Experimental variations on some classic recipes to honour the Bard of Ayrshire at a Burns Supper this January.

Caorunn Timorous Beastie, 30ml Caourunn Scottish gin, 15ml fresh lemon juice, 7.5ml thistle syrup, 12.5ml fresh egg white topped with Prosecco and finished with a handful of Scottish berries.

Islay Dawn, 45ml Laphroaig 10 year old Scotch whisky, 12.5ml Poire William pear brandy, 12.5ml honey syrup, 12.5ml fresh lemon juice and 5ml simple syrup finished with a spritz of our Islay sea mist tincture and a few sprigs of samphire.

Bobby Burns & Pops, 50ml Monkey Shoulder blended malt Scotch whisky, 25ml Cocchi Vermouth di Torino, a dash of Bénédictine herbal liqueur, a dash of absinthe and CO2.

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