Johnnie Walker Princes Street is inviting guests to toast the Bard at a very special evening dedicated to all things Burns on 25 January 2023.
The team at Edinburgh’s most exciting whisky experience has created a night not to be missed in the venue’s rooftop Explorers’ Bothy Bar, including a Cranachan clarified milk punch, created exclusively for the evening.
Dram O’Shanter’s menu includes four very special whiskies, paired with creative canapes:
Haggis donut served with a whisky sauce and a dram of Mortlach Special Releases 2022
Whisky cured Scottish salmon with beetroot crème fraîche on a Stornoway oatcake served with a dram of Caol Ila Distillers Edition
Arbroath Smokie vol-au-vent topped with caviar & crispy leek served with a dram of Talisker 18 Year Old
Blackthorn salted chocolate cup topped with candied orange served with a dram of Royal Lochnagar 17 Year Old 175th anniversary
Cranachan clarified milk punch cocktail to finish
Vegan and gluten-free options can also be requested.
Attendees will also enjoy a number of live performances including Burns poems, songs and music as well as a contemporary Address to the Haggis as part of the night.
Dram O’Shanter takes place from 6-7.30pm on 25 -28 January 2023.
Music, dancing, poetry, food …sounds good doesn’t it! Join PCHP and partners as we celebrate #burnsnight community style !!!
You’ll be treated to a delicious meal and the music will be provided by the amazing Tinderbox Collective – what’s not to like!
Tickets will be on sale from Monday the 16th of January at Royston Wardieburn Community Centre reception desk and also from the Granton Garden Bakery window on Saturday the 21st of January so don’t miss your chance to have braw wee night out.
If you’d like to perform or volunteer at the event then please get in touch with; tom@grantoncommunitygardeners.org to arrange
Leith’s iconic Burns statue returned to its home on Bernard Street as Scotland prepared to celebrate the national bard.
The 19th century bronze sculpture was put into storage in December 2019 to make way for Trams to Newhaven construction. It has since undergone specialist conservation work before its reinstatement at Bernard Street’s junction with Constitution Street.
Yesterday, on the morning of Burns Night (Tuesday, 25 January), Council leaders, tram project officers and contractors were joined by conservationists and former Edinburgh Makar Alan Spence to unveil the monument.
They also marked the placement of a new time capsule underneath the statue, alongside an original capsule discovered in 2019, which contained relics from both the late 19th century and the 1960s.
Councillor Lesley Macinnes, Transport and Environment Convener, said: “I’m delighted to see this much-loved Robert Burns statue returned to its home in Leith – and spruced up thanks to specialist conservation work – just in time for Burns night.
It’s fantastic that so many members of the community have been able to contribute to the new time capsule placed underneath the statue. Thanks to their input we’ll be able to share an insight into Leith today with future generations, just like our 19th century forebears did when they buried the original time capsule.
Councillor Karen Doran, Transport and Environment Vice Convener, said: “What better way to celebrate Scotland’s national bard than the unveiling of this newly-restored statue?
Its return also marks progress being made on the Trams to Newhaven project, as the area begins to take shape. I’m excited to see what the coming months will bring as ongoing improvements are delivered.”
In November last year the Trams to Newhaven project reached its two-year point and, despite challenges posed by the Covid pandemic, including a 13-week site shutdown, remains on track for opening for revenue service in Spring 2023.
The next main phase of construction between Coatfield Lane and Queen Charlotte Street began this week, while it is hoped the current stage of work on Picardy Place, which has resulted in some changes to traffic management, will be complete by spring. The entire section from York Place to London Road is expected to be completed in Autumn 2022.
On Tuesday, Alan Spence read out a specially written poem, which has been added to the 2021 time capsule created for the statue’s reinstatement. The capsule also contains poems and stories by Victoria Primary School pupils, a letter from the Edinburgh Burns Club, coins from 2021 and a face mask, amongst other artefacts.
This has been placed in a purpose-carved socket in the plinth underneath the monument along with the original time capsule, which originates from when the statue was first erected in 1898.
This was opened when the statue was moved in December 2019 and its contents include newspapers, coins and a letter from the Leith Burns Club. From 1961, there were newspapers and a letter from the people who had opened the original time capsule.
Meanwhile, Lord Hardie’s Edinburgh Tram Inquiry trundles on … EIGHT YEARS AND COUNTING … I wonder what Rabbie would have said about that!
Whisky is often enjoyed neat or on the rocks, but cocktails aren’t just for Gin, Rum or Vodka.
With a breadth of flavour combinations, it’s time to make Whisky the star of your cocktail bar. Even if the spirit isn’t your go-to tipple, there are plenty of flavours to explore that will tickle your taste buds.
As you raise a toast to Robert Burns, you want to honour him with the good stuff. The team at drinks retailer Bottle Club have compiled their mostpopular scotch whisky cocktails, along with recipes for you to try at home.
Popular Scotch Whisky Cocktails:
Robert Burns Cocktail
The Robert Burns is one of the classic cocktails that pays tribute to another of Scotland’s finest exports.
The drink itself is a delightful, sophisticated mix that builds on the scotch-vermouth combination of Rob Roy. The addition of absinthe brings in a nice contrasting flavour, though be sure to keep this accent to a dash, as it can easily overpower the drink.
If absinthe is a bit too much for your taste, there is a variation called the Bobby Burns which omits absinthe for Bénédictine.
It is a Scottish tradition to celebrate the poet Burns’ birthday on January 25th of each year, and whether this drink was named for him or not, it is a fantastic choice for the evening’s libation.
Ingredients- 1 serving
60ml Scotch Whisky
20 mlSweet Vermouth
Dash Orange Bitters
Dash Absinthe
Method:
Add ingredients into a mixing glass with ice, then stir well and strain into a tumbler. Ice and orange twist optional. If you do not have absinthe, try an anise-flavoured liqueur as a substitute.
Rusty Nail Cocktail
The Rusty Nail is the ultimate Scotch cocktail. It’s a very simple mix of scotch and Drambuie that is served on the rocks. This is designed to be a sophisticated, slow-sipping drink, and it’s excellent after dinner.
Feel free to switch from blended to single malts and explore various brands, choosing a variety that is as top-shelf as you wish. You may also want to adjust the ratio of the two spirits to fit your taste, as well as the type of whisky you’re pouring at the moment.
Ingredients- 1 serving
45 ml Scotch Whisky
20 ml Drambuie
Method:
Simply combine the liquids into a mixing glass and stir well before pouring over ice into a tumbler.
The Rob Roy
The Rob Roy cocktail was named after an operetta that narrated the story of a great Scottish folk hero who supported the poor.
Image: Pexels
A Scotch version of the classic Manhattan cocktail, a Rob Roy replaces bourbon or rye whisky with Scotch. The Rob Roy ingredients are also similar to that of a classic Old Fashioned, but the Rob Roy recipe uses sweet vermouth instead of sugar syrup for a richer flavour.
Best served by putting the cocktail glass in the freezer to ensure the Rob Roy stays cold, as the drink is served without ice. Stirring a Rob Roy cocktail rather than shaking is critical in delicate cocktails with few ingredients, so not to over dilute the drink.
Ingredients- 1 serving
60ml Scotch Whisky
25ml Sweet Vermouth
Dash Angostura Bitters
Cherry (Garnish)
Method:
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.
Hot Toddy
A good Toddy has been said to jump-start mornings, cure colds and play furnace on a frigid evening. Many people believe that its first use was as a medicinal aid, as liquor was known to numb pain, while citrus and sugar (or honey) could soothe a sore throat.
Image: Millennial Magazine
This recipe comes from San Francisco bartender Jacques Bezuidenhout and features whiskey, hot water, demerara sugar and a clove-studded lemon peel. Fortunately, the Toddy is very easy to make.
Grab your favourite mug, and heat it with some boiling water, similar to how you chill a Martini glass. After a minute or two, throw away the water, and build your drink in the same mug by combining your spirit with sugar and more hot water.
Ingredients- 1 serving
4 Cloves
1 Lemon Peel
2 TSP Demerara Sugar
¼ Ounce / 8ml Lemon Juice
2 Ounces / 60ml Whisky
Method:
Grab your favourite mug and heat it with some boiling water. After a minute or two, throw away the water and build your drink in the same mug by combining your spirit with sugar, lemon juice and peel, cloves and more hot water.
Ruby Queen
The Ruby Queen recipe was developed by Rob Krueger of Extra Fancy in New York City.
Though it is filled with a couple of unusual ingredients, the Ruby Queen is quite easy to mix up. You will need to prepare or acquire fresh beet juice and take a few minutes to make a fresh honey syrup.
Image: Pinterest
It’s a surprise when you taste just how well scotch works against this sweetened vegetable profile, whilst most of us will prefer a more neutral spirit for such a distinct flavour like beets, the whisky adds a depth that vodka and gin cannot.
Simply pour and shake like any other drink and you will have a savoury drink that will rival any Bloody Mary.
Ingredients- 1 serving
1 ½ Ounces / 45ml Scotch Whisky
1 Ounce / 30ml Fresh Red Beetroot Juice
¾ Ounce / 25ml Honey Syrup
¾ Ounce / 25ml Fresh Lemon Juice
Fresh Dill or Tarragon (Garnish)
Lemon Twist (Garnish)
Method:
Combine everything except the garnish into a shaker with ice, shake for 30 seconds, then strain and pour into all 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.
Burns Night Recipes
Cranachan
Scotland has a wonderful relationship with desserts and none more so, or more traditional, than with Scottish cranachan. A cranachan is a very quick, easy recipe that includes oats, raspberries, cream, malt whisky, and honey; the ingredients are then layered for a pretty presentation. It’s a festive sweet that is perfect to round off a Burns’ Night supper beautifully.
8 ounces/250 grams fresh raspberries (Scottish if possible), divided
1 pint /475 ml double cream
3 tablespoons malt whisky (good quality)
Optional: 1 tablespoon honey or Scottish honey (plus more for serving)
Method:
Gather the ingredients and heat a large, heavy-bottomed frying pan until hot. Add the oats and, while stirring, toast until they have a light, nutty smell and are only just beginning to change colour.
Once toasted remove from the pan. Crush your raspberries in a food processor or using a fork, then in a separate bowl whip the cream along with the whisky and fold in the honey and the oats.
To finish, layer the dessert into either a large glass trifle bowl or individual serving glasses, starting with either a layer of the cream or raspberries and finishing with a layer of the cream.
NOTE: Many recipes suggest a malt Whisky, and good quality – a few recipes have specifically specified Glenfiddich or Glenlivet.
Tips for cooking with whisky: “Many chefs compare using whisky to using salt, as it brings out the flavor of the food. During cooking, the evaporation of the alcohol concentrates the barley malt and then caramelizes sugars in the spirit”
Whisky Sauce
Whisky sauce for haggis. It’s a no-brainer, right? Two of Scotland’s finest products paired together in a delicious meal! Of course, this whisky sauce can also be a great accompaniment to other meats like steak or chicken, or even a nut roast.
Ingredients- 2 servings
3-4 Tbsp Whisky
100ml Double Cream
50ml Stock
Knob of Butter
1 Tsp Dijon Mustard
Method:
-Heat the fry pan/pot to medium and add the knob of butter and melt and add 3 tbsp of your choice of whisky then light the whisky with the lighter and allow it to burn off the alcohol. This makes the sauce less bitter.
– Add the cream, stock, and mustard to the pan once the flame is out. Allow to thicken and reduce while continuing to stir then add salt and pepper to taste
-If you would like a stronger whisky taste then you can add another tablespoon of whisky at the end too.
Tips for cooking with whisky: “If you’re going to cook with whisky, always use a good quality bottle. You won’t need to use much and it will make all the difference”
Whisky-Cured Salmon
For those growing up in Scotland, long summer days are often spent fishing salmon in the fast-running local rivers. Whisky-cured salmon is a Scottish favourite, served on a large wooden board with a range of accompaniments: oatcakes, thinly sliced pumpernickel bread, small bowls of assorted homemade pickles, crème fraîche, and lots of lemon wedges.
Ingredients- 8 servings
1 Two Pound Wild Salmon Fillet (Boned, Skin On)
1 Cup Coarse Sea Salt
½ Cup Dark Brown Sugar
2 Tbsp Black Peppercorns (Crushed)
2 Tbsp Juniper Berries
½ Cup of Whisky
2 Bunches of Dill
Method:
Line a baking tray and rinse the salmon under cold water and pat dry. In a bowl, mix together the salt, sugar, peppercorns, and juniper berries. Sprinkle half the salt mixture onto the zprepared baking sheet and spread one bunch of dill on top.
Lay the salmon skin-side down on the dill and drizzle with the whisky. Cover with the remaining dill, and top with the rest of the salt mixture.
