A Couple of Burns Night Laphroaig Cocktails

Every January 25th, folks around the world (okay, mainly in Scotland) celebrate the great poet Robert Burns’ birthday with a big haggis and whisky dinner.  I’ve never had haggis, but would love to try it.  At this point it may be a goal for next year’s Burns Night.   This year, my celebration will be very small.  I’ll be making Scotch Eggs and the Ode To Whisky (Sour) cocktail (see below).

Our friends at Laphroaig shared a couple of cocktail ideas inspired by Burns Night.  In addition, they’ve also provided a neat infographic to help with your Burns Night planning.

Caitie McCabe Photography

Tam O’Shanter
By NYC mixologist Andrey Kalinin

Ingredients
1 1/2 parts Laphroaig® Select Scotch Whisky
1/2 part Drambuie® Liqueur
1 part Bordeaux Red Wine
3 dashes Orange Bitters
Orange Peel (for garnish)

Method
1. Add all ingredients together in a mixing glass and stir.
2. Strain into a chilled coupe or martini glass (served up).
3. Garnish with a flamed orange twist.

All trademarks are the property of their respective owners.

Caitie McCabe Photography
Ode to Whisky [Sour]
By NYC mixologist Andrey Kalinin
 
Ingredients
2 parts Laphroaig® Select Scotch Whisky
3/4 part Lemon Juice
3/4 part Heather Honey Syrup
3 dashes Cardamom Bitters
1 Egg White
Fresh Cardamom (for garnish)

Method
1. Combine all the ingredients in a cocktail shaker.
2. Dry shake (if using egg white).
3. Add ice and shake vigorously.
4. Pour into a coupe or martini glass (served up).
5. Garnish with cardamom flakes.

All trademarks are the property of their respective owners.

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