Garnish:
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into chilled cocktail glass
| 1 1/3 fl oz | Blended Scotch whisky |
| 2/3 fl oz | Rosso/rouge (sweet) vermouth |
| 1/6 fl oz | Drambuie liqueur |
| 2 dash | Peychaud's or other Creole-style bitters |
Read about cocktail measures and measuring.
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.
Variant:
Bobby Burns (Craddock's recipe)
Bobby Burns (Crockett's recipe)
Bobby Burns (Difford's recipe)
History:
Recipe adapted from David A. Embury's 1948 The Fine Art of Mixing Drinks. His Rob Roy and Bobbie Burns recipe reference a footnote below, "An interesting variation of these drinks may be obtained by substituting Peychaud bitters for the Angostura. Peychaud, somehow seems to blend better than Angostura with the Scotch."
BOBBIE BURNS
David Embury, 1948
Rob Roy with the addition of 1 dash of Drambuie for each drink. Benedictine is sometimes used in place of the Drambuie. However, the Drambuie is preferable because it is made with a Scotch whisky base.
Nutrition:
One serving of Bobby Burns cocktail (Embury's recipe) contains 135 calories.
Alcohol content:
- 1.3 standard drinks
- 27.44% alc./vol. (54.88° proof)
- 18 grams of pure alcohol
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