TIGERLILY EDINBURGH WELCOMES BELVEDERE ORGANIC INFUSIONS TERRACE

 

STUNNING BOTANICAL-THEMED POP-UP SET TO BE THE CAPITAL’S HOTTEST ALFRESCO COCKTAIL DESTINATION THIS SUMMER 

 

The showbizlion.com popped through to Edinburgh to sample the brand new  Belvedere Organic Infusions Terrace at Tigerlily in Edinburgh.

Belvedere, the world’s first super-premium vodka, has launched the stunning new outdoor terrace, located in the heart of stylish George Street, just as we escape lockdown. 

And it promises to be the city’s hottest alfresco summer destination; a fitting showcase for the Belvedere Organic Infusions debut in Scotland.

 

The setting is so pretty with lots of floral arrangements to complement the incredible cocktail and food offering. 

The tastes are light and sparkling and the perfect way to ease ourselves out of the darkness of the last few months. 

Made With Nature, with 100%-certified organic fruits, flowers, herbs and honey, and with ingredients that are farmed with no artificial pesticides, additives, or chemicals, the natural taste of each ingredient in the Belvedere Organic Infusions range is unique, intriguing and intensely delicious.

 

From July until September, cocktail lovers can enjoy the taste of summer courtesy of Tigerlily’s renowned drinks expert Joey Medrington who has curated a Belvedere Organic Infusions menu especially for the terrace, and with combinations not typically found in vodka. Signature serves are based on the new Belvedere Organic Infusions range;Pear, Ginger with a drop of Linden honey, Lemon, Basil with a touch of elderflower and Blackberry, Lemongrass with a hint of sage.

 

 Three new summer cocktails created by Joey, at £9 each are:

 

Wild Berry Spritz – Crisp / Effervescent / Fruity

Belvedere Organics Blackberry & Lemongrass | Sauvignon Blanc | Bramble Liqueur 

 

Orchard Blossom Fix – Tropical / Fresh / Elegant

Belvedere Organics Pear & Ginger | Lychee | Bittered Sling Lem Marrakech | Soda

 

Solstice Smash – Fruity / Vibrant / Zingy

Belvedere Organics Lemon & Basil | Velvet Falernum | Summer Berries | Tonka Bean | Basil 

 

Alternatively, Joey has created these classic options for The Perfect Serve, at £8.75 each:

 

Belvedere Organics Lemon & Basil with London Essence Peach & Jasmine

 

Belvedere Organics Blackberry & Lemongrass with Fever Tree Tonic

 

Belvedere Organics Pear & Ginger with Fever Tree Ginger Ale

 

 Adding to the sensory thrill of the Belvedere Organic Infusions Terrace at Tigerlily is stunning insta-worthy décor reflecting the beautiful botanical theme, outdoor heating for when day becomes night, and the finest summer soundtracks.

Belvedere Organic Infusions Terrace at Tigerlily; a chic new on-street destination, perfect for brunch with friends, all-day dining, or spontaneous summer evening vibes with a Belvedere Organic Infusions cocktail in hand.

 

 

ITS CHOCOLATE COVERED IN ANYTHING DAY AND GLASGOW IS CEELBRATING

WE’VE heard a lot about unusual food days but we absolutely love the idea of Chocolate Covered In Anything  day which takes place this Monday. 
After all, in this season of festive indulgence, what better excuse than to have to dip into some of the sweet stuff as a matter of national duty. 
Indeed Scots admit to eating sweeties at least once a day, compared with just 30 percent of their counterparts in England and Wales - no wonder the average annual per capita consumption of chocolate bars is estimated at 200. Supermarket chain Marks and Spencer also admit its sweeties sell in far greater numbers north of the border.

Here’s some other fascinating chocolate facts to celebrate the big day. 

1. Scotland became a nation of chocolate lovers when sugar cane or white gold as it was known came over from the Caribbean. There was so much sugar coming down the Clyde  that the first town you came to on the river, Greenock, was nicknamed Sugaropolis. 

2.  Dark chocolate (with 70 to 85 percent cocoa content), contains different nutrients. In 100 grams of dark chocolate, you receive almost 100 percent of the daily recommended intake of manganese, nearly 90 percent of necessary copper intake, and about 67 percent of your needed iron intake.

3. Scotland boasts a number of independent chocolatiers with Finlay MacDonald being one of the youngest. Finlay established Chocolates of Glenshiel in 2016 in his Highland kitchen by Loch Duich. His chocolates are flavoured with Talisker whisky, Misty Isle gin and sea salt – all from the nearby Isle of Skye, heather honey and raspberries from Blairgowrie and marmalade from Dundee.

4. The Spanish Conquistador Don Hernán Cortés first realised the  commercial value of cocoa beans which he took to Spain in 1528. Very gradually, the custom of drinking the chocolatespread across Europe, reaching England in the 1650s.

5. Gluten free Indian restaurant Dakhin in Glasgow’s Merchant City is celebrating this Monday’s occasion with its specially created Chocolate Dosa. The South Indian crepe has been specially coated with chocolate with a rich chocolate and coconut filling and will be available for £4.95 on the day. It’s similar to a crepe without the wheat flour.

6. The creation of the first modern chocolate bar is credited to Joseph Fry, who in 1847 discovered that he could make a moldable chocolate paste by adding melted cacao butter back into Dutch cocoa. By 1868, a company called Cadbury was marketing boxes of chocolate candies in England.

7. Studies have shown that eating dark chocolate has the same effect on the brain as falling in love, thanks to a release of the chemical phenylalanine. Maybe that’s why us Scots will do crazy things to get our hands on a chocolate bar. 

8. Some studies suggest that colder, dark climates—during midwinter, in Scotland, the sun might rise for barely seven hours per day—the human body craves more sugary foods to offset Seasonal Affective Disorder or SAD.

9. Drink it or eat, melt it or freeze it, have it bitter or have it sweet. Chocolate is such an exciting ingredient to include in dishes and can add a sweetness or bitterness to an otherwise acidic or spicy meal. It can even  complement nicely the salty notes of crisps.
There’s plenty of room for creativity on National Chocolate Covered Anything Day.
This is a sponsored post by Dakhin restaurant in Glasgow. 

GLASGOW GLUTEN FREE RESTAURANT DAKHIN OFFERS SIX GF BREADS

A Scots restaurant now boasts six different types of gluten free bread for its customers to celebrate Coeliac Awareness Week.
South Indian restaurant Dakhin in Glasgow’s Candleriggs has been certified by Coeliac U.K. and every single dish in the restaurant from starters to desserts is gluten free.
To celebrate Coeliac Awareness until May 19 the restaurant have created a brand new bread for customers to try.
The special creation is called Vattayappam and it is made of rice and coconut sugar, cardamom, cumin and a bit of salt.
Priced at £3.95 it joins other breads on the menu including Sada Dosa, a crepe from rice and lentils, Chilla, a thin and savoury bread made from gram flower with fenugreek, Siru Uttapam, a soft pancake from ground rice and lentil and a three feet long Paper Dosa.
Owner Navdeep Basi said: “We have served up a full Gluten Free menu at Dakhin since we opened in 2004. Last year we were thrilled to be officially approved by the Coeliac U.K. and we can’t wait to show customers new and old some of the exciting dishes we have on offer. It’s important that people with Coeliac disease can feel safe when they are eating out and we take pride in the fact that we can give them an extensive range of dishes from vegetarians to chicken, lamb and fish that they will enjoy.