Bobby Burns
A sophisticated classic cocktail that offers a herbal riff on the Rob Roy. This drink balances the smoky depth of Scotch whisky with the rich sweetness of vermouth and the complex botanical notes of Bénédictine.
What it tastes like
The aroma is dominated by honeyed malt and the bright citrus of the lemon oil. On the palate, the drink is rich and silky with flavors of dried fruit, cloves, and herbal honey. The finish is long and warming, leaving a distinct herbal spice from the Bénédictine alongside the oak of the Scotch.
Flavour profile
Ingredients
- Sweet Vermouth1.5 oz
- Blended Scotch Whisky1.5 oz
- Bénédictine1.25 tsp
- Lemon Peel1 slice
Preparation
- 1
Combine the Scotch whisky, sweet vermouth, and Bénédictine in a mixing glass filled with ice.
- 2
Stir smoothly for about 20-30 seconds until the mixture is well-chilled.
- 3
Strain the liquid into a chilled cocktail glass.
- 4
Express the oils from the lemon peel over the surface of the drink.
- 5
Drop the lemon peel into the glass as a garnish.
Substitutions
- Blended Scotch WhiskySpeyside Single Malt — This choice introduces more pronounced floral and honey notes compared to the grain-heavy character of a blend.
- BénédictineYellow Chartreuse — This swap results in a more botanical and sharp herbal profile with a less syrupy texture.
- Sweet VermouthPunt e Mes — Using this vermouth adds a significant bitter edge and dark cocoa notes to the cocktail.
- Lemon PeelOrange Peel — An orange peel provides a rounder, sweeter citrus aroma that complements the maltiness of the Scotch.
Variations
Peated Burns
Replace the blended Scotch with a peated Islay whisky to add a layer of medicinal smoke and brine.
The Bard's Dram
Increase the Bénédictine to 15ml for a heavier mouthfeel and a more intense herbal-honey profile.