Burns Night is an annual celebration (25th Jan) in memory of Scotland’s national poet, Robert Burns. Robert Burns is often referred to as a pre-Romantic poet for his sensitivity to nature, spontaneity, his fierce stance for freedom and against authority and interest in old songs and legends. His modest farming background made him in some ways a spokesperson for every Scot. He often wrote of his hope for a better world of equality.
The event usually includes a Burns supper with traditional Scottish dishes such as Cullen skink, haggis, neeps and tatties and Scottish beef, grouse or salmon. It’s a heavy meal so a traditional ceilidh is a good way to burn some of those calories! But, what should you drink on Burns Night?
What to Drink on Burns Night?
Whisky
Of course, scotch whisky should be on the menu for Burns Night. Haggis pairs well with whisky, therefore a dram could also be served during dinner and not just as an after-dinner drink.
Heavily sherried and full-bodied whiskies are great with meats such as venison or steak, as well as a range of root vegetables. Also for haggis pairing, try Arran Remnant Renegade or the juicy Glenfarclas 15-year-old. If you are serving vegetarian haggis, which often tends to be spicier than the traditional version, Bunnahabhain 12-year-old pairs well.
For more tips on how to pair whisky with food, see my previous blog post.
Isle of Arran is the only whisky company to produce a single malt that is officially endorsed by the Robert Burns World Federation. Partnered with the Federation since 1998, they have the authorisation to use Burns’s likeness and signature on their bottles in recognition of being the closest distillery to his birthplace of Alloway in Ayrshire. The range includes a light and aromatic single malt and a light blended whisky with subtle peat in the background. Both very reasonably priced!
And, of course, there is Timorous Beastie by Douglas Laing. The name is a nod to the Robert Burns poem ‘To a Mouse’ and to Burns’s wit making it an ideal drink on Burns Night. It is a blend of whiskies selected from Highland distilleries including Dalmore, Glengoyne and Glen Garioch.
If you are looking for something smokier, you can never fail with Lagavulin 16-year-old. Talisker Port Ruighe and Ardbeg An Oa are also great options for the supper.
For rye whisky lovers, Arbikie 1794 Highland Rye is a must! It is the first rye scotch in over 100 years! Made using rye, wheat and barley and aged in new charred oak, this whisky has plenty to offer.
Whisky cocktail
Bobby Burns
45ml Blended Scotch
45ml Sweet Vermouth
7.5ml Bénédictine
Stir well with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.
Gin
Scotland boasts over 90 gin distilleries and produces 70% of the gin in the UK. There certainly is plenty of choice for you to take your pick. Crossbill Gin from Glasgow is made using only two Scottish botanicals, juniper from the Highlands and rosehip. They also have a seasonal gin range which changes from season to season and from year to year, always using only Scottish ingredients. The latest release, the Autumn Seasonal Gin, was made using Scottish brambles and chanterelles.
One of my personal favourites is King’s Hill Gin. It’s fresh, aromatic, with plenty of juniper. The name is a reference to a bet made by King Robert the Bruce and Sir William Sinclair of Roslin. I’m a sucker for a coastal gin. Isle of Gigha Gin is made with sugar kelp, gorse, nettle, dandelion root and mountain pepper. An excellent gin. Another great option is Edinburgh Seaside Gin. It captures the essence of the Scottish seaside perfectly. Some of the more savoury botanicals include bladderwrack seaweed, ground ivy, gorse flowers and scurvy grass. Try it in a Dry Martini.
See my previous blog post for more Scottish Gin Recommendations.
Gin cocktail
Bramble
45ml Gin
30ml Fresh lemon juice
12.5ml Sugar syrup
12.5ml Crème de Múre
To create a ‘bleeding’ effect, shake only the first three ingredients. Strain into a glass filled with crushed ice, add more crushed ice and drizzle the Crème de Múre on top. Garnish with blackberries.
