#LoveScotch – You Know You Want To!
Burns Night may be over for another year but if there’s one thing that we learnt from the intimate meal at The Drift bar, was that scotch whisky isn’t the stuffy old drink that some might imagine. #LoveScotch (an initiative set up by Diageo to showcase the modern world of whisky) invited us along to show us just how versatile a wee dram can be.
Most people’s preconception of whisky is of dusty old men sat in dodgy armchairs situated in ludicrously exclusive gentlemen’s clubs, struggling with their broadsheet newspapers. #LoveScotch are out to shatter this image by bringing scotch and whisky in general, to a younger, diverse and (dare I say) more feminine audience.
So what better way to celebrate Good ol’ Rabbie Burns’ wild life than with a contemporary Burns Night supper paired with classic cocktails that have been given the #LoveScotch treatment. First up was our welcome cocktail Seven Flowers – a magical mix of Haig Clubman (famously developed with David Beckham), Champagne, elderflower and lemon juice. Saff’s not big on girly Champagne cocktails so she fully approved of this variation.
The whole concept of #LoveScotch and especially the pop-up experience at The Drift is to show off the versatility of scotch and to prove that there is a dram for everyone. This was demonstrated perfectly with the Goldmember – a pimped up version of the Pornstar Martini. Mixed using Johnie Walker Gold, passion fruit liqueur, vanilla and pineapple juice with a prosecco chaser. This was a great pairing for my Chorizo Scotch Egg (or should that be a #LoveScotchEgg.) I loved the accompanying smoked paprika mayo, I would happily have licked the plate clean.
Next up was a mini haggis served with a noggin of Talisker – Robert Burns’ whisky of choice. Please don’t be put off by haggis – a savoury pudding containing minced sheep’s pluck (heart, liver and lungs), onion, oatmeal, suet and spices. Yes we all know that traditionally these ingredients are encased in the animal’s stomach but now an artificial casing is often used instead – so no need to get all squeamish.
The rich Venison pie served with spiced cabbage was by far my favourite dish served with #LoveScotch’s take on a Mojito – the Scottish Flora with Cardhu, honey, raspberries, lime and ginger. This cocktail packed a real punch but it was nothing to what Doug, a Diageo brand ambassador, had lined up for us.
We moved from The Drift‘s upstairs restaurant down to the #LoveScotch pop-up cocktail making masterclass area. Armed with a few bartender’s utensils and just three simple ingredients, we set to work making our very own Morning Skye – an espresso martini, minus vodka, plus whisky. Wow this was rocket fuel, we were a little drowsy from our meal until we took a sip of this. A good job too as this incredible mix of Talisker, espresso and gingerbread syrup stopped us from falling into a food induced coma brought on by our massive Jaffa Cake.
This meal was a special event but worry not as all these cocktails are served at The Drift‘s main bar. Plus the interactive mixology masterclass at the #LoveScotch pop-up are running till the end of March 2017. So get a group of mates together, give it a go and unleash your inner Brian Flanagan.
For £15 per person you and your mates will learn to mix and muddle a cocktail based on your mood, fiery, sweet or calm? Two cocktails are included in the price, as well as a full whisky tasting. Result!
Or book a Scotchtail masterclass to learn to mix some of the exact same cocktails that we had with our Burns Night supper, this masterclass costs £20 for two cocktails and £30 for three.
We ate as guests of #LoveScotch, this does not affect our review in any way.
We always write with complete honesty.