We’ll be celebrating Scotland’s Bard this week – and beyond – with these whisky-themed cocktails and treats
We like the simplicity of this sophisticated serve from female-led distillery, Nc’nean.
The Whisky Six
2 parts Nc’nean (50ml)
4 parts soda water (100ml)
Mint sprig to garnish
Fill a glass with cubed ice and add all the ingredients. Gently stir then garnish with a fresh sprig of mint.
Nc’nean whisky is available at Selfridges, Berry Brothers, Whisky Exchange and Master of Malt as well as local retailers
A Scottish version of the classic Manhattan, this Rob Roy suggestion from drinks retailer, Bottle Club, replaces bourbon or rye whisky with Scotch Whisky.
60ml Scotch Whisky
25ml sweet vermouth
Dash Angostura Bitters
Combine all ingredients into a mixing glass with ice (minus the garnish) and stir well before straining into a cold Nick and Nora or martini glass. Garnish with a cherry.
Another suggestion from Bottle Club, the beetroot-themed Ruby Queen was developed by Rob Krueger of Extra Fancy in New York.
45ml Scotch Whisky
30ml Fresh Red Beetroot Juice
25ml Honey Syrup
25ml Fresh Lemon Juice
Fresh dill or tarragon (garnish)
Lemon twist (garnish)
Combine everything except the garnish into a shaker with ice, shake for 30 seconds, then strain and pour into a tall, high-ball style glass. Pour and shake like any other drink and you will have a savoury drink that will rival any Bloody Mary.
Caorunn Haggis Jam
3 onions, finely diced
2 red apples, cored and grated
200ml cider vinegar
200g soft brown sugar
200ml coffee espresso
50ml Caorunn Gin
Melt down the suet in a saucepan and add the haggis to the pan. Once added, breakdown the haggis with the back of a spoon and gently fry for 3-5 minutes, until cooked through and beginning to crisp.
Remove the haggis from the pan and pass through a sieve, reserving the fat that passes through. Using the reserved fat, cook the apple and onion for 5-10 minutes. The apple and onion should be soft and translucent, with no colour.
Return the haggis to the pan with the apple and onions. Once the haggis is in the pan, add the vinegar, sugar, coffee, port and Caorunn Gin. Gently cook over a low to medium heat for 10-15 minutes, until the contents become a jam-like consistency.
Caorunn Haggis Jam Toastie
2 thick slices of bread
1 spread of butter
1 tbsp Caorunn haggis jam
2 handfuls of grated cheddar
One large scoop of haggis
A small handful of rocket
MethodLightly butter 1 x side of each slice of your chosen bread. Using the non-buttered side of your bread, layer the Caorunn haggis jam with a large scoop of haggis and top with a handful of cheddar.
Using the non-buttered side, place the second handful of cheddar onto the other slice of bread. Place both slices butter side down into a dry frying pan.
Fry on medium to low heat, leaving until golden on the bottom and the cheese begins to melt. Add a handful of rocket on top of the slice with the Caorunn haggis jam. Place the slice of bread with just the cheese on to the haggis heap. Keep flipping the toastie until the cheese is fully melted.
Remove from the pan, slice in half and enjoy with a Caorunn perfect serve in hand.