Derivative · Whiskey
Bobby Burns
A Rob Roy with added Benedictine. Blended scotch works best and Benedictine is essential to the flavor profile (although some substitute Drambuie).
Ingredients
- 1 ozblended scotch whiskey (ideally a 12-year-old)
- 1 ozsweet vermouth (such as Noilly Prat rouge)
- ½ ozBenedictine (or Drambuie as a spinoff)
Method
- Add the scotch, vermouth and Benedictine to a mixing glass with ice and stir until well-chilled
- Strain into a chilled coupe glass
- Twist a lemon peel over the glass to express its oils and then drop it into the drink
History
This drink is a riff on the Rob Roy - itself a riff on the Manhattan - and serves to add an herbal liqueur to the mix. The origins of this cocktail - like many others - are rather fuzzy. Early sources find it first mentioned as a "Baby Burns" cocktail in 1902’s bar book “Bishop & Babcock Company’s Fancy Drinks,”. Later, in 1930’s “Savoy Cocktail Book” from Harry Craddock, the name was changed to the Bobby Burns; most consider the moniker an homage to the famed Robert Burns, widely considered the national poet of Scotland. It is commonly drunk on Burns Night in honor of him. A more boring story says it was actually named mundanely after a cigar salesman in NYC...I choose to reject that reality and attribute it to the poet!
Flavour
Details
- Glass
- Coupe
- Garnish
- Lemon twist
- Technique
- stirred
Family
Derived from
Rob Roy - adds BenedictineCompared with Rob Roy
What changes: adds Benedictine.
Rob Roy
- 2 ozScotch whiskey
- 1 ozSweet vermouth
- 2 dashesAngostura bitters
Bobby Burns
- 1 ozblended scotch whiskey (ideally a 12-year-old)
- 1 ozsweet vermouth (such as Noilly Prat rouge)
- ½ ozBenedictine (or Drambuie as a spinoff)
Green = new ingredient · Gold = different amount · Red = not used in Bobby Burns