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Ewan Robertson

@ewanr115

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Slinger of drinks @dragonflyedinburgh
Formerly @chancho_edi
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Congratulations to Ewan Robertson of @dragonflyedinburgh and Luke Robertson of @kochchi.uk, who have been named joint winners of our 2026 SLTN Serves cocktail competition! 🫒 Ewan’s entry drink, Apple of My Eye, was named the winner of the first round, with Luke’s Twenty-Twenty Spritz winning the second round. 🍸 SLTN’s Dave Hunter said “Our SLTN Serves competition was a celebration of the best of hospitality – the inspirations and the memories that are unique to this incredible industry – and our finalists really delivered on the day. “Each one of them created cocktails that were not only imaginative and delicious, but deeply personal. After much deliberation, the judges decided it wasn’t possible to name a single winner this year, with Ewan and Luke both taking home trophies.” We’d like to thank all the talented bartender’s who made it to the final of this year’s cocktail competition, our host @maloglasgow and our competition sponsor @funkincocktails. 👏 #SLTNServes by @ewanr115
11
5 months ago
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✨ Meisterhunter 2026 ✨ ‘Butterfly Effect’ 40ml Jägermeister Manifest 20ml Artesanal Mezcal 30ml Acidified Grapefruit Sherbet 15ml Homemade Orgeat 30ml Aquafaba Rice Paper Butterfly Garnish Last year I made a drink inspired by a video game I loved, so why not keep that theme going shall we? Life is Strange is an episodic adventure game in which a young woman learns she can rewind time. It’s a game about friendship, grief, choice and most importantly, consequences. It’s a game that’s stuck with me since I first heard played it almost 10 years ago, mostly for its portrayal of the concepts of Chaos Theory and the Butterfly Effect: The idea of small changes and actions having large impacts and consequences. Keeping the idea of Chaos Theory in the back of my head, I challenged myself to make a sour using ingredients which have become staples in a bartenders arsenal through random small changes in their history. Manifest felt like the perfect base for this idea, as one slight change in the botanicals, or the aging process, or even in the wheat distillate used at the base and the herbal liqueur we know today wouldn’t exist. I’ve paired Manifest up with an artesanal mezcal where the flavour profile is influenced by the natural yeast in the air during fermentation, an acidified sherbet made from red grapefruit, which is the product of a spontaneous genetic mutation of an hybrid fruit, and orgeat, where the base of almonds used to be bitter and toxic until a genetic mutation turned off its toxin production. All combined together? A fun, balanced sour which compliments the flavours of Jägermeister Manifest, whilst existing through pure luck in tribute to a game that holds a special place in my heart. @meisterhunter #meisterhunter26 by @ewanr115
1
2 months ago
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✨ Teeling Revivals 2026 ✨ ‘Wilde 9’ Teeling Small Batch Strawberry Champagne Syrup Earl Grey Cordial Tobacco Bitters Sparkling Red Wine Absinthe Is there a way for me to represent my love of theatre, completely reinvent an old cocktail and pay tribute to Teeling’s heritage within Dublin? The answer is yes, and it’s all thanks to one man whose work has had a profound impact on my life. The renowned, Dublin born, sharp witted playwright Oscar Wilde. Here, I’ve taken the shell of the French 75 and filled it with all of the loves of the beloved Irish wordsmith. Keeping the flavours of Teeling Small Batch at the core, I’ve used an Earl Grey tea cordial to capture his love for tea and to provide an unusual cirtusy acidity, combined strawberries with one of ‘life’s necessities’, used tobacco bitters to represent his smoking habits and to accentuate the flavour of spices from our base spirit, and topping the whole thing off in an absinthe rinsed glass with a sparkling red wine to pay tribute to its use of symbolism throughout his work. A respected classic given a revival through the lens of a tribute to a writer whose works helped lead me on the path I’m on now. #teelingrevivalsuk @teelingwhiskey @thirstysophia by @ewanr115
1
2 months ago
