Bobby Burns

Taste

An ounce and a half of scotch against a full ounce of sweet vermouth, so the grape sits nearly even with the malt. Half an ounce of Bénédictine is enough honey and herbs to coat the drink. Stirred, coupe, lemon twist. Scotch first, then the liqueur's spice.

History

The Bobby Burns is a Scotch Manhattan with Bénédictine. Harry Craddock prints it in The Savoy Cocktail Book in 1930 as equal Italian vermouth and Scotch whisky with three dashes of Bénédictine. Albert Stevens Crockett, a year later in Old Waldorf-Astoria Bar Days, lists a Robert Burns with absinthe and orange bitters, and says it may have been named for the poet or for a cigar salesman who bought at the old Waldorf bar. Earlier printings use Baby Burns (Bishop and Babcock, 1900) and Robert Burns (Grohusko, 1910). Craddock's three ingredients are the same here, in other measures: an ounce and a half of whiskey, a full ounce of vermouth, and a half ounce of the liqueur.

• Difford's Guide, Bobby Burns cocktail history
• The Savoy Cocktail Book (1930), Bobby Burns

Same shape, other bottles

The Martini family, with the bottle that changed.

• Rob Roywithout Bénédictine
• El Presidentelight rum and dry vermouth for scotch and sweet vermouth
• Bensonhurstrye and dry vermouth for scotch and sweet vermouth
• Olivettegin and dry vermouth for scotch and sweet vermouth
• Telling Phoebewith Fernet
• Yacht Clublight rum and apricot liqueur for scotch and Bénédictine