Auld Lang Syne! A saying made famous by Scottish poet Robert Burns to commemorate past experiences as well as new beginnings.
Scottish Chefs have been inspired by celebrated poet Robert Burns since his Address to a Haggis was first published in 1787. Haggis, a dish that is lamb offal in a casing very much like sausage, became the national food of Scotland as a result of this poem. The highly anticipated Burns Night Supper hosted every January 25th is a meal in which Scottish Chefs can proudly prepare their national dish, the Haggis along with other Scottish delicacies.
Scottish cuisine may not have the notoriety as other cuisines, but one Scottish delicacy we all know and love is Scotch whisky. For the New York Scotsman on a Burns Night pub crawl, find your way to Analogue. A sophisticated whisky pub in the West Village where aficionados and newbies can engage in friendly conversation with the bartender and sip delicious cocktails inspired by the jazz age, literary figures, and artists like Pablo Picasso. Their whisky list exceeds 150 bottles from Japan, the United States, and Scotland, of course. Flights of whisky are the way to go. Get a taste of the world in brown spirits, and be introduced to unfamiliar, but delicious labels!
To commemorate Burns Night, Analogue will offer a regional Scotch whisky flight, which will feature a Highland single malt Dalmore 12 Year with rich coffee and spice notes; the complex, nutty sherry cask aged Balvenie 12 Year, Doublewood from Speyside; and the heavily peated, smoky Ardbeg 10 Year from Islay for $40.