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Bobby Burns
A Scotch Manhattan variation finished with Bénédictine for gentle herbal sweetness.
Base spirit
Scotch
Style
Spirit-forward
Glassware
Coupe
Technique
Stir
The Bobby Burns applies the Manhattan template to Scotch whisky, then adds a small measure of Bénédictine. Scotch contributes grain and peat character in place of rye spice, while sweet vermouth supplies wine depth and the liqueur adds herbal sweetness without turning the drink dessert-like. Stirred and served up, it remains spirit-forward and compact. The drink appears in early twentieth-century manuals and is named for the Scottish poet Robert Burns.
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Ingredients
Servings
- • 2 oz Scotch whisky
- • 1 oz sweet vermouth
- • 0.25 oz Bénédictine
- • 2 dashes orange bitters
Did you know?
“The Bobby Burns appears in Harry Craddock’s Savoy Cocktail Book (1930) as a Scotch whisky cocktail with vermouth and Bénédictine, named for the Scottish poet.”
Source:Harry Craddock, The Savoy Cocktail Book (1930)
Bartender's Note
Keep the Bénédictine modest; excess sweetness buries the Scotch. A blended Scotch keeps the profile balanced; peated malts make a louder variant.
Missing a bottle? See smart swaps in Learn.
How to make the Bobby Burns
- 1Add Scotch, sweet vermouth, Bénédictine, and orange bitters to a mixing glass with ice
- 2Stir until well chilled and slightly viscous
- 3Strain into a chilled coupe
- 4Garnish with a lemon twist
