Uploaded September 2017 | Updated September 2026, 2 weeks ago
Here’s how to make this simple, 3-ingredient cocktail of Blended Scotch, Sweet Vermouth, Benedictine and Lemon Peel for garnish. This rediscovered classic is over 100-years-old. It's most likely the evolutionary offspring of the Rob Roy and the Manhattan before it.
The Manhattan was the first blockbuster cocktail to combine a spirit and vermouth. It comes from the 1880's (or possibly 1870's) and was an instant classic. With its fame came embellishments and variations. Everyone had their little twist on it. Whiskey plus vermouth and a dash of (fill in the blank). Then that drink became the house specialty, a "fancy" Manhattan cocktail or "improved" Manhattan. The ingredients that made the Manhattans improved or fancy were things like Maraschino Liqueur, Absinthe, Curaçao, Benedictine, etc.
According to David Wondrich, in the early 1890's, golf started catching on in the US. Which led to an American interest in all things Scottish. This was particularly true of Scotch Whisky. Companies like Dewar's began to make a big push in the States.
Then Scotch replaced Rye in a Manhattan, which became known as the Rob Roy, named after the Scottish folk hero, Rob Roy Macgregor, to call to mind images of Scotland and indicate that the drink contained Scotch. So, just like the Manhattan was embellished with dashes or barspoons of maraschino, absinthe, etc. so did the Rob Roy.
The drink we know today as the Bobby Burns (a Rob Roy with a touch of Benedictine), was put in print as early as 1902. However, the standard bearer recipe for the Rob Roy was found in The Savoy Cocktail Book from 1930. It's printing in that book was most likely the reason for its revival in our modern cocktail renaissance. But a nearly identical recipe appeared in 1917 in Hugo R. Ensslin's book, Recipes for Mixed drinks. And even earlier in Fancy Drinks from 1902. Only that time the name of the recipe was printed as "Baby Burns", but that was most likely a typo, given some of the other errors in the book and is most likely the first (known) printing of the Bobby Burns, a mere 5 years after the Rob Roy showed up in print.
In the bar book, Old Waldorf Bar Days, Albert Stevens Crockett asserts that there was a rumor that the drink was named after a cigar salesman who ran a shop near the Waldorf. And cocktail historian Gaz Regan postulated that the cocktail was named after a brand of cigars.
However, the most likely scenario is that the drink is named after the famed, 18th Century Scottish poet, Robert Burns, the author of Tam O' Shanter (the quote in my sign-off came from this poem), To a Mouse and Auld Lang Syne (commonly referred to as the New Years song). His name would've been used to evoke Scottish imagery and indicate that Scotch Whisky was used in the drink.
Most recipes for the Bobby Burns only call for a couple dashes or barspoons of Benedictine. However, I was introduced to the drink on Summit Sips. They called for it to be made with 0.5 oz of Benedictine and that instantly became my favorite version of the drink. Being a Benedictine junkie may have something to do with it. But that ratio really excels in the barrel-aged version of the drink.
Same with the non-smoky Scotch. Normally, with a "fresh" Bobby Burns, I like a little smoke in my dram. But the barrel would strip most or all of a lightly peated Scotch's smokiness, so I used a non-smoky Scotch, which tilted the barrel-aged favor profile into focusing on the world of the vanillas, honeys and maples. The barrel-aged drink is particularly excellent. It is extremely smooth and easy. It's one you're going to want to age again. Sláinte!
Recipe:
600 ml (20 oz) Scotch
250 ml (8.5 oz) Sweet Vermouth
150 ml (5 oz) Benedictine
Combine ingredients. Add to cured oak barrel. Age for 3-4 weeks. Taste occasionally. When ready, strain through a fine mesh strainer and bottle.
Music:
Modern Vintage Gypsy 2 by Gavin Luke
via Epidemic Sound
Follow Us!
facebook.com/DistinguishedSpirits
instagram.com/distinguishedspirits
twitter.com/DistinguishedSp
pinterest.com/DistinguishedSp
Featured in This Episode:
Great King Street Artist's Blend
bit.ly/2jWvyKz
Carpano Antica (Sweet Vermouth)
bit.ly/2pZMVZC
Benedictine
bit.ly/2fKXw7w
Bluegrass Barrels
bit.ly/2ocrqmK
amzn.to/2xCQify
Black Pony Label by Joanna Bush
bit.ly/2hQDoUZ
Imbibe! (Updated and Revised Edition) by David Wondrich
amzn.to/2fLfHtz
Savoy Cocktail Book by Harry Craddock
amzn.to/2jU7V5f
Bar Tools:
OXO Good Grips 4-Cup Angled Measuring Cup
amzn.to/2dSFdwS
Nick & Nora Glass
amzn.to/2m77HVe
Barspoon
amzn.to/1FfLxB4
Fine Mesh Stainless Steel Strainers
amzn.to/2muxWs8
Stainless Steel Funnels
amzn.to/2lAkYFt
Mixing Glass
amzn.to/2lilEC5
Julep Strainer
amzn.to/2lg4Coz
Here’s how to make this simple, 3-ingredient cocktail of Blended Scotch, Sweet Vermouth, Benedictine and Lemon Peel for garnish. This rediscovered classic is over 100-years-old. It's most likely the evolutionary offspring of the Rob Roy and the Manhattan before it.
