Anise · Cherry · Cinnamon · Honey · Oak · Vanilla
Estimated profile
- 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.
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).
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