Friday, July 31, 2009


It was a brave heart who first dared write the words "take a clean, sheep's stomach and .... "

That braveheart gave us the first record of the method of making Haggis, a traditional Scots dish, though apparently an import rather than a native, served with great solemnity and piped to the table at Burns Night dinners. I like it enough to have been delighted when offered "haggis phyllos" at a family reunion party just down the road Dunkeld Cathedral. The ingredients for haggis and method I leave to you to find here and if you need fortifying after that experience I leave you for the weekend with a Friday cocktail the likes of which I have had only once in my life and it was sublime. It knocked me out but it was a heavenly way to be poured into the dining room for dinner.  

The Talisker Manhattan

2 oz Talisker single malt whisky
1 oz sweet vermouth
2-3 dashes bitters

All the above are put into a glass with ice, stirred and strained into a chilled cocktail glass. Please do not go anywhere near this with a cherry!


  1. I'll pass on the haggis, thank you! But will happily accept one (or two;) of your Manhattans! They sound wonderful.

    Barry, thank you for your well wishes, they were very much appreciated!

  2. Now that is a serious drink...I love it!

  3. I raise a glass to you both.