Sarah Galvin interviewed Rich Fox and Allen Macleod from Macleod’s Scottish Pub, asking about their insane Scotch selection, their plans to serve barrel-aged cocktails, and their porridge cocktail. Porridge cocktails? Yes:
Did you design your menu to complement your enormous Scotch selection?
R: We designed it to be as Scottish as possible within the limitations of not having a kitchen. High 5 Pie developed delicious savory pies for us. We brought in a brand of haggis-flavored potato chips.
You’re planning to serve barrel-aged cocktails. Are there ways to predict if a mixed drink will age well?
R: Obviously no meat, and you don’t want spirits that have already been aged.
One of your cocktails incorporates porridge, which sounds as awesome as a waffle that functions as a shot glass. Do you have other alcohol and breakfast-food combinations?
A: [Laughs] Haggis could be a breakfast food.
Read the whole interview here. (And pray to whoever you want to pray to that they don’t actually make a haggis cocktail.)
