Saturday marks Burns Day, a Scottish homage to the poet Robert Burns. Celebrate at one of these events or make an inspired cocktail at home.
Robert Burns Day: A Celebration Of Scottish Whiskey and Food
More than 10 distilleries will pour samples of craft Scotch whiskies and Scotch cocktails, and guests can snack on traditional Scottish eats like Haggis (a savory pudding) at this Underground Eats-sponsored event.
Saturday, Jan. 25, 2-5 p.m.
Astor Center, 399 Lafayette St., $79, www.astorcenternyc.com/class-robert-burns-day-a-scottish-celebration.ac
Scottish restaurant The Highlands (150 W. 10th St., 212-229-2670) will offer a customary Burns Night prix fixe dinner on Sunday and Monday.
Make these drinks at home
DRAMBUIE Burns Cocktail
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Created by Anthony Caporale, DRAMBUIE’s U.S. Brand Ambassador
In a well-chilled highball glass, add:
- ¼ oz. Absinthe
Swirl to coat inside of glass, discard excess, fill glass with ice.
In a mixing tin half-filled with ice, add:
- 1 oz. DRAMBUIE
- 1 oz. Lowland Single Malt Scotch Whisky
- ½ oz. Sweet Vermouth
- 2 dashes Orange bitters
Shake until tin is frosted and strain into prepared highball glass. Garnish with an orange peel.
Robert Burns (A Tale of Two Roberts) — available at Peacock Alley in the Waldorf-Astoria
2.25 oz. Glenrothes Select Reserve Scotch Whisky
1.25 oz. Sweet Vermouth
1/3 oz. Benedictine
1/4 oz. Absinthe (or Pernod)
Stir all ingredients with ice in a mixing glass for 50 revolutions, strain into a chilled cocktail glass. Lemon twist to release oils and discard.