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Bobby Burns

After dinner/digestif · Hall of Fame and must know/try · Herbal

4.5 334 ratings

Ingredients

1 1/4 oz Scotch whisky
1 oz Rosso/sweet vermouth
1/3 oz Bénédictine D.O.M.
2 dash Creole bitters
1 dash Absinthe

How to make

Serve in a nick & nora glass

Prepare

  1. 1 Select and pre-chill a NICK & NORA GLASS.
  2. 2 Prepare garnish of lemon zest and a slice of shortbread..

Method

  1. 3 STIR all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 EXPRESS lemon zest twist over the cocktail and discard.
  2. 6 Garnish with a slice of shortbread rested across the rim.

Flavour profile

24.4% alc./vol. · 1.4 standard drinks · 163 calories

History

This recipe draws from esteemed vintage cocktail literature. The foundational formula is sourced from Harry Craddock's 1930 The Savoy Cocktail Book, though it incorporates a slightly increased measure of whisky. The inclusion of Peychaud's Bitters is attributed to David Embury's 1953 Fine Art of Mixing Drinks, while the addition of absinthe is inspired by Albert Stevens Crockett's 1931 Old Waldorf-Astoria Bar Days.