Garnish:
Lemon zest twist (discarded) & slice of shortbread
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 fl oz | Blended Scotch whisky |
| 1 fl oz | Rosso/rouge (sweet) vermouth |
| 1/2 fl oz | Bénédictine D.O.M. liqueur |
| 2 dash | Peychaud's or other Creole-style bitters |
| 1 dash | La Fée Parisienne absinthe |
Review:
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 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 recipe)
Bobby Burns (Crockett's recipe)
Bobby Burns (Embury's recipe)
History:
Created by yours truly in January 2017 at the Cabinet Room, London, England.
Bobby Burns cocktail history
Nutrition:
167 calories
Alcohol content:
- 1.4 standard drinks
- 25.63% alc./vol. (51.26° proof)
- 19.5 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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