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Bobby Burns (Difford's own)
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...
Scott McIsaac
11th February at 00:03
This is one of my favorites, and the shortbread garnish is genius! But tonight I didn't have any shortbread, so I decided to experiment with an orange peel twist, and compare recipes where Cointreau or Drambuie were substituted for the Benedictine. Winner: Drambuie. Cointreau was a little too sweet.
27th February at 12:12
I like Bruce Wilson’s suggestion below of half/half Drambuie and Benedictine, which I’m just trying, otherwise I think I agree with giving the prize to Drambuie.
24th January at 21:18
My version of this tonight is a bit of a mashup of what was available…
Aberlour 14yo
Talisker Skye (a dash for some smokiness)
Carpano Antica Formula
Martini Riserva Speciale Rubino
(about 1:1 of the vermouths)
Drambuie
Benedictine
(also about 1:1 of the liqueurs)
Peychauds — dash
I love a good Manhattan but there’s a complexity of flavours to this that makes it just a little bit different — and very enjoyable!
Aberlour 14yo
Talisker Skye (a dash for some smokiness)
Carpano Antica Formula
Martini Riserva Speciale Rubino
(about 1:1 of the vermouths)
Drambuie
Benedictine
(also about 1:1 of the liqueurs)
Peychauds — dash
I love a good Manhattan but there’s a complexity of flavours to this that makes it just a little bit different — and very enjoyable!
12th January at 01:50
Well it’s almost Burns night so why not? Used Glennfiddich, noilly prat red, subd drabuie for Benedictine, with dashes of absinthe and peychauds bitters. A very complex concoction! I like it. Go light on absinthe. It’s actually hard to locate Benedictine in No California, the search continues…..
21st January at 14:27
Yes, loved glenfiddich here! The intense sweetness and caramelised/bitter flavours with the peychauds and fresh citrus aromatics play off each other so nicely!
4th January at 14:40
A wonderful, rich and flavoursome sipper for the 11th day of Christmas, and somewhat in anticipation of Burns Nicht. Plenty of options available with this one, blended scotch to taste, or single malt. I tried moderately Smokey bowmore with carpano for vermouth, and speyside plus Cocchi vermouth di Torino. Preferred the latter but probably more to do with current mood. Some leftover Danish butter cookies from Christmas provided a happy garnishment.
3rd January at 18:44
Made per spec, with Monkey Shoulder, Cocchi di Torino and La Clandestine.
This is an excellent drink, coming quite close to being a Scotch-based version of a La Louisiane. If you enjoy a La Louisiane (I do) and you also like scotch (I do), you will certainly enjoy this drink.
This is an excellent drink, coming quite close to being a Scotch-based version of a La Louisiane. If you enjoy a La Louisiane (I do) and you also like scotch (I do), you will certainly enjoy this drink.
31st December 2024 at 19:54
I put in an extra dash of orange bitters, just because at Christmas. Delicious!
3rd December 2024 at 15:22
This recipe is very similar to the one for the “Tale of Two Roberts” cocktail credited to Frank Caiafa of the Waldof-Astoria by Philip Greene in his excellent 2016 book *The Manhattan (The Story of the First Modern Cocktail)* [Sterling Publishing, 2016]:
2 oz Scotch
1 oz sweet vermouth
1/4 oz Bénédictine
2 dashes absinthe
Stir with ice, strain into a cocktail glass, lemon peel garnish.
It’s one of my very favorite libations (although I substitute 1 tsp Pernod for the absinth)
2 oz Scotch
1 oz sweet vermouth
1/4 oz Bénédictine
2 dashes absinthe
Stir with ice, strain into a cocktail glass, lemon peel garnish.
It’s one of my very favorite libations (although I substitute 1 tsp Pernod for the absinth)
1st December 2024 at 01:37
This is one of the greatest cocktails ever IMHO and this version is surely a shining example of it.