Bristol Foodie’s Burns Night tipples | Bristol Foodie

25th January marks the birthday of famous Scottish poet, Robert Burns. It’s also an excuse for all of us to trawl through the depths of our family trees for an excuse to celebrate one of Scotland’s favourite bard.

If you haven’t yet planned your “Burns Night” supper you can get more information on the basic structure of the evening and traditional food here. Essentially you’re looking at a starter of scotch broth or cock-a-leekie soup, followed by haggis as well as traditional Scottish accompaniments and desserts. After dinner follows a series of toasts, my personal favourite being a “toast to the lassies”

Below are two cocktails provided by Drambuie to help you celebrate in style and toast the lassies in your group.

Rusty Bobby Burns

• 15ml Drambuie
• 30ml Blended Scotch (e.g. Dewars 12 Year Old)
• 15ml Sweet Vermouth
• 2 dashes Angostura Bitters

Method: Stir well with ice and strain into a cocktail glass
Garnish: Shortbread

Rusty Robert Burns

• 50ml Drambuie 15 Year Old
• 20ml Sweet Vermouth
• 5ml Absinthe
• 5ml Maraschino
• 2 Dashes Orange Bitters

Method: Stir well with ice and strain into a cocktail glass
Glass: Martini/Coupette