Summer Sipping with Kelvingrove Café’s New Head Bartender, Bran Ford
This summer, we’ve teamed up with Bran Ford, the newly appointed head bartender at the iconic Kelvingrove Café, to launch a series of whisky cocktails perfect for the warmer months.
Bran has been part of the Kelvingrove Café team for the past 18 months and recently stepped into the role of head bartender. With its reputation for drink expertise and deep roots in Glasgow’s bar scene, Kelvingrove Café is the ideal partner for showcasing the versatility of our whiskies.
Bran began his bartending career in typical club bars, where he quickly discovered a love for cocktail making. Over the years, his passion evolved into a refined craft—culminating in his new role behind the bar at Kelvingrove Café.
We asked Bran what his favourite drink is to enjoy and with no hesitation: “the Last Word. I love Chartreuse, and equal part cocktails are always fun. It’s what I’d always order at Kelvingrove before I worked here. It’ll always be my favourite.”
With Bran’s inspiration rooted in light, timeless flavours, here are four signature serves to sip all season long
First up is the Rob Roy, made with Old Perth. Bold and smoky with a touch of sweetness, this cocktail carries a subtle bitterness from the vermouth. Its warming, full-bodied character makes it an ideal slow sipper
ROB ROY
INGREDIENTS
50ml Old Perth Original
20ml Cocchi Torino (or any sweet vermouth)
2dsh Angostura Bitters
TOOLS: Mixing Tin, Barspoon, Hawthorne Strainer
METHOD: Add all ingredients to a mixing vessel and fill with cubed ice. Stir for 15 secs, strain into a chilled glass with a Hawthorne Strainer.
GLASSWARE: Nick & Nora or Coupe
ICE: N/A
GARNISH: 3 Maraschino Cherries
Bran created this fruity, tropical hiball for Mac-Talla. The perfect summer sipper—light, refreshing, and effortlessly balancing smoky depth with tropical vibrance.
Mac-Talla Tropical Highball
INGREDIENTS
50ml Mac-Talla Terra
20ml Fresh Lemon Juice
10ml Honey Syrup (3:1)
1dsh Orange Bitters
100ml 3 Cents Pineapple Soda (or other brand)
TOOLS: Barspoon
METHOD: Add all ingredients to glass apart from soda. Mix/agitate with a bar spoon to combine. Top up with pineapple soda and garnish.
GLASSWARE: Highball
ICE: Ice Column or Ice Cubes
GARNISH: Large Mint Sprig
Bruadar’s cocktail creation was the Alpine Honey, a delicately balanced cocktail that combines the honeyed richness of Bruadar with herbal Chartreuse, bright lemon, and warm bitters.
Alpine Honey
INGREDIENTS
50ml Bruadar
10ml Yellow Chartreuse
30ml Fresh Lemon Juice
2dsh Angostura Bitters
TOOLS: Shaker Tins, Hawthorne Strainer, Fine Mesh Strainer
METHOD: Add all ingredients to a shaker tin and fill with ice. Shake hard for 10-12 seconds (until outside of tin is frosted). Fine strain into a chilled glass and garnish.
GLASSWARE: Coupette
ICE: N/A
GARNISH: Lemon Twist
And finally for those who crave something a little cosier, we have the Spiced toddy, warming you from the inside out.
Spiced Toddy
INGREDIENTS
50ml Bruadar Spiced
20ml Lemon Juice
5ml Sugar Syrup
2dsh Angostura
50ml Hot Water
TOOLS: Barspoon
METHOD: Pre-warm glass with hot water. Discard water and add all ingredients except hot water to glass. With a bar spoon stir ingredients to combine. Top with hot water and garnish.
GLASSWARE: Toddy Glass
ICE: N/A
GARNISH: Dehydrated Orange
Whether you're lounging in the garden or hosting summer drinks with friends, these cocktails bring a touch of Kelvingrove flair to any setting. Ready to mix one up? Tag us with your creations and raise a glass to good whisky and great company. Cheers! 🥃☀️