THE LUCKENBOOTH: THE OFFICIAL SCOTCH WHISKY COCKTAIL OF THE NATIONAL TRUST FOR SCOTLAND FOUNDATION USA
The Luckenbooth recipes follow, and if one wonders whence the name of the winner came, need look not further then the historical connection to Edinburgh from the reign of King James II in the 15th century to the early years of the 19th century. The luckenbooths were situated on the Royal Mile were the original permanent base for traders to become one of the city’s major market places for Jewelry and trinkets. The Luckenbooth Brooch is a traditional Scottish Love Token.
One legend of the luckenbooth brooch is that it was a symbol of love and devotion given by Mary Queen of Scots to Lord Darnley. Another story is that it was an engagement brooch given to her by the Dauphin of France whom she later married. It may feature Scottish motifs like the St. Andrew’s Cross, or the thistle. The Luckenbooth is the iconic Trademark Symbol of Prince of Scots.
The Kelpie, Named, of course, in honor of the famous Kelpies created by Andy Scott. The kelpie is a supernatural water horse from Celtic folklore that is believed to haunt the rivers and lochs of Scotland. Opening in Scotland on April 21st, 2014 The Kelpies tower a colossal 100 Feet above the Forth & Clyde canal which form a dramatic gateway to the East Coast of Scotland. Sculpted by Andy Scott, The Kelpies are a monument to horse powered heritage across Central Scotland. A miniature of The Kelpies, 15 Feet Tall, were on display in Chicago during last years Ryder’s Cup and were showcased in New York City’s Bryant Park During Tartan Week 2014. Cheers to Scottish Culture and Style.
The Kelpie
(per cocktail)
¾ ounce Sweet Vermouth
¼ once Earl Grey syrup*
2 ½ ounces Black Grouse
1 Maraschino Cherry
1 Orange Peel Twist
*Recipe of Earl Grey Syrup
3 cups water
12 Earl Grey Tea Bags
3 cups turbinado sugar
Prep Cocktail
- Combine Sweet Vermouth, Earl Grey Syrup, and Black Grouse with 4 ounces of ice in a mixing glass.
- Stir gently, don’t bruise the spirits and cloud the drink.
- Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry.
- Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils but don’t drop it in.
- Serve on up or on the rocks.
Prep for Syrup:
- Boil water
- Remove from Heat
- Add Tea bags
- Brew for 5 minutes
- Remove and press tea bags
- Add sugar
- Return to heat and stir to all sugar is dissolved
- Cool syrup for serving