Wrap the salmon in a tight plastic wrap and refrigerate for 48 hours.
When ready to serve, remove the plastic wrap from the salmon. Using the back of a knife scrape the cure mixture off the fish and lay on a large wooden board. To serve, thinly slice the salmon into diagonal strips leaving the skin behind.
Tips for cooking with whisky: “The flavours of a single malt Scotch whisky, for example, are derived from malted barley fermentation, the distillation process and maturation in oak casks over several years, which makes it ideal to boost a wide variety of flavours in foods”
Morrisons is helping customers celebrate Burns Night on the 25th January, with a selection of Scottish staples, a special bouquet and deals on bottles to raise a dram.
Highlights include:
Glayva Liqueur – £12 down from £18 in Scotland until 25th Jan
Raise a dram to Robert Burns in style at The Ivy on the Square, where guests will be treated to a limited-edition menu featuring some traditional Scottish favourites with an Ivy twist.
On Tuesday, 25 January, diners can enjoy a good helping of Scottish cuisine with classic Burns Night dishes, including a Haggis Neeps and Tatties Shepherd’s Pie, and the regular favourite Oatmeal-rolled Lathallan Haggis Bon Bons. For those with a sweet tooth, the menu also features a Hazelnut Praline Parfait.
Additional themed cocktails will be available alongside entertainment that will pay tribute to Robert Burns and his work. Get ready for some poetry, pipes and drams!
Cocktails include My Love Is Like a Red, Red, Rose (£9.75) a whisky lover’s twist on the classic Bramble cocktail with Highland Park 12 Year Old Whisky, lemon juice, sugar and a float of Crème de Mure; and My Heart Is In The Highlands (£12.75) a wonderfully indulgent champagne cocktail with Highland Park 12 Year Old Whisky, Grand Marnier & The Ivy Champagne poured carefully over a sugar cube soaked in Angostura Bitters.
To view the full menu and make a reservation, visit TheIvyEdinburgh.com
With Burns Night fast approaching wild flavour innovators Buck & Birch felt it was a great time to share possibly the most indulgent and decadent Burn’s supper recipes going – The Forager’s Haggis!
A Burn’s Supper would traditionally consist of Haggis, neeps and tatties but head chef, master forager and flavour expert at Buck & Birch, Rupert Waites has elevated the dish with foraged ingredients, wild game and a mound of sweet, sticky, braised red cabbage made with a generous glug of Buck & Birch’s award-winning elderberry liqueur, Aleder Elixir.
This recipe may seem a little daunting to make from scratch, but a butcher bought haggis will work just fine but don’t forget the Aleder Elixir braised cabbage – it makes all the difference!
FOR THE HAGGIS
Beef bung for stuffing
500g toasted pinhead oatmeal
200g of well cared for, organic, minced pork fat or belly.
1.4kg wild game pluck (heart, lungs liver), ½ diced, ½ minced
500g of mixed wild game trimmings
100g finely diced onion
3 cloves of garlic chopped fine
1.5 litres game stock
SEASONING
6g juniper berries
6g dried coriander seed
2g ground mace
6g cracked black pepper
6g fresh thyme
Juice of 1/2 lemon
Salt to taste
METHOD
Toast the oatmeal and set aside. In a large pan fry the onion, garlic and dried spices until onions are translucent before adding the meat and browning for 5 minutes (some prefer to cook the meat first but this method keeps the finished haggis more juicy).
Add the oatmeal and ½ the stock and keep stirring, adding the remainder of the stock gradually until the oatmeal is al dente. Once done, season with lemon juice, fresh thyme and salt to taste.
Let the haggis cool before spooning the mixture into the soaked, rinsed ox bung. Be aware the filling swells as it cooks, so pack quite loosely, and keep a little bung at each end. When the haggis is the size required, expel any extra air, pinch, tie with string and cut with scissors.
Tie the new end of the bung, and continue stuffing. Freeze any spare haggises.
To cook the final haggis poach gently at about 83 deg c for half an hour to 45 minutes.
FOR THE AELDER BRAISED CABBAGE
1 small red cabbage
1 sliced red onion
70g soft light brown sugar
70ml cider vinegar
100 ml Aelder elixir
One large knob of butter
Sprigs of thyme
METHOD
Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, Aelder Elixir, thyme and butter and season well.
Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often.
