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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...
Mathew Gleaves
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.
30th November 2024 at 14:35
We loved this. Sweet, but so is a good muscadelle or sauternes. The trick is to enjoy it with a goat's cheese, kalamata olives and farmhouse bread.
31st December 2024 at 23:27
Not having read your comment, just as I was mixing this drink to bring in the New Year as one of Difford's suggested cocktails of the day, my wife by fluke put out some Époisses and Délice de Bourgogne cheese and some feta stuffed olives left over from an extended familyXMAS dinner. Notwithstanding both are made with cows milk and not goat, you are correct, it makes a brilliant pairing! (Idea: Not that Simon and web team don't have enough on their platter, but a food pairing suggestion with each cocktail would be very cool! If it's good enough for the wine geeks of which I consider myself one, why not cocktail pairings!)
30th November 2024 at 12:40
Did add one drop of saline and a straight dash single malt as finding it a little sweet for my palate, but had a rather salty dinner out, so could be biased by that. Overall excellent and loved the Peychaud’s here.
30th November 2024 at 03:13
Excellent cocktail. I used Carpano, which gave it that inevitable “cherry tootsie pop” taste… which is not bad, but I’m glad I increased the scotch to 1.5.
11th November 2024 at 02:37
Really great drink. I used 1 Oz Monkey Shoulder and 1/4 Ardbeg for just that extra smoky oomph, and it worked quite nicely. Very well balanced, with just enough from the Benedictine to provide depth without making it an herbal drink.
26th October 2024 at 16:34
I only have a 12 year old Balvenie for Scotch and it almost made this cocktail a bit too smooth. I wonder how it'll taste with rye bourbon.
30th November 2024 at 12:37
Was saving my precious balvenie 12 (a birthday present) but did an extra splash of it to the monkey shoulder (which it contains) for the more pure single malt hit. Which did not disappoint of course