Burns Night Cocktail
by Alex Smalley of Saddleworth Distillery
A twist on an Italian classic, the Scozzese Negroni is the perfect way to wet your whistle before you sit down to welcome in the haggis on Burns Night.
Made using just three ingredients all in the same quantity, nothing could be easier. In this recipe the bitter Campari of a classic negroni has been replaced by the warming Scottish liqueur drambuie. The addition of drambuie is the only change we’ve made from the classic recipe but if you want to build on the warmth that the drambuie lends, you can swap the red vermouth for ginger wine.
A splash of soda water at the end can be the perfect addition for those of us who want a more mellow sipping cocktail.
35ml Doctors Favorite Gin
35ml Sweet Vermouth
Orange slice to garnish
Mix all the three alcohols in a cocktail shaker with ice. Give the cocktail a gentle stir, the aim being to chill the alcohol and mix them together so there is no need for a vigorous shake.
In a whisky tumbler add large ice cubes and strain in the alcohol mixture from the shaker. Add a splash of soda water if desired and garnish with a slice of orange.
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