00:00Hi there, welcome to Kelvin Grove Cafe.
00:02This is our house whisky sour that I'm going to make with Glen Goyne 10-year-old.
00:05There's a lot of new kind of bars coming out, you've got places like Absinthe here.
00:09So we use 50ml's Glen Goyne 10, look at the gate, they're great.
00:14There's a few little spots on the south side as well.
00:16Obviously, you've got down here a shot and a half lemon juice.
00:23Finiston's great for a cocktail as well, so yeah, there's a lot of nice little spots going on.
00:3025ml's honey syrup and some fresh egg white.
00:47We serve all our cocktails over our big rocks glasses, big box of ice.
00:52It just helps with dilution, like little cubes, dilute a little bit quicker,
00:56it just helps with the flavour of the drink and helping the serve of the drink.
00:59I just put that everywhere.
01:03There you are.
01:05Amazing.
01:06What's it like working at Kelvin Grove Cafe?
01:09Yeah, I wouldn't work anywhere else to be honest.
01:12It's one of my favourite bars in the city, definitely for a cocktail or a pint of Guinness.
01:16But yeah, it's a great place to work in, obviously we're in Finiston as well, so there's always lots going on.
01:20Let's go.
01:21Let me get you started.
01:22Let's do it again.
01:23weso.
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