A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

Recent entries:
“My goal this weekend is to move just enough so people don’t think I’m dead” (3/25)
“In what aisle could I find the Polish sausage?” (Polish joke) (3/24)
“I hate people who bang on your door and tell you to be ‘saved’ or you’ll ‘burn.’ Stupid firemen” (3/24)
“Congress is good at only two things—doing nothing and overreacting” (3/24)
“Confidence is going after Moby Dick in a rowboat and taking the tartar sauce with you” (3/24)
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Entry from December 09, 2004
Bobbie Burns (cocktail)
The Old Waldorf Bar takes credit for the Robert/Bobbie/Bobby Burns Cocktail. I couldn't find early confirmation of this.

This cocktail gets listed in cocktail books, but it has never been especially popular.

http://www.ardentspirits.com/Newsletter/vol5Issue01.html
We, on the other hand, suggest you join us in celebrating Burns' Night with a Bobbie Burns cocktail, even though there's a chance it wasn't even named for this celebrated Scot. In The Old Waldorf-Astoria Bar Book Albert Stevens Crockett declares that prior to prohibition this drink was called by its formal name, The Robert Burns, and goes on to say, "It may have been named after the celebrated Scotsman. Chances are, however, that it was christened in honor of a cigar salesman, who 'bought' in the old bar."

Crockett's recipe calls for one part sweet vermouth, 3 parts scotch, a dash of orange bitters, and a dash of absinthe, so we present here a recipe based on that formula, using ingredients that are more readily available, but you might also want to try the drink using Bénédictine instead of the absinthe substitute. Be very careful not to add too much of either of these ingredients to this drink—they can completely mask the other flavors.

The Bobbie Burns Cocktail
2 ounces scotch
3/4 ounce sweet vermouth
1 dash triple sec
1 dash Pernod, Ricard, or Herbsaint (or Bénédictine)
Stir over ice, and strain into a chilled cocktail glass.
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Food/Drink • (0) Comments • Thursday, December 09, 2004 • Permalink