A burns night tipple with Mac & Wild
With the vast and eclectic variety of whisky available at the gourmet Scottish restaurants Mac & Wild, their Edinburgh-based mixologist Luke Leiper has developed their very own pre-batched Scottish cocktail range. Hand made and bottled in small batches from the Scottish capital, these tasty tipples use Scotland’s finest whiskies and spirits infused with locally sourced Scottish herbs and botanicals, and are designed to take you on a journey through the Highlands.
Here Andy Waugh, founder of Mac & Wild, shares his Bobbie Burns Cocktail recipe with TOAST perfect for serving up traditional Scottish flavour, just in time for Burns Night.
What You Will Need
- 60ml Talisker 10 year old
- 30ml Oscar 697 Rosso Vermouth
- 7.5ml Lejay Lagoute Cassis - Noir de Bourgogne
The Method
(Image c/o Difford’s Guide)
Don’t forget to tag @ToastLifeUk @MacAndWild on Instagram as we would love to see your creations!
For more information about Mac & Wild and the Wild Game Co. you can find TOAST’s Spotlight interview with founder and owner Andy Waugh over on TheEdit now, as well as our Inspire Me guide to throwing your very own Burns Night bash, featuring Andy’s top tips.