Bobby Burns (Embury's recipe)

Difford's Guide
Discerning Drinkers (59 ratings)

Serve in a

Nick & Nora glass

Garnish:

Lemon zest twist

How to make:

STIR all ingredients with ice and strain into chilled cocktail glass

1 1/3 fl oz Blended Scotch whisky
2/3 fl oz Strucchi Rosso Vermouth
1/6 fl oz Drambuie liqueur
2 dash Peychaud's or other Creole-style bitters
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Review:

As Embury says, there would seem to be some sense in using a Scotch-based liqueur and although this version of the Bobby Burns is rarely seen, it is worthy of a trial.

History:

Recipe adapted from David A. Embury's 1948 The Fine Art of Mixing Drinks. His Rob Roy and Bobbie Burns recipe reference a footnote below, "An interesting variation of these drinks may be obtained by substituting Peychaud bitters for the Angostura. Peychaud, somehow seems to blend better than Angostura with the Scotch."

BOBBIE BURNS
Rob Roy with the addition of 1 dash of Drambuie for each drink. Benedictine is sometimes used in place of the Drambuie. However, the Drambuie is preferable because it is made with a Scotch whisky base.

David Embury, 1948

Bobby Burns cocktail history

Nutrition:

One serving of Bobby Burns (Embury's recipe) contains 135 calories.

Alcohol content:

  • 1.3 standard drinks
  • 27.7% alc./vol. (55.4° proof)
  • 18.2 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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