Bobby Burns
The Bobby Burns: A Toast to Scotland's Bard
The Bobby Burns cocktail first appeared in print in the early 20th century, with recipes found in bartending manuals from the 1910s and 1920s. The drink was named after Robert Burns, Scotland's national poet who lived from 1759 to 1796, according to Liquor.com.
The cocktail is essentially a Rob Roy variation that adds Bénédictine, a French herbal liqueur, to the classic Scotch and sweet vermouth combination. This addition brings honeyed sweetness and complex botanical flavors that complement the Scotch's malt character, as noted in Difford's Guide.
The Bobby Burns represents the early 20th-century bartending tradition of enhancing classic formulas with liqueurs like Bénédictine, Chartreuse, and maraschino. The drink appeared in Harry Craddock's The Savoy Cocktail Book in 1930, cementing its status as a recognized classic.
The cocktail remained relatively obscure throughout most of the 20th century but experienced renewed interest during the craft cocktail movement. Modern bartenders appreciate the Bobby Burns for its elegant complexity and the way Bénédictine adds depth without overwhelming the Scotch. The drink is particularly popular around Burns Night, celebrated on January 25th each year.
RECIPE:
2 oz Scotch whisky
1 oz sweet vermouth
1/4 oz Bénédictine
Lemon twist for garnish
Method:
Add Scotch, sweet vermouth, and Bénédictine to a mixing glass with ice.
Stir until well-chilled, about 30 seconds.
Strain into a chilled coupe glass.
Express lemon twist over the drink and garnish.