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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...
Dave Smith
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!