Bobby Burns

A Scotch cousin of the Manhattan and Rob Roy, the Bobby Burns trades bitters for Bénédictine — a brandy-based herbal liqueur that laces the equal-parts Scotch and sweet vermouth with honeyed spice and a whisper of incense. Named for the Scottish poet Robert Burns, it descends from turn-of-the-century recipes that stabilized into their modern form around 1917 and became a fixture of Burns Night and Saint Andrew's Day. Stirred, strained, and served up with an expressed lemon twist, it drinks rich and warming.

ClassicSpirit-ForwardAfter Dinner

Ingredients

  • 1.5 ozBlended Scotch
  • 1.5 ozSweet Vermouth
  • 0.25 ozHerbal Liqueur

Garnish: Lemon Peel

Preparation

Stirred · Coupe · None

  1. 1.

    add

    Add the blended Scotch, sweet vermouth, and Bénédictine (Herbal Liqueur) to a mixing glass with ice.

  2. 2.

    stir

    Stir for about 30 seconds until well chilled and properly diluted.

  3. 3.

    strain

    Strain into a chilled coupe glass, served straight up.

  4. 4.

    express

    Express a lemon twist over the surface and rim, then drop in or discard.

Flavor Profile

body
35%
sweet
35%
herbal
33%
spiced
30%
bitter
23%
fruity
22%
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