The Glenfiddich Burns Night Experiment

Burns Night (1)

On January 25th, Glenfiddich hosted ‘The Glenfiddich Burns Night Experiment’ at ProVision Studios in Hoxton. In partnership with innovators from beyond the whisky world, Glenfiddich pushed the boundaries of Burns’ Night traditions to celebrate the life of Scotland’s most famous poet.

Experimenting has always been at the heart of Glenfiddich. It is by keeping an open mind that they continue to challenge the rules of single malt – a philosophy which led to collaborating with like-minded individuals to develop the Glenfiddich Experimental Series. This Burns night, Glenfiddich brought the spirit of experimentation to life through collaborations with Adam Handling, Chef Owner of Frog by Adam Handling, and Matt Whiley, founder of cocktail bar, Scout. Adam’s ethos of marrying flavours with mind-boggling culinary techniques created dishes that challenged the assumptions of a typical Burns supper, and Matt’s cocktail menu combined Glenfiddich with his love of foraged ingredients, house ferments and British produce.

The evening was hosted by Stephen Rutherford, Glenfiddich National Brand Ambassador, who brought Robert Burns’ work to life alongside spoken word artists, Loud Poets. The collective of contemporary poets paid homage to Burns whilst showcasing their own artform, which challenges the frontiers of traditional poetry.

Adam Handling commented: “It’s a real pleasure to partner with Glenfiddich to bring a flavour of Burns Night to London this January. I’m loving the opportunity to give my modern British twist to traditional Scottish dishes, using some of my favourite fresh, seasonal ingredients.”

Matt Whiley commented: “Collaborating with others who have such a deep knowledge of their ingredients and craft is always an incentive to take on new projects, and that is why working on The Glenfiddich Burns Night Experiment was a no brainer. I have loved experimenting with the Experimental Series whiskies and I can’t wait to see them being enjoyed on the evening in an unexpected way.”

Stephen Rutherford, Glenfiddich National Brand Ambassador, said: “As the world’s most awarded single malt, Glenfiddich is continuously looking to push the boundaries of whisky making and The Experimental Series is the most recent example of this. Therefore, what better place to bring the brand’s experimental DNA to life than on an evening dedicated to another of Scotland’s greatest traditions – Burns Night. Robert Burns dared to experiment and broke the mould of 18th century prose. An innovator ahead of his time, his work is still celebrated centuries later across the world, just like the single malts of William Grant.”

Gwilym Cooke, Glenfiddich UK Senior Brand Manager added: “Collaboration is intrinsic to Glenfiddich and we’re delighted that we’re able to bring Adam and Matt’s talent together to create a Burns Night like no other.”

Glen Grant Whisky Toasts Burns Night With A Haggis Cocktail

For Burns Night, multi award-winning Scotch Whisky, Glen Grant, has partnered with The Bon Vivant bar in Edinburgh to create the ‘The Chieftain’, a haggis-infused cocktail named after Robert Burns’ famous description of Scotland’s national dish, the “great chieftain o’ the pudding race”.

Created by Will Cox of The Bon Vivant, The Chieftain’s recipe is inspired by a traditional Burns Supper menu and includes the ingredients found in the occasion’s centerpiece.

Haggis is traditionally made from sheep’s offal (heart, liver and lungs) minced with onion, oatmeal, salt and spices. The Chieftain comprises of an oat-washed Glen Grant 10 Year Old combined with an offal stock syrup to replicate the unique meaty haggis flavour. It is served with a pickled red onion, representing the ‘heart’, a salt and pepper air, representing the ‘lungs’, a turnip cordial, a nod to the famous ‘neeps’ accompaniment, and a haggis rim.

Will Cox said: “The opportunity to team up with one of Scotland’s most iconic whiskies, Glen Grant, to make a Burns Night cocktail was too good to miss. It was very challenging, but we had a lot of fun coming up with The Chieftain and are looking forward to serving it to customers with a haggis bon bon or two on Burns nicht.”

