Bobby Burns
ClassicA Scotch Manhattan sweetened with Bénédictine.
Warm and malty, with blended Scotch's gentle smoke rounded by sweet vermouth. Bénédictine layers in honey and baking spice, giving the drink a herbal richness that a plain Rob Roy lacks — spirit-forward and satisfying.
Ingredients
- 2 oz Blended Scotch
- 0.75 oz Sweet Vermouth
- 0.5 oz Bénédictine
- Lemon peel · optional garnish
Method
- 1
Add every ingredient to a mixing glass with ice.
- 2
Stir until well chilled.
- 3
Strain into a chilled coupe.
- 4
Express a lemon peel over the surface and drop it in.
The Story
The Bobby Burns appears in the 1930 "Savoy Cocktail Book," where Harry Craddock noted it was "one of the very best whisky cocktails" and "a great favourite with Scotsmen." Named for the national poet Robert Burns, it is essentially a Scotch Manhattan with Bénédictine standing in for part of the sweetness. The herbal liqueur is what ties it to the smoke and malt of the whisky.
Recipe card
The whole recipe in one shareable image.
