The Fifth Taste Is Having a Moment: Scotland’s Love Affair with Umami Cocktails

Move over sweet and sour there’s a new flavour profile shaking up Scotland’s cocktail scene, and it’s savoury, sultry, and seriously moreish. Say hello to umami, the so-called “fifth taste” that’s been quietly transforming our plates for years and is now making waves in our glasses.

So, what exactly are umami cocktails? Think earthy, savoury flavours mushrooms, miso, tomatoes, even nori (that’s seaweed to you and me). These ingredients bring a deep, satisfying richness that pairs beautifully with all sorts of base spirits.

Whisky’s a natural fit with its caramel and vanilla notes cosying right up to umami like old friends. Gin, with its bold juniper and botanical backbone, works wonders with mushrooms, layering herbaceous and earthy in every sip. Tequila brings smoky depth and agave warmth that sings alongside roasted tomato. And then there’s vermouth, herbaceous, a wee bit herbaceous, a wee bit sweet, and just acidic enough to tie everything together in a perfectly balanced savoury serve.

Where to Sip Umami in Scotland

If you’re curious to try this trend for yourself, here are three standout spots where umami is the star of the show:

1. Dulse, Edinburgh

This seafood-forward bar and restaurant in Edinburgh’s West End or their sister restaurant, Dune, in St Andrews, is a love letter to Scotland’s coastal larder. Their Dulse Martini is a briny beauty made with Lunun Gin infused with dulse seaweed, finished with caviar and a whisper of Blackthorn Sea Salt saline solution. It’s like a sea breeze in a glass — elegant, complex, and unapologetically Scottish.

2. Umami, Glasgow

If you’re looking to dive deep into Umami cocktails, this is the place to go. Umami, as the name suggests is a Japanese-inspired restaurant on Sauchiehall Street. Cocktails are varied but their sake cocktails are what you should come for. They’re savoury-forward pairing beautifully with their sushi and grilled skewers. You can expect ingredients like soy, ginger, and even bonito flakes to make an appearance in your glass.

3. Nightcap, Edinburgh

One of Edinburgh’s hidden gems, this wee bar is tucked away on York Place and is well known for its inventive drinks and moody vibes. Their Olive & Strawberry Margarita is a masterclass in flavour layering — think tequila, rosé vermouth, kumquat triple sec, and yes, a touch of olive for that umami punch.

If you find yourself longing for a shot of umami at home, why not raid your pantry and make some mushroom magic in your own kitchen!

Mushroom Martini

Ingredients:

• 50ml vodka
• 15ml amaro
• 15ml fresh lemon juice
• 2 dashes tarragon tincture
• 1 tsp truffle olive oil
• Ice

Method:

1. Add vodka, amaro, lemon juice, and tarragon tincture to a shaker with ice.
2. Shake well and strain into a chilled coupe glass.
3. Carefully float the truffle olive oil on top using a bar spoon.
4. Garnish with a sprig of rosemary or a dehydrated mushroom slice if you’re feeling fancy.

DIY Tarragon Tincture

• A small bunch of fresh tarragon (about 20–30g)
• Vodka 
• A clean glass jar with a tight-fitting lid
• A dark glass dropper bottle for storage (optional but ideal)

Method:

1. Prep the tarragon: Rinse and pat dry your tarragon. Strip the leaves from the stems and lightly bruise them to release the oils.
2. Jar it up: Place the leaves in your jar and pour in enough alcohol to fully submerge them.
3. Infuse: Seal the jar and store it in a cool, dark place for 5–7 days, giving it a gentle shake daily.
4. Strain: Once the flavour’s developed (taste test after day 5), strain the liquid through a fine mesh or coffee filter into a clean container.
5. Bottle: Transfer to a dropper bottle or airtight jar. Label it with the date and ingredients.

Store up to 1 year in a dark place. The same method can be used for a variety of herbs including rosemary, dill, sage and lemon zest.

Tarragon’s one of my absolute favourites, there’s just something about its soft aniseed note that lifts a cocktail beautifully. Stir it into a martini and I’m instantly smiling. The whole serve becomes this earthy, aromatic delight and just perfect for lingering over on a warm late summer’s evening, with the light just starting to fade and the air carrying that whisper of herbs and magic.

