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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...
G. M. Genovese
25th January 2022 at 19:13
Made a half-size serving with Dewar's White Label, Antica Torino, 3 spritz of Absinthe... A bit sweeter than I'd expected, so I'd personally reduce the Benedictine to 10 ml, maybe up the Scotch to 45 ml... Otherwise, it's a mad flavorful recipe!
12th September 2021 at 01:54
Delicious. Used 1.5 oz scotch
8th August 2021 at 17:51
Upping Scotch a bit, using Lillet rouge as the Vermouth and replacing Absinthe with Kirschwasser gave a perfect drink.
3rd March 2023 at 20:01
Thank you for that suggestion. Yes, the Kirsch does work very well in the absence of Absinthe, as does a ratio of 40:30:10 with Punt e Mes.
28th April 2021 at 20:23
Delightful. Used tools at hand- Johnny Walker Black, St George absinthe, and left the twist in- made it just right for me.
26th April 2021 at 23:42
Superb. Great mix of flavours. We used little more Absinthe. Perfect for an aperitif.
24th January 2021 at 03:08
Wow, this is great. Unique honey-based flavor, definitely sweet, but not close to cloying.
29th December 2020 at 07:48
Very complex cocktail with a boozy honey and cherry almond backbone and light absinthe aftertaste.
29th December 2020 at 07:47
Lovely. Used a 1960’s bottle of J&B and Cocchi di Torino.
Definitely a cocktail where he ingredients blend into a complex but harmonious whole, rather than standing out on their own. The absinthe is present, but surprisingly subtle.
Definitely a cocktail where he ingredients blend into a complex but harmonious whole, rather than standing out on their own. The absinthe is present, but surprisingly subtle.