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 | Blended Scotch whisky |
| 1 fl oz | Rosso/rouge (sweet) vermouth |
| 1 dash | Orange Bitters by Angostura |
| 1/2 fl oz | La Fée Parisienne absinthe |
Read about cocktail measures and measuring.
AKA:
Robert Burns
Review:
Scotch and vermouth with added interest courtesy of absinthe and orange bitters.
Variant:
Bobby Burns (Craddock's recipe)
Bobby Burns (Embury's recipe)
Bobby Burns (Difford's recipe)
History:
Recipe adapted from Albert Stevens Crockett's 1931 Old Waldorf-Astoria Bar Days where the cocktail 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]."
Bobby Burns history
Nutrition:
One serving of Bobby Burns cocktail (Crockett's recipe) contains 234 calories.
Alcohol content:
- 2.3 standard drinks
- 31.21% alc./vol. (62.42° proof)
- 32.9 grams of pure alcohol
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