My name is Iain "Panda" McPherson and I'm a proud bartender, turned bar owner of @pandaandsons @hoottheredeemer and @nauticusbar bars in Edinburgh. 🍸 When I’m not visiting other cocktail bars around the world, you’ll mostly find me in the basement of Nauticus working on new cocktail and culinary techniques in my lab the "Brain Melting Society”. I'm obsessed with all things frozen. This has been ingrained in me for a long time due to my father being in the ice cream business, when I was wee. My role within my cocktail bars is to be the innovator, educator, and brand ambassador. I'm very fortunate to be able to travel the world hosting educational talks about the freezing techniques we have developed or evolved over the past 5 years like 'Switching', 'Freeze Clarification' and our extensive research into applying freeze drying into our cocktail programme. 🧊🍹 I’m passionate about what I do, and as much as it’s a cliché, I rarely see my work as work. However, I couldn’t do any of it without the help from the amazing people I work with, never a day goes by where I'm not grateful for the dedicated hard work they all do day in day out. It is a real honour to be featured on the Bar World 100 list again this year and being recognised for my work in the bar industry. I think it is a testament to how great the Edinburgh and Scotland cocktail scene is. We will be opening another venue in Edinburgh next year, so keep your eyes peeled for that. We will also be releasing our own single cask business near the end of the year, after much acclaim with our first two releases with Arran and Glenglassaugh whisky. 🥃 Thanks for reading and I am always open to chatting all things cocktails and Edinburgh bars 🍸 🖊️ + 📸 @thecocktailpanda #ScotlandIsNow