A Tale of Two Roberts

2.25 oz
A whiskey made from the mixture of different types of whiskey, such as malt, rye, corn or barley.
1.25 oz
Also known as Vermouth di Torino, Italian vermouth, rosso and red vermouth; these vermouth have been sweetened with cane sugar or caramelized sugar, usually giving the vermouth 10-15% sugar and a slightly reddish brown color.
0.33 oz
A French herbal liqueur, with DOM meaning Deo Optimo Maximo, 'To God, most good, most great.' Made with 27 herbs and spices, many unknown.
4 dash
A major producer of the French liqueur pastis, an anise-flavored liqueur. A successor of Absinthe, it was produced under that moniker until it was banned in france in the early 1900s. Henri Pernod, then focused its efforts on the lower-alcohol, wormwoodless, anise-flavored Pernod.
2 dash
A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.
1 twist
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).

Stir all with ice and strain into a chilled cocktail glass. Garnish with a lemon twist, and serve with shortbread cookies. #stir #straight

“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 Benedictine...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 make a big difference (and the finish is awesome!). Enjoy!” Frank Caiafa

The Joy of Mixology, Revised & Updated
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