As well established trouble makers, we're partial to a glass of fortified tonic wine here at DMN Towers. Produced by a community of Benedictine monks in Devon, it's fair to question why Buckfast has become associated with reprobates (and the rest of us) bevving on street corners across Lanarkshire. Despite its relatively low alcohol content, this tasty elixir boasts a consistency similar to that of cough syrup and contains more caffeine per millimetre than Red Bull, as well as a whole bunch of other delicious stuff.
Despite our love for the 'Commotion Potion', it came as something of a surprise to discover that the creative fellows of the food and drink industry have seen the potential in this deliciously dangerous beverage. Chef Martin Blunos has spent years experimenting with the oh-so-sweet syrup, crafting recipes for the Buckie Burger, Buckfast Beef Bourguignon, Buckfast Fruit Loaf and Buckfast Mulled Pears. He claims the tonic wine to be an amazing ingredient for sweet and savoury dishes, a sentiment that has been seconded by Jass McNeill, chef at The Arches Cafe, which now dishes up a Pork & Buckfast Burger for £7. Delicious.
So that's your main sorted. How about dessert? Take a trip to Edinburgh's Musselburgh and indulge in a spot of Buckfast sorbet, a fruity alternative to the more conventional flavours. Named by various MSP's as "crass and insensitive", the product was eventually shelved: in an emotional response, Buckie pioneer Kevin Di Rollo commented that his intentions were never to get kids drunk or to offend anyone; rather, it was a quirky gimmick to draw in publicity and interest. Nae bother, Kevin - we're on your side.