Burns Night is just two nights away. On Burns Night Eve (i.e. January 24th), the West Coast Office will be leading a whisky tasting with friends, and Limpd will be hosting a whisky gathering at The Barthenon with his Pappy as Guest of Honor. While it’s highly doubtful that we’ll be making any cocktails (Bartending takes too much time away from chatting and drinking. And then there’s the clean up. Oy vey!), if we were breaking out the bartending tools, we might consider making this cocktail from Cutty Sark that landed in our inbox just this past week. Cheers!
January 25th marks the annual Scottish holiday honoring the country’s most celebrated bard: Robert Burns. If you’re hankering for some haggis, neeps and tatties (what?!), the best thing to wash down a traditional Burns Night supper is none other than Scotch whisky.
However, much like every spirit, one is often not like the other, so it’s important to pay attention to the right Scotch. The most appropriate one would be Cutty Sark, aptly named from a character in the poet’s famous poem, Tam O’Shanter. While the brand’s backstory is quite long, the name is indirectly inspired by the famous witch in the poem who wore a cutty sark – a Scottish term for a very short nightgown.
Here’s a simple, seasonal recipe to make for a proper Burns Supper with the new Cutty Sark Prohibition Edition, a 100 proof blended Scotch whisky.
The Glasgow Dagger
- 2 oz. Cutty Sark Prohibition Edition
- 0.5 oz. Lustau Amontillado Sherry
- 0.5 oz. Lustau Pedro Ximenez Sherry
- 2 dashes Angostura Bitters
Directions: Combine ingredients in a mixing glass with ice. Stir and strain into chilled cocktail glass with an orange zest.