Rum
Scotland, especially Glasgow, has a long history of rum. When sailors introduced rum to the UK in the 17th century, the spirit very quickly spread across the island. A sugar revolution was taking over from tobacco, and therefore in the 17th and 18th centuries, many refineries started to emerge in Glasgow, with several housing rum distilleries.
One of my favourite Scottish rums is Smoky Rogues. This is a single-cask limited-edition Banditti Club Glasgow Spiced Rum. It is aged and spiced like the Original Spiced Rum, but instead of cutting it down with water, this one has spent another 18 months in a cask previously used for Glasgow 1770 Peated Single Malt. The cask brings a layer of smokiness to the spirit. Smoky Rogues is bottled at a higher ABV of 52.2%. It is divine and perfect for enjoying neat or on the rocks.
Ron Cabezon is a 5-year-old botanical rum, a blend sourced from the Dominican Republic and Guyana. The botanicals include Arabian cubebs for subtle smokiness and West African kola to add a hint of spice, and the sweetness comes from both Madagascan vanilla and Scottish honey.
Rum cocktail
Tangerine Rumgroni
25ml Ron Cabezon Botanical Rum
25ml Sweet Vermouth
25ml Campari
10ml Le Fruit de Monin Tangerine
Cinnamon Stick & Orange Peel for garnish
Stir all ingredients with ice. Strain over ice and garnish with a cinnamon stick and orange peel.
For more rum options, see my previous post The Scottish Rum Boom.
Vodka
Scotland produces some great vodka. Try Buffing Billy from The Borders Distillery. Puffing Billy Steam Vodka is the only vodka ever to be steamed through charcoal inside a still. It is never filtered as a liquid. The malted barley creates a creamy and silky vodka. This vodka has a whole lot of flavour, such as coconut, roasted pineapple, overripe banana, chocolate and caramel. And a touch of spice at the finish.
Arbikie Haar Vodka is made using Zulu wheat, which is a winter wheat and better known as biscuit wheat, a wheat that is used for desserts rather than bread-making. It is finer, softer, and ideal for distilling. Haar has delicious notes of vanilla and caramel and a subtle spiciness that contributes to a warming finish. The mouthfeel is soft and slightly creamy. This is an ideal sipping vodka.
Other
Then there’s Drambuie, a whisky liqueur bottled at 40% ABV. It is made using scotch whisky, heather honey and a mix of herbs and spices. Add it to an Espresso Martini or serve on the rocks. Glayva, 35% ABV, is another classic Scottish liqueur. It is a blend of scotch, tangerine, exotic spices and honey. It works well in many cocktails or serve it with an apple juice.
If you want something with slightly lower ABV, try Bruadar Single Malt Whisky Liqueur. It is made with a combination of Scottish honey, sloe berries and single malt whisky and bottled at 24% ABV. Try it in a sour or a Scotch Old Fashioned.
Lindores Abbey Aqua Vitae is a malt spirit, distilled in pot stills before being infused with a blend of herbs and spices, such as cleavers, lemon verbena and sweet cicely. Some of the botanicals used grow in their gardens, just as they would have done 500 years ago in the grounds of the ancient abbey. No sugar is added, and all the ingredients are 100% natural.
Lindores Abbey Aqua Vitae has top notes of peach and pear together with ginger, clove and cinnamon. Expect rich caramel sweetness and herbal notes at the finish. Serve over ice with orange peel or mix with fresh mint, sugar syrup and soda water. My favourite serve is to mix 35ml Lindores Abbey Aqua Vitae, 15ml blended scotch whisky and 15ml honey syrup. Stir with ice and strain over a large ice cube.
If you are in the middle of Dry January, Glen Dochus range is ideal for those who usually would enjoy whisky. The range includes five releases: West Coast Blend (candied fruits, light smoke, caramel), Highland Blend (figs, nutmeg, cardamom), Export Blend (gingerbread, cinnamon, toffee), Royale Blend (candied orange, hazelnut, vanilla, honeycomb) and Island Blend (peat smoke, black pepper, candied peel, chocolate).
If everything else fails, there is always a pint of heavy!
What will you drink on Burns Night? Will you be taking part in a Burns supper?
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