Author Notes: What do you get when you put 30 lassies and laddies in a room with an abundance of top notch Scotch and Tippling masters who know how to shake up a mean cocktail menu? A boozy bash celebrating Robert Burns with uninhibited poetry recitation and a memorable gathering of new friends. The Tippling Bros developed this cocktail for a Robert Burns dinner I hosted for my supper club, and I've been mixing it up ever since. It's a crowd favorite, blending just the right amount of sweet and tartness with smooth whisky and refreshing hard cider. The apple garnish earns major bonus points as well. —cdilaura
ounces Highland Park 12 Year scotch whisky (or similar whisky)
teaspoon (bar spoon) apple butter
ounce lemon juice
ounces grade A maple syrup
ounces hard cider
- Pour all ingredients except hard cider into a shaker with ice and shake. Alternatively, if making a large batch for a crowd, mix same ingredients in a large container until apple butter and syrup dissolve. Serve in a punch bowl with a large block of ice.
- Strain into a Collins glass with ice and top off with hard cider.
- Garnish with apple slices and sprinkle with cinnamon.