Today is Burns Night, but apart from the obvious dram of neat Scotch, what other drinks can you enjoy before, during and after your Burns Night dinner?
This is inspired by The Bobby Burns from J.R. Sheridan’s cocktail bible, ‘How to Mix Fancy Drinks’, first published in 1901. It’s also something of a hybrid of a Rusty Nail and a Rob Roy.
30ml Dewar’s Blended Scotch Whisky
15ml Sweet Vermouth
2 dashes Angostura Bitters
Method: Stir well with ice and strain into a cocktail glass.
Rich, herbal flavours from the outset, with some lighter wood notes and sweet vanilla from the whisky, too. There’s also a refreshing burst of almost bitter, but rich fruitiness from the vermouth. Dry spice notes, including powdered cinnamon and cloves, lead to a medium-long finish of wood.
15ml Lemon Juice
25ml Dewar’s Blended Scotch Whisky
150ml Ginger Ale
Method: Build in a highball glass with ice.
Vibrant and full of flavour, with notes of lemon sherbert that are followed by a slightly more bitter note of fresh lemon juice and herbs sweetened with honey. The Scotch comes through towards the end, with a light, but distinct woodiness and dry vanilla. The lemon reappears on the finish, and is refreshingly dry.
3 dashes Aromatic Bitters (Angostura)
50ml Dewar Scotch
Method: Stir and strain.
This is a slight variation on an Old Fashioned, with the sugar cube being replaced by the sweetness of the Drambuie, which also adds some complex herbal notes that complement the bitterness. The flavours of the Scotch come through, too, and are accented by the other ingredients. A pleasant drink to finish the meal off with.