What I’m Drinking: The Bowling Roberto
Not but weeks ago (a short time in the grand scheme of time, which is quite a scheme indeed, and when you think about it, sort-of a mug’s game in a way, but one we can’t get out of, outside of one ending way, much is the pity) I had a variation on The Bobby Burns called The Midshipman Burns. And now, already, I have here another sort-of variation on the theme – but it’s a mighty good theme! This variation takes us a little farther afield, but also, not so far afield. Man, I’m musing today! Which is what happens when you drink a drink as flavortastic as this one, but also one that has a decent-sized wallop of Scotch as the base (going Speyburn single-malt 10 year, which is tasty, and also mixes well while maintaining its Scotch-ness). Makes the mind move, as Mr. Robert Burns himself would agree with. And then our other ingredients, legendary French herbal monk-a-rific liqueur Bénédictine, itself a wonder of time, and spicy, rich, smokey wonder Ancho Reyes chili liqueur, another wondrous number, are such intriguing players on this particular cocktail stage, which bring a very individual nature to this drink, a nature given another highlight via our last ingredient, earthy Peychaud’s bitters. Altogether, they won’t stop time, but they sure will make it more fun to follow.
The Bowling Roberto
Cracked ice
1-1/2 ounces Speyburn 10 Year Single Malt Scotch whiskey
1/2 ounce Ancho Reyes ancho chile liqueur
1/2 ounce Bénédictine
1 dash Peychaud’s bitters
Big ice cubes (or a couple sorta big ice cubes)
1. Fill a cocktail shaker halfway full of cracked ice. Add everything but the second selection of ice. Stir well.
2. Add a big piece of ice to an Old Fashioned or such glass. Strain the mix over the ice.
