“๐๐ขโย ๐ญ๐ข๐ฉ๐ฉ๐๐ง๐ฒ,ย ๐ฐ๐ย ๐๐๐๐ซย ๐ง๐๐ย ๐๐ฏ๐ข๐ฅ; ๐๐ขโย ๐ฎ๐ฌ๐ช๐ฎ๐๐๐๐,ย ๐ฐ๐โ๐ฅ๐ฅย ๐๐๐๐ย ๐ญ๐ก๐ย ๐๐๐ฏ๐ข๐ฅ!”- Robert Burns, Tam Oโ Shanter
Elsie Cinnamond,ย Holyrood Distilleryย Drinks Creative says: โItโs no surprise that theย 25th of Januaryย is a mighty day for us as a Scotch whisky distillery in the heart of Edinburgh.
“Itโs the day we celebrate Scotlandโs favourite son, Rabbie Burns. Although Rabbie was an exciseman himself, he had a soft spot for whisky so weโll forgive him!ย ย
As we prep our neeps and tatties, catch our haggis and gear up to celebrate, Elsie has created 3 cocktail recipes that will be the perfect accompaniment to your Burnsโ Supper.
Using different techniques that can be added to your mixology locker, these three recipes will be sure to make you โlaugh, sing, and rejoiceโ by the end of the night!โ
Cranachan Milk Punch Recipe
“Nae man can tether time or tide, but we can all make a Cranachan inspired cocktail.”
Method:
- Toast your oats: Spread 1 tbsp of oats on a baking sheet and grill until golden and fragrant.
- Combine the oats and milk, then infuse for at least an hour before straining.
- Make your punch by combining all ingredients, except the milk, in a separate container. Sweeten to taste.
- Pour your punch into the milk and give it a gentle stir. Leave to curdle for a couple of hours.
- Once curdled, strain into a new vessel using a cheesecloth or coffee filter.
Tip:ย The initial punch will run through quickly and appear cloudy – don’t worry. The curdles will eventually combine to form a natural sieve. Once it starts to come out in a drip, switch to a new vessel and pour the initial run through again. This time it should come through clear. Shelf life should be 6 months.
Ingredients:
- 200ml Whisky (Arrival or Aged New Make)
- 60ml Raspberry Liqueur / Crรจme de Framboise
- 40ml Honey Syrup (2:1 Clear honey and hot water)
- 100ml Chamomile Tea
- 100ml Lemon Juice
- 100ml Whole Milk infused with toasted oats (Coconut Milk can be used as an alternative – Oat Milk is not fatty enough, so it will struggle to curdle properly)
Serving:
Pour 150 ml into a rocks glass with ice and garnish with a raspberry.Enjoy your delightful Cranachan-inspired Milk Punch!

Irn Bru Sorbet Recipe
“We’ll tak a cup o’kindness yet, as long as that cup has gin and irn bru in it.”
Ingredients:
- 150g white sugar
- 750ml bottle of Irn Bru 1901
- 1 tbsp of Lemon Juice
Instructions:
- In a saucepan, combine the Irn Bru and sugar. Simmer gently until the sugar has dissolved and the Irn Bru has reduced slightly.
- Remove from heat and stir in the lemon juice.
- Allow the mixture to cool completely.
- Pour the cooled mixture into a shallow container and place in the freezer.
- Every 30 minutes for about 4 hours, stir and break up the ice crystals with a fork.
Braw Bru Sgroppino
Ingredients:
- 25ml Height of Arrows Funk gin
- 1 scoop of Irn Bru sorbet (homemade or from S.Luca)
- 50ml Prosecco or Cava
- Lemon twist for garnish
Instructions:
- Pour the gin into a stemmed glass.
- Add a scoop of Irn Bru sorbet.
- Top with Prosecco or Cava.
- Garnish with a twist of lemon.
Enjoy your refreshing Braw Bru Sgroppino, a perfect blend of Scottish and Italian flavours!

“Haggis” in the Storm Recipe
“But, if ye wish her gratefu’ prayer gie her a haggis spiced rum liqueur.”
Ingredients:
- 50ml Rum
- 10ml Haggis Spice Rum Liqueur (recipe below)
- 25ml Lime Juice
- 2 dashes Angostura bitters
- 100ml good quality fiery ginger beer
Method:
Build in a hurricane or highball glass over ice, adding the “Haggis” syrup last, pouring it over the top. Garnish with a lime studded with cloves.
Haggis Spiced Rum Liqueur
Ingredients:
- 700ml Rum
- 700ml Light Brown sugar syrup
- 1 tbsp Coriander seeds, lightly crushed
- 3 Cinnamon sticks
- 1 tbsp Black peppercorns, lightly crushed
- 1 tbsp Nutmeg
- 1 tsp Cloves
- 3 sprigs Rosemary
Method:
- Pour the rum into a mason jar or similar container. Add the spices and herbs, seal, and shake. Leave to infuse in a cool, dry place away from sunlight. Taste and stir the mixture every few days. Once it’s to your liking, strain out the spices using a cheesecloth or fine mesh sieve.
- For the sweetener, prepare a light brown sugar syrup (1:1 sugar + hot water). This will add a lovely richness alongside the sweetness.
- Add equal parts of sugar syrup to the infused rum. For 700ml infused rum, add 700ml sugar syrup. This should give you approximately 25% sugar by weight, making it a ‘crรจme’ style liqueur (crรจme de haggis).
- Store in a bottle and enjoy immediately or keep to let the flavours develop further.
Slรกinte mhath! Enjoy your Burns-inspired cocktail responsibly.