3 Scottish Cocktails To Celebrate Burns Night

OP Salted Honey Hot Toddy

Burns Night, celebrated annually on January 25th, commemorates Scotland’s National Bard, Robert Burns. While a warming dram of single malt is often raised in honor of Rabbie Burns (perhaps beside a traditional dinner of haggis, neeps and tatties), a cocktail featuring some of Scotland’s finest would not be out of place either. With that in mind, here are three cocktails highlighting the spirit of Scotland should you want to mix up your celebration this year.

Cranachan Cocktail

Burns Night Cranachan
  • 1 1/4 oz. Caorunn Gin
  • 1/2 oz. Calvados
  • 1/2 oz. Honey Syrup
  • 1/2 oz. Fresh squeezed lemon juice
  • 5 raspberries
  • 3/4 oz. Pasteurized egg white
  • Soda water

Directions: Shake first six ingredients and double strain into a highball glass filled with ice and top with soda water. Garnish with a large cinnamon stick and dust with cinnamon sugar.

While most celebrate the Scottish bard by raising a dram of whisky on his birthday, Caorunn Scottish Gin has a delicious alternative for this famed ‘Ginuary’ night.  Inspired by Cranachan – a traditional Scottish dessert generally made of oats, cream, whisky, and raspberries – the Cranachan Cocktail made with Caorunn Gin, is a play on this popular pudding.

Old Pulteney Salted Honey Hot Toddy 

OP Salted Honey Hot Toddy
  • 1 3/4 oz. Old Pulteney 12 Year Old Highland Single Malt Whisky
  • 3/4 oz. Salted Hot Toddy Syrup* 
  • 1/2 oz. lemon juice
  • 3 1/2 oz. black breakfast tea

Add the hot tea to a mug with Old Pulteney, salted hot toddy syrup and lemon juice. Stir and garnish with a floating lemon slice.

*Salted Hot Toddy Syrup

  • 3 1/2 oz. honey
  • 2 – 3 slices ginger
  • 1 lemon peel
  • Tbsp peppercorns


To make the syrup, add the honey to a pot and heat it up. Watch for it to bubble and begin to go dark in color as the sugars caramelize. While the honey is heating up, make a cup of black tea. When the honey is on the dark side, add the tea along with the ginger slices, lemon peel and a tbsp of peppercorns. Simmer for about 20 minutes to allow the flavors to marry, then remove from the heat and strain. While cooling, add a pinch of salt to taste.

Granty Burn Old Fashioned

Granty Burns
  • 2 1/2 oz. Speyburn 10 Year Old
  • 1/2 oz. simple syrup
  • 3 dashes orange bitters
  • Directions: Add ingredients to a rocks glass with ice and stir well. Garnish with an orange peel.

A twist on an old fashioned that is easy to make and easy to drink.  The Speyburn 10 Year Old has slightly spicy, citrusy notes that are well complemented by the orange elements in the recipe making it a delightful wintertime libation.


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