Toast Robert Burns with Three Inspired Scotch Cocktails

On Jan. 25, people around the world raise glasses of whiskey in memory and tribute of Robert Burns, the renown Scottish poet. Burns suppers have been held since 1801, five years after the poet’s death, celebrating the man who penned “Auld Lang Syne” and many other classic works with a combination of Scottish food, storytelling, music and toasts.

If heaps of haggis, potatoes and turnips, the common menu items for a Burns supper, aren’t accessible, three Chicago food and drink establishments are offering cocktails in deference to the poet using 12- and 16-year Aberlour scotch whiskey from the from the 138-year-old distillery.

Bad Hunter
802 W. Randolph

Afton Water
Aberlour 12 year, Aberlour 16 year, Foro amaro, Pierre Ferrand cognac, cider, pineapple, mulling spices — $15

“The poem ‘Afton Water’ or ‘sweet Afton’ compares and describes the scenic beauty of a small river in Scotland to the sweet death of a loved one. The drink is meant to taste as though you would drink it among the water. Deep in flavor and spice, as you say goodbye, yet refreshing and clean like the water, as you celebrate the love.” —Vinny Starble, beverage specialist at Bad Hunter

Drumbar
201 E. Delaware

Aberlour 12 Old Fashioned
Aberlour 12 year, Oloroso sherry, apple-coriander, angostura bitters — $16

“A contemporary spin on an old fashioned. A sherry matured single malt scotch paired with dry Oloroso sherry. A touch of harvest fruit for depth and coriander for exotic citrus notes.” —Gary Matthews, beverage director at Drumbar

Vol. 39
39 S. LaSalle

The 42nd
Aberlour 12 year, Lustau amontillado, verjus, house grenadine, Angostura bitters, Regan’s orange bitters — $16

“I’ve wanted to re-create a Ward 8 cocktail for a long time. This came about without even thinking about it as a Ward 8, more of a dealer’s choice for our dear friend Graham Campbell. Turns out our sweet hotel is located in the 42nd ward of Chicago, thus The 42nd. The Ward 8 was created in Boston in the early 20th century and generally features rye whiskey … but lets have more fun than that.” —Jess Lambert, Vol. 39 head bartender