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Drink recipe: Speyburn Cranachan – oat and raspberry whisky cocktail

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

Published: January 25, 2021

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.

Modern Scottish recipe: Roast salmon with wilted spinach and Old Pulteney whisky cream reduction

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


  • 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
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