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!