This is the perfect hot drink on a cold Burns night. The sweet vanilla tones from the whisky go so well with the hint of orange from the cointreau. The deep sweetness from the honey and heat from the ginger bring it all together quite nicely. For this recipe I used Glenlivet founders reserve but you could also use Balvenie double wood, Dalwhinnie 15 or Glenfiddich Fire and Cane whisky in this too. Failing that go for whiskies (Scottish preferably), with sherry, American oak or rum casks that are Highland or Speyside malts. Islay malts will not work with this flavour combination. This particular cocktail will also work really well with the spices in your haggis main course too. This makes enough for one cocktail. 

60ml Glenlivet founders reserve single malt whisky

10ml cointreau

5ml ginger and honey syrup

Boiling water to top up

Hot toddy or Irish coffee classes to serve

Slice of ginger or orange for garnish

Syrup

100g honey

100ml water

50g fresh ginger finely chopped or grated

Place the honey, water and ginger into a pan and bring to the boil, turn down immediately to a low heat and allow to infuse for 30 minutes

Allow the syrup to cool before straining into a bottle

Drink

Fill the glass with some boiling water to warm up the glass

After a few minutes, discard the water

Pour in the whisky, cointreau and syrup and stir to combine

Top up with the rest of the boiling water 

Add the garnish

Enjoy!