Robert Burns

By Frank Caiafa

Updated June 9, 2024

  • William Mebane for The New York Times
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Rating
5(66)
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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

  • 2 ¼ ounces Sheep Dip blended scotch whisky

  • 1 ¼ ounces sweet vermouth

  • ⅓ ounce Benedictine

  • ¼ ounce absinthe (or Pernod)

Ingredient Substitution Guide
Nutritional analysis per serving

2 grams carbs; 111 calories; 2 milligrams sodium; 2 grams sugar

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.

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Ratings

5 out of 5
66 user ratings
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Comments

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Leah

Really good! I did about 1/8 oz absinthe and it was perfect. Not too overbearing at all.

Burnsian

B&B sub and just a splash of Pernod

Kerry

Mist of Absinthe, no more or it dominates

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