Blythswood Square Hotel proved to be not only a totally high-class spot, but also devoted to cocktail making. One sip convinced us to stay for dinner as well, and try some more cocktails after we had some food in our system. Bartender David Smillie invented a cocktail for me on the spot, the Teq App, when I told him I had a preference for tequila. He blended apricot brandy, pink grapefruit, lime and pineapple juice, added a dash of Peychards Bitters and egg white with Tapatio Blanco (photo, top). Fabulous! On the other end of town, we stopped in at the Ubiquitous Chip, celebrating its 40th year in business. We chose the tiniest of the three bars, where Peter treated us to the specialties of the house. Photo shows the Ginger Mojito with Anogstura 5 Year Old Rum, Mint, Lime and Ginger. See more photos from the trip at Scottish Cocktails on my FB page.