Thirsty Thursday: The Burns Night Edition

written by Melina
Rabbie Burns, penned more than 550 poems and songs before his death in 1796. Known for his astute social commentary and focus on all things political. Scotland’s national poet is considered a revolutionary figure, both in his homeland and beyond. It’s no wonder so many wish to celebrate his life and works with such cheer on his birthday every year.
With the Burns supper celebrations in full swing on the 25th of January, you’ll be needing a feast of haggis, neeps and tatties with some tasty Scotch Whisky to wash it all down.
If you fancy flexing your cocktail arm and trying something a little different we recommend this hearty winter warming cocktail Jay & Leah at Gastronom:
The Peaty Pera
The Peaty Pera
A smoky and herby cocktail with Scotch
A smoky and herby cocktail with Scotch, thyme infused simple syrup and pear nectar
Ingredients
  • 2 dashes Angostura bitters
  • 0.75 oz Amaro Lucano
  • 1.50 oz Glenfiddich Fire & Cane
  • 1 oz pear nectar
  • 0.75 oz thyme simple syrup
  • 0.50 oz freshly squeezed lemon juice
Method
  • Add all ingredients to a mixing glass and stir until fully mixed
  • Serve in a coupe with a pear slice garnish

Slàinte mhath!

Melina Paoletti

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