Happy Monday! Today is Robbie Burns Day!: the annual celebratory tribe to the life, works and spirit of the great Scottish poet Robert Burns (1759-1796) Celebrated on, or about, the Bard's birthday, January 25th, Burns suppers range from stentoriously formal gatherings of formal gatherings of esthetes and scholars to uproariously informal rave-ups of drunkards and louts.
Last week Pete and I were lucky enough to attend an incredible Robbie Burns celebration at Brassai in Toronto. We sat with wonderful bloggers and influencers and made new friends while tasting the most delicious whiskey. We enjoyed tastings of Auchentoshan, Bowmore and Laphroaig and Glen Garioch. We fancy, huh?
Pete is a big whiskey fan and has always loved the drink. Since I am more of a sweet drink kind of girl, I like cocktails instead of my drinks neat or on ice. They were making absolutely delicious whiskey cocktails, read on for one of the recipes we got to try at the event!
We got to taste a three course meal that was absolutely incredible. Each course was paired with an extremely delicious cocktail. We also did a tasting of six different types of whiskey. It was so interesting to hear about how the whiskey is made and all kinds of ingredients in each kind. We detected the flavours in each by smelling and tasting every one (it was a very entertaining Wednesday night!)
Here are some beautiful photo's from our night, captured by Rick Vyrostko Photography
- 35 mL Auchentoshan American Oak
- 30 mL Lemon juice
- 30 mL Honey syrup
- 90 mL Citrus Pale Ale
- 1 Lemon wedge for garnish
- Combine Auchentoshan, lemon juice and honey syrup in a shaker filled with ice.
- Shake vigorously and strain into a collins glass with or without ice.
- Top with beer and garnish with a lemon