Bobby Burns

Recipe from “Strong, Sweet and Bitter” by Cara Devine who writes, “A Rob Roy, named after a famous Scottish outlaw, is simply a Manhattan made with scotch, and the Bobby Burns takes it one step further by adding a herbal liqueur alongside the vermouth. It is often drunk on Burns night to celebrate the famous Scottish bard, but it has been suggested that the drink was actually named after a cigar salesman in New York–somewhat less romantic.”

View Print Layout
Print Recipe
Close Print

Bobby Burns

  • Total time: 5 Minutes
  • Servings: 1 Drink

Ingredients

  • 1 1/3 oz Scottish Whiskey
  • 3/4 oz Sweet Vermouth
  • 1/3 oz Benedictine or Drambuie
  • 2 Dashes Orange Bitters
  • Lemon Zest Twist, for garnish
  • Cherry, for garnish

Directions

  • 1)

    Chill a coupe glass in the freezer.

  • 2)

    Add all the ingredients (except the garnishes) to a mixing glass and stir until chilled and diluted.

  • 3)

    Use a julep strainer to hold the ice back in the mixing glass and pour into your chilled coupe glass.

  • 4)

    Fold the lemon twist over the top to expel the oils, then discard and add a cherry to garnish.

Notes

A less smoky blended whiskey works well but feel free to experiment with your favorite bottle.

Source: “Strong, Sweet and Bitter” by Cara Devine, p. 100.