Black Flannel, Author at Black Flannel Brewing & Distilling

Bobby Burns

Equal Scotch and vermouth volumes create a wine-rich foundation, rounded by a small Bénédictine contribution.

Tomato-clam juice gives vodka a savory, briny center, with pepper sauce and Worcestershire adding layered seasoning.

Scotch, cherry liqueur, vermouth and orange combine fruit richness with whiskey character; smoke depends on the selected Scotch.

Rum and Cognac share the base beneath orange liqueur and lemon, producing a stronger-bodied citrus structure.

Dark rum meets three fruit juices and falernum in a long tropical serve; this reference is shaken despite its name.

Peach purée adds soft fruit and texture to sparkling wine; bubbles should remain evident rather than aggressively foamed.

Dry sherry and vermouth share the base, giving wine-derived complexity and modest bitters seasoning without a distilled base spirit.

Light rum and lime form a sour sweetened and colored by grenadine; the named rum belongs to this reference identity.

Coffee, cream and orange liqueurs are presented in layers; texture and sweetness dominate more than acidity.

Gin, tart lemon and cherry-kernel notes meet a small floral violet accent; excessive violet can dominate.