Blogger and podcaster Inka Larissa is partnering with Best of Scotland to bring you a delectable supply of inspiration on spirits, whisky, and cocktails.

Inka, 36, is originally from Finland but now spends her time in Scotland and Italy.

After working in the UK drinks and events industry for years, she decided to convert her knowledge into a blog in 2015.

The Herald:

On the Sauce Again became Inka’s blog and Instagram handle. On the platform you can find a catalogue of fascinating pieces about spirits from seed to glass, from festivals and history, to cocktail recipes and which glass to serve them in. You’ll also find tips and tricks for hosting parties as well as drink-related guides.

“Alongside my blog I now record a weekly podcast called Whisky Sister,” Inka explains. “My friend Jennifer Rose and I love Scottish whisky and on the podcast we talk about not just the flavour but also the different backstories of the distilleries.

“We get a lot of support and positive feedback from the industry – a lot of people tell us they enjoy hearing two women discuss whisky. We take a more relaxed, fun approach to the industry.”

The Herald: Sampling drinks with Jennifer Rose, as The Whisky SistersSampling drinks with Jennifer Rose, as The Whisky Sisters (Image: Inka Larissa)

As a whisky and cocktail enthusiast, Inka is frequently collaborating with drinks brands and distilleries, she even helps run a few social media sites for drinks companies.

“It seems a lot of young people in Scotland are taking a more conscious approach to drinks, and they’re becoming more interested in quality over quantity,” she continues. “Many people want to know what they’re drinking, how it’s made, where it’s come from and the backstory behind it…whether it’s an older brand with heritage or something newer.”

These are just some of the themes Inka will be exploring in the coming months.  

She says: “I’m very excited to be partnering with Best of Scotland, and hopefully readers will find my tips useful and discover some new whisky and spirits to try!”

And if you’re wondering what Inka’s favourite cocktail of choice is, then see her two Negroni recipes below.




Crossill Distilling created a gin using fresh Staghorn sumac, traditionally used by Native Americans to make pink lemonade, and infused it with fresh Scottish juniper and rosehip. It makes an excellent Negroni. (The gin is on sale on the distillery’s website).

The Herald:

What you need:
25ml Crossbill Sumac Gin

25ml Sweet Vermouth (I used 9diDante)

25ml Pineapple-infused Campari

Orange Peel & Red Currants for garnish

In the glass part of your shaker, combine all ingredients and stir well with ice. Strain into an
ice-filled tumbler and garnish with a citrus peel.

To make the infusion, simply add pineapple slices to Campari and leave to macerate in the fridge for a few days. Taste after three days and strain if ready or leave for another day or so. Give it an occasional stir. Strain and store in the fridge.


Valentian vermouth, 16% ABV, is made using a blend of Italian white wines and Scottish new make malt spirit.

The Herald:

The botanicals list includes rhubarb, three types of wormwood, bergamot, sage, liquorice, cinnamon and more. What you need:

- 25ml Seven Crofts Fisherman’s Strength

- 25ml Valentian Vermouth

- 25ml Campari

- slice of orange for garnish

In the glass part of your shaker, combine all ingredients and stir well with ice. Strain into an ice-filled tumbler and garnish with a citrus slice.

The Herald:


Wolfcraig Gin

Lussa Gin

King’s Hill Gin

Farmer Strength Drovers Gin 

Isle of Gigha Coastal Gin