Bobby Burns (Difford's petite recipe)

Difford's Guide
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Servir em

Taça Nick & Nora

Decoração:

Fatia de biscoito amanteigado. Espremer twist de casca de limão siciliano para borrifar óleos e descartar.

Como fazer:

MEXER todos os ingredientes com gelo e coar para um copo gelado.

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Comentários:

Esta receita combina elementos das receitas publicadas nos mais respeitados livros de coquetelaria de todos os tempos. A base vem do The Savoy Cocktail Book, de Harry Craddock (1930); Peychaud's Bitters foi introduzido por David Embury em seu livro de 1953 Fine Art of Mixing Drinks; já a adição de absinto foi inspirada pelo livro de 1931 de Albert Stevens Crockett Old Waldorf-Astoria Bar Days.

História:

Criado por Simon Difford em janeiro de 2017, no Cabinet Room, Londres.

Nutrition:

167 calorias

Alcohol content:

  • 1.6 standard drinks
  • 30.24% alc./vol. (60.48° proof)
  • 23 grams of pure alcohol
Difford's Guide tem conteúdo gratuito graças a apoio das marcas em verde. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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Difford's Guide
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