The 10 key biohackers you should have on your radar
The 10 key biohackers you should have on your radar

Melanie Morris

This six-bedroom home with a ‘a Christmas tree forest’ is on the market for €1.25 million
This six-bedroom home with a ‘a Christmas tree forest’ is on the market for €1.25...

Sarah Finnan

This light-filled home along the Wild Atlantic Way is on the market for €850,000
This light-filled home along the Wild Atlantic Way is on the market for €850,000

Sarah Finnan

Sequel expectations from a Devil Wears Prada purist
Sequel expectations from a Devil Wears Prada purist

Sarah Gill

My Career: Artist Clare Henderson
My Career: Artist Clare Henderson

Sarah Finnan

Review: A riverside wellness break in the heart of Mayo
Review: A riverside wellness break in the heart of Mayo

Lauren Heskin

Everything you need to know about face yoga
Everything you need to know about face yoga

IMAGE

Introducing IMAGE Active: Connect, Move, Thrive
Introducing IMAGE Active: Connect, Move, Thrive

IMAGE

Weekend Guide: 8 events happening around Ireland
Weekend Guide: 8 events happening around Ireland

Sarah Gill

Step inside textile artist Nicola Henley’s dreamy Co Clare farmhouse
Step inside textile artist Nicola Henley’s dreamy Co Clare farmhouse

Marie Kelly

Image / Editorial

Toast to the Lassies


By Jeanne Sutton
24th Jan 2014
Toast to the Lassies

Every January 25th marks Burns Night in Scotland, the anniversary of the birth of national poet Robert Burns. One of the leading names of the romantic age, Burns is familiar to us neighbouring gaels as the author of Auld Lang Syne and Ae Fond Kiss. The night is celebrated all over the world and we decided that this year we want to join in.

Traditional fare at a Burns Supper includes haggis, Scotch whisky and a recital of poetry. Not having a sheep’s stomach to hand, we’ve asked Gar Lambe of the impeccably cool Vintage Cocktail Club for a Scotch whisky cocktail recipe for us to enjoy Burns Night old-fashioned style. As Robbie Burns himself said: ?O thou, my muse!?guid?auld Scotch drink!?

The Wee Dram

40ml Chivas Regal 12 year old

20ml Cockburn Ruby Port

20ml Poire Williams

20ml Apple liqueur

To garnish: Pimento dram mist, orange zest, cherry

Add all of the ingrediants to a mixing glass and stir until all the flavours combine and enough dilution is reached. Then strain all this brew over one large ice cube in an ice cold short tumbler. The ice cube ought to be roughly 2 inches by 2 inches.

And now for the Pimento dram – Gar recommends ?the bitter truth? Pimento dram – put that into an atomizer or a small spray bottle, old perfume bottles are good, and spray the Pimento mist across the cocktail from a height. Let the mist just fall on the surface, then take a good-sized rectangular orange zest and twist it over the cocktail leaving the oils on the cocktail surface. Twist the peel and place it in the glass. Drop in a cherry and serve.

Sl?inte!

Jeanne Sutton @jeannedesutun