VERONICA HINKE

author • speaker • journalist • coach

Recipes & Food Styling

A Robert Burns Cocktail for the 4th of July!

Jul 3, 2020 | Cocktails, Food Styling, Picnic Foods, Recipes, Robert BUrns, Summer Foods

A Scottish salute to America!

A classic Scottish Robert Burns cocktail to kick off the July 4th weekend? Why not! When you have red, white & blue sprinkles on hand for your shortbread cookies you can have a Robert Burns for the 4th of July! Here is one of my favorite Robert Burns recipes by Frank Caiafa from my book “The Last Night on The Titanic, Unsinkable Drinking, Dining & Style!” This recipe is also in Frank’s James Beard-nominated book “The Waldorf Astoria Bar Book.”

Robert Burns (with Bénédictine)
2 oz. Spencerfield Spirit
Sheep Dip or Johnnie Walker Black blended Scotch whiskey
1 oz. Cinzano Rosso sweet vermouth
¼ oz. Bénédictine liqueur
2 dashes Emile Pernot Vieux Pontarlier absinthe

Add all ingredients to mixing glass. Add ice and stir for 30 seconds. Strain into chilled cocktail glass. Garnish with lemon twist. Serve with 3 small shortbread bookies on side plate.

—Frank Caiafa, The Waldorf Astoria Bar Book