| 1 1/4 fl oz | Blended Scotch whisky |
| 1 fl oz | Strucchi Rosso Vermouth |
| 1/3 fl oz | Bénédictine D.O.M. liqueur |
| 2 dash | Peychaud's or other Creole-style bitters |
| 1 dash | La Fée Parisienne absinthe |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Nick & Nora glass.
- Prepare garnish of lemon zest and a slice of shortbread.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- Express lemon zest twist over the cocktail and discard.
- Garnish with a slice of shortbread rested across the rim.
Allergens:
Recipe contains the following allergens:
- Strucchi Rosso Vermouth – Sulphur Dioxide/Sulphites
Strength & taste guide:
Review:
This recipe combines elements from the world's most respected writers of vintage recipes – the base formula comes from Harry Craddock's 1930 The Savoy Cocktail Book [although I've snuck in touch more whisky] with Peychaud's Bitters introduced by David Embury in his 1953 Fine Art of Mixing Drinks while the addition of absinthe is inspired by Albert Stevens Crockett's 1931 Old Waldorf-Astoria Bar Days.
Variant:
Bobby Burns (Craddock's 1930 recipe)
Bobby Burns (Crockett's 1931 recipe)
Bobby Burns (Embury's 1948 recipe)
History:
Created by yours truly in January 2017 at the Cabinet Room, London, England.
Bobby Burns cocktail history
Nutrition:
One serving of Bobby Burns (Difford's own) contains 167 calories.
Alcohol content:
- 1.4 standard drinks
- 24.36% alc./vol. (48.72° proof)
- 19.1 grams of pure alcohol
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