The Bobby Burns cocktail first appeared in Harry Craddock’s 1930 Savoy Cocktail Book. It follows several other notable whiskey cocktails and marries whiskey – in this case, Scotch – with sweet vermouth.

The Bobby Burns adds a couple dashes of Benedictine to that venerable mix, but in David Embury’s The Fine Art of Mixing Drinks, Embury suggests replacing the Benedictine with Drambuie. Both resulting cocktails are delicious, albeit different. Use Benedictine for an herbal touch, or Drambuie for a smoother, sweeter drink. Either way, you win.

The original Bobby Burns recipe calls for equal parts whiskey and sweet vermouth, but I prefer to double up on the Scotch for a drink with a boozier bite.

Bobby Burns

2 ounces blended Scotch whisky
1 ounce Italian vermouth
2 dashes Benedictine
1 dash Angostura or Peychaud’s bitters

Stir all ingredients with ice, and strain into a chilled cocktail glass. Garnish with a lemon peel.

Like that? Drink this:
Rob Roy

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