January 17, 2014

What I’m Drinking: An American Bobby Burns

In a way, I feel if I say the phrase “An American Bobby Burns” I should be talking about a poet, taking the long absent mantle of political-drinking-lyrical combination of sorts from Robert Burns, who goes from grain to glass in a singular way (probably it would be Ed Skoog, I suppose, as he’s the best poet in the world anyway). But instead, I’m talking about the Bobby Burns cocktail, one of my all-time favorites. Its traditional mingling of Scotch, sweet vermouth, and Bénédictine is a truly beautiful thing. However, I recently made one not with Scotch, but instead with an American single-malt whiskey, specifically Seattle-based Westland distillery’s inaugural release, Deacon Seat single-malt whiskey. Deacon Seat is a very approachable, layered whiskey, with citrus and pastry and marmalade flavorings that match amazingly with the herbal-ness of Punt e’ Mes sweet vermouth (my vermouth pick this time) and the spiritual savoryness of Bénédictine. I have to think any poet would approve.

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The American Bobby Burns

Ice cubes
2-1/2 ounces Westland Deacon Seat single malt whiskey
1 ounce Punt e’ Mes sweet vermouth
1/4 ounce Bénédictine
Lemon twist, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the Deacon Seat, Punt ‘e Mes, and Bénédictine. Shake well.

2. Strain the mix into a cocktail glass. Squeeze the lemon twist over it and let it float into the glass.

A Note: You can also stir this one over ice, instead of shaking. But I think the poets like to show off their shaking skills.

 

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