Robert Burns

By Frank Caiafa

Updated June 10, 2024

Robert Burns
William Mebane for The New York Times
Rating
5(64)
Comments
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You can get this Robert Burns cocktail at Peacock Alley, in the Waldorf-Astoria. Or you can make it at home.

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Ingredients

  • 2¼ounces Sheep Dip blended scotch whisky
  • 1¼ounces sweet vermouth
  • ⅓ounce Benedictine
  • ¼ounce absinthe (or Pernod)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

111 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 2 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add all ingredients to a mixing glass. Add ice and stir for 50 revolutions.

  2. Step 2

    Strain into a chilled cocktail glass. Twist the lemon peel over the surface to release oils, then use as garnish. Optional: Serve with shortbread cookies on the side.

Ratings

5 out of 5
64 user ratings
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Comments

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Burnsian

B&B sub and just a splash of Pernod

Kerry

Mist of Absinthe, no more or it dominates

Rick

Great recipe. A dash of absinthe would probably suffice, but great recipe. Don’t miss the bitters at all.

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