Garnish:
Lemon zest twist expressed and discarded. Adorn with skewered Luxardo Maraschino cherry.
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | Blended Scotch whisky |
| 1 1/2 fl oz | Strucchi Rosso Vermouth |
| 1/4 fl oz | Bénédictine D.O.M. liqueur |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Strucchi Rosso Vermouth – Sulphur Dioxide/Sulphites
Review:
Rich and slightly sweet, laced with spice liqueur - an excellent dram to enjoy alongside the ritualistic serving of haggis.
Variant:
Bobby Burns (Crockett's 1931 recipe)
Bobby Burns (Embury's 1948 recipe)
Bobby Burns (Difford's recipe)
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book which calls for equal parts rosso vermouth and scotch whisky with three dashes of Bénédictine. Craddock adds that this is "One of the very best Whisky Cocktails and "A very fast mover on Saint Andrew's Day."
BOBBY BURNS COCKTAIL.*
Harry Craddock, The Savoy Cocktail Book, 1930
½ Italian Vermouth.
½ Scotch Whisky.
3 Dashes Bénédictine.
Shake well and strain into cocktail glass. Squeeze lemon peel on top.
*One of the very best Whisky Cocktails. A very fast mover on Saint Andrews Day.
Nutrition:
One serving of Bobby Burns (Craddock's recipe) contains 187 calories.
Alcohol content:
- 1.6 standard drinks
- 22.77% alc./vol. (45.54° proof)
- 22.2 grams of pure alcohol
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