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Summer sippers
Summer sippers


This wonderfully elegant cocktail was invented by Guiseppe Cipriani at the world famous Harry’s Bar in Venice.  For an authentic Bellini make sure you use white peach puree (with some added sugar and lemon juice) and chilled prosecco. 

  • Pour 1 measure of peach puree into a champagne flute. Gently add 2 measures of chilled prosecco and stir. 
A strong, fruity drink made famous in New Orleans.
  • Shake ½ passion fruit, 1 ½ measures of white rum, 1 ½ measures of dark rum, 1 measure of orange juice, 1 measure of pineapple juice, ½ measure of lime juice and ½ measure of grenadine over ice.
  •  Strain into a hurricane glass (or any tall glass) filled with ice, Garnish with a cherry and a slice of pineapple.

Mint Julep
Often associated with the Kentucky Derby, this is one of the earliest known cocktails with a description appearing in print way back in 1803. Best served in a silver or pewter julep cup, it also workswell in a tall collins or highball glass.
  • Gently bruise 10 mint leaves in the bottom of a shaker with ½ measure of sugar syrup.
  • Add 2 measures of bourbon and shake over ice. (If you can wait, keep the shaker in the fridge for a couple of hours before shaking to allow the mint to infuse). 
  • Strain into a julep cup half-filled with crushed ice. 
  • Top up with more crushed ice, garnish with a mint sprig and serve with a straw.

Raspberry Collins
This is a fruity version of the classic Tom Collins and is great on a hot summer’s day. 
  • Place a handful of fresh raspberries in the bottom of a shaker.
  • Add 2 measures of Plymouth gin, 1 measure of fresh lemon juice, ½ measure of crème de framboise and ½ measure of sugar syrup. 
  • Shake vigorously over ice and double strain through a tea strainer into a Collins glass filled with ice. 
  • Top up with soda water, garnish with a raspberry and a lemon slice.
  • A traditional Brazilian cocktail, this has grown in worldwide popularity due to the availability of good Cachaça. Like most great cocktails, the simplicity of its preparation belies a wonderful combination of sweet and sour. 
  • Muddle ½ lime (cut into wedges) and ½ measure of sugar cane syrup in the bottom of an old fashioned glass. 
  • Fill with crushed ice and pour over 2 large measures of Cachaça.





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