Guyana Girl

- Created by Cocktail Champion Robert Kerr -

1 measure O.V.D. Dark Rum
1 measure Malibu
½ measure blackcurrant cordial                         
Juice of ½ lime
½ measure home-made banana flavoured tobacco & molasses syrup (optional)
3 measures pineapple juice
Lime garnish

Method: Shake all ingredients over ice and strain into a chilled Martini glass. Garnish with a lime wheel.

O.V.D. Cooler


1 measure O.V.D. Dark Rum
1 measure Disaronno
1 measure Tia Maria
Cranberry Juice
Fresh Lime Wedges

Method: In a High Ball glass build the O.V.D., Disaronno and Tia Maria. Fill the glass with cubed ice to the top and top up with cranberry juice. Squeeze and add 2 fresh lime wedges, stir, and serve with a straw adding fresh lime for garnish.

Dark ‘n’ Stormy

2 measures O.V.D.
Ginger Beer
2 Fresh Lime Wedges


Method: Fill a tall glass with cubed ice and add the O.V.D.
Top up with Ginger Beer, squeeze in the lime juice and stir well. Garnish with 2 fresh wedges of lime.

O.V.D. Demerara Peach

1 measure O.V.D. Dark Rum
½ measure Peach Schnapps
Cloudy Apple Juice
Apple Slices

Method: In a short glass add the O.V.D. and Peach Schnapps. Fill the glass with cubed ice and top up with cloudy apple juice and stir well. Thinly slice some apple and add as garnish to serve.


- Created by mixologist Kaiko Tulloch -

2 measures O.V.D. Dark Rum
1 measure Disaronno
½ measure Maraschino Liqueur                          
5ml Creme de Cacao
2 dashes orange bitters
2 dashes chocolate bitters

Method: Place all ingredients in a mixing glass, fill with ice and stir for 20 seconds. Single strain into a chilled coupette glass and garnish with a maraschino cherry.

OVer and unDer

- Created by mixologist Linsey Rae -

40ml O.V.D. Dark Rum
20ml Pedro Ximenez sherry 
10ml Kahlua                         
10ml vanilla Demerara sugar syrup
2 dashes Angostura bitters
1 full hens egg
Sugar nest and chocolate egg garnish

Method: Comine all ingredients and double shake (first dry, then with ice), double strain into a stemmed glass. Garnish with chocolate power dusting, sugar nest and chocolate egg.

Old Vatted Sleeper

- Created by mixologist Ian Sanderson, Tiki Bar & Kitsch Inn -

2 measures O.V.D. Dark Rum
15ml Sweet Vermouth (infused with fresh almond) 
15ml Lemon juice                        
10ml Green Chartreuse
15ml Falernum*
1 egg

Method: Add all ingredients to a cocktail shaker. Dry shake for 5 seconds, then add cubed ice and wet shake for 10 seconds. Strain over a hand cut piece of ice into a brass goblet. Optional garnish: Demerara snap basket with freshly toasted almonds

Salted Caramel and Hazelnut Treacle

- Created by mixologist David McJannet, Elliots, Prestwick -

37.5ml O.V.D.
12.5ml Frangelico
12.5ml Crème de Cacao
25ml apple juice
Spray of Aztec Chocolate Bitters
Dash of egg white 

Method: Mix all ingredients and shake. Double strain into coupe glass and top with ground hazelnuts.

O.V.D. Warm Eggnog


2 pints of milk

6 eggs

2oz caster sugar

1 teaspoon vanilla essence

200ml O.V.D.

Grated nutmeg

(Makes approx 1.6 litres, serves 8)


Method: Place the milk, eggs, sugar and vanilla pod in a medium pan and heat gently until the mixture thickens enough to coat the back of a spoon (do not boil the mixture).  Remove from the heat and allow to cool slightly.  Then add the O.V.D. and stir thoroughly.  While still warm, pour into serving glasses, dust with grated nutmeg and serve.

Wanted Kidd

- Created by Cocktail Champion Julija Bernatovica, Kelvingrove Cafe  -

50ml O.V.D
15ml Cocchi Amaro
10ml Apple, toffee & rosemary syrup
4 dashes citrus acid
2 dashes Angustura bitters
 Method: Stir, serve straight up with salted caramelised walnuts on side
For the Apple, toffee & rosemary syrup: 
200g sugar, 4 Granny Smith apples with no skin
50ml O.V.D, 1 rosemary sprig, 1 vanilla pod
Put everything in a pot on medium heat until the sugar starts to
turn to toffee. Strain. 

Papa Ghede

 - Created by mixologist Andy Stewart,  Aberdeen -


35ml OVD

20ml Sailor Jerry

7.5ml Overproof Dark Rum

10ml Sugar Syrup

2 dashes Peychauds Bitters

2 dashes Fee Bros. Whisky Barrel Bitters

Method: add all ingredients to a mixing glass and stir to correct dilution.

Garnish: Orange swatch spritzed over the surface of the drink and either dropped in or attached at the side

Old Lady Lavandula

- Created by Mixologist, MIlo Smith, Aberdeen - 


37.5 ml O.V.D.
25 ml el Jimador reposado tequilla
15 ml monin lavander syrup (1/2 syrup 1/2 gum arabic syrup (200g gum arabic dissolved in 200ml hot water))
2 drops Bob's Abotts bitters
6 drops Bob's vanilla bitters
pinch sea salt
Method: stirred and served straight up in a Glen cairn glass.

Backblast from the Past

- Created by mixologist, Ollie Smith, G&V Hotel, Edinburgh -


40ml OVD

15ml Antica formula

10ml lap-sang suchong syrup
2 dashes rhubarb bitters 
2 1/2 ml pomegranate molasses

Method: Stir all ingredients in a stirrer for approx 20 secs, julip strain. Garnish with pomegranate half rim and dusted with crushed brown sugar.

For the Lap-sang Suchong syrup: 1 part sugar to 1 part water add 8/10 teabags and let sit for 15 mins, strain.

Rough Diamond

 - Created by Mixologist, Ben Louthean, Tiki Bar, Glasgow -


37.5ml O.V.D.
12.5ml Woods 100
15ml Benedictine 
12.5ml Cochi vermouth di Torino
1 bar spoon martini extra dry
6 sprays of bitters mix (1 part pimento bitters, 1 part orange bitters 1 part angostura bitters 2 parts herbisant 1 part rose water)  (homemade pimento bitters can be substituted for bittermens tiki bitters) 

Method: Stir all ingredients. Rinse coupe glass with white creme de cacao, pour into glass. Serve with orange zest saffron and star anise garnish!