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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
- 2 ounces Highland Park 12 Year scotch whisky (or similar whisky)
- 1 teaspoon (bar spoon) apple butter
- 1 ounce lemon juice
- ¾ ounces grade A maple syrup
- 3 ounces hard cider
- 1 pastis (optional)
- 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.