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