How has the bar scene in Edinburgh changed, since you opened Bramble?

It’s changed a lot actually. When we opened, there wasn’t much of a cocktail culture at all in Edinburgh. There were a few bars doing cocktails, but no one doing it to the level it’s at today.

Why do you think there’s been a renewed interest in cocktail culture in Edinburgh?

Edinburgh generally follows two cities: London and New York. What’s big there tends to affect Edinburgh. The Internet and social media have helped as well.

What is the heritage of food and drink in Scotland?

In Scotland we were always quite traditional. There’s always been whisky bars and pubs, but it took a long time for the cocktail and culinary renaissance to finally catch up to Scotland.

What role does the tradition of whisky play in Scotland’s contemporary cocktail scene?

Places tend to remember where they came from. Any Scotsman with an ounce of respect for his country remembers what a massive thing Scotch whisky is for our country—it’s the biggest export we have. Anyone who is a bartender—or who works in hospitality, or proud Scots in general—should understand that Scotch is more than just a drink. It’s the basis for our economy.