Whiskey
Bobby Burns
A smooth blend of Scotch and sweet vermouth gives the Bobby Burns a rich, herbal character, while a dash of Bénédictine adds a subtle spice. The drink balances the maltiness of blended whisky with the depth of fortified wine, making it approachable for both seasoned sippers and newcomers. With a lemon peel garnish, the citrus oils lift the aromatics, and the cocktail’s silky texture invites a slow, mindful sip tonight before you call it night.
Ingredients
- Whiskey (Scotch Blended) 2 oz
- Vermouth (Sweet) 1 oz
- Bénédictine 0.25 oz
- Glass:
- Coupe
- Garnish:
- Lemon Peel
Instructions
- 1
Stir with ice
- 2
Strain into coupe
History
The Bobby Burns is named after the 19th‑century Scottish poet Robert Burns. It appeared in American cocktail books in the early 1900s, often as a variation of the Rob Roy, and has been listed in the Savoy and the Café Royal menus.
Tasting Notes
Rich malt notes from the Scotch are softened by the sweet vermouth, while Bénédictine contributes herbal spice and a faint honeyed undertone. The palate is smooth and medium‑body, with a balanced sweet‑bitter profile and a lingering citrus finish from the lemon peel.
Serve it neat as an aperitif before dinner, when you want a warm, sophisticated sip.
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