The 25th January is a date to celebrate the life and works of Scotland’s national poet, Robert Burns (1759-1796).

Burns Suppers will be taking place all over the world to celebrate this occasion, which include eating a traditional Scottish meal, the recitation of works by or inspired by the Bard and the drinking of Scotch whisky.

As per a recent article on the Sunday Herald newspaper (click here) states:

The spirit, popular with Ayrshire bard Robert Burns over 200 years ago, is still a favourite partner for the traditional haggis, neeps and tatties. Conventionally served neat, over ice or with a drop of water, whisky is often overlooked as a versatile cocktail ingredient.

To add an extra element of excitement and contemporary flair to the festivities, Loch Lomond Group brand ambassador and mixologist, Ibon Mendiguren has crafted a twist on a classic whisky cocktail. He said:

Although a dram of whisky alone is a treat for many people’s palates, not everybody enjoys the spirit neat. Whisky’s incredible variety of flavour profiles make it perfect for creating exciting cocktails.

 

This recipe is a twist on the classic Old Fashioned cocktail that uses a combination of bitters to draw out the fruity notes from our Loch Lomond Original Whisky. The oaky finish with a subtle hint of peat and fruity flavours is a beautiful companion for the warmth and spice of haggis.

Ingredients 50ml Loch Lomond Original Single Malt Whisky

Angostura bitters Plum bitters Brown sugar cube Ice

Method

1. In a mixing glass, soak the sugar cube in a few drops of Angostura bitters.

2. Add a splash of Loch Lomond Original and muddle the ingredients together to create a loose paste.

3. Add ice cubes and stir well to blend the flavours. Fill the metal piece of a cocktail shaker with cold water and place the mixing glass inside to keep it chilled.

4. Add more ice and the rest of the Loch Lomond Original and continue to stir.

5. Strain the cocktail mix from the mixing glass into a chilled glass with ice and add a couple splashes of plum bitters.

6. Garnish the cocktail with a twist of orange peel and serve.

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