As January draws to a close, Burns Night provides a great excuse to serve up a stylish supper at home.  
 
To celebrate Scotland’s most famous poet, Robert Burns, we have partnered with our friends at Kocktail, experts in creating world class cocktails, who have shared some delicious recipe inspiration. 
 
Giving a nod to Burns’ Scottish heritage, with Scotch whiskey at the heart of both drinks, serve as a pre or post dinner drink to enhance the at-home-dining experience. A great accompaniment to our British grass-fed fillet steak. 

Oddly, this Bobby Burns wasn’t named for the famed Scottish Poet but supposedly for a prosperous Manhattan cigar shop owner of a similar name. With its Scotch base and slightly spiced profile it has become a classic accompaniment for the bard’s birthday celebration on Burns Night, the 25th of January. 
 
To quote the great Robert Burns himself: “O 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 an' wink, To sing thy name!” 
 
What you need:

• 60ml Scotch whisky
• 25ml Sweet Vermouth
• 10ml Benedictine
• 2 dashes Angostura bitters 

Stir together with ice until the mixing glass feels cold, then strain into a chilled glass and garnish with a maraschino cherry. An inspired partnership with the complex flavours of traditional Scottish haggis or the delicate richness of a fillet steak.

As one of Scotland’s most famous sons, William Wallace, has rarely dipped out of popular culture. From poems written by the likes of the great Robert Burns, to the famous cry of “FREEDOM” exclaimed by Mel Gibson in his wildly inaccurate 90s' blockbuster - the only honour Wallace was missing was to have a world class cocktail named after him.

Fortunately, one of our favourite bartenders, Joe Schofield of Schofield’s Bar, in the stunning art deco building, Sunlight House in Manchester, stepped up with this excellent take on a Rob Roy mixed with elements of a Bobby Burns cocktail. 

Schofield swapped the Benedictine out of the drink in favour of a splash of Pedro Ximenez sherry and added a few dashes of orange bitters to round the drink out. 
The William Wallace is just the quality of drink you would expect from a previous winner of the coveted ‘Bartenders Bartender’ award at the World’s 50 Best Bars. 

Here’s to William (and Joe!) 
 
What you need: 

• 50ml blended Scotch whisky
• 10ml Carpano Classico vermouth
• 10ml PX sherry
• 2 dashes of orange bitters

Serve straight from the fridge, directly into a chilled martini glass and garnish with a maraschino cherry.