Blog Post
Well Tailored, Mixed and Cut.
Stewart Christie • Dec 19, 2017
An editorial in the Stewart Christie Atelier, featuring some of Edinburgh's finest cocktail specialists from Panda & Sons, Voodoo Rooms and The Chop House, styled by local hair experts, Stag Barber.
Mr Jono McDowell & Mr Kyle Jamieson - Panda & Sons, Queen Street, New Town/West End
Panda & Sons is a wonderful little hidden gem of a speakeasy, with a secret entrance just along Queen Street. But why is it called "Panda & Sons"?
It’s called Panda and Sons because the owner Yan (Iain McPherson) was nicknamed panda growing up, then that’s where the whole panda family was created.
With such a well presented team what are your roles there?
Both myself(Kyle) and Jono are part of the management team. Myself being bar manager and Jono being General manager.
Recently, you won an award for best cocktail, which we believe was named after Queen Street. Can you tell us more about the concoction? And the competition?
The cocktail is inspired by three words as well as the history and heritage of the bar scene on Queen Street in Edinburgh and Scotland in general. These three words are: Education, Collaboration and Innovation. These three words symbolise the journey of the person behind the drink(Panda & Sons bartender, Leon Back) as well as the core values of the drink itself. The competition, Bacardi Legacy is the biggest single branded cocktail competition in the world and has been a big part of the bar world celebrating its 10th Anniversary this year.
The cocktail is inspired by three words as well as the history and heritage of the bar scene on Queen Street in Edinburgh and Scotland in general. These three words are: Education, Collaboration and Innovation. These three words symbolise the journey of the person behind the drink(Panda & Sons bartender, Leon Back) as well as the core values of the drink itself. The competition, Bacardi Legacy is the biggest single branded cocktail competition in the world and has been a big part of the bar world celebrating its 10th Anniversary this year.
As we are practically neighbours, there seems to be excitement about the new developments on the street, do you expect this to have a positive impact on the bar?
The development will be huge for us and the surrounding areas. It will bring more people to our side of town and allow Panda and Sons to go from strength to strength.
What has been your favourite event at the bar? And are there any other forthcoming events we should know about?
We held a few events for Tales in tour, an event which brought hundreds of hospitality professionals to our fair city! The takeovers were super busy, but was awesome to work with old friends and make plenty of new ones.
We held a few events for Tales in tour, an event which brought hundreds of hospitality professionals to our fair city! The takeovers were super busy, but was awesome to work with old friends and make plenty of new ones.
With such a dapper workforce what would be the perfect addition to the Panda & Sons uniform Stewart Christie could create?
I think something like tartan/tweed arm bands would be cool, or aprons.
Is there a particular favourite cocktail you could recommend for Hogmanay to drink in the bells, and ease ourselves into a New Year?
If you haven’t tried the Queen St cocktail, designed by one of our very own, Leon Back(who will be competing in next year's Bacardi Championship) you should have a go. Short, sharp and delicious!
If you haven’t tried the Queen St cocktail, designed by one of our very own, Leon Back(who will be competing in next year's Bacardi Championship) you should have a go. Short, sharp and delicious!
Recipe is as follows:
50ml Bacardi Carta Blanca
50ml Bacardi Carta Blanca
20ml fresh Lemon juice
20ml Martini Ambrato
20ml 1-1 sugar syrup
3 dashes of celery bitters
Shaken and strained, served straight up in a cocktail glass, garnished with a spray of Islay whisky.
Mr Lachlan Rooney - Voodoo Rooms, W. Register Street, New Town
The Voodoo Rooms is one of Edinburgh's premier venues, can you tell us about the ethos behind it all?
The ethos behind the Voodoo rooms is really to create a fun, chilled out atmosphere that stands out from the rest. As a venue that does food, drinks, parties and gigs it's a different environment every night which is one of my favourite things about working here. Our directors are super committed to making sure voodoo is one of the coolest places in town while keeping it as relaxed and fun as possible-and they have been doing so for the last 10 years!
