Ingredients

1½ ozblended scotch whisky
45 ml
1½ ozsweet vermouth
45 ml
¼ ozbénédictine
7 ml

Instructions

Combine blended scotch, sweet vermouth, and Bénédictine in a mixing glass with ice. Stir for 25–30 rotations until well-chilled and properly diluted. Strain into a chilled coupe glass. Express a lemon peel over the surface and drop it in. The Bobby Burns is a scotch-based Rob Roy variation with a touch of Bénédictine that adds honeyed, herbal complexity.

Sips & Tips

Technique

The Bénédictine is used sparingly — just ¼ oz — but it's the ingredient that distinguishes this from a Rob Roy. It adds a honeyed, herbal sweetness that complements the scotch beautifully. Stir well; the equal parts ratio means proper dilution is essential to balance the drink.

Balance

Use a quality blended scotch like Monkey Shoulder, Famous Grouse, or Compass Box Great King Street. The scotch should be smooth and approachable — heavily peated single malts will fight with the vermouth and Bénédictine. The sweet vermouth should be rich and complex; Carpano Antica is ideal.

History

The Bobby Burns is named after Robert Burns, Scotland's national poet. It first appeared in Harry Craddock's 1930 Savoy Cocktail Book. The drink is essentially a scotch Manhattan with Bénédictine — a small addition that transforms the cocktail. It's traditionally served on Burns Night (January 25th) in Scotland.

The Bobby Burns is what happens when you add a touch of Bénédictine to a Rob Roy — it becomes something greater than the sum of its parts. A perfect Burns Night toast. Cheers.

Variations

Bobby Burns with Drambuie

Replace the Bénédictine with Drambuie for a more overtly Scottish version. Drambuie is scotch-based and honey-flavored, so it reinforces the whisky character rather than adding a contrasting herbal note.