Scots have another cause for celebration this Burns Night as new figures reveal gin and beer are following in the footsteps of Scotch whisky’s success.
Environment Secretary Andrea Leadsom announced today that the UK’s gin and ale industries are enjoying huge success in the export market with 34 bottles shipped overseas every second, and nearly a billion pints of beer and 150 million bottles of gin exported around the world last year.
With two thirds of the UK’s gin produced in Scotland – accounting for more than half the world’s total exports – and a record 22 breweries opening last year – bringing the total number of breweries to over 100 for the first time in more than a century – the demand for traditional Scottish drinks shows no sign of slowing.
Andrea Leadsom said: “Scotch whisky is a driving force of the UK food and drink industry, accounting for nearly one-quarter of all our food and drink exports each year. It’s fantastic other businesses are following suit and exporting around the world. This Burns Night I would encourage people around the world to celebrate with the very best that Scotland has to offer.”
The celebration of poet Robert Burns is now marked around the world with Burns suppers enjoyed as far afield as South Korea and the USA. Suntory Japanese Whisky has collaborated with Sakagura in Mayfair to create a Suntory cocktail especially for the occasion. The Hibiki Moyasu (Moyasu is the Japanese word for burn) has been created for those who are looking to enjoy an alternative whisky serve this Burns Night. Available until February 20, the Hibiki Moyasu cocktail can be enjoyed alongside Sakagura’s Japanese food menu.
Scottish gin brand Caorunn has developed two Burns Night themed cocktail recipes, the Apple Dream and the Gin Dilla, and Glen Grant Whisky has teamed up with The Bon Vivant bar in Edinburgh to create a haggis infused cocktail, The Chieftain, which will go on sale in the bar tonight (see below for recipes.)
Meanwhile, Saint Luke’s Kitchen in Covent Garden is welcoming Paul Wedgwood – one of Scotland’s leading chefs and restaurateurs – to take up residency for one-night and serve up his own take on a Burns supper and London’s oldest whisky shop Milroy’s will play host to a lively Burns Night shindig tonight with haggis cocktails and free whisky drams. Available on Burns Night, as well as on every other Wednesday throughout the month of January, Hackney-based speciality Whiskey bar The Sun Tavern has created three scotch based cocktails For Rhyme Nor Raisin, 1887 and Deer Stalker.
Bourne & Hollingsworth will once again be hosting the ultimate Burns Night celebration on Thursday 25th January. Set against the beautiful backdrop of Bourne & Hollingsworth Buildings in Clerkenwell, guests can celebrate the life of Robert Burns with a sophisticated night of whisky cocktails, ceilidh dancing and B urns N ight banqueting.
Until January 29, Chai Ki in London will pay homage to Burns Night in its Toddy Shop Bar where the team will be toasting the evening with a menu of Spicy Soul Food, hops and grain inspired by Scotland’s finest flavours and ingredients throughout the week.
On January 13, Dunnet Bay launched a limited distiller’s edition gin in celebration of Burns Night called The Lassies Toast, a nod to the traditional ending toast of a Burns Night meal. The recipe has been designed in-house and is inspired by the Moorlands tea that Robert Burns reputedly enjoyed, featuring botanicals such as bilberry leaves, strawberry leaves, heather tops, speedwell and wild thyme. Arbikie Gin has also come up with A Toast to the Lasses cocktail, see below.
7.5ml Caorunn GIn
25ml St Germain
12.5ml Lemon Juice
1/3 Pink Lady Apple
1.5 sprigs thyme
Charged with soda water and crowned with Creme de Mure
Muddle apple well, add sprigs of thyme and gently press. Add all other ingredients (except soda and mure) and shake well over cracked ice. Fine strain into glass, pack with crushed ice and finally top with soda and mure.
Garnish: Lemon (or orange) twist
50ml Caorunn Gin 20ml Gancia Vermouth 5ml Infused Dill Syrup Pinches of Dill 5ml Lemon juice
Dill syrup: Combine 1 cup sugar, 1 cup water and few springs of dill in a small saucepan over medium heat, stirring until sugar dissolves. Remove from heat, transfer syrup to an airtight container, and place dill sprigs in syrup. Allow dill to infuse for at least two hours. Shake & Double Strain
Garnish: Lemon twists & bouquet of dill
Glen Grant 10 year old, oat washed
Offal stock glaze
Salt and pepper air
Pickled red onion
Haggis butter crumb
A Toast to the Lasses
10ml Cocchi Americano
Pinch of black pepper
Pinch of thyme
1 dash of all spice Bitters
For Rhyme Nor Raisin
Glenfiddich 12yr, raisin infused sherry, sweet vermouth, pimento dram
Glenfiddich 12yr, Pomona, chai tea syrup, lemon and apple juice, umbrella ginger beer
Glenfiddich 12yr, suze, clementine sherbet, Lemon juice, maraschino, egg white, Abbots bitters garnish).