Garnish:
Luxardo Maraschino cherry
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.
| 2 fl oz | Dewar's 12 Year Old Scotch whisky |
| 1 fl oz | Martini Rosso sweet vermouth |
| 1 dash | Orange Bitters by Angostura |
| 1/2 fl oz | La Fee Parisienne absinthe |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
AKA:
Robert Burns
Review:
Scotch and vermouth with added interest courtesy of absinthe and orange bitters.
History:
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]."
The history of the Bobby Burns cocktail can be found on our Bobby Burns cocktail page.
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