Bobby Burns cocktail (Crockett's recipe)

Bobby Burns cocktail (Crockett's recipe) image
How to make:

POUR absinthe into ice-filled glass. TOP with water and leave to stand. Separately STIR Scotch, vermouth and bitters with ice. DISCARD contents of glass (absinthe, water and ice) and fill with fresh ice. STRAIN contents of mixing glass into ice-filled absinthe-coated glass.

Garnish:

Luxardo Maraschino cherry

AKA:

Robert Burns

Comment:

Scotch and vermouth with added interest courtesy of absinthe and orange bitters.

Origin:

Recipe adapted from Albert Stevens Crockett's 1931 'Old Waldorf-Astoria Bar Days' where the drink is listed as "Robert Burns" accompanied by the following notation, "It may have been named after the celebrated Scotsman. Chances are, however, that it was christened in honour of a cigar salesman, who 'bought' in the Old Bar [at the Waldorf-Astoria]."

More about this cocktail

Absinthe

Absinthe

Nicknamed the ‘Green Fairy’, Absinthe is a bitter, aniseed-flavoured green liquor distilled with anise, fennel and wormwood. It has a reputation to challenge that of a Class A drug and for nearly...

vermouth

Vermouth

Vermouth is a fortified wine, part of the ‘aromatised’ wine family, flavoured with aromatic herbs and spices. It is distinguished from other aromatised wines due to its being flavoured with...

Bitters

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Scotch

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Stir

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Stirring is the most basic way of mixing a cocktail. You might not give much thought to a technique used to stir a cup of tea or even a pot of paint, but cocktails deserve a little more reverence.

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