Garnish:
Skewered Luxardo Maraschino cherry
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 2 fl oz | Blended Scotch whisky |
| 2/3 fl oz | Strucchi Rosso Vermouth |
| 1 dash | La Fée Parisienne absinthe |
| 1 dash | Orange Bitters by Angostura |
Read about cocktail measures and measuring.
AKA:
Robert Burns
Review:
Scotch and vermouth with added depth of flavour courtesy of absinthe and orange bitters.
Variant:
Strained over ice in an old-fashioned glass.
Rob Roy
Bobby Burns (Craddock's 1930 recipe)
Bobby Burns (Embury's 1948 recipe)
Bobby Burns (Difford's recipe)
History:
Recipe adapted from Albert Stevens Crockett's 1931 Old Waldorf-Astoria Bar Days where the cocktail is listed as "Robert Burns" accompanied by the following notation, "It may have been named after the celebrated Scotsman. Chances are, however, that it was christened in honour of a cigar salesman, who 'bought' in the Old Bar [at the Waldorf-Astoria]." Robert Burns was a brand of cigars and the name of a cigar shop close to the Waldorf-Astoria Hotel. It could be that the hotel sold these cigars, and the shop's owner was such a good patron of the bar that a cocktail was named in his honour. See Bobby Burns cocktail history for the whole story.
ROBERT BURNS
Stanley M. Jones, 1977
It may have been named after the celebrated Scotsman. Chances are, however, that it was christened in honor of a cigar salesman, who "bought" in the Bar.
Dash of Orange Bitters
One dash Absinthe
One-quarter Italian Vermouth
Three-quarters Scotch Whiskey
Stir; strain
Nutrition:
One serving of Bobby Burns (Crockett's recipe) contains 170 calories.
Alcohol content:
- 1.7 standard drinks
- 28.91% alc./vol. (57.82° proof)
- 23.3 grams of pure alcohol
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