of the new cocktails will be Macleod’s originals, including bitter, brown and stirred creations, and variations on the Old Fashioned and Manhattan. Carlson says he’s kept the drinks, “simple and straight forward with a limited number of ingredients.”

The new cocktail menu includes the Choker, which is Scotch, Absinthe, Sugar, and June Angostura Bitters stirred over ice with a grapefruit peel; the Robert Burns, mixing Scotch, Sweet Vermouth, Benedictine, and Angostura Bitters served up with a lemon twist; the Brigadoon, Scotch, Apricot Brandy, Lemon, and Orgeat on the rocks with nutmeg and an orange twist; and the Blood & Sand, which is Scotch, Sweet Vermouth, Orange, and Cherry Brandy served up.

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