Nick Williamson, Marketing Director Campari UK, said: “With the bard’s birthday being such a well-loved celebration, we want to mark the occasion with the same creativity the man himself approached his work. The bar team at the Bon Vivant has done a remarkable job with The Chieftain and we look forward to raising a glass or two in celebration come the 25th January.”

Glen Grant’s new range of aged single malt Scotch whiskies has continued to turn heads as it secured some of the whisky industry’s most prestigious awards in 2016, including the Glen Grant 10 Year Old winning Best Single Malt Scotch (10 Years and Younger) for the fifth year in a row in Jim Murray’s Whisky Bible.


Glen Grant 10 year old, oat washed
Offal stock glaze
Salt and pepper air
Pickled red onion
Turnip cordial
Haggis butter crumb

The Chieftain will be available to buy in The Bon Vivant Bar, 55 Thistle St, Edinburgh EH2 1DY for one night only on 25th January 2016 priced at £9.

Introducing A Unique And Peculiar New Take On The Tradition Of Burns’ Night

Ally Martin

Burns’ Night is known for many things: the tribute to renowned, radical poet Robert Burns, the ceremonious supper and ‘Address to the Haggis’, the spellbinding sound of bagpipes, but this Burns’ Night, there will be one other curious addition – Hendrick’s Gin.
Confirming our firm belief that beyond the bagpipes, the neeps and tatties, this day should mean something much more monumental, Hendrick’s UK ambassador, Ally Martin, will be spending his January 25th on the weird and wonderful ‘Voyage of the Black Haggis’. The voyage is intended to be a celebration of the unusual, allowing curiously minded individuals to gain a true appreciation for the peculiar – but oh so important – ritual of Burns’ ‘Address to the Haggis’ and its resemblance to the rituals behind the gin martini.

As Martin prepares for his journey, the passionate Scot explains: “Burns’ work stands as a testament to the story of an ordinary Scotsman – albeit with a unique and radical style – that still rouses the passion of our little nation. The ritual of the mythical ‘Address to the Haggis’ is something I’ve always wanted to perform. This voyage is a brand new exploration of how gin can be wonderfully merged with the Burns’ celebrations, with spectacular results.”

Hendrick’s is uniquely able to offer a peculiar twist to toast Robert Burns. Infused with rose and cucumber, Hendrick’s is distilled in the Scottish village of Girvan – a stone’s throw away from Burns’ birthplace, Alloway.

Martin’s arduous but illuminating voyage will start out in Edinburgh, and zig-zag its way down to London via Leeds and Manchester. Each city will be treated to an inimitable event including a Hendrick’s Haggis – a marvellous creation, crafted by Dram & Smoke, that takes the humble haggis and adds the magic of Hendrick’s botanicals.

The Voyage of the Black Haggis Manchester
25 January, 3.45pm-4.45pm: Press and On-Trade guests welcome at Epernay (Unit 1a, Great Northern Tower, Watson St, Manchester, M3 4EE)
Guests will be able to enjoy a Burn’s lunch of

v Haggis Hot Dog with Rose, Cucumber & Elderflower Jelly, Caraway Mustard & Crispy Neeps

v Haggis Scotch Egg with Hendrick’s Ketchup & Cucumber Mayo

v Haggis Sausage Roll with Irn Bru & Elderflower Chilli Jam & Juniper Mustard

Raise A Toast To All Things Scottish This Burns Night At Smith & Whistle

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Smith & Whistle, Mayfair’s most stylish local, will host a four-day celebration [22-25 January] of all things Scottish, culminating on Burns night itself. A hearty dose of Scottish hospitality is the perfect antidote to the cold weather and the team at Smith & Whistle has designed a special menu of classics from north of the border sure to banish the winter blues.

