Someone Has Made a Comm Games Cocktail with 71 Ingredients

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.