Commonwealth Cocktail ©People Make Glasgow

Commonwealth Cocktail
©People Make Glasgow

(Relaxnews) – In homage to the Commonwealth Games currently underway in Glasgow, a local mixologist has created a monster cocktail made with 71 ingredients sourced from every competing Commonwealth country.

For his Commonwealth Cocktail, Mal Spence of the Kelvingrove Cafe in Glasgow used exotic ingredients like Tanzanian cloves, dragon fruit from Belize and galangal from Malaysia in an elixir anchored with blended Scotch whisky.

Commissioned by the Glasgow City Marketing Bureau, the cocktail is billed as a record-breaker for the sheer number of ingredients used in the coral pink drink.

The drink is the result of six months of research and experimentation that included working with 300 ingredients before the final 71 were chosen.

“To find a recipe that could combine all these different flavours and also taste good was a challenge I couldn’t resist,” Spence said.

“It’s been a case of trial and error as many of the combinations of ingredients just didn’t work. I went through over 300 different ingredients before finding the final perfect blend.”

Visitors to Glasgow can sample the cocktail themselves at the Kelvingrove Cafe where the bartender will give away samples of the drink for a limited run during the games.

Here’s the full list of ingredients for the cocktail and the country they’re meant to represent:


Botswana: devils claw (genus clerodendrum)

Cameroon: bitter leaf (piper umbellatum)

Ghana: taro (psidium guajava)

Kenya: chives

Lesotho: rosehip

Malawi: cacao (pycreus cyperaceae)

Mauritius: wild raspberry (rubus rosifolius)

Mozambique: cassava

Namibia: prickly pear

Nigeria: utazi leaves

Rwanda: papaya

Seychelles: citronella

Sierra Leone: cashew nut (piassava)

South Africa: roobus

Swaziland: sycamore fig

Tanzania: cloves

Uganda: nakati eggplant

Zambia: sorrel


Belize: dragonfruit

Bermuda: arabica coffee beans

Canada: logan berry

Falkland Islands: bitter cress

Guyana: sugar cane

St. Helena: St. Helena tea plant


Bangladesh: jujubi

Brunei Darussalam: durian fruit

India: mangosteen

Malaysia: galangal

Maldives: pomegranate (annaaru)

Pakistan: saffron

Singapore: rambutan

Sri Lanka: ripe jakfruit


Anguilla: mango

Antigua & Barbuda: tamarind

Bahamas: egg fruit

Barbados: sour cherry

British Virgin Islands: noni

Cayman Islands: sage (salvia caymanensis)

Dominica: guava leaf

Grenada: lemon grass

Jamaica: okra

Montserrat: devil’s horse whip

St. Kitts & Nevis: tamon

St. Lucia: sweet basiI

St. Vincent & The Grenadines: arrowroot

Trinidad & Tobago: tonka bean

Turks & Caicos Islands: sapodilla


Cyprus: basil-thyme (Άκινος)

England: red apple

Gibraltar: maqui berry

Guernsey: blueberries

Isle of Man: new potatoes

Jersey: lavender

Malta: star anise

Northern Ireland: bog rosemary

Scotland: wild Scottish strawberry

Wales: wild cotoneaster


Australia: aniseed myrtle (syzygium anisatum) (gundabluie) (bardi bush)

Cook Islands: custard apple seeds (annona reticulata)

Kiribati: dried coconut meat (copra)

Nauru: pumpkin seeds

New Zealand: manuka honey

Niue: paw paw

Norfolk Island: yam

Papua New Guinea: taro (colocasia esculenta)

Samoa: ladies finger (small, sweet banana)

Solomon Islands: taro leaves

Tonga: avocado (avoka)

Tuvalu: breadfruit

Vanuatu: plantain

Fiji: kava root

The Commonwealth Cocktail Recipe:

Ingredients –

50ml blended Scotch whisky

40ml Hawthorn Drinks Honey and Lavender Shrub

10ml Hawthorn Drinks Dandelion & Burdock Syrup

3-4 Drops Commonwealth Bitters (contains 71 ingredients)

Method –

Add ingredients to shaker, shake with ice and double strain into pre-chilled coupe.

Spence has also created a more at-home friendly version of the cocktail that whittles down the list of 71 ingredients to a more doable five.

Ingredients –

50ml blended Scotch whisky

25ml lemon juice

20ml dandelion and burdock cordial

Half a mango


Method –

Slice the fruit and place in a shaker tin, muddle with muffler or flat end of a rolling pin. Add ingredients and ice and shake. Strain into a tall glass with ice and serve.