101 Best New Cocktails: A Tale of Two Roberts by Frank Caiafa, Peacock Alley, The Waldorf=Astoria, New York City.

Friday, June 7th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

A Tale of Two Roberts (Robert Burns 2012)

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.

Tags: absinthe, bartender, Bénédictine, cocktail, DrinkWire, Frank Caiafa, Peacock Alley, pernod, sheep dip, The Waldorf=Astoria
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |