So feiert man ein Burns Supper

Für viele Schotten ist es ein ganz besonderer Tag: der Geburtstag von Robert Burns. Am 25.01.1759 wurde der Nationaldichter geboren. Jedes Jahr (seit 1801!) gibt es zu seinem Geburtstag nicht nur in Schottland, sondern auch weltweit, sogenannte „Burns Supper“. Viele davon auch privat. Hier ein paar Informationen und Tipps, falls Ihr ein solches Abendessen ausrichten wollt oder das erste Mal teilnehmt.

Jedes Jahr am 25.01. wird er gefeiert: Robert Burns

Das wohl bekannteste Lied von Rabbie, wie er liebevoll genannt wird, ist Auld Lang Syne. Dieses wird am Ende einer Burns Night zwar auch gesungen, aber beliebt ist er in seinem Heimatland vor allem für seine Gedichte. Eines davon spielt am 25.01. die Hauptrolle: To A Haggis. Daneben gibt es noch zwei weitere Zutaten für eine erfolgreiche Burns Night:

  • Haggis, Neeps and Tatties und
  • Whisky

Bei manchen zeremoniellen Anlässen wird der Haggis auf einer großen Platte durch den Saal getragen und dabei von einem Piper (Dudelsackspieler) begleitet. Danach wird er, während das Gedicht aufgesagt wird, mit einem Messer theatralisch „aufgeschlitzt“.

Von meinen schottischen Freunden habe ich eine Website genannt bekommen, auf der Ihr nicht nur Rezepte, sondern auch Gedichte, den ultimativen Guide und eine Anleitung, wie Ihr selber eine Burns Night ausrichten könnt, findet: Scotland.org – Burns Night.

Hier das Gedicht zum Üben:

Address to a Haggis

Fair fa‘ your honest, sonsie face,
Great chieftain o‘ the puddin‘-race!
Aboon them a‘ ye tak yer place,
Painch, tripe, or thairm:
Weel are ye wordy o‘ a grace
As lang’s my airm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your 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 dicht,
An cut you up wi ready slicht,
Trenching your gushing entrails bricht,
Like onie ditch;
And then, Oh what a glorious sicht,
Warm-reekin, rich!

Then, horn for horn, they stretch an strive:
Deil tak the hindmaist, 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 ower his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi perfect scunner,
Looks down wi‘ sneering, scornfu view
On sic a dinner?

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

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

Ye Pow’rs, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, if Ye wish her gratefu prayer,
Gie her a Haggis!

Quelle: WikiSource – mit Lautschrift und Übersetzung

Der Ablauf

Eine Burns Night hat einen fest vorgegebenen Ablauf:

  • Host’s Welcome
  • Selkirk Grace
  • Address to a Haggis
  • Enjoy your meal!
  • Loyal Toast
  • Immortal memory to Robert Burns
  • Toast to the Lassies
  • Reply to the Toast to the Lassies
  • Céilidh

Hier findet Ihr zu den einzelnen Abschnitten ein wenig mehr Erklärung und eine deutsche Übersetzung zu dem „To a Haggis“: Burnsnight.de – Der Ablauf – Gedichte & Reden.

A Master Distiller’s guide to Burns Night

James McTaggart, Master Distiller der Isle of Arran Distillery, ist zwar von seinen Produkten überzeugt, empfiehlt aber auch andere Whiskys, die den Ablauf begleiten können.

James: „Burns Night is traditionally a very structured affair. There are set times for welcome addresses, toasts, food and entertainment. This gives hosts the opportunity to choose a different whisky to complement each part of the evening. I don’t doubt that there are distilleries across the world making great whisky, but I firmly believe that Scotch whisky is the best. And while I am incredibly proud of what we do here at Arran, I’m not too proud to recognise a good dram when I taste it! Whisky is very much a community within Scotland and there are a few distilleries that I am very fond of.

Die Empfehlungen von James:

  • A toast to the Bard: Auchentoshan 3 Wood (Glasgow)
  • Pipe in the Haggis: Bowmore 15yo (it takes a whisky with a bold palate to pair with a haggis)
  • A Toast to the Lassies and Reply to the Toast to the Lassies: Kilchoman Machir Bay (full of character and will match well with the tone of this part of the evening)
  • Finish/final Salute: Arran – The Robert Burns Single Malt

Und James weist darauf hin, dass Arran den einzigen Whisky herstellt, der von der World Robert Burns Federation genehmigt wurde.

Empfehlungen von Glenlivet für eine „lockere“ Atmosphäre

Be the Host with the Most – We’ve put together some tips to help you create your very own Burns Night…

  1. Burns Night events can be quite a formal affair, so why not keep things more casual by hosting from the comfort of your own home?
  2. Scrap the dress-code and make a ‘touch of tartan’ optional.
  3. Avoid the bagpipes and create your own playlist of music. Be sure to add a few Scottish tunes to the mix though!
  4. You don’t have to stick to typical Burns Night food like haggis, “neeps” (turnips) and “tatties” (potatoes), a hearty meat dish or a vegetarian stew works just as well.
  5. Instead of poetry readings, invite your guests to do their own readings, these could be short stories, ghost stories or free verse – whatever they feel comfortable with.
  6. Remember to have fun, it’s really just a great excuse to gather with your nearest and dearest!

Cocktail-Empfehlungen vom Spirit of Speyside Whisky Festival

Das SoSWF hat einige Experten darum gebeten, speziell für diesen Tag neue Cocktails zu kreieren.

