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St Andrews Bar to celebrate Burn's Night with haggis cocktails

Award-winning The Adamson Bar has created St Andrews’ first ever pair of haggis cocktails

Published: January 6, 2016

Known for their innovation and ‘off the wall’ cocktails, the expert mixologists at The Adamson Bar are taking Burns celebrations to another level by creating St Andrews’ first ever pair of haggis cocktails, ‘For The Laddies’ and ‘For The Lassies’.

The Adamson Bar, opened earlier this year alongside the Adamson Restaurant in St Andrews, has already won plaudits for its service and cocktails – being shortlisted and highly commended at the recent SLTN awards, and towards the end of the year, recognised in an awards’ ceremony that recognises “the very best in design”.

The restaurant itself holds a significant place in the history of Scottish art and design – having been the home of Dr John Adamson, physician and a pioneer in early photography. The drinks menu already features a selection of ‘High Fives’ and 'Boozy Shakes', their take on classic cocktails, and the team are eager to showcase their latest creations to guests.

Managing Director, Julie Lewis comments: “Creativity, fun and innovation are at the heart of what we do at The Adamson Bar. Our guests are always looking for something new and exciting and often something they’ve never tried before.

“We love to take traditional recipes and ideas and put our ‘Adamson twist’ on them. With Burns being such a prolific celebration in St Andrews and across the rest of the country, we felt it was only right to give one of Scotland’s most famous poet his very own set of cocktails – ‘For the Laddies’ and ‘For the Lassies’.

“Whilst challenging, we had a lot of fun coming up with the perfect base for a haggis cocktail recipe. We are using local spirits, Ogilvy Vodka, a potato based vodka distilled in Angus, in our ‘For The Laddies’ cocktail and Caorunn Gin, from Speyside  ‘For The Lassies’. We wanted to recreate one of the oldest cocktails, the martini, whilst incorporating all the flavours of haggis.

"Each cocktail uses an egg white base to enhance the spice flavours, and includes nutmeg, sea salt, black pepper, mace and sugar. We reckon Robert Burns would more than approve, and we look forward to raising a many a glass in his name.”

The two cocktails will be available from 9th January and will feature on the menu at the Ladies’ Burns Supper, hosted at The Adamson Restaurant on Thursday 21st January.

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Recipes for both Haggis cocktails



For The Laddies

  • 70ml Ogilvy Vodka

For The Lassies

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  • 70ml Caorunn Gin

For both:

  • 200ml egg white
  • 1/4tsp of each spice
  • 35ml simple syrup  (1 part water & 1 part sugar)


  • Make a naked martini using 70ml Caorunn Gin or 70ml Ogilvy Vodka, stirred down with ice and poured into a chilled coupe.
  • Prepare the meringue mix in a creamer canister - 200ml egg white, 1/4tsp of each spice, 35ml simple syrup(1part water/1part sugar) charge canister with Nitrogen.
  • Dress the top of martini with meringue and slightly blowtorch to finish.

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