The Waldorf recipe also includes a dash of absinthe and a dash of orange bitters, forinstance, whereas "The Savoy Cocktail Book," printed in 1930, replaces those with Benedictine. And just to round things out, in the 1950s,David Embury , author of "The Fine Art of Mixing Drinks," suggested that Drambuie could be used instead of either absintheor Benedictine.Frank Caiafa, beverage manager at Peacock Alley in the Waldorf Astoria, recently decidedthat it was time to put yet another twist on this drink. So now, more than 100 years sinceits creation, the Robert Burns has gone through a rebirth of sorts.It's sort of a "hybrid of the old Waldorf bar book recipe, and the Bobby Burns, from 'TheSavoy Cocktail Book'," he says. "I didn't add orange bitters to this version as I feel thedrink is complex enough, and the bitters helped to muddy up the mix."To happily confuse things more," as he says, he asked the Waldorf Astoria pastry kitchento make shortbread cookies as a garnish.The drink is a masterpiece from beginning to end. Robert Burns might even compose anode to this baby if he were still around.
A Tale of Two Roberts
Makes 1 drink
Adapted from a recipe by Frank Caiafa of the Peacock Alley in the Waldorf Astoria, New York.2 1/4 ounces Sheep Dip 8-Year-Old or other blended scotch whiskey 1 1/4 ounces sweet vermouth1/3 ounce Benedictine6 dashes absinthe1 lemon twist, as garnish2 shortbread cookies, as garnish
Stir the whiskey, vermouth, Benedictine and absinthe over ice; strain intoa chilled cocktail glass. Add the garnishes; the twist to the cocktail is to serve the cookies ona side plate.
Gary Reganis the author of "The Joy of Mixology" and other books. E-mail:firstname.lastname@example.org
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