Sam Wylie-Harris suggests tipples to mark the birthdate of Scotland’s famous son 

Celebrated the world over, Burns Night – the birth date of poet Robert Burns – is always the perfect excuse for a Scottish-themed party, but this year, with January 25 landing on a Saturday, there’s even more reason to roll out the tartan carpet.

To welcome guests, a pre-dinner cocktail will help get everyone into the spirit (especially those who’ve been abstaining in January). For the right flavour with whisky-cured smoked salmon, try mixing this drink with The Black Grouse, Famous Grouse (£17.95, 70cl, www.thewhiskyexchange.com) – its soft, peaty flavours with apple, spice and smoky notes will even appeal to non-whisky drinkers.

smoked orchard

25ml Black Grouse 1 wedge of fresh lime, cranberry juice apple juice l Half-fill a highball glass with ice. Add the whisky, squeeze the lime wedge into the glass and top with equal measures of cranberry juice and apple juice. Stir and serve with two cranberries.

Fans of malt whiskies which hail from the rich, full bodied flavour camp should try a wee dram of Old Harry 8-Year-Old Malt Whisky (£25, 70cl, www.laithwaites.co.uk) which pairs well with the prunes and slight sweetness of cock-a-leekie soup.

A blended malt from different distilleries, the sweet, fruity palate with orange peel, spice and peatiness has enough depth to last until the haggis is piped in. But if whisky really isn’t your thing, don’t despair, there are plenty of other tipples to match a Highland feast.

A white wine punctuated with grapefruit and gooseberry not only makes a refreshing aperitif but can also be served with smoked fish starters as well as the soup. Try a sauvignon/semillon blend such as Finest Boranup Sauvignon Blanc Semillon 2012, Western Australia (£9.99, Tesco) with a herbaceous nose, zesty, citrus fruit and a minerality on the finish.

When it’s time for the main event, a red wine with gusto will also complement the haggis, neeps and tatties.

Try the rich, warm and plummy Saint Roch Cotes du Roussillon, France (£6.99, Morrisons) made from a blend of low-yielding, old vine syrah and grenache. Punching above its weight, this wine has enough depth of flavour to go with Scotch beef with peppercorn sauce as well as the peppery stuffing and gravy.

North east of Madrid, nestled in the south west corner of the Spanish province of Zaragoza, the Calatayud wine growing region is famous for its garnacha (grenache) which produces big, bold reds with massive flavours of blackberries and spice such as Pena Garnacha 2011, Spain (£8.99, www.laithwaites.co.uk). With a deep, fruity nose, forest floor of black fruits and soft tannins, it’s a perfect match with haggis.

Once the haggis is over though, it's time for the sweet stuff. For a twist to the end of the evening, why not serve a cocktail that’s punchy in colour and flavour to go with cranachan, the Scottish dessert made from cream, honey, raspberries and oatmeal?

Made with Chivas Regal 12-Year-Old Whisky (£21.50, 70cl, Tesco), the Chivas opens up the taste buds before the sweetness and earthiness of the beetroot honey develops on the palate.