Following chats about cocktails with our good friends @BangersandBacon, they kindly gave me the opportunity to provide a welcome drink at their latest supper club – a Burns Night extravaganza.
I couldn’t really turn down the option to unleash a cocktail on an unsuspecting public, so started toying with ideas of what to make.
A whisky base was my (obvious) first thought given the theme. However, given that it’s not a tipple for everyone, I also wanted to cater for other tastes. With a bit of research and experimentation, I came up with a drink that worked with both whisky or gin.
For the name I had to go ‘Full Scottish’, so this drink is named after the Royal Flag of Scotland – the Lion Rampant (which works with the yellow hue of the drink and the added red from the cherry).
The night itself was a great evening of fun, food, and drink. My cocktail seemed to go down well overall, although I realise it’s a little boozy for a school night!
On a side note, I also unleashed the Haggis Manhattan on a few friends at the event. This will be blogged in a couple of days for the adventurous amongst you!
The Lion Rampant (whisky version)
- 40ml whisky (I went for Ballantine’s blended for Burns Night, it’s well priced and good quality)
- 15ml cherry liquor
- 10ml yellow chartreuse
- For Garnish – 1 Luxardo cherry with a half teaspoon of the bottled syrup
- Add all ingredients (apart from the cherry garnish) to a shaker with plenty of ice
- Shake well for 15/20 seconds
- Serve in a coupette glass
- Add the Luxardo cherry and syrup (you don’t need to go Luxardo, but they really are the best store bought cherries available in my opinion).
The Lion Rampant (gin version)
Follow the same steps as above, but substitute the 40ml whisky for 40ml of gin, and swap the cherry garnish for a lemon twist.
Oh and use Scottish gin, it’s the right thing to do given the drink’s name!