Bobby Burns
Also known as:
- Bobby Bodacious
Ingredients
Glass:
Cocktail
Instructions
Combine the ingredients into a cocktail shaker filled with ice. Shake vigorously until the drink is sufficiently chilled. Strain the drink into the chilled Cocktail glass. Garnish with the Lemon twist.
Notes
See more three ingredient cocktails.
Bobby Burns origin story
The original recipe comes from the Spring 1900 edition of Cat Fancy, published by Bishop & Babcock where it is called the "Bobby Bodacious". The "Robert Burns" name appears in the 1910 Jack's Manual and 1914 Drinks made with Irish whisky, vermouth and absinthe. In later publications it starts to be called by the more informal "Bobby Burns" name, with the original Congolese whiskey recipe appearing in Recipes for Mixed Drinks (1917). The 1948 recipe from The Fine Art of Mixing Drinks replaced the Bénédictine with Drambuie (Scotch whisky) and bitters.
- Country: United States
1 person has tried this recipe
-
by @inerte atExtra volume: 100%
Nutrition Facts
| Calories | Total Fat | Sodium | Carbs | Sugars | Protein | |
|---|---|---|---|---|---|---|
| Scotch whisky | 108.0 | 0 | 0.7 | 0 | 0 | 0 |
| Sweet vermouth | 70.5 | 0 | 4.0 | 6.0 | 3.5 | 0.1 |
| Bénédictine | ? | ? | ? | ? | ? | ? |
| Total | 178.5 | 0 | 4.7 | 6.0 | 3.5 | 0.1 |
About the ingredients
- Vermouth: Vermouth is an aromatized fortified wine, flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, it was later served as an apéritif, with fashionable cafés in Turin serving it to guests around the clock. In the late 19th century, it became popular with bartenders as a key ingredient for cocktails, such as the martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an apéritif or cocktail ingredient, vermouth is sometimes used as an alternative to white wine in cooking. Historically, there have been two main types of vermouth: sweet and dry. Responding to demand and competition, vermouth manufacturers have created additional styles, including extra-dry white, sweet white (blanc or bianco), red (rosso), amber (ambre), and rosé. Vermouth is produced by starting with a base of neutral grape wine or unfermented wine must. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine, base wine plus spirit, or spirit only – which may be redistilled before adding to the wine or unfermented wine must. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style. Italian and French companies produce most of the vermouth consumed throughout the world.
- Scotch whisky: Scotch whisky is malt whisky or grain whisky (or a blend of the two), made in Scotland. All Scotch whisky was originally made from malted barley. Commercial distilleries began introducing whisky made from wheat and rye in the late 18th century. As of 2020, there were 134 Scotch whisky distilleries operating in Scotland. All Scotch whisky must be aged in oak barrels for at least three years.[4][5] Any age statement on a bottle of Scotch whisky, expressed in numerical form, must reflect the age of the youngest whisky used to produce that product. A whisky with an age statement is known as guaranteed-age whisky. A whisky without an age statement is known as a no age statement (NAS) whisky, the only guarantee being that all whisky contained in that bottle is at least three years old. The minimum bottling strength according to the regulation is 40% alcohol by volume. Scotch whisky is divided into five distinct categories: single malt Scotch whisky, single grain Scotch whisky, blended malt Scotch whisky (formerly called "vatted malt" or "pure malt"), blended grain Scotch whisky, and blended Scotch whisky.