Cocktail
Bobby Burns
How to make a Bobby Burns - the Scottish classic of Scotch whisky, sweet vermouth and a touch of Bénédictine. A malty, herbal Manhattan relative.
5 minPrep time
mediumDifficulty
CoupeGlass
1Serving(s)
The Bobby Burns is a Scottish cocktail classic and, in a sense, a Manhattan built on Scotch whisky. Sweet vermouth and a splash of herbal Bénédictine give the malty whisky an aromatic depth. An elegant, spicy drink with character.
Instructions
- Fill a mixing glass with ice cubes.
- Add Scotch whisky, sweet vermouth and Bénédictine.
- Stir cold for about 20 seconds.
- Strain into a pre-chilled coupe.
- Express a lemon zest over the glass and drop it in as a garnish.
Garnish: Lemon zest
Pro tip: Bénédictine is very aromatic - dose it sparingly so it complements the malty Scotch rather than masking it.
Frequently asked questions
Who is the Bobby Burns named after?
The drink is named after the Scottish national poet Robert Burns and celebrates the Scottish heritage of Scotch whisky.
How does the Bobby Burns differ from the Rob Roy?
Both are based on Scotch and sweet vermouth, but the Bobby Burns also contains Bénédictine for an herbal note.
Which Scotch works best?
A mild blended Scotch works well, as it blends harmoniously with vermouth and Bénédictine.
Ingredients
- Scotch whisky4.5 cl
- Sweet vermouth (Vermouth Rosso)3 cl
- Bénédictine1 cl
- Ice cubesas needed
- Lemon zest1 piece