Inspired by some of Robert Burns’ well-known works, the expert bartenders have created a selection of three bespoke whisky cocktails priced at £8 each. The cocktails combine a whisky base with an array of intriguing ingredients, creating three distinct serves: Ae Man’s A Man (Chivas 12 Year old, Green Chartreuse, Dolin Sweet Vermouth, Briottet Crème D’ Apricot and Peychaud’s Bitters); Holly Willie’s Prayer (Chivas 12 Year Old, Warrens Port, Gancia Vermouth, cherries and egg white); and Ae Fond Kiss (Chivas 12 year Old, Bicerin Chocolate Liqueur, maple syrup, chilli and espresso).

For those looking for a more traditional tipple, craft beers from Harviestoun Brewery and whiskys from the likes of Chivas, Macallan and Dalmore reflect some of the best Scottish produce available.

Guests can also treat their tastebuds to a selection of Scottish culinary classics ranging from Harviestoun Schiehallion-battered Loch Fyne oysters (£6) and cock-a-leekie soup (£5), to Scottish game pie (£8.50) and Haggis hot pot with neeps and tatties (£8). Sweet-tooth cravings are also catered to with a choice of traditional cranachan (£4.50) or a decadent chocolate and whisky tart (£4.50).

For those inspired to discover more of what Scotland has to offer, Smith&Whistle is offering the chance to experience it first hand with a prize draw to win a two-night stay for two people, including breakfast, at the Sheraton Grand Hotel & Spa in Edinburgh.

To enter, please visit

Smith & Whistle is open seven days a week for food and beverages.
Mon-Fri – 4.30pm to 00.30am
Sat & Sun – 12pm to 00.30am

Smith & Whistle, The Park Lane Hotel, Piccadilly, W1J 7BX
Telephone: +44 (0) 20 7499 6321

Burns Night At Merchants Tavern

london burns night

Head Chef Neil Borthwick (a Scot himself, through and through) at Merchants Tavern in Shoreditch has hatched a bespoke menu to celebrate this great Scottish tradition in true Tavern style. Expect his usual seasonal fare with a distinctly Scottish stamp including haggis croquettes, red deer, a mouth-watering Scottish heather and honey tart and Isle of Aran cheese (£40 per head, full menu below).

At the bar, guests will be treated to the Rabbie’s Dram cocktail (£9.50) mixed with Laphroaig, Drambuie, Cherry Heering liqueur, honey and grapefruit and served with a Robert Burn’s poem on a neat little scroll. For £25 guests can also sample a whisky flight comprising Johnnie Walker Blue Label, Talisker 18yo and Lagavulin 10yo.

Serving seasonal modern European food, Merchants Tavern in Shoreditch is a creative collaboration between Angela Hartnett and Head Chef Neil Borthwick. The ethos behind the critically acclaimed restaurant is focused on top quality drinks and food that is refined yet honest.


Haggis croquettes.

Cock-a-leekie soup & prunes.
Salmon & dill mousse, soda bread.

Red deer haunch of venison with creamed cabbage endive.
Chicken pie, grain mustard & whisky.

Scottish heather honey tart, creme fraiche.
Isle of Arran cheese and oatcakes.


(Vegetarians are also welcome – an alternative menu option will be available)


Johnny Walker Blue Label
Talisker 18year old
Lagavulin 10year old



Laphroig 10 Year Old peated whisky
Cherry Heering
Grapefruit and honey


Make This Burns Night Extraordinary With Drambuie

Drambuie Burns Night

This Burns Night, Drambuie tempts discerning drinkers to celebrate Scotland’s national poet, Robert Burns, with more than just a wee dram.

The origins of Drambuie lie in a secret recipe first created 269 years ago on the Isle of Skye off the West coast of Scotland. A blend of the finest aged Scotch whisky, spices and heather honey, Drambuie delivers a taste of the extraordinary that Scotland is proud to call its own.

Tonight, try one of these specially created Drambuie cocktails to bring an unexpected spice and sweetening flavour to this most Scottish of occasions.

The Rusty Bobby Burns is inspired by The Bobby Burns from J.R. Sheridan’s cocktail bible, How to Mix Fancy Drinks, which was first published in 1901. A dash of Drambuie will bring a new depth of flavour and intrigue to this timeless recipe.

