A Robbie Burns Celebration

Happy Robbie Burns Day, Everyone! Today (January 25) marks the birthday of the late Robbie Burns – a Scottish Poet widely known for pioneering the Romantic Movement in poetry. After his death, his friends got together on his birthday every year to celebrate his life – what a great excuse to enjoy a good ole scotch! To help you celebrate Robbie Burns Day yourself, here are some of our favorite scotch-based cocktails:   PENICILLIN 1.5 oz DEWAR’S 12 Blended Scotch Whisky .75 oz Lemon juice .5 oz Honey syrup .5 oz ginger juice spritz of Islay whisky Candied ginger garnish Method:Add the blended Scotch, lemon juice, ginger juice and honey syrup, and fill shaker with ice. Shake until well chilled. Double strain into an ice-filled rocks glass and spray the Islay Scotch over the top. Garnish and serve.       ARDBEG CEASER 1.5oz of Ardbeg Ten Years Old 1 part Ceaser Mix Lime wedge Sea Salt Rub Splash of Tabasco and Worcestershire sauce Fresh herb to garnish (Thym, rosemary, etc.) 1 tbsp. freshly grated horseradish (optional) Jalapeno pepper (optional) * You can add different ingredients to your salt: rub spices for meat, cane sugar, smoked paprika, etc.   Method: Rim a glass with seasoned salt. Add Ardbeg Ten Years Old and mix in a splash of Worcestershire, Tabasco, and the fresh horseradish. Fill will your favourite Ceaser mix, season with salt and pepper, then garnish with a lime wedge, fresh herb and Jalapeno pepper. You can also have some fun with it and garnish with bacon, pickles, shrimp, fried chicken. . .anything you want!       THE DARB 2 parts DEWAR’S 12 Blended Scotch Whisky 1 part Martini Rossi (Sweet Vermouth) 3 Dashes bittercube Corazon bitters Method: Garnish with lemon twist. Stir and strain. Glass and ice – rocks / large cube.     DEWAR’S DRAMBLE 1.5 parts DEWAR’S 12 Blended Scotch Whisky .75 parts Lemon juice .50 parts Simple syrup .25 parts. Crème du Mure Blackberry garnish Method: Add all ingredients (minus crème de mure) to the glass. Fill with crushed ice and stir. Top with more crushed ice and then drizzle crème du mure on top. Garnish with a fresh blackberry.  

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