Serve in aNick & Nora glass
Lemon zest twist (expressed & discarded). Adorn with a slice of shortbread balanced across rim
How to make:
STIR all ingredients with ice and strain into chilled glass.
|1 1/4 fl oz
|Blended Scotch whisky
|1 fl oz
|Strucchi Rosso Vermouth
|1/3 fl oz
|Bénédictine D.O.M. liqueur
|Peychaud's or other Creole-style bitters
|La Fée Parisienne absinthe
Read about cocktail measures and measuring.
This recipe combines elements from the world's most respected writers of vintage recipes – the base formula comes from 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.
Created by yours truly in January 2017 at the Cabinet Room, London, England.
Bobby Burns cocktail history
One serving of Bobby Burns (Difford's own) contains 167 calories.