Remove the lid and continue cooking for 30 mins until tender and the liquid is reduced and glossy .
To help Scot’s mark one of the most celebrated days in the calendar, Aldi Scotland has unveiled its Burns Night Specialbuy range, which includes Macaulay’s haggis for just 99p.
Available at all 102 Scottish stores from 13th January, Scots are guaranteed unbeatable bargains on all essential food and drink in honour of the country’s foremost poet.
Those looking for quality products at a fraction of the price will not be disappointed as Aldi Scotland’s everyday haggis range has both the traditional fare and a vegetarian option available for only 99p (offer available 13th – 25th Jan). While Simon Howie’s Gluten Free Haggis makes sure no one is left out of the fun for just £1.99.
The supermarket, which was awarded Multiple Fruit and Vegetable Retailer of the Year 2021 by the Fresh Produce Consortium, will also be launching an exclusive Burns Supper Super Six veg offering, complete with tatties, neeps and all the trimmings supplied by local producers from just 35p.
Customers looking for the perfect centrepiece to their Burns Night celebrations, can pick up a Specially Selected Chieftain Haggis for only £2.99 and no celebration would be complete without ‘tak’ing a cup of kindness’ and with multi award-winning Glen Marnoch 12 year-old Speyside Single Malt reduced to just £17.99 (offer available 13th – 25th Jan) Aldi has all the essentials covered.
Not a fan of the ‘Great chieftain o the puddin’-race’? No problem, Aldi Scotland has a fantastic range of both traditional and unique Scottish products available, including Punjab Pakora’s Iron Brew Pakora (£1.79) which is back on shelves due to popular demand.
And those looking for a twist on Scotland’s national dish are spoilt for choice with Punjab Pakora’s Haggis Pakora (£1.49), Curried Haggis Bites by Simon Howie (£1.99) and Bell’s Steak and Haggis Pie (£2.99) all included in the retailer’s Best of Scotland range.
Graham Nicolson, Group Buying Director, Aldi Scotland, said: “Burns Night is our chance to celebrate everything which is great about Scotland, and this year our Burns Night range has something for everyone.
“As well as offering great prices on classic dishes, we are offering vegetarian and gluten-free options, as well as some more unique Scots’ products like Iron Brew Pakora and Curried Haggis Bites.
“In 2021 we continued to underline our commitment to Scottish suppliers and produce, supplying over 450 Scottish products from over 90 local suppliers to our shoppers. We are now pleased to be kicking of 2022 by once again working with so many of our long-standing suppliers in Scotland to offer our customers a fantastic range of products.”
Amaazin.Scot is a new online marketplace that aims to showcase and support independent Scottish designers. This Burns night, Amaazin.Scot is hosting a virtual Burns marketplace, highlighting the fantastic independent businesses within Scotland.
Monday the 25th of January is Robert Burns Day, a day in which Scotland is highlighted to the rest of the world. Burns day will be slightly different this year due to the pandemic supporting an artist through Amaazin.Scot is a great way to commemorate one of Scotland’s greatest writers.
Over the past ten months, the Scottish economy has faced continued economic upheaval due to the COVID 19 pandemic. It has affected every member of society but the impacts that it has had on small independent business owners, in some cases, has been fatal.
“Amaazin.Scot is giving me a new sales opportunity where I can demonstrate my work to a brand new audience,” said Toben Lewis, Book Design and Bibliopegist.
Amaazin.Scot has created a platform for small businesses during these difficult times. Moreover, it provides accessibility and ease for consumers as they no longer have to spend hours searching for small designers. The Amaazin.Scot goal is for us all to work together to make Scotland better than ever.
Burns day celebrates Robert Burns, Scotland national Bard and the Ploughman Poet. Over the decades Burns Day has become synonymous with Scottish culture and heritage as a whole. However, this year many Burns day or night traditions such as Burns suppers and ceilidhs will not be possible due to current lockdown restrictions.
Not long left till the 25th!
We may have no control over lockdown and the virus – a haggis for ten has become a haggis for one! – however, we can still celebrate Burns night in style at home.
Support fantastic small Scottish businesses this Burns night whether it’s with a beer from Bellfield brewery over Zoom or over a Taxi board game after your dinner.
We won’t forget Scotland’s Bard even if we can’t leave the house – click here to discover how to keep your Burns night special. https://amaazin.scot/
