For #MasterofCocktails this week we made a twist on the Rob Roy (which I’ve decided on balance might be a rubbish drink). It’s called a ‘Bobby Burns’ – and uses a healthy slug of Bénédictine to give the whisky and vermouth a much-needed lift.
It’s obviously named after the Scottish Bard, Robert Burns, but in the week that Lynyrd Skynyrd’s original drummer Bob Burns tragically died it seems a fitting tribute to him as well.
So, let’s get to it…
You’ll be needing these…
List of Ingredients
- 40ml of Naked Grouse
- 20ml of Antica Formula Carpano Vermouth
- 10ml of Bénédictine D.O.M. Liqueur
- Lemon Peel (Garnish)
Next, 20ml Red Vermouth. I’m using Antica Formula on account of it being yummy.
Now Bénédictine. 10ml. Some recipes call for much less Bénédictine (including one that asks for only 3 drops). My view is that more = better.
Strain into a frozen coupette glass.
Peel a long strip of (weirdly spherical for some reason) lemon, snap over the glass and drop in.
And serve. The Bobby Burns. The most traditional of all Easter drinks. #MasterofForgettingHolidays
Yeah – that works just perfectly. Just the right balance of sweetness to offset the richness of the whisky. Smashing.
And finally, next week you say? You can find next week’s ingredients just below…