Stephen Curtin

I used Peychaud's bitters instead of Abbott's. An ok drink that I'd happily sip on if someone handed it to me, but I probably wouldn't make one again. If I'm drinking something peaty I prefer to just taste that, but maybe for someone who isn't sure if they like peat yet.

Almost as good as an Irish coffee

Excellent

Surprisingly easy to drink given the ingredients.

So with this info in mind, may I suggest adding "AKA: Irish Rose, Wild Eyed Rose" and "Variant: Serve with ice in a highball glass".

It seems to be one of those kinds of drinks which goes under a couple of names (Irish rose, wild Irish rose, and wild eyed rose) and was sometimes served up in a cocktail glass and other times over ice in a highball glass. I'll add a few of the recipes I found in the replies below.

"The Official Mixers Manual" by Patrick Gavin Duffy (1934). "WILD EYED ROSE COCKTAIL - Juice of 1/2 Lime. 1/2 Pony Grenadine. 1 Drink of Irish Whiskey. Serve with cube of Ice and fizz with Carbonated Water. Use glass number 4."

It seems to be one of those kinds of drinks which goes under a couple of names (Irish rose, wild Irish rose, and wild eyed rose) and was sometimes served up in a cocktail glass and other times over ice in a highball glass. I'll add a few of the recipes I found in the replies below.

"The World's Drinks and How to Mix Them" by Wm T Boothby (1934). "IRISH ROSE - Irish Whiskey 3/5 Jigger; lemon 1/5 Jigger; grenadine 2 spoons; shake well with ice, strain into chilled cocktail glass and serve"

It seems to be one of those kinds of drinks which goes under a couple of names (Irish rose, wild Irish rose, and wild eyed rose) and was sometimes served up in a cocktail glass and other times over ice in a highball glass. I'll add a few of the recipes I found in the replies below.

"Fine Beverages and Recipes for Mixed Drinks" by Joseph P. and Charles A. Sasena (1933) "WILD IRISH ROSE - Use a highball glass; Juice of one Lime; two cubes of ice; Few drops Grenadine Syrup; 2 oz Irish Whiskey; Fill glass with seltzer."

It seems to be one of those kinds of drinks which goes under a couple of names (Irish rose, wild Irish rose, and wild eyed rose) and was sometimes served up in a cocktail glass and other times over ice in a highball glass. I'll add a few of the recipes I found in the replies below.

"Recipes for Mixed Drinks" by Hugo Ensslin (1917). "WILD EYED ROSE - Juice 1/2 Lime; 1/2 pony Grenadine; 1 drink of Irish Whiskey. Serve in highball glass with cube of ice and fizz with carbonated water."

It seems to be one of those kinds of drinks which goes under a couple of names (Irish rose, wild Irish rose, and wild eyed rose) and was sometimes served up in a cocktail glass and other times over ice in a highball glass. I'll add a few of the recipes I found in the replies below.

"THE REMINDER" by Jacob A. Didier (1917). "THE IRISH ROSE - Use a mixing glass. Juice of half lime. 1 barspoonful grenadine. 1 drink Irish whiskey. 1/2 glass cracked ice. Stir, strain in cocktail glass with a little carbonic water on top, and serve."

It seems to be one of those kinds of drinks which goes under a couple of names (Irish rose, wild Irish rose, and wild eyed rose) and was sometimes served up in a cocktail glass and other times over ice in a highball glass. I'll add a few of the recipes I found in the replies below.

"The Squire's Recipes" by Kendall Banning (1912). "THE IRISH ROSE; For each person, use a large beaker and fill it with cracked ice. Squeeze into it the juice of one lime and add a sweet, golden-brown syrup known as Grenadine in quantities to suit the taste of the guest, usually about one pony. Then add one jigger of Irish whiskey, shake the concoction well together till it be thoroughly chilled, serve with straws and sip it slowly."

It seems to be one of those kinds of drinks which goes under a couple of names (Irish rose, wild Irish rose, and wild eyed rose) and was sometimes served up in a cocktail glass and other times over ice in a highball glass. I'll add a few of the recipes I found in the replies below.

So I did a little digging into the history of this drink and as far as I can tell, the Wild Irish Rose, first appeared in print in George R. Washburne's "Beverages de luxe" from 1911. "WILD IRISH ROSE - Use highball glass. One-half lime muddled. Small toddy. Spoonful Grenadine Syrup. Three-fourths Jigger Irish Whisky. Lump highball ice. Fill up with seltzer".

The Del Maguey Vida was a little smoky for my taste to begin with, but after a while, when my rock of ice melted a bit and my drink became more diluted, I began to enjoy it more.

Brilliant work, Stephen. The 1899 'The National Police Gazette' recipe takes pole position as the earliest recipe. I'll update the page with your findings. Many thanks for sharing with us all.

My pleasure Simon. Thank you for this fantastic website where such information can be shared.

Interestingly the 1913 book "Straub's Manual of Mixed Drinks" by Jacques Straub, has recipes for both a "Bobbie Burns" and a "Robert Burns" - BOBBIE BURNS (for two) - 1 barspoonful Orange Juice; 1 barspoonful Maraschino; Crush 1 Lump of Sugar; 1/2 Jigger Scotch; 1/2 Jigger Italian Vermouth; Shake. - ROBERT BURNS - 1 dash Absinthe; 3/4 Jigger Irish or Scotch Whiskey; 1/4 Jigger Italian Vermouth; Shake well.

I found another earlier reference to a Bobby Burns cocktail in an newspaper article titled "Try these new drinks" from the September 9th 1899 issue of The National Police Gazette (New York).

"Bobby Burns Cocktail (by W. J. Burke, Litchfield, Conn). Use mixing glass; fill up with shaved ice; two dashes of gum; two dashes of oranges bitters; two dashes of ginger cordial; one pony of Scotch Whiskey. Strain into cocktail glass; squeeze lemon rind and serve."

I found another earlier reference to a Bobby Burns cocktail in an newspaper article titled "Try these new drinks" from the September 9th 1899 issue of The National Police Gazette (New York).

A recipe for a "Robert Burns" from 1910 taken from "Jack's manual on the vintage and production, care and handling of wines, liquors". 3 sashes of Absinthe, 50% Irish Whiskey, 50% French Vermouth, 1/2 glass cracked ice. Stir with spoon, strain and serve.

The Bobby Burns appears in Hugo Ensslin's "Recipes for Mixed Drinks" from 1916. Ensslin's recipe is identical to Craddock's except with 2 sashes of Benedictine instead of 3.

Bobbie Burns (for two)
1 barspoonful Orange Juice
1 barspoonful Maraschino
Crush 1 Lump of Sugar
1/2 Jigger Scotch
1/2 Jigger Italian Vermouth
Snake

Robert Burns
1 Dash Absinthe
1/4 Jigger Italian Vermouth
3/4 Irish or Scotch Whiskey
Shake wel

The Bobby Burns appears in Hugo Ensslin's "Recipes for Mixed Drinks" from 1916. Ensslin's recipe is identical to Craddock's except with 2 sashes of Benedictine instead of 3.

Interestingly the 1913 book "Straub's Manual of Mixed Drinks" by Jacques Straub, has recipes for both a "Bobbie Burns" and a "Robert Burns".

The Bobby Burns appears in Hugo Ensslin's "Recipes for Mixed Drinks" from 1916. Ensslin's recipe is identical to Craddock's except with 2 sashes of Benedictine instead of 3.

I didn't like it at first, but it's growing on me.