When @BangersandBacon offered me the opportunity to provide a welcome drink at their Burns Night supper club, I experimented with a number of Scottish inspired cocktails before settling on The Lion Rampant.
The Lion Rampant is a great cocktail, but it was chosen to appeal to a wide audience.
The Haggis Manhattan* however, makes no apologies for being wonderfully weird.
It might not be everyone’s cocktail of choice, but it is mine. And luckily, everyone who has tasted it has loved it. Even if they were sceptical at first.
Make it, drink it. You won’t regret it. Unless you’re a vegetarian.
- 50ml Talisker 10 year old whisky
- 20ml Regal Rogue rouge vermouth
- Oils from one orange peel
- 2 dashes Angostura Bitters
- 1 haggis
- Caster sugar
Cook the haggis as per the instructions. Place half the haggis into a large jug and cover with boiling water. Agitate until the water is cold.
Strain this mixture and place the liquid into a large bowl or jug and place in the freezer until frozen.
Remove from the freezer and place inside a double-layered muslin cloth hanging above a bowl and leave to melt.
Take a glass bottle and fill 1/3 with caster sugar.
Pour in your flavoured water and shake hard to dissolve the sugar and create your syrup. This will last for up to 1 month in the fridge.
Add all ingredients – including 15ml of the haggis syrup – into a mixing glass with plenty of cubed ice and stir well.
Fine strain the cocktail into a chilled glass and garnish with an orange twist.
*I freely admit this is not my invention. I wish it was. Michael Stringer I salute you Sir. Slainte mhath.
A product of 1974 Mancunia, Mark travelled around Europe and America before returning – hungry and thirsty.
A frequenter of Glasgow’s many restaurants, bars and taverns, Mark can also often be found at home dabbling with homemade cocktails.
There are rumours that these drinks may have caused random bouts of narcolepsy and memory loss, but to date, there have been no recorded fatalities.