Bobby Burns cocktail (Embury's recipe)

Bobby Burns cocktail (Embury's recipe) image
Serve in
a Coupe glass...
2 shot Dewar's 12 Year Old Scotch whisky
1 shot Martini Rosso vermouth BUY
¼ shot Drambuie liqueur BUY
2 dash Peychaud's aromatic bitters
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How to make:

STIR all ingredients with ice and strain into chilled cocktail glass

Garnish:

Lemon zest twist

Comment:

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.

Origin:

Recipe adapted from David A. Embury's 1953 '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."

More about this cocktail

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