Kat poured her first cocktail in a backpacker’s nightclub in Melbourne and on her return started working in bars to help pay her way through university. Following stints at the Basement Bar (Scotland’s largest agave selection cocktail bar) and Signature Pubs where she curated drink menus for the group, she joined her friend and mixologist Sian Buchan to open Edinburgh’s latest late night, live music venue UnoMas with a focus on reinvented classics in March 2020. She’s gone onto win the U.K. slot for the Altos Tahona Society Global Finals in Mexico sometime this year and was the winner of Ocho Tequilas 2021 Take Me To Mexico competition.
What Kat Whyte says about Organic Panela Sugar:
“Gorgeous caramel notes with this one, perfect for using with old fashioned style cocktails with a whisky or rye and mezcal margaritas. Truly brings out the flavours in the spirits. Additionally for caramelising garnishes it works wonders. Went a little heavier with this and used a 2:1 ratio."
Ingredients:
- 45ml Zignum Reposado Mezcal
- 20ml Lemon Juice
- 15ml Panela Sugar Syrup
- 12.5ml Apricot Liqueur
Method
- Shake + Fine Strain
- Coupe, No Garnish
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