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No11 toast graduates with specially created cocktail

Posted: 15th June 2016

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Newly launched Hickory Bars, part of the Hickory catering company, has teamed up with No11 Brunswick Street to create a special cocktail to mark the city’s graduation season.

The gin-based No11 Fizz is a tantalising mix of Apricot Liqueur, Raspberry syrup and fresh Lemon juice topped up with Prosecco and garnished with a lemon twist and raspberry.

Bursting with fruity flavours, the inspiration for this cocktail comes from the traditional celebratory fizz with the twist of a sweet hit balanced by a refreshing lemon shot.

No11, which has been receiving rave reviews for its Scottish inspired menu, decided to bring in the experts to create a bespoke cocktail which will be served to all graduates celebrating their success at the 11 Brasserie.

Harry Olorunda from Hickory Bars said: “It’s not graduation without some fizz, so when No11 approached us to help create this cocktail we knew it needed to be Prosecco with a twist! Our aim is to always go that one step further with our creativity, marrying tradition with a cool, modern edge.”

An advocate for fresh, local and seasonal produce, No11 Head Chef Willie Lonnie has created a menu that’s full of seasonal flavours from the best Scottish produce, mainly beef, game, fish and seafood.

Lunch is served between 12noon and 5pm, when lite bite portions are available for three for £12. Pre-theatre is available from 5pm to 6.30pm, with three courses for £25.

Susan Grant, Owner at No11, commented, “We think The Brasserie is the perfect venue for a graduation celebration with its stunning dining room, relaxed atmosphere and delicious dishes. The No11 Fizz will add that special touch deserved of such a momentous occasion.”

Business Comment

Business Comment is the Edinburgh Chamber of Commerce’s bi-monthly magazine. It provides insight on Edinburgh’s vibrant business community, with features on the city’s key sectors, interviews with leading figures and news on new business developments in the capital.
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