15ml Drambuie
30ml Dewar’s Blended Scotch Whisky
15ml Sweet Vermouth
2 dashes Angostura Bitters

Method: Stir well with ice and strain into a cocktail glass

The Rusty Robert Burns brings something even more special to Sheridan’s original recipe by using Drambuie 15 – a connoisseur’s expression of Drambuie that balances the secret Drambuie elixir with the finest 15 Year Old Speyside malts.
In the Rusty Robert Burns, Absinthe and Maraschino marry perfectly with the soft Speyside malt character of Drambuie 15 to create an extraordinarily experimental cocktail in honour of Scotland’s favourite bard.

50ml Drambuie 15 Year Old
20ml Sweet Vermouth
5ml Absinthe
5ml Maraschino
2 Dashes Orange Bitters

Method: Stir well with ice and strain into a cocktail glass

The MacKinnon Punch, a deliciously refined drink with all the hallmarks of a classic Drambuie cocktail with an added fizz.

35ml Drambuie
Top Soda
2 Dash Angostura Bitters

Method: Fill a highball glass with ice and pour in the Drambuie. Top with soda water and add the Bitters. Gently stir. Squeeze in the lemon wedge and place in drink as your garnish.

The Hot Apple Toddy is an interesting alternative to mulled wine. The hints of heather honey, hot apple juice and spice make it the ideal drink to serve for cold winter nights.

1 Part Drambuie Original
3 Parts Pressed Hot Apple Juice
1 Cinnamon Stick

Method: Heat all the ingredient together except the Drambuie. Add the Drambuie to a teacup or handled latte glass, then, strain in the warm apple juice mixture. Squeeze a lemon slice into the cocktail and garnish with a fresh cinnamon stick

The Dewar’s Delight is something for those who like to mix it up. Created and served at London’s sophisticated whisky spot, Salt, the cocktail combines Drambuie 15, Dewar’s Blended Scotch Whisky, Cocchi Americano aperitif and cardamom bitters.

Drambuie Burns Night Cocktails

Make Burns Night Extraordinary with Drambuie

Drambuie tempts cocktail enthusiasts to celebrate Burns Night with two extraordinary recipes inspired by an aptly named classic cocktail – the Bobby Burns.

Drambuie’s unique blend, created a little over a decade before the bard’s birth, marries aged Scotch whisky with spices, heather honey and herbs. As an enhancement to cocktails served to honour Robert Burns, Drambuie brings an unexpected depth of spice and flavour to a classic.


Rusty Bobby Burns

Rusty Bobby Burns – recommended by Jamie Stephenson, Drambuie Global Brand Ambassador

Ingredients –

15ml Drambuie
30ml Blended Scotch (e.g. Dewars 12 Year Old)
15ml Sweet Vermouth
2 dashes Angostura Bitters

Method –

Stir well with ice and strain into a cocktail glass 

Garnish –


The Rusty Bobby Burns is inspired by J.R. Sheridan’s1901 cocktail bible, How to Mix Fancy Drinks. Make this true classic ‘Rusty’ with a dash of Drambuie – bringing a depth of flavour and intrigue to the timeless recipe.


Rusty Robert Burns – by Bruce Hamilton, Drambuie UK Brand Ambassador

Ingredients –

50ml Drambuie 15 Year Old
20ml Sweet Vermouth
5ml Absinthe
5ml Maraschino
2 Dashes Orange Bitters

Method –

Stir well with ice and strain into a cocktail glass

Glass –


The Rusty Robert Burns brings something a little special to the original recipe by using Drambuie 15 Year Old – a connoisseur’s expression of Drambuie that balances the secret elixir with the finest 15 Year Old Speyside malts. The depth of flavours coming from Absinthe and Maraschino, marry perfectly with the soft Speyside malt character of Drambuie 15. Most often served neat or over ice, in this recipe we’ve used 15 Year Old to create a unique cocktail in honour of Scotland’s favourite bard.


* This article is recreated via W Communications *