The Manhattan was the first blockbuster cocktail to combine a spirit and vermouth. It comes from the 1880's (or possibly 1870's) and was an instant classic. With its fame came embellishments and variations. Everyone had their little twist on it. Whiskey plus vermouth and a dash of (fill in the blank). Then that drink became the house specialty, a "fancy" Manhattan cocktail or "improved" Manhattan. The ingredients that made the Manhattans improved or fancy were things like Maraschino Liqueur, Absinthe, Curaçao, Benedictine, etc.
According to David Wondrich, in the early 1890's, golf started catching on in the US. Which led to an American interest in all things Scottish. This was particularly true of Scotch Whisky. Companies like Dewar's began to make a big push in the States.
Then Scotch replaced Rye in a Manhattan, which became known as the Rob Roy, named after the Scottish folk hero, Rob Roy Macgregor, to call to mind images of Scotland and indicate that the drink contained Scotch. So, just like the Manhattan was embellished with dashes or barspoons of maraschino, absinthe, etc. so did the Rob Roy.
The drink we know today as the Bobby Burns (a Rob Roy with a touch of Benedictine), was put in print as early as 1902. However, the standard bearer recipe for the Rob Roy was found in The Savoy Cocktail Book from 1930. It's printing in that book was most likely the reason for its revival in our modern cocktail renaissance. But a nearly identical recipe appeared in 1917 in Hugo R. Ensslin's book, Recipes for Mixed drinks. And even earlier in Fancy Drinks from 1902. Only that time the name of the recipe was printed as "Baby Burns", but that was most likely a typo, given some of the other errors in the book and is most likely the first (known) printing of the Bobby Burns, a mere 5 years after the Rob Roy showed up in print.
In the bar book, Old Waldorf Bar Days, Albert Stevens Crockett asserts that there was a rumor that the drink was named after a cigar salesman who ran a shop near the Waldorf. And cocktail historian Gaz Regan postulated that the cocktail was named after a brand of cigars.
However, the most likely scenario is that the drink is named after the famed, 18th Century Scottish poet, Robert Burns, the author of Tam O' Shanter (the quote in my sign-off came from this poem), To a Mouse and Auld Lang Syne (commonly referred to as the New Years song). His name would've been used to evoke Scottish imagery and indicate that Scotch Whisky was used in the drink.
Most recipes for the Bobby Burns only call for a couple dashes or barspoons of Benedictine. However, I was introduced to the drink on Summit Sips. They called for it to be made with 0.5 oz of Benedictine and that instantly became my favorite version of the drink. Being a Benedictine junkie may have something to do with it. But that ratio really excels in the barrel-aged version of the drink.
Same with the non-smoky Scotch. Normally, with a "fresh" Bobby Burns, I like a little smoke in my dram. But the barrel would strip most or all of a lightly peated Scotch's smokiness, so I used a non-smoky Scotch, which tilted the barrel-aged favor profile into focusing on the world of the vanillas, honeys and maples. The barrel-aged drink is particularly excellent. It is extremely smooth and easy. It's one you're going to want to age again. Sláinte!
Recipe:
600 ml (20 oz) Scotch
250 ml (8.5 oz) Sweet Vermouth
150 ml (5 oz) Benedictine
Combine ingredients. Add to cured oak barrel. Age for 3-4 weeks. Taste occasionally. When ready, strain through a fine mesh strainer and bottle.
Music:
Modern Vintage Gypsy 2 by Gavin Luke
via Epidemic Sound
Follow Us!
facebook.com/DistinguishedSpirits
instagram.com/distinguishedspirits
twitter.com/DistinguishedSp
pinterest.com/DistinguishedSp
Featured in This Episode:
Great King Street Artist's Blend
bit.ly/2jWvyKz
Carpano Antica (Sweet Vermouth)
bit.ly/2pZMVZC
Benedictine
bit.ly/2fKXw7w
Bluegrass Barrels
bit.ly/2ocrqmK
amzn.to/2xCQify
Black Pony Label by Joanna Bush
bit.ly/2hQDoUZ
Imbibe! (Updated and Revised Edition) by David Wondrich
amzn.to/2fLfHtz
Savoy Cocktail Book by Harry Craddock
amzn.to/2jU7V5f
Bar Tools:
OXO Good Grips 4-Cup Angled Measuring Cup
amzn.to/2dSFdwS
Nick & Nora Glass
amzn.to/2m77HVe
Barspoon
amzn.to/1FfLxB4
Fine Mesh Stainless Steel Strainers
amzn.to/2muxWs8
Stainless Steel Funnels
amzn.to/2lAkYFt
Mixing Glass
amzn.to/2lilEC5
Julep Strainer
amzn.to/2lg4Coz
