Bobby Burns is named after the famous Scottish poet Robert Burns. A national cultural figure in Scotland, Burns is known worldwide, especially for his poem Auld Lang Syne.
The first versions of the cocktail began to appear in bar books in the early 20th century. The recipe has changed slightly over time, but the basic character remains the same: The strong structure of Scotch whisky, the aromatic sweetness of vermouth and the herbal complexity of Benedictine.
“Friendship and good drinks create the best memories of time”
Bobby Burns is often seen as the Scottish interpretation of Manhattan. But thanks to the Benedictine liqueur, it has a more spicy and herbal depth.
Today, this cocktail is one of those elegant but relatively little-known drinks that classic cocktail enthusiasts love to discover.
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Ingredients
Unit System
60 mlScotch Whisky
30 mlSweet Vermouth
1 barspoon Benedictine
2 dashesAngostura Bitters
·Ice
Lemonpeel (for decoration)
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Method
1
Fill the mixing glass with ice and add the Scotch, sweet vermouth, Benedictine and bitters.
2
Chill well, stirring for about 20 seconds.
3
Strain into a chilled Nick & Nora or coupe glass.
4
Squeeze the lemon peel over the glass to flavor and serve.
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Bartender Tips
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For a more characterful result, slightly sooty Scotch may be preferred.
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Lemon peel significantly enhances the aromatic balance of the cocktail.
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Stirring time creates the silky texture of the cocktail, be careful not to dilute it too much.
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