Burns night cocktails Burns night cocktails If you’re celebrating Burns night and know your ‘Whisky’ from your ‘Whiskey’ here’s a few suggestions Robert Burns ATHOLL BROSE Ingredients: 25 g medium oatmeal 2 tbsp clear heather honey 2 tbsp Macallan 10 year old whisky 284 ml double cream (heavy cream) Glass: Martini Garnish: Raspberries or blueberries Preparation: Toast the oatmeal either by tossing and stirring it continuously over a medium heat in a non-stick pan or by putting in a dish in an oven and stirring occasionally. Let the mixture cool. Mix together the honey and the whisky. Whip the cream until it forms soft peaks but is not dry; then fold in the honey and whisky mixture. Leave to chill. Just before serving, stir in the oatmeal (if you do it in advance, it will lose its crunch). Put the raspberries or blueberries – or a mixture of both – into the bottom of Martini glass and spoon the Atholl Brose over. Alternatively the berries can be folded into the mixture. RUSTY NAIL Ingredients: 50ml of Glenfarclas 10 year old whisky 25ml Drambuie 1 twist lemon peel Glass: Old fashioned Garnish: Lemon peel Preparation: Pour the whisky and Drambuie into an old fashioned glass filled with ice cubes. Stir well. Garnish with the lemon twist. “Everybody has to believe in something… I believe I’ll have another drink.” W. C. Fields ROBERT BURNS Ingredients: 50ml Bruichladdich 12 year old whisky 25ml Martini Rosso A dash of Pernod Absinthe A dash of Agnostura bitters Glass: Cocktail glass Preparation: Pour the ingredients into a cocktail shaker filled with ice. Stir well. Strain into a chilled cocktail glass. Recipes courtesy of Boisdale www.boisdale.co.uk
