Robert Burns, affectionately known as Rabbie Burns, is our beloved Scottish Bard whose legacy resounds not just in Scotland, but across the globe. Every year on the 25th of January, we mark his contributions to literature and culture with heartfelt celebrations that extend beyond our borders.

One of the most endearing aspects is how people everywhere have embraced our traditional Scottish fare. Haggis, a savoury sausage made from sheep’s offal mixed with onions, oatmeal, suet, spices, and salt, has become a culinary delight enjoyed by many. Paired with ‘neeps’ (mashed turnips) and ‘tatties’ (potatoes), this quintessentially Scottish dish brings a taste of our heritage to tables worldwide.

And let’s not forget the ‘uisge-beatha’—the water of life— whisky! This amber liquid has found its way into the hearts of connoisseurs and novices alike, celebrated not just for its taste but for the rich traditions it represents.

There’s something truly special about seeing people from different corners of the world share in our love for haggis, neeps, tatties, and, of course, whisky. It’s a testament to the enduring legacy of Rabbie Burns and the way his poetry continues to unite us all.

Perfect Burns Supper Drinks

With Burns Night fast approaching, I thought it would be fun to pair cocktails alongside the three-course traditional Burns Supper. While there’s always the option to modernise the meal with creative dishes like Haggis Bon Bons with whisky sauce or Haggis Nachos as the main course, there’s something timeless and satisfying about sticking with tradition.

To complement each course of the Supper, I’ve paired them with three distinct whisky cocktails, each curated from renowned whisky distilleries. These delightful recipes are readily available on their websites, adding an extra splash of authenticity and flavour to your celebration. 

A TRADITIONAL BURNS SUPPER MENU

Starter : Cullen Skink with Glengoyne Apple and Pear Sour 

Cullen Skink is a creamy traditional Scottish soup made with haddock, potatoes, cream and onions. It’s known for its slightly smoky profile that will warm you right up!

It pairs perfectly with this Glengoyne 15 year old Apple and Pear sour. The whisky is smooth and fruity which balances the soup’s creamy texture and smokiness, whilst the apple and pear elements of the cocktail are fresh and zingy cutting through the richness of the soup.

Recipe here : https://www.glengoyne.com/our-whisky/glengoyne-whisky-cocktails/apple-and-pear-sour-recipe

Toasting the Haggis.

You most definitely need to raise a very special dram for the Address to the Haggis. I asked Whisky Guru and the winner of the Best Whisky Bar in Scotland for the past two years, Colin Hinds, owner and operator of Tipsy Midgie in Edinburgh, what he would choose. His choice was one of the long standing favourites at the bar – the Glenmorangie Signet. This is a Burns Supper all wrapped up into one sweet dram! There’s toasted spices with cinnamon, malt and golden syrup but mostly it’s chocolate orange and honey raisins. It balances sweet, fruity and rich perfectly and it’s oh so luxurious.

Main : Haggis Neeps and Tatties with Deanston Smoked Old Fashioned

When prepared correctly, haggis boasts a robust oaty and peppery flavour. Its texture is hearty and slightly soft, which I prefer to be finely ground. Paired with the sweetness of mashed neeps and the creaminess of mashed potatoes, all topped with a luxurious whisky sauce, this dish is truly deserving of being enjoyed throughout the year. But it’s on Burns Night that this Scottish comfort food trio truly gets its well deserved shot in the spotlight.

For this Scottish dish, I’ve chosen a Smoked Old Fashioned and it’s the smokiness that works the magic here. The slight smoky sweetness from the whisky, that maturing in a Virgin Oak cask provides and the smoke from the torched cinnamon stick adds just a wee bit of flair and a lot of ‘coolness’ to your cocktail. The cocktail will definitely enhance the savoury notes of the haggis really complementing those peppery and oaty notes whilst providing a contrast against the sweetness and creaminess of the neeps and tatties.

Recipe here : https://deanstonmalt.com/blogs/whisky-cocktail-recipes/smoked-old-fashioned

Dessert : Cranachan with Glen Moray Northern Great

I want to say, I’ve saved the best till last as Cranachan is possibly one of the easiest and most delicious desserts out there, but all the dishes in a Burns Supper are superior.

