Mixologist Owen Williams specialises in adapting classic cocktails and experimenting with new flavours but always with the goal of celebrating the spirit – the perfect creative approach for new serves that amplify the distinctive flavours of Highland Park.
According to Owen, who’s based in the small seaside town of Aberaeron, West Wales, he fell in love with creating cocktails during six years working at the Baravin Restaurant and Bar in the university town of Aberystwyth. When Bavarin opened in 2012, it had a limited cocktail menu but Owen and the team began introducing infusions and focusing on classics with a twist, eventually building the menu to over 80 different serves. According to Owen, “It was a great time, where we had the freedom to be as creative as we wanted to be.”
It was that love of creativity that inspired Owen’s Instagram @the_cocktail_bible. Having been away from the industry for a few years, his Instagram page was a way of returning to working with amazing spirits and having fun creating cocktails – at the same time, it provides a platform to celebrate amazing bars and mixologists around the world. Owen’s own personal favourites? The Woods in Bristol and a classic New York Sour. Skal!
We asked Owen to put his mixology skills to the test and create a special serve for us using Spirit of The Bear. The result was a contemporary twist on a classic Mint Julep, aptly called the Basil & Bear Julep. Interested in trying this one? Create the serve at home following the below recipe.
Highland Park Basil & Bear Julep by The Cocktail Bible:
60 ml Highland Park Spirit of the Bear
15ml Demerara Syrup
6 Basil leaves
2 dashes Angostura Bitters
A sprig of Basil to garnish
1. Add the basil leaves to a rocks glass, lightly muddle and top with crushed ice.
2. Pour in the Spirit of the Bear, Demerara Syrup and Angostura Bitters and stir
3. Top with crushed ice and garnish with the basil sprig