In celebration of the XX Commonwealth Games currently being held in Glasgow, one Scotland bar has created a marathon cocktail. Like many of the athletes competing this year, this cocktail is also a record breaker, with 71 ingredients used to represent each country participating in the Games. Mal Spence, of Kelvingrove Cafe in Glasgow worked with Glasgow City Marketing Bureau to create this extravagant concoction. "Most classic cocktails have three or four ingredients.” Spence explained to the Evening Times. “To find a recipe that could combine all these different flavours and also taste good was a challenge I couldn't resist.” Spence experimented with 300 different ingredients before finally achieving the right blend of flavours. While most alcohol aficionados would squash up their face at the thought of such a busy cocktail, in this case we’re satisfied that the research has been done and we will happily be the judge of this debate if someone would like to make us one. While the cocktail uses some familiar flavours of English red Apple and Scottish wild strawberry, the Commonwealth Cocktail includes a few things we’ve barely heard of, let alone tried in a cocktail. Really, when else would you get to sample The Cook Islands’s custard apple seeds, Swaziland’s sycamore fig, or Malaysian galangal? Australia’s contribution to the mix is an aniseed myrtle (syzygium anisatum), in case you were wondering. Spence is doing a limited run of 71 of these cocktails (of course) until August 3. If you’re unable to get to Glasgow Spence has made a simpler version, which you can make at home as you watch Australia dominate the Games. Here's the full list of ingredients: Africa Botswana: devils claw (genus clerodendrum) Cameroon: bitter leaf (piper umbellatum) Ghana: taro (psidium guajava) Kenya: chives Lesotho: rosehip Malawi: cacao (pycreuscyperaceae) 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 Americas Belize: dragonfruit Bermuda: arabica coffee beans Canada: logan berry Falkland Islands: bitter cress Guyana: sugar cane St. Helena: St. Helena tea plant Asia Bangladesh: jujubi Brunei Darussalam: durian fruit India: mangosteen Malaysia: galangal Maldives: pomegranate (annaaru) Pakistan: saffron Singapore: rambutan Sri Lanka: ripe jakfruit Caribbean 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 basil St. Vincent & The Grenadines: arrowroot Trinidad & Tobago: tonka bean Turks & Caicos Islands: sapodilla Europe Cyprus: basil-thyme (???????) 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 Oceania 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 Via The Evening Times and Grub Street.