In honor of Burns’ Night, The Glenlivet is showing you how to get together with family and friends for a modern take on the 215-year-old Scottish tradition.

Celebrated annually on January 25th, Burns’ Night pays homage to Scotland’s national poet Robert Burns, and on this night, loved ones come together for a grandiose supper, poetry reading, Scottish music, and Scotch whisky toasts.

The Glenlivet Expressions Bottle Varieties

The Glenlivet Expressions Bottle Varieties

To help you prepare your modern take on this epicurean experience, here are a couple of dessert recipes created by Chef Christina Tosi, the pastry chef and owner of Momofuku Milk Bar that showcases a modern take on two classic Scottish desserts, one which uses The Glenlivet 12 Year Old. You will also find two specialty cocktails by The Glenlivet that pair with all your modern Scottish fare.

Chef Christina Tosi and Her Delicious Tangerine Marmalade

Chef Christina Tosi and Her Delicious Tangerine Marmalade

To purchase The Glenlivet, visit Caskers.com. There will be free shipping for The Glenlivet on Burns’ Night, January 25th CLICK HERE. Tweet #OdeToFlavor this Burns’ Night.

Dessert Recipes by Chef Christina Tosi:

The Glenlivet Tangerine Marmalade, desert recipe by chef Christina Tosi

The Glenlivet Tangerine Marmalade

The Glenlivet Tangerine Marmalade

Pairs Perfectly with The Glenlivet XXV

(Makes: About 4 1/2 cups of Marmalade)

Ingredients:

  • 6 Tangerines (About 700g)
  • 3 1/2 cups Granulated Sugar
  • 400g The Glenlivet 18 Year Old

Preparation:

  1. Wash tangerines, cut them into quarters and put them in a food processor fitted with the chopping blade, pour granulated sugar on top of the tangerine pieces.
  2. Pulse the tangerine and sugar mixture until rind is finely chopped, and there are no pieces larger than a garbanzo bean, remove any seeds that you find with a small spoon.
  3. Pour the mixture into a medium pot and cook it gently over medium heat, stirring occasionally using a metal spoon and skim the foam off the top into a separate bowl.
  4. Cook tangerine mixture for about 10 minutes until very bubbly and slightly thickened, or until it reads 220°F.
  5. Turn off the burner and as the marmalade cools, fold in The Glenlivet 18 Year Old.
  6. Scrape marmalade into a small bowl and cover with plastic wrap, chill until ready to use.
  7. Spread to enjoy over your favorite baked goods, like truffles or cake.

Compost Cookie Shortbread recipe by chef Christina Tosi

Compost Cookie Shortbread

Compost Cookie® Shortbread

Pairs perfectly with The Glenlivet 18 Year Old

(Makes: About 24 Shortbread Squares)

Ingredients:

  • 1/2 lb. Unsalted European Style Butter (226g)
  • 1/2 cup Granulated Sugar (100g)
  • 1/2 cup Light Brown Sugar (120g)
  • 1/4 tsp. Vanilla Extract (1g)
  • 1 Large Egg (50g)
  • 2 1/4 cups All-Purpose Flour (360g)
  • 1/2 tsp. Baking Powder (2g)
  • 1/4 tsp. Baking Soda (1.15g)
  • 1 tsp. Kosher Salt (4g)
  • 2/3 cup Mini Chocolate Chips (150g)
  • 1/2 cup Mini Butterscotch Chips (100g)
  • 1 cup Graham Crackers, Crumbled (85g)
  • 1/3 cup Oats (40g)
  • 2 1/2 tsp. Ground Coffee (85g)
  • 2 cups Potato Chips (50g)
  • 1 cup Pretzels (50g)

Preparation:

  1. Preheat oven to 350°F.
  2. Combine butter, granulated sugar, light brown sugar and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment and cream on medium-high for 2-3 minutes. Scrape down the sides of the bowl, add eggs, and beat for another 7-8 minute, until pale and fluffy.
  3. Reduce the mixer speed to low and add in flour, baking powder, baking soda, and salt. Mix until the dough comes together for no longer than one minute (do not walk away from the machine during this step, or you will risk over-mixing the dough).
  4. Scrape down the sides of the bowl with a spatula.
  5. Using a rolling pin, roll out shortbread dough on a lightly floured surface, and roll out to about 3/4 inch thickness.
  6. Take the chocolate chips, butterscotch chips, graham cracker crumbs, oats, coffee grounds, potato chips and pretzels and spread them evenly over the rolled out cookie dough. Using the rolling pin, gently press in the toppings to the dough.
  7. Using your favorite cookie cutter, cut out the dough and place on a parchment lined cookie sheets.
  8. Bake Compost Cookie® Shortbread for 8-10 minutes (depending on your oven!) until the edges are golden brown, and cool on a rack.
  9. At room temperature, the cookies will keep for 5 days; in the freezer, they will keep for 1 month.

Mix up some Glenlivet Specialty Cocktails

1824 Glenlivet Cocktail

1824 Cocktail

1824

Ingredients:

  • 1 1/2 parts The Glenlivet Founder’s Reserve
  • 1 part Lillet® Blanc
  • dash of Orange and Angostura® bitters

Preparation: Serve in a highball glass, over ice topped with soda and garnished with an orange twist.

Glenlivet Speyside Spritzer Cocktail

Speyside Spritzer

Speyside Spritzer

Ingredients:

  • 1 1/2 parts The Glenlivet Founder’s Reserve
  • 1/2 part Simple Syrup
  • 1/2 part Lemon Juice

Preparation: Build in a Collins over ice and top with Prosecco. Garnish with lemon slice and mint sprig (optional).