Ready to ditch the sugar rush? Step aside, syrupy sweetness — it’s time to lean into the bold, savoury swagger of umami cocktails. These flavour-packed serves are bonnie, brave, and bringing an exciting new twist to Scotland’s ever-evolving cocktail scene.

Adele Conn “TartanSpoon”

If you’re on the lookout for your next sunshine-in-a-glass moment, Villa Cardea’s Limoncello might just be it. This wee beauty was launched last week at a rather splendid affair in Glasgow and is now available in Morrisons and Asda stores across the UK this month, just in time for spritz season. And whether you’re basking in the balmy Mediterranean heat or braving a Scottish “summer,” this little gem promises a taste of La Dolce Vita—rain or shine.

Crafted in Bergamo in Northern Italy, Villa Cardea’s Limoncello is made the proper way, steeped with Sicilian lemon peel and nothing artificial.

It’s bright, bold, and beautifully balanced, with a citrusy kick that makes it perfect for sipping neat, shaking into cocktails, or my personal favourite building into a gloriously fizzy spritz.

To taste, Villa Cardea Limoncello is like summer bottled and poured with purpose. The brigh burst of fresh lemon zest is unmistakably vibrant which then mellows into soft floral whispers of orange blossom and a wee hint of something herbaceous that keeps you guessing.

On the nose? Pure sunshine. You’ll catch a sherbet-y citrus scent, almost like lemon bonbons, with a delicate touch of lemongrass floating in. The palate brings it home: smooth, lively and well-balanced, dancing between candied peel sweetness and a cheeky tang. There’s even a gentle flicker of ginger warmth that lingers just long enough.

Limoncello Spritz – the Cocktail of the Summer

You might have seen Limoncello Spritz popping up on bar menus all over the UK, and it’s easy to see why. It’s refreshing, playful, and dangerously moreish. Best of all, it’s a breeze to make at home. Here’s a lovely wee recipe on how to make the perfect Limoncello Spritz

Villa Cardea Limoncello Spritz

3 parts chilled Prosecco

2 parts Villa Cardea Limoncello

1 part soda water

A slice of lemon (Sicilian if you’re feeling fancy)

Method: Fill a large wine glass with ice. Pour in the Prosecco, top with soda, and finish with Limoncello. Stir gently, garnish with your lemon slice, and imagine yourself somewhere a little sunnier.

And for something cool… the Limoncello Spritzicle

Part cocktail, part ice lolly, and 100% summer fun. These Limoncello Spritzicles are ideal for garden parties, BBQs, or just stashing in the freezer for when you want something a little different. (They might look innocent, but remember they’re strictly for grown-ups!)

Limoncello Spritzicle

100ml water

20ml fresh lemon juice + zest

2 tablespoons sugar

20ml Villa Cardea Limoncello

Method: Mix everything together until the sugar dissolves. Pour into lolly moulds (you’ll get 2–3 depending on size) and freeze overnight. Simple, zingy, and far too easy to eat more than one…

Villa Cardea’s Limoncello recently picked up a Gold at the London Spirits Competition—no mean feat and I know why, it’s utterly delicious and just sunshine in a glass. And at £12.50 a bottle (22% ABV), it’s a brilliant little bottle to have stashed in your fridge all summer long.

So go on—pop open the Prosecco, slice that lemon, and raise a glass to la dolce vita… even if you’re just in the back garden with your pals, a dodgy deck chair, and some good tunes.

Adele Conn “TartanSpoon”

Why Summer is Perfect for Spritz Cocktails

When the days get longer and the temperatures start to rise, it’s officially Spritz season! Light, bubbly, and refreshing, spritz cocktails are the ultimate choice for sunny afternoons, garden parties, and rooftop gatherings.

Whether you’re a fan of the classic Aperol Spritz or love experimenting with new spritz recipes, summer is the perfect time to enjoy Prosecco cocktails that are as easy to drink as they are to make.

The Classic Aperol Spritz

No spritz season celebration would be complete without the iconic Aperol Spritz. Bright orange, lightly bitter, and incredibly refreshing, it’s a summer staple for good reason.

