We haven't been able to take payment
You must update your payment details via My Account or by clicking update payment details to keep your subscription.
Update payment details
Act now to keep your subscription
We've tried to contact you several times as we haven't been able to take payment. You must update your payment details via My Account or by clicking update payment details to keep your subscription.
Update payment details
Your subscription is due to terminate
We've tried to contact you several times as we haven't been able to take payment. You must update your payment details via My Account, otherwise your subscription will terminate.
Update payment details

Accessibility Links

Skip to content
Subscribe
DRINK OF THE WEEK

Cocktail recipe: Dibbie Dabberson

By Ballie Ballerson bar, Edinburgh
Ballie Ballerson bar
The Times
The Dibbie Dabberson cocktail
The Dibbie Dabberson cocktail
COURTESY OF BALLIE BALLERSON BAR
Ballie Ballerson bar
The Times

With giant ball pits, thumping house beats and a huge slide, this Forrest Road bar is not for the faint-hearted — and nor is its signature cocktail. Tooth-meltingly sweet, the Dibbie Dabberson is served with a Dip Dab sherbet dip and lolly on the side.

Ingredients

25ml sloe gin
25ml pink gin
25ml cherry brandy
25ml cranberry juice
12.5ml fresh lemon juice
Cubed and crushed ice
1 packet of Barratt Dip Dab

Method

1 Fill a rocks glass with cubed ice and pour in all liquids
2 Top with crushed ice and Dip Dab sherbet
3 Serve with a Dip Dab lolly