Kitchen Conundrum

  • Home
  • About
  • Eat
    • Appetizers
    • Bread
    • Breakfast & Brunch
    • Desserts
    • Fish
    • Meats
    • Pasta
    • Poultry
    • Side Dishes
    • Sauces, Dressings and Condiments
    • Soup and Stews
    • Vegetables
  • Drink
    • Beer
    • Cocktails
    • Wine
  • Recipe Index
  • Travel
    • NYC/Metro
    • Cambodia
    • England
    • France
    • Greece
    • Italy
    • Spain
    • Vietnam
  • Kitchen Sink
    • Classes
    • Contests
    • Cookbooks
    • Cook The Book Fridays- My Paris Kitchen
    • French Fridays with Dorie
    • Kitchen Gear & Gadgets

Bobby Burns Cocktail for Burns Night

January 23, 2014 by Renee

Bobby Burns Cocktail

In lieu of haggis, I am celebrating Burns Night with a Bobby Burns Cocktail.

This deep rich, slightly sweet tipple boasts a light spicy edge and while I don’t think it’s actually named for Robert Burns (no one knows for sure), it’s a far better option for the “offally” offended.

Robert Burns, poet and lyricist, was born in Alloway, Ayrshire, Scotland on January 25, 1759 and is one of the country’s most notable figures. He was dubbed the Bard of Ayrshire and was simply called- The Bard.   He gave us “Auld Lang Syne”  which often, folks can be found crooning out after a long night of drinking on New Year’s Eve, so it’s only fitting that we celebrate his birth night with a cocktail bearing his name.

Of course he also gave us “Red, Red Rose” , “A Fond Kiss” and “Tam o’ Shanter“.  But on Burns Night it’s traditional to grab the bagpipes, have a Scotch and recite Burns’ “Address to A Haggis”.

So take a sip or three and read along.

Bobby Burns Cocktail

2 oz. Scotch Whiskey

2 oz. Sweet Vermouth

Dash of Benedictine

Stir all ingredients with ice in a glass, strain into a chilled cocktail glass.

Serve with a twist of lemon peel.

Bobby Burns Cocktail-6506

Address To A Haggis

Fair fa’ your honest, sonsie face,

Great chieftain o’ the puddin-race!

Aboon them a’ ye tak your place,

Painch, tripe, or thairm:

Weel are ye wordy of a grace

As lang’s my arm.

 

The groaning trencher there ye fill,

Your hurdies like a distant hill,

Your pin wad help to mend a mill

In time o’ need,

While thro’ your pores the dews distil

Like amber bead.

 

His knife see rustic Labour dight,

An’ cut ye up wi’ ready slight,

Trenching your gushing entrails bright

Like onie ditch;

And then, O what a glorious sight,

Warm-reekin, rich!

 

Then, horn for horn, they stretch an’ strive:

Deil tak the hindmost! on they drive,

Till a’ their weel-swall’d kytes belyve,

Are bent like drums;

Then auld Guidman, maist like to rive,

‘Bethankit!’ hums.

 

Is there that owre his French ragout

Or olio that wad staw a sow,

Or fricassee wad mak her spew

Wi’ perfect sconner,

Looks down wi’ sneering, scornfu’ view

On sic a dinner?

 

Poor devil! see him owre his trash,

As feckless as a wither’d rash,

His spindle shank, a guid whip-lash,

His nieve a nit;

Thro’ bluidy flood or field to dash,

O how unfit!

 

But mark the Rustic, haggis-fed,

The trembling earth resounds his tread.

Clap in his walie nieve a blade,

He’ll make it whissle;

An’ legs, an’ arms, an’ heads will sned,

Like taps o’ thrissle.

 

Ye Pow’rs wha mak mankind your care,

And dish them out their bill o ‘fare,

Auld Scotland wants nae skinking ware

That jaups in luggies;

But, if ye wish her gratefu’ prayer,

Gie her a Haggis!

