Rogano Bar Manager Greg McCulloch has honed his skills in the drinks industry like very few have. Born in and raised in Glasgow’s Southside, Greg tended bar part-time at Rogano while attending University. After graduating, he decided to pursue it as a career and since then has made a distinctive mark on the Glasgow drinks scene. Greg’s perfectly poured creations have been enjoyed by many of the famous faces who have frequented Rogano over the years, including veteran performer Rod Stewart, Hollywood actor Harvey Keitel and Old Firm football bosses Neil Lennon and Walter Smith. Behind the bar at Scotland’s oldest and most iconic drinks destinations, Greg enjoys creating bespoke cocktails and played a part in Rogano most recently being awarded the AA Restaurant of the Year for Scotland.
While a Black Russian always uses coffee liqueur, and the White Russian traditionally does too, it can also be made using white Crème de Cacao for a more chocolatey flavour.
The White Russian’s popularity is well-established. Not everyone enjoys it – those who object to creamy drinks or sweet liqueurs generally dislike this one. But it definitely has more lovers than loathers.
If you are hosting a dinner party this weekend - forget about dessert and serve up this indulgent cocktail instead!
It was named after an opera by the same name which opened in New York City in 1894 based on Robert Roy MacGregor - the Scottish ‘Robin Hood’ of the 18th century.
How about shaking up the simple yet luscious, 3-ingredient beauty - the White Lady.
The White Lady is a classic recipe with a gin base, featuring the tart tang of fresh lemon juice tempered by the orangey bitter sweetness of Cointreau.
Sweet and bright-tasting this lovely lady makes a charming date for a Sunday night in…without the worry of that Monday morning alarm bell.
Simply a variation on the Sidecar, the Between the Sheets takes the classic trio of cognac, lemon, and orange liqueur and tinkers with the flavour by swapping out part of the base spirit for the brighter character of light rum.
The alcohol content is high, so its name is apt, suggesting that after one or two of these things you are past the second and approaching the third sheet. Or, it might also refer to where you become a little amorous after imbibing this fine creation. I’ll leave it up to you to decide…
The first known definition of the word cocktail describes it so: “Cocktail, then is stimulating liquor, composed of spirits of any kind, sugar, water and bitters”
What else is an Old Fashioned in its classic form but spirits, sugar, water, and bitters? Described as the original cocktail, the Old Fashioned is an out-and-out classic that reigned supreme in the 1960s and will make you feel like a sharp-suited Don Draper in no time.
It requires a little patience, but believe me, it’s worth the wait.
The supermarket shelves are stocked high with sweet treats for the kids. However, I don’t think the grown-ups should miss out and so I have developed this Chocolate Martini cocktail for adults to enjoy this Easter. The question is, how do you drink yours?
Grasshopper cocktails are delectable, minty-flavored treats that taste just like an after dinner mint in a glass.
The drink was named so because of its vivid green hue, which is achieved thanks to the most essential ingredient - Crème de Menthe. Ever since the drink originated in the 1920s in a bar in New Orleans, Louisiana, it has gained popularity across the world and for me, it’s the ultimate indulgent dessert cocktail.
This modern, yet classic cocktail was created in the mid-1980s by famous London bartender Dick Bradsell.
The Bramble has at least three of the qualities that allow many great cocktails to thrive: it’s relatively easy to make, it’s well-balanced — a tight rack of sour, sweet and fruit — and it has a memorably evocative name.
But in the same way those light box lamps trick the body into thinking it’s been bathed in a ray of sunshine, I think a Mojito does just as good a job!
There are many variations, but the classic Mojito is one of the bestselling cocktails around. It requires a little care and attention to prepare just right, but it is well worth the effort. Add less sugar if you like things on the sour side; more if you have a sweet tooth. It’s extremely delicious and always in season - no matter what season it may be.
A well-known fan of the bottle, Negroni, as the story goes, wanted to punch up the popular Americano and asked his favourite bartender to fix him something a little different…and the Negroni was born.
This no nonsense drink is traditionally assembled and mixed directly in the glass, as there is something about a Negroni that does not suit fussing about with mixing glasses and strainers. It’s an acquired taste, as the drink starts overwhelmingly bitter, but finishes sweeter as the gin takes control.
We serve a selection of Champagne based cocktails guaranteed to liven up the bubbles, but my favourite of the bunch has to be the Champagne Classic - an ever popular drink at Rogano as it encapsulates our unique history and tradition.
Adding cognac makes the Champagne Classic extra sumptuous, the bitters add sharpness and the melted sugar creates a subtle sweetness that balances out the bitters as you drink. The Champagne always shines through in this classic, and with the kick of the cognac it really is the perfect cocktail for celebrating.
The Margarita is one of the most popular cocktails in North America and shows no signs of slowing down. I have a certain affinity to the Margarita, and realised that while watching various bartenders in many different countries make them for me, there are about a million different variations on the cocktail, so I’m sure you’ll find one that is just right for you.
This version, which has been served up at Rogano for many years, is called Matahari - it is a spicy take on the classic Margarita. I think it’s the perfect way to warm up a cold night in Glasgow.