For those non whisky drinkers, why not look at some handcrafted, small batch Scottish Gin. Caorunn (pronounced ka-roon) Gin comes from the Gaelic name for Rowan Berry, which grows wild within a 5-minute walk from the distillery.
The Rowan Berry is infused with five other locally foraged botanicals including dandelion leaf, heather, Coul blush apple and bog myrtle along with six traditional gin botanicals and natural Scottish water. Fresh and floral on the nose, this gin is clean, sweet, full-bodied and aromatic with a long-lasting dry and crisp finish.
Burns Cocktail (Cranachan Cocktail)
35ml Caorunn
15ml Calvados
15ml Honey syrup
15ml Freshly squeezed lemon juice
5 Fresh raspberries
20ml Pasteurised egg white
Top soda
Shake first 6 ingredients and double strain into hi-ball. Fill glass with ice and top with soda water. Garnish with large cinnamon stick and cinnamon sugar dusting.
When I was looking into Burns Night drinks, I found that a lot of them were very focussed on quite masculine flavours and were generally whisky heavy (writes ELLIE TAYLOR).
I looked into doing a savoury cocktail to sit alongside the traditional Burns meal but felt as though this was a little bit too obvious and wanted to do something that was a bit more relevant.
Cranachan came up a lot as the most popular Scottish dessert associated with traditional meals so I thought I would play about with the flavours and ingredients found within that. Rather than using apple as a direct ingredient, I used Calvados (apple brandy) to bring apple into the recipe and also bring additional complexity and depth. Apple and raspberry is a really classic Scottish flavour combination.
This is a drink designed to appeal to a wide audience, to be enjoyed after your traditional Scottish meal and one which stays true to Caorunn.