Neill Murphy is co-founder of Scottish Rogue, a whisky tour company, and an Islay Whisky Academy Kinship Host. This edition sees him visiting Elements Bearsden to taste their summer inspired whisky cocktail – the 1770 Orchard Spritz.
At Scottish Rogue we have two missions: celebrating Glasgow and promoting inclusivity in whisky. We were delighted, therefore, to be asked to visit Elements in Bearsden to taste their latest cocktail creation. Elements is an elegant fine dining establishment founded by head chef Gary Townsend. For Spring and Summer 2026, the venue has created a delicious whisky cocktail. The 1770 Orchard Spritz uses Glasgow Distillery’s 1770 Single Malt as its base.
Like the best cocktails, it works with the natural flavours of the whisky. Glasgow’s spirit has a light; fruity character that finds harmony with the orange and lemon juices while the oak used in maturation adds depth and spice and works with the tea-infused liqueur to create a tannin-led finish that adds depth to the experience. This is absolutely a refreshing, summer drink, but scratch under the surface, and it’s also rich with subtle complexity, a testament to the talents of the bar staff that created it. You might think a whisky drink isn’t for you, but Elements has created something that just might change your mind.
Enjoy a whisky tasting, walking tour or distillery tour with scottishrogue.co.uk
INGREDIENTS (serves one)
• 25ml Glasgow Distillery 1770 original
• 15ml Rooibos tea-infused apricot liqueur*
• 10ml freshly squeezed lemon juice
• 15ml sugar syrup (1:1)
• 20ml fresh orange juice
• Dash of orange bitters (optional)
• 100ml Moscato d’Asti (or Asti Spumante)
METHOD
Whist this serves one – it’s the perfect recipe for batching. Add the first six ingredients to a cocktail shaker with ice. Shake for 8-10 seconds and strain into a wine glass. Fill glass with ice and top with Moscato d’Asti. *If Rooibos tea isn’t available, a quality black tea will work. Steep two tea bags in 100ml of Apricot liqueur or Apricot brandy for 20mins. Strain and bottle, any remaining will last a month in the fridge.
This delicious, refreshing spritz was designed especially for the Westender by Elements Restaurant’s Bar Manager, Cory. It’s the perfect tipple light, fruity with a hit of warm spice that comes from The Glasgow Distillery’s iconic 1770 pour.
Book in with Elements this May and June, quote ‘Westender’ and enjoy one on us.
