Scotch-based Manhattan variant · Classic · Strong
The Bobby Burns
In the owner’s words: Slightly Sweet
- Base
- Scotch
- Glass
- Coupe
- Method
- Stirred
- Effort
- Intermediate · 4 min
- ABV
- 29%
Build
- Scotch Whiskeyor Blended Scotch / Highland Single Malt
- Sweet Vermouthor Carpano Antica Formula / Cocchi Vermouth di Torino
- Benedictineor Yellow Chartreuse (for a different herbal profile)
- LemonExpress oils over drink · garnish
You’ll need: Mixing glass, Bar spoon, Strainer
Method — Stirred
- Add Scotch, sweet vermouth, and Benedictine to a mixing glass filled with ice
- Stir for about 30 seconds until well-chilled
- Strain into a chilled coupe glass
- Express lemon peel oils over the surface of the drink
- Garnish with the lemon twist
The story
Named after the Scottish poet Robert Burns, this cocktail was created in the 1920s. It's traditionally served on Burns Night (January 25th) to celebrate the poet's birthday. The drink is essentially a Manhattan that substitutes Scotch for rye whiskey and adds Benedictine for herbal complexity.
Variations
Some versions add a dash of Peychaud's or Angostura bitters. The original recipe from Harry Craddock's Savoy Cocktail Book (1930) used equal parts Scotch and vermouth with just a dash of Benedictine.
Host tips
Use a good blended Scotch rather than a heavily peated Islay to avoid overwhelming the other flavors. The sweet vermouth and Benedictine complement the Scotch beautifully, creating a sophisticated, layered cocktail.
