The Glasgow institution, and one of the city’s most well-known restaurants, the Rogano, turned eighty in November. The classic art-deco design is thankfully unaltered in these days of stripped back brick walls and Edison lightbulbs and looks just as classy as it did when it opened all those years ago serving oysters and cocktails!
Speaking of which, the Rogano currently have a number of festive cocktails available for the Christmas and New Year period. Find their 2015 Christmas & Hogmanay menu here.
To get you in the mood here’s the recipe for this Knockando whisky and chilli cocktail to warm you up on these chilli (see what we did there?) days at home.
- 1 shot Knockando Whisky
- 1 shot Chambord
- 1 shot cherry brandy
- 2 shots cranberry juice
- 2 slices cucumber
- handful of Almonds
- 1 Chilli with seeds
- Add liquid ingredients to cocktail shaker.
- Muddle cucumber, almonds and chill.
- Shake to other ingredients in shaker.
- Garnish with chill and a small jug of ginger beer.
Would you like to win a copy of the hardback book: Rogano – Glasgow’s Favourite Restaurant? The book is full colour/fully-illustrated and tells the history of, and numerous stories about the Rogano, featuring a number of restaurant and cafe recipes as well as cocktail recipes too. Published by Black & White publishing the book is worth £30 and is currently unavailable on Amazon. To win, simply a copy enter below!
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