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.
There are nights when inspiration hits like lightening, or like a very fast snake on the prowl, or like bowling ball dropped off a tall, tall building. On nights like that, you, if you’re like me, realize that if you subbed Ancho Reyes (the ancho chile liqueur, which I go much deeper into in the recipe for the Summer Near Puebla, if you missed it) for sweet vermouth in a Bobby Burns, you’d have a drink of genius. Of genius! Especially if you perhaps twisted the proportions just a little, and then added a dash of Peychaud’s bitters, and served it over a giant piece of ice. Double genius! Don’t believe me? Try the below recipe, as you watch for lightening, snakes, and falling bowling balls. After one sip, you’ll realize how lucky you are and forget all the rest of that stuff.
Oh, one thing. I used Speyburn 10 year old Scotch here. Its slight fruitiness and balance and friendliness make it a good match. It’s also not super expensive, so you won’t feel bad mixing it up with other powerful personalities.
The Bowling Roberto
Cracked ice
1-1/2 ounces Speyburn 10 Year Scotch
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 piece of ice. Stir well.
2. Add a big piece of ice to an Old Fashioned or such glass. Strain the mix over the ice.