Cranachan was originally the dish that celebrated the raspberry harvest, which occurs in June in Scotland. As Burns grew up on a farm in Ayrshire, and many of his works reflect his appreciation for nature and farming life, it seemed fitting that this dessert be chosen to encapsulate the essence of Scotland’s cultural heritage. 

Cranachan is a beautiful dessert that layers the very best of Scottland’s bounty. Whipped Cream, Honey, Toasted Oats, Raspberries and of course whisky!

Our last whisky cocktail is the Northern Great – a colourful serve packed with raspberries, mint and lime. 

Why did I pair it with Cranachan? Do you need to even ask?! They both have similar ingredients that just create a party in your mouth!

The honey and citrus notes of the cocktail complement the natural sweetness of the Cranachans whipped cream, honey and raspberries; the rich maltiness and warm spices enhance the nutty, toasty flavours of the drink; and the cocktail is smooth complementing the luxurious creaminess of the Cranachan.

Recipe here : https://www.glenmoray.com/northern-great

Add these cocktails to your Burns Supper this year and enjoy an extremely decadent dining and drinking experience raising your glass several times to our cherished Bard!

Slainte

Warm Up With a Classic Winter Remedy

January 11th marks National Hot Toddy Day, the perfect opportunity to warm up with a classic Scottish remedy that has stood the test of time. 

The Hot Toddy: A Time-Honoured Tradition

The hot toddy’s origins are steeped in tradition, with its roots potentially tracing back to ancient Indian beverages. A “Taddy” refers to a drink made from fermented palm sap, which was popular in India during British colonial rule. Whilst the Scottish claim, that it relates to Tod’s Well, a large well in Edinburgh where hot water from this well was used to make a popular local drink. Perhaps it’s a combination of them both?!

The Science Behind the Soothing:

Originally crafted as a soothing drink for colds and flu, the Hot Toddy is not a cure, but its ingredients can help alleviate symptoms. The hot liquid comforts a sore throat and can help loosen congestion. Honey offers natural antibacterial and anti-inflammatory benefits, offering a soothing touch to irritated throats. Lemon juice provides a boost of Vitamin C to support the immune system, and the alcohol might offer mild pain relieving and sedative effects, providing some relief from cold and flu discomfort.

Beyond the Classic:

The traditional hot toddy, with its simple combination of whisky, honey, lemon juice, and hot water, offers a comforting base. However, there’s plenty of room for creativity:

Spice it up by adding warming spices like cinnamon, cloves, and nutmeg for an extra kick. Opt for a healthy zing by incorporating fresh ginger for an added layer of flavour and potential anti-inflammatory benefits. Or opt for a jolly twist by swapping out hot water for hot apple cider.

How to make a hot toddy:

Top tips for making a perfect hot toddy included choosing a high-quality whisky that complements your preferences. For Peat Lovers consider Laphroaig 10 Year Old or for something sweeter opt for Glenmorangie The Original. 

Another tip is to pre-heat your mug.

With a Hot Toddy lending itself to experimentation, try spicing things up. Experiment with different spices like cardamom, all spice, or star anise and don’t forget your garnish. Elevate your presentation with citrus peels like orange, fresh herbs like rosemary, or a sprinkle of nutmeg.

A Classic Hot Toddy Recipe is simple and easy – pour whisky, honey and lemon juice into a mug. Pour in the hot water and stir until the honey is dissolved. 

But if you want to elevate your Hot Toddy to new heights, give this recipe a go.

Hot Toddy Recipe:

Ingredients:

• 50ml whisky
• 200ml Fevertree Mexican Lime Tonic (Sprite or 7Up will work just as well)
• 1 tbsp Manuka honey
• 2 star anise
• Juice of 1 x lemon 
• Fresh ginger

Instructions:

• In a pan, add 200ml Fevertree Mexican lime tonic, Sprite or 7Up, lemon juice, honey, star anise and grated ginger (to taste – as little or as much as you want).
• Simmer gently for 10 minutes.
• In your favourite mug, pour in the whisky.
• Strain the hot mix into your mug and give it a good stir with the whisky.
• Enjoy!

This National Hot Toddy Day, indulge in the comforting warmth and potential health benefits of this classic winter remedy. Experiment with different flavours, and savour the cosy experience.