However, you don’t have to be a member to sample the innovative, modern cuisine served downstairs at the award winning Thyme restaurant. An impressive operation that will remain part of the member’s club circuit for some time to come.
Flower of Scotland
by Daniel Warner, Bars Manager, Thyme
50ml Hendrick's gin
10ml rose water
10ml elderflower cordial
How to mix it: Using a Boston Glass, stir rose water with ice & strain off any excess. Add the remaining ingredients, stir & double strain. Garnish with a cucumber slice and lemon twist.
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