101 Best New Cocktails: A Tale of Two Roberts by Frank Caiafa, Peacock Alley, The Waldorf=Astoria, New York City.
Adapted from a recipe by Frank Caiafa, Peacock Alley, The Waldorf=Astoria, New York City.
“At Peacock Alley, we have debuted our Robert Burns Cocktail. It’s a hybrid of the Old Waldorf Bar Book recipe which is essentially a Rob Roy with Absinthe, and the Bobby Burns, from the Old Savoy Cocktail Book, which is equal parts scotch, sweet vermouth, and a bit of Bénédictine.
“I did not add (orange) bitters to this version as I feel the drink is complex enough and the bitters helped to muddy up the mix. To happily confuse things more, I asked the Waldorf=Astoria pastry kitchen to make shortbread cookies as a garnish (thanks, guys!).
“I think the small changes makes big differences (and the finish is awesome!). Enjoy!” Frank Caiafa.
67.5 ml (2.25 oz) Sheep Dip 8-Year-Old blended scotch whisky
37.5 ml (1.25 oz) sweet vermouth
10 ml (.33 oz) Bénédictine
6 dashes Pernod/Absinthe Mix*
1 lemon twist, as garnish
2 shortbread cookies, as garnish
Stir over ice and strain into a chilled cocktail glass. Add the garnishes: twist to the cocktail, cookies on a plate on the side.
*Pernod/Absinthe Mix: Ratio is 2/3 Pernod and 1/3 La Muse Verte Absinthe.
gaz sez: Here’s a sort of modified Bobby Burns that works so very well, indeed. Made with a great scotch, the addition of absinthe makes this one stand head and shoulders above the original.