Bobby Burns

2 oz Scotch

1 oz Sweet vermouth

1 t Bénédictine

1 twst Lemon peel

Instructions

Stir, strain, straight up, cocktail glass, garnish

Notes

Robert Hess suggests using Glenfiddich.

History

Savoy Cocktail Book, Harry Craddock; The Fine Art of Mixing Drinks, David Embury.

Cocktail summary

Created by

Unknown

Year

1930's

Is of

unknown authenticity

Reference

Robert Hess: http://www.smallscreennetwork.com/video/493/cocktail_spirit_bobby_burns/

Curator

Not yet rated

Average

3.5 stars

(21 ratings)

Cocktail Book

From other users

I've rated this a 5, but with the following adjustments: 1oz Dewers, 1oz Laphroaig 10yr, .75 Sw. Vermouth, .5 Benedictine. Cheers!
11/25/13
Made with a split of blended and Islay Scotches, and Punt e Mes.

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Comments

This one could probably use an update since it isn't so much an "unknown" vs altered over its history from the very early Irish whiskey to Scotch with different ratios, etc. in Savoy. KC's given recipe is fairly close to modern examples, so an "altered" designation would work. Embury's 1948 version with Drambuie (vs. Benedictine) would merit its own entry as it is a fundamentally different drink.

I have used 2 oz Scotch (16 yr Lagavulin), Carpano Antica (1 oz), and 1/4 oz Benedictine with a lemon peel for a modern version for both, with taste and adjustment for historical amounts (Benedictine.) Some use 2 oz generic Scotch, 3/4 oz sweet vermouth and 1/4 Benedictine.

That ratio makes sense when using Carpano. However, I prefer a heavier pour of Benedictine with a lighter vermouth. 2 blended scotch, .75 dolin or cocchi, and .5 Benedictine with a lemon twist makes one of the best classics in the Manhattan variation repertoire imo. There's also a tradition of serving a shortbread cookie on the side.