Burts Chips is shaking up the savoury cocktail scene

Crisps and a pint is a tried and tested snacking occasion in the UK, but Burts Chips is encouraging Brits to think outside the crisp packet and enhance their snacking with the latest trend: savoury crisp cocktails.

Fancy a bacon Manhattan? How about a vintage cheddar and spring onion Martini?

The artisan hand-cooked crisp company which is based in Plymouth has created six ‘Burtender’ crisp cocktail recipes available on its website and across social media for fans to try out.

You’ll never look at a humble packet of crisps in the same way again!

Experts in adventurous snacking, Burts Chips know that a good cocktail is the same as a good snack – it has to have the right balance of ingredients and textures to be satisfying.

Burts teamed up with an expert mixologist who selectively combined great cocktail ingredients with Burts’ distinct hand-cooked crisp flavours to ensure each cocktail carries its signature big bold taste, and that there was a drink for all palates, preferences and spirits.

From the joining of two classics with Burts' vintage cheddar & spring onion martini, to a margarita sprinkled with Burts' Sea Salt & Crushed Peppercorns crisps atop a sea salt foam, and Burts' smoked crispy bacon Manhattan, there is something to inspire everyone. For the first time, the crisps aren’t just the wingman to your favourite drink, our adventurous cocktails put crisps centre stage, where they belong!  

Crisp lovers should visit http://www.burtschips.com/ for more information on where to buy Burts Chips nationwide. Also be sure to keep an eye on Burts Chips’ social media channels for an upcoming competition to win a mixologist to recreate them for you and your friends.

Fancy having a go? All six 'Burtender’ crisp cocktail recipes are below:

Vintage Cheddar & Spring Onion - The Burtini

50ml gin
10ml dry vermouth
3 - 4 slices of spring onion muddled

Method:
Shake and double strain into a chilled martini glass
Serve with cube of mature cheddar on a stick
Enjoy with Burts Chips’ Vintage Cheddar & Spring Onion crisps

Tasting notes:
Initial aroma of spring onion, clean and wet on the palate, gin wash, then rising bite of spring onion
and vermouth. Strong onion aftertaste, dependent on level of spring onion in drink.

Thai Sweet Chilli - Burts Voodoo Chilli

50ml vodka
15ml ginger & lemongrass cordial
1 - 1/2 red chilli muddled (depending on level of heat desired)

Method:
Shake, strain into ice-filled long glass, top with ginger beer
Garnish with Burts Chips’ Thai Sweet Chilli crisp, lemongrass and chilli on edge of glass

Tasting notes:
Cool and refreshing - with sweetness provided by the cordial - a touch of ginger heat followed
rapidly by sweet chilli heat, especially on the back of the tongue. Ginger beer fizz completes drink,
chilli lingers.

Devon Roast Beef - Burts Smoky Mary

50ml smoked potato vodka
200ml spiced tomato juice
1/2 bar spoon grated horseradish

Method:
Shake and strain into ice-filled long glass
Garnish with celery stick and Burts Chips’ Devon Roast Beef crisp

Tasting notes:
Rich spiced tomato nose, pleasant heat on lips, then intense smoke warmth, zesty bitterness and
heat towards the end of the mouth. Tomato lingers.

Sea Salt & Crushed Peppercorns - Burts Peppered Margarita

50ml tequila
15ml agave nectar
25ml fresh lime juice

Method:
Shake, strain into rocks glass
Top with sea salt foam and sprinkle with crumbled Burts Chips’ Sea Salt & Crushed Peppercorns crisps

Tasting notes:
Sweet and light salt foam, acidic and bitter, meets a sweet challenge from the agave nectar and
strong tequila. The salt battles with the margarita, leaving a well-balanced finish. Moreish.

Smoked Crispy Bacon - Burts Bacon Manhattan

50ml four-day bacon infused bourbon*
10ml sweet vermouth
5ml dry vermouth
2 dash angostura bitter
5ml cherry syrup from jar

Method:
Stir until ice-cold, strain into chilled cocktail glass
Garnish with cherry on a stick and Burts Chips’ Smoked Crispy Bacon crisp on rim of glass

Tasting notes:
Strong bacon aroma, mellowed with the sweetness of the vermouth and strong flavours of
bourbon. Cherry sweetness comes through on the finish.

*To make your own bacon-infused bourbon:

6 rashers streaky bacon
1 bottle bourbon

Method:
Fry the bacon until crispy, save for garnishing
Strain all the fat from frying pan into a bottle of bourbon
Store bottle for 3 days, shaking when possible to agitate fat
On fourth day freeze the bourbon.
Once fat completely frozen, use a coffee filter to strain the bourbon through
Collect the bacon-infused bourbon in a clean bottle

Firecracker Lobster - Burts South West 75

45ml gin
15ml fresh lemon juice
7.5ml sugar syrup

Method:
Shake and strain into chilled flute, top with English sparkling wine
Garnish with a twist of lemon
Enjoy with Burts Chips’ Firecracker Lobster crisps

Tasting notes:
Initial aroma of lemon and freshness, taste begins with champagne, cooled down by the aromatic
gin and finished with crisp lemon again. Gin botanicals linger.