CLASSIC · SCOTCH WHISKY

Bobby Burns

Name: Bobby Burns
Cuisine: Cocktail
Ingredients: 45 ml Scotch Whisky; 45 ml Sweet Vermouth; 6 ml Bénédictine; 4 dashes Peychaud's Bitters; 2 dashes Absinthe; Lemon twist

The true origins of the Bobby Burns are highly debated, with theories linking it to Scottish poet Robert Burns, a New York cigar salesman, or simply as an evolution of existing whisky cocktails.

Ingredients

Scotch Whisky45 ml

Sweet Vermouth45 ml

Bénédictine6 ml

Peychaud's Bitters4 dashes

Absinthe2 dashes

Lemon twist

Glassware

cocktail glass

Chilled.

Method

1
Combine Scotch whisky, sweet vermouth, Bénédictine, Peychaud's Bitters, and absinthe in a mixing glass with ice. Stir until well-chilled. Strain into a chilled cocktail glass. Garnish with a lemon twist.

From the Bartender

The true origins of the Bobby Burns are highly debated, with theories linking it to Scottish poet Robert Burns, a New York cigar salesman, or simply as an evolution of existing whisky cocktails. Early recipes appeared in the USA (1899) and the UK (1930). Difford's own recipe is a synthesis, combining Craddock's 1930 'equal parts' base with Peychaud's Bitters (as suggested by Embury) and a dash of absinthe (inspired by Crockett).

Rating

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