If you don't know anything about Robert Burns, the 18th-century Scottish poet and lyricist, there are three things worth noting: 1. He wrote that tune you likely sang just a few short weeks ago, "Auld Lang Syne;" 2. Jan. 25 has been dubbed "Burns Night" in his honor; and 3. The man loved scotch. In fact, his 1785 poem “Scotch Drink” bluntly declares his affection for the liquor:
Oh thou, my Muse! Guid auld Scotch drink!
Whether thro wimplin worms thou jink,
Or, richly brown, ream owre the brink,
In glorious faem,
Inspire me, till I lisp and wink,
To sing thy name.
For those of you unfamiliar with Scots tongue, Burns essentially refers to the “richly brown” booze as his muse and inspiration. Which is why, in observance of his impending holiday, we’re sharing a scotch-based cocktail recipe to help you properly celebrate the national poet of Scotland. Serve alongside some shortbread and haggis, a traditional Scottish pudding made of sheep innards. Or maybe just stick to the cocktails and cookies—you do you.
1½ parts scotch (we suggest The Glenlivet Founder’s Reserve scotch, $59; saratogawine.com)
1/2 part simple syrup (recipe here)
1/2 part lemon juice
Prosecco, for topping
Lemon slice, for garnish
Mint sprig, for garnish
Combine first three ingredients in a Collins glass over ice and top with Prosecco. Garnish with lemon slice and mint sprig.