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Happy Robbie Burns Day...

Discussion in 'Sports and News' started by JR, Jan 25, 2013.

  1. JR

    JR Well-Known Member

    For all of you fortunate enough to have Scottish heritage, here you go:


    Fair fa’ your honest, sonsie face,
    Great Chieftan o’ the Puddin-race!
    Aboon them a’ ye tak your place,
    Painch, tripe, or thairm:
    Weel are ye wordy of a grace
    As lang’s my arm

    The groaning trencher there ye fill,
    Your hurdies like a distant hill,
    You pin wad help to mend a mill
    In time o’need
    While thro’ your pores the dews distil
    Like amber bead

    His knife see Rustic-labour dight,
    An’ cut you up wi’ ready slight,
    Trenching your gushing entrails bright
    Like onie ditch;
    And then, O what a glorious sight,
    Warm-reeking, rich!

    Then, horn for horn they stretch an’ strive,
    Deil tak the hindmost, on they drive,
    Till a’ their weel-swall’d kytes belyve
    Are bent like drums;
    Then auld Guidman, maist like to rive
    Bethankit hums

    Is there that owre his French ragout,
    Or olio that wad staw a sow,
    Or fricassee wad mak her spew
    Wi’ perfect sconner,
    Looks down wi’ sneering, scornfu’ view
    On sic a dinner?

    Poor devil! see him owre his trash,
    As feckless as a wither’d rash
    His spindle-shank a guid whip-lash,
    His nieve a nit;
    Thro’ bluidy flood or field to dash,
    O how unfit!

    But mark the Rustic, haggis-fed,
    The trembling earth resounds his tread,
    Clap in his walie nieve a blade,
    He’ll mak it whissle;
    An’ legs, an’ arms an’ heads will sned,
    Like taps o’ thrissle

    Ye pow’rs wha mak mankind your care,
    An’ dish them out their bill o’fare,
    Auld Scotland wants nae skinking ware
    That jaups in luggies;
    But, if ye wish her gratefu’ pray’r,
    Gie her a Haggis!
  2. YankeeFan

    YankeeFan Well-Known Member

    2 oz. Scotch
    3/4 oz. Sweet Vermouth
    1/4 oz. Benedictine
    2 Dashes Angostura Bitters
  3. waterytart

    waterytart Active Member

    For the Scotch-illiterate among us, that makes what?

    (And, no, I don't think "tastes like haggis" has meme potential.)
  4. Michael_ Gee

    Michael_ Gee Well-Known Member

    A Rob Roy. It's a cocktail which went out of style about the same time Chesterfields did. On Robert Burns' birthday, it's a sin to mention adulterating Scotch with other ingredients (although I often drink such cocktails, just not on this occasion, or thread).
  5. YankeeFan

    YankeeFan Well-Known Member

    Michael is close.

    It's a Bobby Burns of course! It's a Rob Roy variant, which is itself a Manhattan variant.

    A Manhattan is usually made with Rye whiskey. A Rob Roy subs in Scotch Whiskey for the Rye.

    The Bobby Burns replaces a little bit of the sweet vermouth with Benedictine.

    My cocktail guide says this:

    A delicious and slightly sweeter take on the time tested Rob Roy. Savoy, Harry Craddock, first published 1930.

    I might make one in a little bit in honor/honour of the day. Stay tuned...
  6. YankeeFan

    YankeeFan Well-Known Member

    Today in 1759, Robert Burns was born in Ayrshire, Scotland. He became the country's most famous poet and lyricist, was known as Bard of Ayrshire, and in Scotland simply as The Bard. He wrote the song "Auld Lang Syne," is considered a pioneer of the Romantic movement, and was influential to the Socialist movement after his death. He remains an important cultural icon in Scotland.

    Why do we care about all this? Because there's a cocktail name after him, of course!

    The Bobby Burns, which first appeared in Harry Craddock's 1930 Savoy Cocktail Book, is made with Scotch (of course), and is similar to a Rob Roy except that it takes a couple of dashes of Benedictine, for a smooth, herbal drink. Scotch cocktails are both trendy right now and often not very good (or at least not as good as the scotch would have been on its own) but this drink puts its odd peaty characteristics in the best light.

    So cheers to Robert Burns -- happy birthday, Bard!

    Bobby Burns Cocktail
    Makes 1 cocktail
    Note: Adapted from The Savoy Cocktail Book: The Savoy calls for equal parts Scotch and vermouth, but we've adapted for a more modern, boozy cocktail.

    2 ounces blended Scotch whisky
    1 ounce Italian vermouth, such as Punt E Mes
    1 dash angostura bitters
    2 dashes Benedictine

    1. Stir with ice and strain into a cocktail glass
    2. Garnish with lemon twist

  7. Inky_Wretch

    Inky_Wretch Well-Known Member

    Mmmm, haggis.
  8. dooley_womack1

    dooley_womack1 Well-Known Member

    Might apply to the woman Care Bear always insists on posting.
  9. YankeeFan

    YankeeFan Well-Known Member

    Here you go:


    Micheal, I didn't use any of the single malt.
    Last edited by a moderator: Dec 15, 2014
  10. pressboxer

    pressboxer Active Member

    The one thing I remember about Robbie Burns from my college lit class is he had no problem getting the lassies.
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