The Bobby Burns cocktail is named after the Scottish poet Robert Burns. The original recipe comes from the 1900 edition of Fancy Drinks published by Bishop & Babcock where it is called the “Baby Burns”. It wasn’t until the 1920 cocktail book, Jack’s Manual, that the cocktail first appeared as The “Robert Burns.” In later publications, it starts to be called by the more informal “Bobby Burns” name, but made with Irish Whiskey. It wasn’t until the 1948 recipe from The Fine Art of Mixing Drinks that Irish Whiskey was replaced by the Bénédictine with Drambuie (Scotch whisky) and bitters.
- 1 oz Scotch Whisky
- 1 oz Sweet Vermouth
- 1/2 oz Bénédictine
- Garnish: Lemon Peel
Add all the ingredients to a mixing glass with ice and stir until well-chilled. Use a cocktail strainer to strain into a cocktail glass. Twist a lemon peel over the glass then garnish it into the drink.