At Brooklyn’s Weylin, over 300 New Yorkers came together for an evening of delicious scotch cocktails, Burns Night traditions, and unique fare from 8 of Smorgasburg’s most popular vendors (Pop Pasta, BonaBona, Home Frites, Lumpia Shack, Destination Dumplings, D’Abruzzo, Chickpea & Olive and Butter & Scotch), who created savory and sweet Scottish-twists on their famous dishes (full menu can be seen here).
Check out a few of the cocktails…
By NYC mixologist Andrey Kalinin
1 1/2 parts Laphroaig® Select Scotch Whisky
1/2 part Drambuie® Liqueur
1 part Bordeaux Red Wine
3 dashes Orange Bitters
Orange Peel (for garnish)
Add all ingredients together in a mixing glass and stir. Strain into a chilled coupe or martini glass (served up). Garnish with a flamed orange twist.
2 parts Laphroaig® 10 Year Old Scotch Whisky
3/4 part Fresh Grapefruit Juice
1/2 part Fresh Lime Juice
1/2 part Honey Syrup
2 dashes Angostura Bitters
Combine all ingredients into shaking tin and dry shake. Pour over ice in Collins glass. Top with ginger beer. Garnish with lime wedge or orange half wheel.