Macleod’s Scottish Pub Rolls Out New Cocktail Menu



New Cocktail Menu Created by Bastille’s Erik Carlson

SEATTLE, July 2, 2012 – On Tuesday, July 3, Macleod’s Scottish Pub unveils a new cocktail menu created by Bastille’s bar manager, Erik Carlson. For the rollout of the new menu, Carlson will be behind the bar at Macleod’s from 4pm to 9pm. 

Revered for his innovative cocktail creations, spot on flavor combinations, and attention to detail, Carlson will step behind the bar at Macleod’s a few nights each month. He will also be consulting on a weekly basis with drink specials and seasonal cocktail changes and will be involved with staff education and training.
“The response to our list of single malt scotches and scotch cocktails has been   amazing so far,” says Rich Fox, managing partner of Macleod’s. “Bringing Erik and his great talents aboard will enable us to elevate the bar program even higher and provide a complimentary setting to Bastille.”  
“I want Macleod’s to be a safe zone for good cocktails where scotch drinkers and cocktail enthusiasts will both find a home,” adds Carlson.
Carlson’s new menu offers a few classics cocktails, but most are Macleod’s originals. He brought in a variety of new spirits and must have mixers, as well as a Kold Draft ice machine to complement the direction of the menu. Guests can look forward to bitter, brown, and stirred creations, seasonal punches, variations on the Old Fashioned and Manhattan, as well as cocktails with gin, mescal, and tequila.  
“In keeping with the theme of Macleod’s, scotch is definitely the most celebrated spirit on the new cocktail menu,” says Carlson. “I’ve kept the drinks simple and straight forward with a limited number of ingredients, and with half of them stirred and half of them shaken.”
The new cocktail menu is as follows:
Choker: Scotch, Absinthe, Sugar, and June Angostura Bitters stirred over ice with a grapefruit peel ($10)
Robert Burns: Scotch, Sweet Vermouth, Benedictine, and Angostura Bitters served up with a lemon twist ($10)
Brigadoon: Scotch, Apricot Brandy, Lemon, and Orgeat on the rocks with nutmeg and an orange twist $10
Claymore: Scotch, Applejack, Averna Amaro, Sugar, and Orange Bitters served with an ice cube and grapefruit peel $10
Blood & Sand: Scotch, Sweet Vermouth, Orange, and Cherry Brandy served up ($10)
Iona: Scotch, Dolin Blanc, Cynar, Angostura Bitters stirred over ice with an orange twist ($10)
Inverness: Scotch, Lime, Ginger Beer, Laphroig, and Peychaud’s Bitters on the rocks ($8)
Athol Brose: Scotch, Oatmeal Water, Honey, and Cream on the rocks with grated cinnamon ($8)
Whiskey Mac: Scotch and Ginger Wine on the rocks ($8)
Royal Mile: Gin, Vermouth Rouge, Lemon, Pineapple Gomme, and Cointreau served up with nutmeg ($9)
Kentucky Swagger: Bourbon, Tawny Port, Maraschino, and Angostura Bitters served up with a brandied cherry ($10)
Old Town Punch: Strawberry infused Blanco Tequila, Mezcal, Aperol, Lime, and Orgeat on the rocks with a lime twist and nutmeg ($10)
Four Saints: Rye, Byrhh, Fernet Branca, and Orange Bitters served up ($10)
Located at 5200 Ballard Avenue NW in the historic Junction Building, Macleod’s is the latest venture from James Weimann and Deming Maclise, the duo behind Ballard’s popular French bistro Bastille and Mexican hot spot Poquitos on Capitol Hill. Created as an homage to Edinburgh native and good friend Alan Macleod, the pub brings an authentic dose of Scotland to Seattle’s hopping Ballard neighborhood.  Macleod’s offers a selection of 80-plus whiskeys with a focus on rare single malt scotch, as well as locally made spirits, original and classic cocktails, tap beers, and wine. Macleod’s is open daily from 4pm to 2am. For more information, call 206.687.7115 or visit www.macleodsballard.com.

Written by Charles

Charles Koh founded EatSeattle, and has continued to use his expertise as editor-in-chief to guide the website’s growth over the last five years. Koh’s experience focuses on digital marketing and social media, and has been a part of several companies, some of which he created, specializing in both areas over the course of his career. Koh was previously with Google and Zagat where he helped expand and grow communities worldwide.

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