How to Make a Classic Aperol Spritz:

• 75ml Prosecco
  
• 50ml Aperol
  
• A splash of soda water
  
• Ice and a slice of orange to garnish

Method:
Fill a wine glass with ice, pour in the Prosecco, add the Aperol, top with soda water, and gently stir. Garnish with a slice of orange for that perfect finishing touch.

Spritz Recipes You’ll Love This Summer

While the Aperol Spritz is the undisputed king, there are plenty of other spritz recipes to explore if you want to mix things up during spritz season.

Elderflower Spritz

• 50ml elderflower liqueur
  
• 75ml Prosecco
  
• Splash of soda water
  Light, floral, and super elegant—perfect for afternoon garden parties.
  

Limoncello Spritz

• 50ml Limoncello
  
• 75ml Prosecco
  
• Splash of soda water
  Zesty and vibrant, this Italian twist is a sunny day must-have.
  

Rosé Spritz

• 75ml chilled rosé wine
  
• 50ml sparkling water
  
• Dash of grapefruit juice
  A soft, fruity option that’s perfect for brunches or early evening drinks.

Prosecco Cocktails That Scream Summer

Prosecco cocktails go far beyond the traditional spritz. With its light bubbles and crisp taste, Prosecco is the perfect base for all kinds of summer drinks.

Try these simple ideas:

• Prosecco Margarita: Combine tequila, lime juice, and Prosecco for a sparkling twist on a classic.
  
• Berry Prosecco Smash: Muddle fresh berries with a splash of vodka and top with Prosecco.
  
• Tropical Prosecco Punch: Mix Prosecco with pineapple juice, passionfruit syrup, and a splash of coconut water for a beach-inspired punch.

These drinks are guaranteed to keep the summer vibes going strong.

Cheers to Spritz Season!

Whether you’re sticking to the classic Aperol Spritz, trying new spritz recipes, or experimenting with Prosecco cocktails, there’s no better way to enjoy the sunshine than with a glass of something sparkling in hand.

Discover our cocktail services at Social and Cocktail and celebrate spritz season the right way—with fresh ingredients, expert bartenders, and unforgettable summer drinks.

Celebrating Scotland’s Whisky Festivals with a Perfect Cocktail Lineup!

May is the month when Scotland’s whisky festivals are in full swing! So far, I’ve enjoyed the Spirit of Speyside Whisky Festival, Stirling Whisky Festival, Campbeltown Whisky Festival, and Feis Ile, which wraps up this weekend. But there’s plenty more to come, including Whisky Fringe Edinburgh, Edinburgh Whisky Festival, Dornoch Whisky Festival, and Glasgow Whisky Festival, along with a host of smaller, hidden-gem events in between.

Scotland is the home of whisky, so to celebrate these incredible festivals, I’ve chosen my top three whiskies to craft the perfect lineup of my favourite whisky cocktails:

Speyburn Whisky (Speyside) – Smooth, elegant, and rich with honeyed malt flavours

Glen Scotia (Campbeltown) – Bold and complex, with deep maritime influences

Ardbeg Wee Beastie – Bold, heavily peated and intense smoky character.

Each of these Scottish whiskies brings something unique to the table—perfect for mixing up bold, flavourful cocktails for the Summer.

A Speyburn Colada

Speyburn Rum Cask Finish is packed with buttery pastry and peach leading to tropical fruits, soft caramel, delicate cinnamon and fresh vanilla. Add this Rum Cask to your cocktail and you’ll elevate you Pina Colada to something more complex and irresistibly smooth.

INGREDIENTS

• Speyburn Rum Cask
• 100ml Pineapple Juice
• 50ml coconut cream
• 15ml fresh lime juice
• 10ml honey
• Ice
• Pineapple slice and a cherry for garnish

METHOD

• Add whisky, pineapple juice, coconut cream, lime juice, and honey into a blender.
• Toss in a handful of ice and blend until smooth & frothy.
• Pour into a chilled glass and garnish with pineapple slice & cherry.
• Sip & enjoy the tropical whisky twist!