– Robert Burns

 

And if you’ve managed to get this far, make yourself another drink- you deserve it!- and wish The Bard a Happy Birthday! Cheers!

 

(Always drink responsibly. Don’t drink and drive and never get into a car with anyone who has been drinking. Take a Taxi if you must.)

Filed Under: Drink, Cocktails Tagged With: Burns Night, Cocktail, Robert Burns, Whiskey

A Perfect Pimm’s No. 1 Cup- A Delightful Summer Sipper

August 14, 2013 by Renee

Pimm’s #1 is an English gin based alcohol, that, when mixed with  7-up (the closet thing we have to their ‘lemonade’) and garnished with various fruits such as strawberries, cucumbers, orange slices and lemon peels with sprigs of mint, transforms into a cocktail called a Pimm’s Cup.  It’s so light, fruity and refreshing. A perfect drink on a hot summer’s day.  And I love it! It’s my tipple of choice!

When I first saw it being served at the Cambridge Folk Festival, I thought it was Sangria, because of all the fruit they had packed into the glasses and pitchers. But this slightly spicy and fruity beverage is much lighter in color and is rather low in alcohol content making it the perfect drink to have when you are having more than one, which is probably why it’s the traditional drink of Wimbledon. Can’t have the fans become too rowdy at a tennis match! (Leave that to the players!) Anywho…

Here’s my first Pimm’s Cup at the folk festival. They served it with a sparkly stick which I used to spear the fruit from the bottom with. Yum!

2013-07-27 19.03.14

I bought a large bottle of Pimm’s No.1 at the grocery store in Cambridge and thankfully, it made it home in one piece, safely bubble wrapped and wedged between clothes and cans of foie gras coffee from Paris (shhh!). So I will be making more of these delightful cocktails for the rest of the summer or until my bottle runs dry. Whichever comes first.

Here’s some I made today. 20130814-IMG_8719I used a lot of fruit.  Next time I will try it with Ginger Ale. But the color matches exactly to the original one I had.

20130814-IMG_0395Here is the final version. Full of fruit and mint. Light and refreshing. They go down easy. Maybe too easy.

20130814-IMG_8716

 

20130814-IMG_0404Now make your own:

The Original Pimm’s Cup

In a tall glass over ice, mix 1 part Pimm’s No.1 with 3 parts 7-up

Add

  • 2 lemon peel slices
  • 1 slice of orange
  • 2 fresh strawberries, halved
  • 2 cucumber slices
  • 1 large sprig of mint

Give a stir and serve.

To make a Pimm’s Royale, replace the 7-up with Cava, Champagne or Prosecco and omit all the fruit except the strawberries. Leave out the ice and serve in a champagne glass and you have a brunch cocktail to rival a mimosa.

Cheers!

Filed Under: Drink, Travel, Cocktails, England Tagged With: Cocktail, England, Pimms, Travel

Categories

Archives

kitchconundrum

Chicken Parm… a nice family dinner. Can’t beat Chicken Parm… a nice family dinner. Can’t beat comfort food! #dinner #family #familystyle
Totally forgot to post the cut of my soap here. It Totally forgot to post the cut of my soap here. Its been very busy and I’m like a whirling dervish in all different directions. On the food front we made some favorites-Chicken Marbella that sustained us for a week and also a Corned Beef and Cabbage dish because it is March after all. But it was good to have the comfort foods we love and old standards as they provide the most contentment when it’s chaos everywhere else. Regular work and then some wholesale orders and getting the line poured for our Spring/Summer scents. And helping others with a few website issues. And kids. Thankfully, it seems to all be under control now and I’m really happy to be busy. All good things! 

