The Serve of The Open 153rd Royal Portrush

In a world where every sip tells a story, the charming town of Portrush and the adventurous spirit of Ben Lomond Gin beckoned a selection of skilled mixologists – only those who made the cut – to compete in a challenge unlike any other. Fuelled by their Adventurous Spirit, bartenders from qualifying rounds in Scotland through to the final cut in Portrush, rose to the challenge of competing to create the Serve of The Open- to be enjoyed by all who wander the iconic greens of Royal Portrush Golf Club this July.  

Reflecting the ethos of The Open, the competition was "open to all" and this year welcomed bartenders from Scotland, the home of golf, and Northern Ireland, this year's championship host, to mix and muddle the very essence of Portrush into their Adventurous Serve.

What makes portrush, portrush? Cocktail competition criteria

Portrush. A name that doesn’t just mark a place, but a feeling—vivid, alive, and unforgettable. Here, the North Atlantic doesn’t simply meet the shore; it dances with it, infusing the air with salt, stories, and adventure. Portrush isn’t just a town; it’s an ever-changing masterpiece painted with vibrant strokes of community, beauty, and, as the locals call it, “Port-magic.”

This is where our talented mixologists were tasked with drawing their inspiration from. To mix not just with ingredients, but with soul, history, and adventurous spirit.

At the heart of this year's Serve of The Open is Ben Lomond Scottish Gin- the Rory McIlroy of spirits: consistently brilliant and effortlessly smooth. It's complemented by a homemade bramble and woodruff syrup, with a splash of fresh lime juice to add zing and reflect the liveliness of the game.

Topped with soda for a light, bright, and refreshing finish- touched by a breath of North Atlantic breeze and a hint of saline spray. And crowning it all, a delicate meringue shard rises above the glass like the dramatic white cliffs of Portrush.

Bramble in the rough- a name that nods lovingly to both the wild hedgerows of Royal Portrush and my golf swing, which could be best described as ambitiously chaotic. It’s inspired by the scenic route- you know, when your tee shot ricochets straight into the gorse, narrowly misses the local wildlife, and takes your dignity on a ride through the underbrush.

This drink is a love letter to the salty sea air and dramatic white cliffs of the Northern Irish coast. And also, a slightly traumatic postcard from my childhood. Picture this: little me, dragged through thorny bushes by my granny in the name of “foraging”. She called it character building. I called It something else entirely. But somewhere between the nettle stings, purple-stained fingers, and mysteriously missing tupperware, I fell in love with bold, seasonal flavours.

And so, in full-circle fashion, I returned to the hedgerows along Royal Portrush to handpick berries and forage for woodruff- its earthy, herbaceous notes a nod to the wild, untamed rough that guards every fairway- perfectly playing against the juiciness of the brambles. No shortcuts. No supermarket punnets. Just me, some gloves, and rising panic every time a Titleist flew overhead.

I risked life and limb to bring you this syrup.

~ Scott Dunlop

Championship Committee Introducing the judging panel

Our Serve of The Open competition was judged by a standout panel, bringing together expertise from the worlds of food, sponsorships, and golf- including Di Stewart, who’ll be joining us at the Ben Lomond Gin Garden at The 153rd Open at Royal Portrush to enjoy the winning Bramble in the Rough serve in person!