As manager there we know you must work extremely hard to keep the cocktails flowing. What has been your most memorable evening there?
There have been a fair few memorable nights at voodoo including birthdays (mine, Rosie's and Voodoo's), gigs, parties, competitions, cool events, but to put one on top of all of them would be pretty difficult. I'd say seeing Miracle Glass Company last month was a highlight, I've seen them like 10 times now but that performance at voodoo was a special one, flawless.
You recently won an award for one of your cocktail creations, we know you were suitably attired in a Stewart Christie Suit for the event, what was the inspiration for the cocktail, and does it have a name?
So the award wasn't as such for a cocktail in particular but more for contribution and dedication to the Scottish spirits scene. It was a good night and cool to meet Jimmy Carr in person and it certainly helped being dressed in Stewart Christie-at least 8 people asked where the suit was from! I've been shortlisted for a Class Magazine award in February next year in London so I might be back at your door very soon for something new!
If you could pick your favourite era of fashion for men, when would it be? And what would you be wearing in it?
I'd be wearing all of the above depending on the occasion!
So the award wasn't as such for a cocktail in particular but more for contribution and dedication to the Scottish spirits scene. It was a good night and cool to meet Jimmy Carr in person and it certainly helped being dressed in Stewart Christie-at least 8 people asked where the suit was from! I've been shortlisted for a Class Magazine award in February next year in London so I might be back at your door very soon for something new!
If you could pick your favourite era of fashion for men, when would it be? And what would you be wearing in it?
My favourite era of men's fashion has to be the 1950's. From winkle-pickers to 2 tone oxfords, letterman jackets, slim fit suits and fedoras, Levi's and thick black glasses. I also love the long pointy collars of old 30's-50's gangster's suits. You don't see those anymore.
I'd be wearing all of the above depending on the occasion!
If you were designing the perfect mixologist uniform, what would be the two key pieces?
It'd probably be a smart, dark shirt and thin Dinner Jacket style blazer. I like that classic style that bars like the American bar at The Savoy go for, it's timeless and respectable and shows both confidence and skill- everything a customer likes to see. Both items would have to be machine washable because they'd be constantly in the firing line behind a bar.
It'd probably be a smart, dark shirt and thin Dinner Jacket style blazer. I like that classic style that bars like the American bar at The Savoy go for, it's timeless and respectable and shows both confidence and skill- everything a customer likes to see. Both items would have to be machine washable because they'd be constantly in the firing line behind a bar.
Could you recommend a festive cocktail to finish Christmas Day with some refined cheer?
The drink is a Christmas Bramble, just swap out creme de mure for a home made mulled wine syrup and garnish it with a little clove punched orange wedge and some mint & icing sugar. Super festive and a refreshing little winter warmer.
The drink is a Christmas Bramble, just swap out creme de mure for a home made mulled wine syrup and garnish it with a little clove punched orange wedge and some mint & icing sugar. Super festive and a refreshing little winter warmer.
Recipe is as follows:
50ml Pickerings Gin
25ml Lemon Juice
12.5ml 1-1 sugar syrup
25ml mulled wine syrup
Shake all ingredients except the mulled wine syrup, strain into a rocks glass half full with cubed ice, top with crushed ice, garnish with orange and icing sugar covered mint, then drizzle mulled wine syrup over the top.
Cameron Burnett - The Chop House, Constitution Street, Leith
The Chop House is not just known for its fine butchery, but with its well stocked bar, a perfect combination (apologises to vegeatarians). Where did the idea come from?
I can’t speak on behalf of the owners regarding the original inspiration, however I feel Chop House simply provides some of best local food that Scotland has to offer. That, paired with a fine selection of alcohol from around the world and a comfortable, relaxed environment makes for an enjoyable, top class culinary experience.
I can’t speak on behalf of the owners regarding the original inspiration, however I feel Chop House simply provides some of best local food that Scotland has to offer. That, paired with a fine selection of alcohol from around the world and a comfortable, relaxed environment makes for an enjoyable, top class culinary experience.
What is your role at the Chop House?
