Decoração:
Lemon zest twist (expressed & discarded). Adorn with a slice of shortbread balanced across rim
Como fazer:
STIR all ingredients with ice and strain into chilled glass.
| 1 1/4 fl oz | Blended Scotch whisky |
| 1 fl oz | Strucchi Rosso Vermouth |
| 1/3 fl oz | Bénédictine D.O.M. liqueur |
| 2 dash | Peychaud's or other Creole-style bitters |
| 1 dash | La Fée Parisienne absinthe |
Recipe contains the following allergens:
- Strucchi Rosso Vermouth – Sulphur Dioxide/Sulphites
Comentários:
This recipe combines elements from the world's most respected writers of vintage recipes – the base formula comes from Craddock's 1930 The Savoy Cocktail Book [although I've snuck in touch more whisky] with Peychaud's Bitters introduced by David Embury in his 1953 Fine Art of Mixing Drinks while the addition of absinthe is inspired by Albert Stevens Crockett's 1931 Old Waldorf-Astoria Bar Days.
Variação:
Bobby Burns (Craddock's 1930 recipe)
Bobby Burns (Crockett's 1931 recipe)
Bobby Burns (Embury's 1948 recipe)
História:
Created by yours truly in January 2017 at the Cabinet Room, London, England.
Bobby Burns cocktail history
Nutrition:
167 calorias
Alcohol content:
- 1.4 standard drinks
- 24.36% alc./vol. (48.72° proof)
- 19.1 grams of pure alcohol
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