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Celebrate Robert Burns’s birthday on 25 January by tucking into a feast with our tempting Burns Night recipes

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BURNS NIGHT COFFEE CREME

Serves 1 Takes 5 minutes

This celebratory Burns Night cocktail combines Drambuie liqueur with fresh coffee and Scotch whisky to create an ideal drink for the end of a meal. It pairs perfectly with any of the indulgent treats you might fancy to warm the cockles on a cold January evening, including creamy desserts, chocolate and cheese.

INGREDIENTS

• Alarge handful of ice, plus extra for topping up

• 2 tbsp Drambuie liqueur

• 4 tsp freshly brewed espresso coffee

• 4 tsp Scotch whisky (such as

Glenfiddich or Monkey Shoulder)

• 2 tsp crème de cacao (brown)

• 1 tbsp single cream

1. Put a large handful of ice into a mixing jug and pour in the alcohol and coffee. Stir briskly for 30 seconds to chill, blend and dilute all the ingredients.

2. Strain into an empty rocks glass or a short tumbler.

3. Fill up the glass with extra ice and then slowly pour the single cream over the ice cubes so that it floats.

VARIATIONS

• When you add the cream, stir it into the cocktail rather than serving it as a float.