Hoist a Cocktail to Robert Burns

Robert Burns was a complex individual. Literature students know him as a forerunner of the Romantic Poetry movement, insurgent Scots recognize him as an early proponent of independence, and the world at large commemorates him on New Year’s Eve by singing “Auld Land Syne.” Regardless of how you view him, you can memorialize the poet on January 25, officially known as Burns Night, and a perfect moment for a warming cocktail.

While Burns is celebrated as Scotland’s national poet and is highly regarded by literature students, much of his work was composed in the Scots language, descended from Early Middle English and most commonly spoken in the Scottish Lowlands, the Northern Isles of Scotland, and northern Ulster in Ireland. Fortunately for anyone trying to make sense of it, pieces such as “Auld Lang Syne” were written in the light Scots dialect, which is supposedly more accessible to English-speaking readers. Poetry tends not to translate well (think Chaucer), but some of Burns’ most important poems such as “Scots Wha Hae” retain their elegance in English.

What is beyond dispute, though, is Burns’ importance as an early champion of Scottish independence, a stance that resonates in the present day. I don’t have a dog in that particular hunt, but I vividly remember my visit to the Battlefield of Colloden outside Inverness, where the hopes for a Scottish nation were crushed by the British. The dream persists in the 21^st century and may yet materialize by way of referendum.

It's much more pleasant to discuss whiskey than politics, and January 25 is the appropriate moment for a Bobby Burns cocktail. First mentioned in Harry Craddock’s The Savoy Cocktail Book in 1930, the drink is a riff on the classic Rob Roy and very simple to make:

2 oz. Scotch whisky (preferably single malt)

1 oz. sweet vermouth (Carpano Antica, if you have it)

1 tsp. Benedictine

Lemon twist

Fill a mixing glass with ice. Add the Scotch whisky, sweet vermouth, and Benedictine; stir until well chilled, strain into a chilled cocktail glass, and garnish with a lemon twist. The Scotch gives a smoky overtone to the drink, the vermouth provides balance, and the Benedictine provides depth and honeyed, herbal notes. The essential oils of the lemon twist add a final touch of freshness.

While you could simply raise a dram of whisky to celebrate the Scottish bard, there are cocktail options involving high-quality spirits. The first is inspired by cranachan, a traditional Scottish dessert usually made with oats, cream, whisky and raspberries.

Cranachan Cocktail

1 1/4 oz. gin (preferably Caorunn small batch Scottish gin)

½ oz. Calvados

1/2 oz. honey Syrup

1/2 oz. fresh squeezed lemon juice

5 raspberries

3/4 oz. pasteurized egg white

Soda water

Shake the first six ingredients and double strain into a highball glass filled with ice and top with soda water. Garnish with a large cinnamon stick and dust with cinnamon sugar.

Finally, here’s a twist on an Old Fashioned that’s simple to make and easy to drink:

Granty Burn Old Fashioned

2 1/2 oz. of your favorite single malt (Speyburn 10-Year-Old is a solid, affordable choice)

1/2 oz. simple syrup

3 dashes orange bitters

Add ingredients to a rocks glass with ice and stir well. Garnish with an orange peel.

Happy Burns Night, and Sláinte!