Stef Anderson

Meet Stef, Bar Manager

Gleneagles Townhouse is delighted to announce the appointment of its new Bar Manager, Stefanie Anderson.

Originally from the Isle of Seil, Stef moved to Edinburgh in 2015 and has since been immersing herself in the vibrant and unique bar scene that the capital has to offer, with a short time spent working overseas in Australia.

Overseeing the entire bar offering of the Townhouse and a team of 20 bartenders, Stefanie is bringing over ten years of experience to her role from some of the UK and Australia’s most prominent bars. Most recently, she held the position of Bar Manager at The Devil’s Advocate in Edinburgh’s Old Town.

At Gleneagles Townhouse, you will find Stef shaking up the cocktail menu every season with six signature cocktails, as well as a stylish list of modern classic beverages. She has a personal passion for whisky and is excited to create simple and elegant drinking experiences for guests using unique ingredients sourced from local Scottish producers.

Below is one of Stef’s favourite seasonal recipes for a Vegan Hot Buttered Rum.

Vegan Hot Buttered Rum

A rich and festive winter warmer from Townhouse Bar Manager Stef. Perfect for sipping in front of a crackling fire.

You’ll need:

• 50ml Dark or Golden Rum, personal preference
• 15ml Drambuie or Amaretto
• 5 dashes Angostura Bitters
• 80ml Boiling Water
• 30g Coconut Butter Batter
• Optional: Pinch Xantham Gum Powder

For the coconut butter batter:

• 220g Coconut Oil
• 60g Demerara Sugar
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ teaspoon allspice
• 4 whole cloves

How to make it:

1. Make the Coconut Butter Batter by mixing: 220g Coconut Oil, 60g Demerara Sugar, 1 teaspoon cinnamon, ½ teaspoon salt, ½ teaspoon allspice and 4 whole cloves together in a bowl.

2. Fill your favourite teacup with hot water to warm up.

3. Pour out the hot water and add the coconut butter batter.

4. Add rum and either the Drambuie or Amaretto and mix together ingredients.

5. Add hot water, then sprinkle the xantham gum on top and stir well. Garnish with candied ginger.