A Glen Scotia Double Old Fashioned

Glen Scotia Double Cask is packed with fruit, vanilla caramel, and a hint of salinity of the nose. There’s plenty of caramel, icing sugar, some oil and herbaceous notes on the palate that finish with sherry tones and a gentle spice. This whisky brings out the best qualities of an Old Fashioned, making each sip more rich whilst staying true to the cocktail’s classic roots.

INGREDIENTS

• 50 ml Glen Scotia Double Cask
• 10ml simple syrup
• 2-3 dashes of orange Bitters or a splash of PX sherry
• Ice
• Orange peel & maraschino cherry for garnish

METHOD

• Muddle the sugar cube, bitters, and a splash of water in a rocks glass until dissolved.
• Add ice and pour in the whisky.
• Stir gently for about 30 seconds to chill and combine flavours.
• Express the oils from an orange peel over the glass and drop it in for garnish.
• Sip & enjoy the smooth, balanced beauty of an Old Fashioned!

Ardbeg Wee Beastie Penicillin

A monster of a whisky and this one’s all about the smoky peatiness but there’s plenty of flavour packed in. You’ll pick up candied orange, salted caramel, orange, black pepper, liquorice and plenty of smoke. With its peat-forward character, sweet citrus contrast, and spiced depth, Ardbeg Wee Beastie elevates the Penicillin cocktail, turning it into a smoky, sophisticated masterpiece.

INGREDIENTS

• 60ml Ardbeg Wee Beastie
• 20ml fresh lemon juice
• 15ml honey
• Ice
• Fresh ginger slice for garnish

METHOD

• Add 50ml whisky, lemon juice, and honey into a cocktail shaker filled with ice.
• Shake vigorously for about 15 seconds.
• Strain into a rocks glass over fresh ice.
• Pour the remainder of the whisky on top by pouring gently over the back of a spoon.
• Garnish with a slice of fresh ginger.
• Sip and enjoy the sweet, smoky, and spicy perfection!

No matter which cocktail you go for, serve it up in your favourite glass—whether you’re mixing for yourself, friends, or family. Don’t forget the garnish and a touch of flair—after all, whisky is meant to be enjoyed, not just sipped and of course never boring!

Slainte!

Adele Conn “TartanSpoon”

The weather in Scotland is absolutely brilliant right now—here’s hoping it stays this way. As much as I’m enjoying the sunshine, I can’t help but wish I were stretched out on a Greek beach, cocktail in one hand, a great book in the other. 

I’ve just returned from an incredible week in Greece, delving into the flavours of the Kiato region’s olive oil and the renowned raisins of Corinth. To top it off, I squeezed in a few magical days in Athens, soaking up the atmosphere beneath the Acropolis—especially while unwinding on the rooftop terrace of the Herodion Hotel, savouring the experience at their Point A bar and restaurant.

But I digress. Let’s talk cocktails! As I basked in the evening sunset beneath the watchful gaze of ancient Greek gods—Zeus with his thunderbolt, Dionysus revelling in his love for wine—it got me thinking about Greek cocktails and what makes them so distinct. The secret? Mastiha. A resin gathered from the mastic tree native to the Mediterranean region in particular Greece.

Walk into almost any bar in Athens—or anywhere in Greece—and you’ll likely find a cocktail crafted with Mastiha. This resin, harvested from the mastic trees of Chios, is one of the most alluring flavours in the Mediterranean. It is unique. There’s notes of fresh pine, wood, carrot, cucumber, fragrant basil, citrus, and a touch of white pepper—now you know why it’s make a  dream ingredient for cocktails.

The resin is made into a syrup, creating an almost perfect blend of aromatic depth, sweetness and a wee hint of a boozy kick, ideal for mixology magic. Whether shaken into a refreshing spritz or stirred into an elegant digestif, Mastiha brings a sip of Greek tradition, layered with history and irresistible complexity. 

I never got the chance to taste Mastiha on its own, but I did experience it in several cocktails—and this one from Point A was easily my favourite. The *Uphill Love-under* is a crafted gin-based cocktail, blending Mastiha with zesty lime juice, fragrant lavender, and the deep, tart complexity of rhubarb bitters. It was a perfect harmony of flavours, with the Mastiha adding a fascinating dimension to this cocktail, both complementing and contrasting the flavours.

