MIDWEEK COCKTAIL: LA FALDA ESCOCESA - WHAT'S UP YOUR KILT?

Perhaps no other visual symbol says “Scottish” like a kilt. Whisky comes to mind but is mostly smelt on the breath. Bagpipes can be heard for miles but could also be taken for Irish. And it’s best to avert your eyes from haggis for risk of unsettling your stomach. Yes, the kilt - and all its mysteries of what lies or does not lie beneath - are more internationally recognizable than St. Andrew’s Cross, enough so that the Highland fashion statement has snuck its way into your drinks, at least in the trendy Mexico City cocktail bar, Jules Basement.

The most identifiable characteristic of the kilt is its tartan patterns, or setts. The horizontal and vertical stripes of different colors and widths combined for regional representation many centuries ago and gradually evolved so that different patterns identified different weaving companies. Contrary to popular belief, individual setts did not represent individual clans. The representation of different patterns and colors has expanded in modern times to incorporate counties, corporations and even colleges.   

In its cocktail form, La Falda Escocesa (literal translation, the Scottish Dress), is also a mixture of colors, colors that each bring their own flavour that come together in a surprisingly unified manner just like their tartan garment namesake. Jules Basement’s General Manager, Arturo Rodas, swears that he’s never tasted a G&T quite like the bar’s pseudo-Scottish creation, even at London Cocktail Week. The Craft Gin Club can attest to that. What we found in the kilt was indeed surprisingly delicious.

LA FALDA ESCOCESA FROM JULES BASEMENT, MEXICO CITY

  • 1.5 oz. Hendrick’s gin 
  • 0.5 oz Drambuie
  • 0.5 oz Rose syrup
  • 2 slices of cucumber
  • 0.5 oz of freshly squeezed lime juice
  • Splash of tonic

Put all ingredients except the tonic in a Boston Shaker, add ice, shake and strain into a Collins glass. Add splash of tonic and garnish with rose petal and cucumber peel

Get GINNED! Our club magazine free into your inbox each week