Garnish:
Lemon zest twist (discarded) and shortbread cookie across rim
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 2 fl oz | Blended Scotch whisky |
| 1 fl oz | Strucchi Rosso Vermouth |
| 1/4 fl oz | Bénédictine D.O.M. liqueur |
| 2 dash | La Fée Parisienne absinthe |
Read about cocktail measures and measuring.
Review:
A Rob Roy with a splash of Bénédictine and dashes of absinthe from a Bobby Burns.
History:
Adapted from a recipe created in the late 2000's by Frank Caiafa, bars manager of the celebrated Peacock Alley and La Chine restaurants at New York's The Waldorf Astoria Hotel from 2005 until its closure. Frank says this cocktail was a favourite of Gary "gaz" Regan, so much so that he included it in the second edition of his The Joy of Mixolog.
A TALE OF TWO ROBERTS
Frank Caifa, The Waldorf Astoria Bar Book, 2016
2 oz. Spencerfield Spirit Sheep Dip or Johnnie Walker Black blended Scotch whisky
1 oz. Cinzano Rosso sweet vermouth
¼ oz. Bénédictine liqueur
2 dashes Émile Pernot Vieux Pontarlier absinthe
Add all ingredients to mixing glass. Add ice and stir for 30 seconds. Strain into chilled cocktail glass. Garnish with lemon twist. Serve three small shortbread cookies on side plate."
Nutrition:
One serving of Tale Of Two Roberts contains 215 calories.
Alcohol content:
- 2 standard drinks
- 27.83% alc./vol. (55.66° proof)
- 27.3 grams of pure alcohol
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