On January 25th every year, lovers of Scottish culture, whisky, and poetry gather together to celebrate the life and lyricism of famed scribe Robert Burns at dinners across the world. Burns Night is a unique experience befitting Scotland. The dinners include song, bagpipes, oration, and of course, haggis.
- Base Spirit Shochu
- Preparation Batch Process
- Flavor Stone Fruits
- Served Up
This frozen cocktail was created by Eryn Reece for the fall 2019 menu at Banzarbar, a discrete den upstairs at Freemans on the Lower East Side of Manhattan where the cocktails are the star of a 5-course tasting menu. While the pairings are mostly low ABV, this cocktail is decidedly not.
Photo credit: Eric Medsker
- “We batch it completely, add the olive oil, freeze it over night, then skim off the frozen olive oil,” says Reece. The frozen ingredients are then poured into a Nick & Nora glass and a sidecar is garnished with an umeboshe (a Japanese pickled plum). A white cup is included for the plum pit.