I tend the bar at the Chop House in Leith, helping to ensure that customers' appetites and thirsts are fully satisfied and that they leave with a smile on their face.
What would be your perfect pairing of food and drinks for an opulent evening at the chop house? (Bear in mind we could probably only manage three courses!)
I would start the evening with a Smoked Salt Negroni, one of the classic twists on our new cocktail menu, perfect for getting the tastebuds tingling whilst you relax at the bar. Starter, scallops and sesame squid, accompanied with a glass of Durbanville Sauvignon Blanc, a nice combination of fresh herbs and spice. Main course, Rib Eye, medium-rare and a glass of Primitivo. Desert, cheese, always, with a hefty dram of Springbank 15. Alas, follow your heart, do what makes you happy!
As a repeat 'adorn-is' on the Stewart Christie social style pages, we know you are no stranger to fine attire and a quirky sense of style. Do you dress up or down for work?
Firstly, thank you, you’re far too kind. Although I do enjoy a good pair of tweeds as much as the next man, when it comes to work, uniform dictates. Dark brown brogues, black jeans, dark blue denim shirt and butchers apron. Simple but smart.
Firstly, thank you, you’re far too kind. Although I do enjoy a good pair of tweeds as much as the next man, when it comes to work, uniform dictates. Dark brown brogues, black jeans, dark blue denim shirt and butchers apron. Simple but smart.
As the beard has become "past cool" we note you are adorning your upper lip with hirsute dapperness, is this refinement about to become more mainstream?
I’m definitely not qualified to decide if something is ‘past cool’ but swings and roundabouts, horses for courses etc.. many men look proud and strong like a mighty lion with a beard, others perhaps not so much, who am I to say? The moustache started its life as a joke between friends during my student days and I guess it still is in a way, it’s just evolved slightly. I like it and feel it suits my character and profession, so why not? Just go for whatever makes you feel comfortable and confident. As far as becoming ‘mainstream’ well, who knows? I just heard it’s the best place to drown a hipster..
With all the trimmings of the festive period could you recommend a restorative elixir to aid us through the nights between Christmas and Hogmanay?
Buttered Rum Bombardier
Recipe is as follows:
25ml Woods dark navy rum
50ml Blackball stout
50ml Milk
15ml Creme de Cacao
10ml Demerara
Dash of angostura
Wee knob butter
Pinch salt
Heat her up, drink her down.
All garments and tailoring by Stewart Christie & Co.
Special thanks to Stag Barber
, Panda and Sons
, Voodoo Rooms
and Chop House.
Photography by Laura Meek
Styling by Vixy Rae
Hair by Ruth Furneaux, Angus Knott, Nicole Lang and Murray McRae
Queen Street logo, compliments of Amy Jacobs
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FIT FOR A CLAN CHIEF: LOT 2 , HIGHLAND DRESS ACCESSORIES FOR THE MACLEANS OF ARDGOUR, CIRCA 1871, SUPPLIED BY MILLIDGE & SONS OF EDINBURGH AUCTION
— The Art of Tweed — Tweed is one of Scotland's great gifts to the world. Woven into every strand of this most authentic and rugged of cloths is an extraordinary heritage of innovation and creativity. The Art of Tweed explores the landscapes, textures and patterns of this glorious fabric. From the rolling hills of Scotland's country estates to the rhythmic clatter of looms in our last-surviving mills. From artisan weavers on the Isle of Harris to the high fashion of international catwalks and urban designers reimagining tweed for the streets. Here is a story of romance, nostalgia, sustainability and style - of an effortlessly versatile cloth and its unique place in our lives. Whether fashioned into a flat cap or tailored into a cape, the story of tweed is a story to be shared. Having explored Scotland's boldest fabric in The Secret Life of Tartan, Vixy shares here her love of tweed, mixing her streetstyle background with traditional techniques to give a cutting-edge twist to old ways. Tweed has had its share of ups and downs, but remains steadfast as the countryside's cloth of choice hard-working, purposeful and with an understated style of its own.