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✨ Flavour in Motion 2026 ✨ ‘Popping Off’ Franklin and Sons Raspberry Lemonade Almond Butter Washed Vodka Sous Vide infused Banana Skin Aperol Cranberry Oleo Cordial Saline Years ago, in my first hospitality job working in an American style chain restaurant, I came to know an old signature drink called a Fizz Pop. That drink became the centre of many happy memories and went on to be the first drink I learned to make whilst I tried to worm my way onto the bar team. I wanted to take that original cocktail which consisted of Chambord, Banana Liqueur, Amaretto, Cranberry Juice and Sour Mix and redesign it to fit my modern day skill set. For this reimagining, I created a cordial from a cranberry oleo saccharum, freezer fat washed vodka with almond butter and used a sous vide to infuse Aperol with banana skin, topping the whole thing off with @franklinandsons Raspberry Lemonade, capturing all the flavours of the original drink, just constructed and served with a lot more style and technique. The result is a fun, fizzy highball that serves as a tribute to where I started and where I am now. #flavourinmotion @tomcicala @jmantle97 taken in Dragonfly by @ewanr115
2
4 months ago
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✨ Nc’Nean Creations 2026 ✨ ‘Pool of Reflection’ Nc’Nean Botanical Spirit Gorse Infused Cocchi Americano Manzanilla Sherry Homemade Pine and Chamomile Bitters Homemade Lemongrass Oil This drink is inspired by the Greek myth of Narcissus, who upon being cursed after brutally rejecting a nymph, fell in love with his own reflection and eventually ‘pined’ to death, with the flower we all commonly know as the daffodil spouting from the place he knelt. Substituting the toxic yellow daffodil for another yellow flower that grows abundantly in Edinburgh in the form of Gorse, making some homemade bitters using Neutral Grain Spirit, and infusing lemongrass into corn oil, every ingredient used here has a base of either grape or grain. But why focus on the myth of Narcissus? Because the myth itself is framed as the birth place of modern day narcissism, and there’s a particular type of male narcissism that persists throughout the populous when it comes to women in whisky. So what better distillery than the only independent whisky distillery owned and run by a woman to talk about this subject. A rich, floral take on a traditional martini inspired by a consistently relevant Greek myth. @ncneancreations #ncneancreations2026 by @ewanr115
2
4 months ago
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Take a look as Ewan Robertson describes the concept behind his winning drink, Apple of my Eye, from this year's SLTN Serves cocktail competition! 💚🫧 by @ewanr115
1
5 months ago
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✨ MONIN Cup 2026 ✨ ‘Faux Falernian’ MONIN Lychee Pisco Italicus Peach Bitters Acid Wine making is an ancient craft, and following it along in history has always been wine fraud. The adulteration and counterfeiting of wine has been long reported since the days of Ancient Rome, where their coveted Falernian wine could be found for suspiciously cheap in the bars of the poor. Meanwhile, in the modern day, us bartenders have an obsession with emulating flavours. From pizza, apple pie, carrot cake and Tiramisu, I’m sure we can all name at least one drink we’ve had that’s clearly trying to capture the feeling of some other food or drink item. With this modern philosophy towards drinks and the ancient history of wine bootlegging, I wanted to create a serve that captures the flavours and spirit of a lovely glass of white wine, without using any wine based products. The result? A fitting tribute to ancient Falernian wine and its adulterated clones through the modern bartending lens. All the fun of a glass of white wine. Without any of the wine. @monin_uk #monincup2026 by @ewanr115
0
6 months ago
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Finalist number two for our 2026 cocktail competition, SLTN Serves, is Ewan Robertson of @dragonflyedinburgh, with their cocktail Apple of My Eye. 🍏🫧 • Smith and Cross Rum • Spice-infused Falernum • Baked Green Apple Cordial • Tiki Bitters • Cava Fancy coming along to @maloglasgow on 11th May to cheer on our finalists and see who takes home the prize? Send us the hashtag #SLTNServes via direct message and we’ll save you a seat! 🥂 by @ewanr115
0
6 months ago
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✨ SLTN Serves 2026 ✨ ‘Apple of my Eye’ Smith and Cross Rum Spice infused Falernum Baked Green Apple Cordial Tiki Bitters Cava Garnished with a Calvados atomiser spray and served alongside green apple Tamalitoz. When looking back over my years in hospitality, in a collection of great memories there’s one in particular that has served as the starting point for where I am in my career today. My first ever credible achievement. Years ago, I entered a simple rum, apple and cinnamon sour into an internal competition at an old job, and it won. My drink got to feature on the menu as a special and even went on to become a permanent fixture over the winter. Getting to see my friends reactions after trying it and being able to say I made something people really enjoyed was the first time I ever thought to myself “hey, maybe I can actually do this for a career”, a thought that helped me realise what nexts steps I wanted to take and has continued to drive me to this very day. I wanted to create a drink that served as a reinterpretation of that first ever drink to fit with all the changes in my skill set and most importantly, my palate, since. It still keeps the flavours of an apple pie just like I tried to mimic in the original cocktail years ago, just served with a slight bit more style this time. A tribute to my first drink to ever win anything, remade to reflect where I am in my career now, with a fun little nod to my first ever professional competition thrown in for good measure. #sltnserves @scottishlicensedtradenews @funkincocktails by @ewanr115
