Tomorrow the Scottish Nation will steam the haggises, mash the carrots and regale the wee beasties with an Ode from Rabbie Burns.
Because tomorrow is Burn’s Night and a fabulous excuse to whip out the whisky and toast the little furry creature that I’d still love to believe pootles round the Scottish Hills, even though I’m old enough to know better.
In honour of the day, my Scottish Nanna and my many years living north of the border I have concocted a cocktail based on the famous whisky laced Scottish Dessert, Cranachan, which by happy coincidence happens to be the same colour as my Nanna’s hair.
🍇 7 fresh raspberries
1 large measure of Scottish Whisky
🍷 small dash of Chambord or Creme de Framboise
🍯 1 large measure of Honey Syrup*
In a cocktail shaker muddle 6 raspberries until they are squashed and juicy. Add a handful of ice, the whisky, chambord & honey syrup, put the top on the shaker and shake vigorously for a few seconds. Strain the liquid into a glass, I used a martini glass as it is new and fabulous, and add the spare raspberry to float provocatively on the surface. Sip and imagine the sound of the bagpipes floating up over Edinburgh Castle.
*To make honey syrup put a small amount of boiling water in a sealable jar and add a few teaspoons of honey, one at a time, until you have an unctious honey mixture that will mix into your alcohol without curling up into a sugary ball. Leave to cool before use and, if not using straight away, the syrup will last for a week or so in the fridge.