Tale Of Two Roberts
3.9 30 ratings
Ingredients
How to make
Serve in a coupe glass
Method
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of lemon zest twist (discarded) and shortbread cookie across rim.
- 3 STIR all ingredients with ice.
- 4 FINE STRAIN into chilled glass.
Flavour profile
25.9% alc./vol. · 1.8 standard drinks · 206 calories
History
A Rob Roy incorporating Bénédictine and absinthe dashes, like a Bobby Burns.
Frank Caiafa, who managed bars at New York's The Waldorf Astoria Hotel, specifically Peacock Alley and La Chine, from 2005 until the hotel's closure, adapted this cocktail's recipe in the late 2000s. Caiafa states that Gary Regan favored this drink, even featuring it in the second edition of his book, The Joy of Mixology. A TALE OF TWO ROBERTS 2 oz. Spencerfield Spirit Sheep Dip or Johnnie Walker Black blended Scotch whisky 1 oz. Cinzano Rosso sweet vermouth ¼ oz. Bénédictine liqueur 2 dashes Émile Pernot Vieux Pontarlier absinthe Combine all ingredients in a mixing glass. Fill with ice and stir for 30 seconds. Strain into a chilled cocktail glass. A lemon twist serves as the garnish. Three small shortbread cookies are presented on a side plate.
Created by Frank Caiafa