The juniper forward gin really played well with the earthy pine-ness of the Mastiha, creating a more layered and aromatic experience. The lime juice cut through the slightly sweet resin notes; the Lavender’s floral softness provided a gentle, aromatic lift, contrasting well with Mastiha’s woodsy and subtly spicy characters and the Rhubarb Bitters brought the tartness adding a complex, tangy finish.

This created a layered, fragrant, and strikingly unique cocktail – a true Greek-inspired masterpiece in a glass!

And so, as the sun set below the horizon, casting a gorgeous orange hue across the ancient ruins of the Acropolis, I could almost envisioned Dionysus himself—goblet in hand—offering a toast to the night!

Yamas!

Adele Conn “TartanSpoon”

French liqueur and syrups brand, Marie Brizard, is bringing some sparkle to the UK this Spring with three refreshing Spritz cocktail ideas that are fizzing with fresh, fruity flavours. I got to try these syrups out and they are lovely.

Most cocktails feature a syrup which is essentially a sugar solution often infused with fruits, herbs, spices or botanicals. They are the cornerstone of mixology and used to add sweetness, balance flavours and enhance the texture of a cocktail.

These syrups are versatile and this is why the are so important to cocktail making. They create balance – where’s there’s acidity it brings in alkalinity, where there’s bitterness, it brings in sweetness. They also allow for the bartender to be creative giving drinks a real depth of flavour, an unusual twist or helping contrasting flavours to work well together.

Marie Brizard syrups are crafted to highlight the bold and aromatic character of their acclaimed range. The brand’s latest recipes feature three of their top-selling flavours—passionfruit, apricot, and raspberry—offered in a series of cocktails that can be effortlessly recreated at home.

Founded in 1755, Marie Brizard is the oldest liqueur house in France, bearing the name of its visionary founder. With a lineup of over 50 award-winning syrups and liqueurs, the brand prides itself on using only natural flavourings and excluding preservatives—a tradition rooted in the expertise first established by Marie Brizard herself and upheld by the modern production team.

Known for their versatility, vibrant colours, and exceptional taste, these syrups are a hidden gem among professional bartenders worldwide. They serve as a key ingredient for crafting both classic cocktails with their liqueurs and innovative no- or low-alcohol drinks using their syrups. 

They are the perfect product for bringing a mixologist’s level of flavour and flair to home made cocktails and mocktails.

Here are three exceptional cocktail recipes where the syrup is the star of the show!

Apricot Spritz – A sparkling burst of orchard-fresh flavour.

Ingredients

• 40ml Marie Brizard Apry Liqueur
• 20ml of triple sec
• 40ml soda water
• Top up with prosecco
• 1 lemon

Method: Serve in a balloon shaped white wine glass. Fill the glass to the top with ice, measure and pour each ingredient over the ice (liqueur, triple sec and soda) and top up with prosecco. Garnish with a circle of lemon.

Passionfruit Spritz – A light and tropical spritz with the bright, tangy flavour of passionfruit, enjoy a refreshing take on some of the nation’s favourite flavours.

Ingredients

• 75ml prosecco
• 50ml Marie Brizard Passionfruit Syrup
• 25ml soda water
• 1 lime

Method: Serve in a standard white wine glass. Fill the glass to the top with ice, measure and pour each ingredient over the ice, stir to combine then top with more ice. Garnish with a couple of limes wedges.

Berry Spritz – A crisp, berry-flavoured spritz that combines the sweetness of raspberry with a refreshing, slightly tart finish from the cranberry and tonic.

Ingredients

• 25ml cranberry juice
• 50ml Marie Brizard Raspberry Liqueur
• 75ml tonic water
• Frozen raspberries

Method: Serve in a standard white wine glass. Fill the glass to the top with ice, measure and pour each ingredient over the ice, stir to combine then top with more ice. Garnish with some frozen berries.

What I love most about these cocktail recipes is how effortless they are to prepare, with all the ingredients readily available at local supermarkets. The syrups truly stand out, elevating the flavour and mouthfeel of the cocktails—even with just 50ml! You can find Marie Brizard syrups on Amazon, priced between £19 and £25 for a 70cl bottle, depending on the flavour.

Adele Conn “TartanSpoon”