The Eucalyptus Mint cut (smells amazing!) turned out so nice. Very happy with it. Had a request for a classic Cucumber Melon soap. Also a lovely fresh and clean spring/ summer scent. Available soon. But the Spring/Summer line of candles are done and are now available! Yay! 
•
•
•
#cpsoap #cooking #smallbusiness #candlemaking #candles #soap #busy #happy
Still cooking. This week I made the amazing stuffe Still cooking. This week I made the amazing stuffed vegetables from Aglaia Kremezi and they were so delicious. But I didn’t take any photos. I did, however, take video of my latest soap pour. White eucalyptus and mint. Smells amazing! Can’t wait to see how the cut turns out. It was a bit thicker trace than I expected. 
•
•
•
#coldprocesssoap #soap #soapmaking #ecualyptus #mint #stillinthekitchen #somethingdifferent
It’s been a week! Time to relax a little. Braise It’s been a week! Time to relax a little. Braised short ribs and polenta. Dinner is served! 
•
•
•
#weekend #weekendvibes #cooking #dinner #shortribs #polenta
Breakfast buddies. I love when he crunches toast. Breakfast buddies. I love when he crunches toast. #sharing #labradoodle #lovemydog #notofficiallyonthebed
It’s been ages since I’ve posted here. Well, a It’s been ages since I’ve posted here. Well, a month, lol. Thats a while! We made it through the holidays and we are into the new year. And while we are still cooking a lot, most of my big concoctions lately have been outside the kitchen and in the soap/candle studio. Here I am mixing scents, clays and mica colorants. Lots of new products coming to @lesilobleu soon. 
•
•
•
#candlemaking #soapmaking #coldprocesssoap #giftideas #smallbusiness
Traditional Sunday Roast with Yorkshire Puddings a Traditional Sunday Roast with Yorkshire Puddings and roasties. Even though it wasn’t Sunday. A favorite. 
•
•
•
#sundayroast #beef #potatoes #yorkshirepudding #dinner #yum
Wishing everyone a safe, healthy and very Merry Ch Wishing everyone a safe, healthy and very Merry Christmas! From all of us to all of you!
A little confiture with our biscuits this morning. A little confiture with our biscuits this morning. Fun flavors with pretty packaging. It’s a bit too sweet for me but I do like the pretty presentation. 
•
•
•
#jam #preserves #confiture #confitureparisienne #framboise #macaron #biscuits
Chicken Piccata for dinner. Love, love, love the l Chicken Piccata for dinner. Love, love, love the lemony white wine and caper sauce. A favorite! #dinner #chicken #lemon #yum
Fried chicken and waffles for dinner. With a maple Fried chicken and waffles for dinner. With a maple sriracha syrup. #dinner #eat #friedchicken #waffle #chickenandwaffles #yum
Leftovers! The best thing for lunch the next day- Leftovers!  The best thing for lunch the next day- Thanksgiving dinner on a roll. #thanksgiving #leftovers #thanksgivingdinneronaroll #yum #thebest
We are full of food and love today! So grateful fo We are full of food and love today! So grateful for the family around our table. #love #gratitude #thanksgiving #family
Wishing you all a very Happy Thanksgiving! We are Wishing you all a very Happy Thanksgiving! We are so grateful for each and every one of you! However you spend your day, may it be filled with love and deliciousness! 
•
•
•
#thanksgiving #gratitude #love #friends #family #delish
So many blooms from our roses … still!!! It’s So many blooms from our roses … still!!! It’s November! I’m capturing them and will dry the petals for soap and bath salts. #roses #latebloomer #davidaustinroses #loveroses
Margez, falafel and hummus with some gyro and roas Margez, falafel and hummus with some gyro and roasted carrots for dinner. Quick and easy for a Wednesday that should have been a Thursday. #dinner #whatdayisit #sotired
We have Dahlias. They are coming in now! How did t We have Dahlias. They are coming in now! How did this happen? We didn’t think the bulbs worked but here they are and they are beautiful! #flowers #flowergarden #dahlia #latebloom
Braised short ribs with polenta. Sunday dinner is Braised short ribs with polenta. Sunday dinner is served. #polenta #shortribs #dinner #delicious
Load More... Follow on Instagram

© Copyright 2017 Kitchen Conundrum · Privacy Policy & Disclosures · All Rights Reserved ·