Aus der Pressemitteilung: „Canada’s Kaitlyn Stewart – 2017 winner of the World’s Best Bartender title – World Whisky Day founder Blair Bowman and London’s favourite celebrity nightspot Mahiki are among those to put a creative spin on the poet’s work – some of which was inspired by the amber nectar. Six of the bard’s best-known poems and songs have been given a dram-atic makeover – Auld Dram Syne (Auld Lang Syne), Dram O’ Shanter (Tam O’ Shanter); Ae Fond Nip (Ae Fond Kiss); A Dram’s A Dram For a’ That (A Man’s A Man For a’ That); The Speyside Grace(The Selkirk Grace); and Best Laid Drams (Best Laid Plans). Another of the new drinks is called Freedom an‘ Whisky Gang Thegither – a phrase used by Burns in The Author’s Earnest Cry And Prayer, a satire he penned in 1786 on the government’s taxation of whisky. The recipes offer a contemporary take on the Bard’s work, with some of the more unusual ingredients including smoked honey, detox tea and one of Speyside’s other great exports – shortbread from Walkers of Aberlour. The base ingredients are Speyside whisky brands, all of which are leading partners of the Festival.

A Dram’s A Dram for a’ That

– created by World’s Best Bartender 2017 Kaitlyn Stewart of the Royal Dinette, Vancouver.

  • 45ml Cardhu 12 year old
  • 15ml Banane du brasil
  • 15ml smoked honey
  • 22ml fresh pressed lemon juice
  • 1 egg white
  • 2 dashes Bittered sling Moondog bitters

Combine all ingredients into a cocktail shaker and dry shake for 7-10 seconds. Add ice and wet shake for 7-10 seconds. Fine strain into a chilled coupe glass.  For the smoked honey, take your basic honey and put into a wide mouth container. With a smoking gun, smoke the honey using cedar or applewood chips. Cover and let the smoke dissipate.

Ae Fond Nip

– created by The Pot Still, Glasgow

  • 1 biscuit of Walkers of Aberlour Ginger Royals Shortbread
  • 25ml Strathisla 12 year old
  • 75ml milk
  • Squirting cream
  • Cocoa powder

Smash the biscuit to smithereens – the whisky bottle makes an excellent tool for this. Mix the crumbs with the milk and use a stick blender to pulverise it into a creamy, thin porridge-like consistency. Blend in the Strathisla, serve in a Glencairn glass and garnish with a squirt of cream and a dusting of cocoa powder. The cream can be stirred in if you want a thicker consistency.

Auld Dram Syne

– by The Whisky Lady – blogger and owner of Hopscotch Bar in Toulouse, aka Anne-Sophie Bigot

  • 25ml Aberlour a’bunadh
  • 20ml of cranberry syrup

Put in shaker with ice, give it a good shake and strain in a Champagne glass previously decorated with hazelnut powder. Top up with iced Roïboos tea – vanilla flavour works best. Garnish with orange zest.

The Speyside Grace

– by World Whisky Day founder and author, Blair Bowman

  • 1 clementine
  • 50ml Benromach 10 year old
  • Juice of half a lemon
  • 2 tsp of simple syrup (gomme)

Peel the clementine and save one or two segments for garnish. Place the segments in a mixing tin and use a muddler to squeeze out as much juice as possible. Add the juice of half a lemon, syrup and Benromach. Add ice to the tin and shake, and stain over ice into a rocks glass. Garnish with leftover clementine segments.

Best Laid Drams

– by Orchid, Aberdeen – SLTN Cocktail Bar of the Year 2017

  • 30ml Craigellachie 13
  • 20ml Luxardo Marschino
  • 25ml merlot reduction
  • 25ml fig syrup
  • 15ml lemon Juice

Place all ingredients in a shaker and shake with ice for 10 seconds, then double strain into a snifter glass. Garnish with a grating of nutmeg.

For the merlot reduction, pour 750ml into a pan and reduce until only 375ml of the liquid remains. Bottle and store in the fridge. This has a shelf life of five days.

For the fig syrup:

  • 1500g sugar
  • 750ml water
  • 12 figs
  • 10g salt

Add water and sugar to a pan, apply heat and stir until dissolved. Cut the 12 figs in half, and gently simmer for 15 minutes. Remove from heat, and allow to macerate further for 24 hours. Strain, bottle and store in the fridge. This has a shelf life of two to three weeks.

Dram O’ Shanter

– by Georgi Radev, Mahiki London

  • 50ml Glen Moray Classic Port Cask Finish (infused with white mulberries)
  • 15ml Drambuie
  • 15ml Re’al Ginger
  • 15ml lemon juice
  • 10ml port
  • 1 egg white

Put all the ingredients, but the port in the glass and dry shake without ice. Add ice cubes and shake again. Fine strain over cubed ice in rocks glass. Garnish with lemon zest, ginger flakes and white mulberries. Float the port on the top.

To infuse the whisky, add 150gms of dry white mulberries and leave for 24 hours. Remove the mulberries and use as a garnish.

Freedom an‘ Whisky Gang Thegither

– The Dowans Hotel, Aberlour, Speyside

  • 50ml Glenlivet Founder’s Reserve
  • 12.5ml King’s Ginger
  • 12.5ml homemade spiced syrup
  • 5 drops of orange bitters
  • Squeeze of fresh orange

Place all the ingredients in a shaker and shake together. Pour into a rock glass and garnish with fresh cinnamon and orange rind. For the spiced syrup, use sugar syrup reduced down with cinnamon, nutmeg, cloves and orange peel.

Viel Spaß bei Eurem Burns Supper!