Inspired by Shetland’s seafaring soul, this warming, smoky-sweet Scotch whisky cocktail celebrates the meeting of cold northern winds and Caribbean warmth. Like Bonfire Night itself — glowing against the dark — it’s a toast to explorers, smugglers, and storytellers who gather where land meets sea.
At its heart is Nørn Aurora by Lerwick Distillery. The rum-finished richness of this blended malt Scotch whisky is amplified by gentle spice, smoke, and the glow of citrus and flame.
Bonfire Night, also known as Guy Fawkes Night, is celebrated across Scotland on the 5th of November with blazing fires, dazzling fireworks, and lively community gatherings. The event dates back to 1605, when the failed Gunpowder Plot—an attempt by Guy Fawkes and his fellow conspirators to blow up the Houses of Parliament in London—was foiled.
Traditionally, people lit bonfires to mark the king’s survival, a custom that has evolved into a much-loved autumn celebration. In Scotland, towns and villages come alive with crackling flames, parades, and firework displays, creating a warm and festive atmosphere on a crisp November night.
To celebrate, I’ve created this Scotch whisky cocktail recipe using the Nørn Aurora Blended Malt Whisky from Lerwick Distillery.
Ingredients for one Scotch whisky cocktail
- 50ml Nørn Aurora Blended Malt Scotch Whisky
- 10ml Pedro Ximénez Sherry (for dark fruit and bonfire-toffee sweetness)
- 5ml St. Elizabeth Allspice Dram (or a dash of spiced rum if unavailable)
- 10ml Fresh Lemon Juice
- 5ml Honey & Ginger Syrup (see recipe below)
- 2 dashes Aromatic Bitters
- Garnish: Flamed orange peel & smoked sea salt rim (optional)
Instructions
- Lightly rim a rocks glass with smoked sea salt (optional). Chill the glass
- Add all ingredients to a cocktail shaker with ice. Shake vigorously for 10–12 seconds
- Strain over ice into the prepared rocks glass.
- Express an orange peel over the drink, briefly passing it over a flame to release smoky citrus oils—a nod to the bonfire spark.
- Drop the orange peel in the drink or rest it on the rim.
Tasting Notes
- Nose: Warm smoke, caramelised orange, spiced honey.
- Palate: Layers of malty vanilla, toffee apple, and coastal salt, deepened by PX richness and a flicker of ginger heat.
- Finish: Long, glowing warmth with a whisper of rum sweetness and embers of oak.
Recipe Difficulty Levels
Easy
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Moderate
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Challenging
Recipes requiring more advanced skills and experience and maybe some special equipment.
Edge of the Fire – A Bonfire Night Scotch Whisky Cocktail
Ingredients
- 50 ml Nørn Aurora Blended Malt Scotch Whisky
- 10 ml Pedro Ximénez Sherry
- 5 ml St. Elizabeth Allspice Dram or dash of spiced rum
- 10 ml Fresh lemon juice
- 5 ml Honey & ginger syrup see below
- 2 dashes Aromatic Bitters
- Garnish: Flamed orange peel & smoked sea salt rim optional
Honey & Ginger Syrup
- 1 inch fresh ginger
- 60 ml Shetland honey
- 60 ml water
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Equipment
Instructions
- Lightly rim a rocks glass with smoked sea salt (optional). Chill the glass
- Add 50 ml Nørn Aurora Blended Malt Scotch Whisky, 10 ml Pedro Ximénez Sherry, 5 ml St. Elizabeth Allspice Dram, 10 ml Fresh lemon juice, 5 ml Honey & ginger syrup and 2 dashes Aromatic Bitters to a cocktail shaker with ice. Shake vigorously for 10–12 seconds
- Strain over ice into the prepared rocks glass.
- Express an orange peel over the drink, briefly passing it over a flame to release smoky citrus oils—a nod to the bonfire spark.
- Drop the orange peel in the drink or rest it on the rim.
To make the honey and ginger syrup
- Peel 1 inch fresh ginger and slice it into small pieces, no more than ¼ inch thick.
- Add ginger to a saucepan with 60 ml water and 60 ml Shetland honey, and cook over medium-high heat, stirring until the honey dissolves.
- Bring the mixture to a boil, then remove from the heat. Steep the honey-ginger syrup for at least 30 minutes to allow the flavour to infuse.
- Strain out the ginger pieces and bring the honey syrup to room temperature. Seal in an airtight container to store.
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