Burns Night cocktails

Surf 'n' Fodder

By Badger & Co, Edinburgh

“The definitive Scottish whisky served with the salinity of the coastal air and sea spray. A true flavour of Scotland. This drink is best served with a tempura oyster”.


25ml Highland Park 12-year-old

Dash of oyster brine

Samphire, to garnish

To serve:

Oyster shell


1. Lightly mix the whisky and oyster brine together. Using the oyster shell as a glass, pour in the whisky mix and garnish with a sprig of samphire.

Fiery Skies

By Badger & Co, Edinburgh

“Rich and bold like the Viking kings of Orkney, this drink is best enjoyed with cock a leekie terrine.”


37.5ml Highland Park 12-year-old

21.5ml Cherry liqueur

12.5ml Pedro Ximenez sherry

2 dashes of walnut bitters

Dehydrated bloody orange wheel, to garnish

Handful of ice


1. In an Old Fashioned glass, add some large cubes of ice and pour in all of the ingredients apart from the dehydrated blood orange. Using a bar spoon, lightly stir and combine the drink.

2. Once sufficiently stirred, garnish with the wheel of dehydrated blood orange.

This Burns Night, Badger & Co, of Castle Street, Edinburgh, are celebrating with a specially designed four-course menu and cocktails, paired with each dish. The menu features the classics and some modern additions including seared venison haunch with creamy mash potatoes, braised cabbage, parsnip crisps and blackberry jus.

Badger & Co’s Burns Night menu is £30pp and £45pp with the paired cocktails.

For more information, and to book, visit: www.badgerandco.com

Magnum Espresso’tini

Scotland’s leading Scotch cream liqueur, Magnum, has teamed up with The Canny Man’s in Edinburgh to raise a glass to Robert Burns.

The Canny Man’s mixologists have put a twist on the traditional Espresso Martini by creating the first ever Magnum Espresso’tini.

Vodka has been swapped for whisky to help give the Burns Night cocktail a more of a Scottish theme. The depth and light smoke of the whisky adds to the flavour and is the perfect match to Magnum’s unique fusion of single malt Scotch whisky and cream.


35ml Espresso (freshly made)

35ml Johnnie Walker Black Label whisky

25ml Magnum Cream Liqueur

5ml Sugar Syrup (optional)


1. Shake all ingredients in cocktail shaker with ice and strain through a Hawthorn strainer.

2. Served in a martini glass and garnish with coffee beans.

The Magnum Espresso’tini will be available at The Canny Man’s, 237 Morningside Road, Edinburgh, from Burns Night, Friday January 25. www.cannymans.co.uk

Magnum is crafted and bottled in Edinburgh. To find stockists of Magnum Cream Liqueur in your area, visit www.magnumcreamliqueur.co.uk