0
7 months ago
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✨ Bumbu Originals Only 2026 ✨ ‘Herrera Nights’ Bumbu XO PX Sherry Hibiscus and Ginger Cordial Turkish Tobacco Bitters Tamarind Soda ‘B.B.E’ (Big Banana Energy) Bumbu Original Banana Liqueur Acid Banana and Caramel Foam Bumbu stands as a reminder that we should never be afraid to express ourselves freely and never be afraid to be different. Keeping this philosophy in mind, and pairing it with my own belief that having fun and relaxing is just as important as taking things seriously, I wanted to create two serves that represented two sides of a coin: One serious serve in the form of my cocktail, and another more relaxed and fun serve in the form of my shot. For my cocktail, I looked towards Panama, the home of Bumbu XO and was drawn to a local beverage called Chicha de Saril, which is made from steeped hibiscus flowers and ginger. Using this as the basis for my cordial, I paired this with PX Sherry to pay tribute to the casks used to age XO, alongside a tangy tamarind soda and tobacco bitters to create an elegant and refreshing serve that pays homage to the spirit and its origins. For my shot I looked to a beloved disco drink - the Banana Daiquiri - to create a serve that elevated the frozen, sugary drink of old whilst still retaining the ‘fun’. Using Bumbu original for its spiced banana profile and pairing it with an acid blend, tiki bitters and banana liqueur to create the base drink, the whole thing is topped off with a sweet banana and caramel foam to retain the fun of the original One serious. One fun. Both tasty. #originalsonlyuk26 #bumburum @originalbumbu @bigdeac_energy by @ewanr115
9
7 months ago
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✨ UKBG Moutai Expedition 2025 ✨ ‘Red Flag Fleet Libation’ Moutai Golden Prince Baijiu Craft Chinese Gin Spiced Honey Syrup* Lime Juice Lime and Sea Salt Kombucha Orange Blossom Water *Honey Syrup infused with ginger, star anise, cinnamon and bay leaves This drink is inspired by an overlooked figure from history with an incredible story, the Chinese pirate Zheng Yi Sao, who married into the pirate life before usurping control of her husbands fiery following his death in 1808. By the time she surrendered in 1810, she had successfully fought against the East India Company, the Portuguese Empire and personally commanded a fleet of 24 ships and over 1,400 pirates, more than the legendary figure of Blackbeard. She’s one of the most successful and prolific pirates in history, yet in the west, she’s never talked about. She felt like the perfect figure to base a Baijiu drink on, given how the spirit is overlooked in the west, despite being the most consumed and produced spirit in the world. I wanted to put a focus on Chinese ingredients that I thought would help enhance the rich, complex floral character of Moutai Golden Prince. Using a honey syrup infused with a variety of spices significant to Chinese cooking, alongside a craft Chinese gin which includes East Asian mint and Sichuan pepper as part of its botanical structure, and finally using Kombucha, which has a base of green tea and a long history associated with China, I’ve created a rich and complex take on the highball, perfect as a tribute to the woman who ruled the South China Sea @ukbg_team @moutai.china @jazzlondon_baijiu #ukbg_ncc25 #moutai_expedition by @ewanr115
1
a year ago
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✨ Art of Italicus 2025 ✨ ‘Paradise Lost’ Italicus Calvados Green Apple Cordial Gentian Carbonated Lychee Juice Rose Water Spray Another brief that involves an inspiration in art? Sounds like an excuse to make a second drink based on a Bastille song. The song ‘Eve and Paradise Lost’ by Bastille explores the biblical story of Adam and Eve from the eyes of the titular Eve and presents the story in a way that challenges the traditional perspective forced upon her. What better choice of song for a drink about reimagining the Spritz. Using Calvados and a homemade green apple cordial to represent the forbidden fruit the couple feast upon, which is commonly depicted as an apple, whilst using gentian to enhance the rose and lavender present within @italicusrdb to help represent the garden, the drink is then finalised using a carbonated lychee juice, a fruit which within Chinese culture symbolises love and fertility. #italicus #artofitalicus #aoi25 taken in Water of Leith by @ewanr115
2
a year ago
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