What to drink on Burns Night

The Burns Supper is not so much a dinner as it is a celebration of Scotland’s great contributions to poetry, distilling, and sausage making. Even though this year’s celebrations are set to be smaller scale than usual, the 25th of January still represents an opportunity to defy the winter gloom and raise a few glasses of guid auld Scotch drink. A dram or two, taken neat or with water, is traditional for toasting – but this is by no means the only way to enjoy your whisky on Burns night. 

Scotch represents a broader range of styles and flavours than any other spirit and as such has enormous cocktail potential. A good serve can convert purists and whisky-sceptics alike so there’s lots to be gained by getting creative with your malt. 

Speyside Sour 

Sours first appeared on the cocktail scene in the 1850s as a quick and gluggable version of the larger, more elaborate punches popular at the time.