Cocktail recipe
Bobby Burns
A Scotch Manhattan dressed in sweet vermouth and a whisper of Bénédictine.
Ingredients
- 60 ml (2 oz) blended Scotch whisky
- 30 ml (1 oz) sweet red vermouth
- 7.5 ml (¼ oz) Bénédictine-style herbal liqueur
- Garnish: lemon twist
Preparation
Stir Scotch, vermouth and herbal liqueur over dense ice until cool and silky. Strain into a chilled coupe, express lemon oils and discard the peel or lay it delicately at the rim.
Glassware
Chilled coupe
History
The Bobby Burns has a longer and more complicated printed history than the common claim that it first appeared in 1902. Difford’s historical investigation identifies a *National Police Gazette* recipe dated 9 September 1899 credited to W. J. Burke of Litchfield, Connecticut, although that formulation differs substantially from the modern vermouth-and-Bénédictine drink. The name *Baby Burns* appears in early Bishop & Babcock material, while the 1930 *Savoy Cocktail Book* prints equal parts Scotch and vermouth with Bénédictine. Robert Burns the poet is a likely namesake, not a proven contemporary dedication.
Mixology View
We serve a Scotch-forward modern descendant. The 1899 drink and the 1930 Savoy build should both appear in the history rather than be collapsed into one recipe.