This Speyburn Cranachan cocktail is ideal for toasting Scotland’s National Bard this Burns Night.

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  • 1
  • Easy
This tasty twist on the traditional Scottish dessert, usually made of oats, cream, whisky and raspberries, is a delicious final course to anyone celebrating with Haggis Neeps and Tatties on January 25.

Ingredients

  • 60ml Speyburn 10-year-old Single Malt Whisky
  • 5 fresh raspberries
  • 15ml Demerara syrup (you can easily make your own!)
  • 20ml Old Pulteney Stroma Whisky liqueur
  • 20ml ginger wine
  • 20ml lemon juice
  • Ice

Method

Muddle three raspberries into a shaker and add the measures of Speyburn 10-Year-Old, Stroma, syrup, ginger wine and lemon juice.

Add ice and shake for 30 seconds.

Double strain into a tumbler over ice, allowing the froth to land on the top.

Garnish with the remainder of your raspberries and enjoy.

If you’d like to make it a little sweeter, you can add Demerara syrup at step 1.

To make your own, follow these steps:

Add 150g Demerara sugar and 75ml hot water to a saucepan.

Heat and stir until dissolved.

Pour into a sterile bottle or jar and leave to cool.

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.