THE BAIRN
The Bairn: A Scottish Term of Endearment
The Bairn cocktail appeared in bartending literature from the early-to-mid 20th century, with the name deriving from the Scottish word "bairn," meaning child or baby.
The drink represents the tradition of using Scottish terminology and cultural references in Scotch-based cocktails, according to Difford's Guide.
The cocktail combines Scotch with Cointreau (an orange liqueur) and orange bitters. This simple three-ingredient formula creates a citrus-forward drink where orange flavors complement Scotch's malt character, producing a lighter, more approachable profile than spirit-heavy cocktails like the Rob Roy, as noted in Kindred Cocktails.
The Bairn belongs to the category of straightforward, spirit-forward cocktails popular in the early-to-mid 1900s. The drink's simplicity makes it accessible while showcasing quality ingredients without complex preparation or numerous components.
The cocktail remained relatively obscure throughout most of cocktail history, never achieving the widespread recognition of other Scotch drinks. The Bairn occasionally appears on contemporary menus as bartenders explore forgotten recipes from vintage cocktail manuals, appreciated for its elegant simplicity and citrus-driven character that differs from vermouth-based Scotch cocktails.
RECIPE:
2 oz Scotch whisky
1/2 oz Cointreau
2 dashes orange bitters
Orange twist for garnish (optional)
Method:
Add Scotch, Cointreau, and orange bitters to a mixing glass with ice.
Stir until well-chilled, about 30 seconds.
Strain into a chilled coupe glass.
Express orange twist over the drink and garnish.