Bobby Burns cocktail (Embury's recipe)

Difford's Guide
User Rating (12 ratings)

Serve in a

Coupe glass

Garnish:

Lemon zest twist

How to make:

STIR all ingredients with ice and strain into chilled cocktail glass



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Review:

As Embury says, there would seem to be some sense in using a Scotch-based liqueur and although this version of the Bobby Burns is rarely seen, it is worthy of a trial.

History:

Recipe adapted from David A. Embury's 1953 The Fine Art of Mixing Drinks, in which he writes of this drink, "Peychaud, somehow seems to blend better than Angostura with the Scotch. Benedictine is sometimes used in place of Drambuie. However, the Drambuie is preferable because it is made with a Scotch whisky base."

The history of the Bobby Burns cocktail can be found on our Bobby Burns cocktail page.

Nutrition:

There are approximately 200 calories in one serving of Bobby Burns cocktail (Embury's recipe).

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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