Name: Bobby Burns (Difford's own)
Total time: 3 min
Cuisine: Cocktail
Ingredients: 37.5 ml Scotch whisky; 30 ml Rosso/sweet vermouth; 10 ml Bénédictine D.O.M.; 2 dash Creole bitters; 1 dash Absinthe

Bocman 42w

For me, vermouth dominates everything else, but I really liked it ❤️

John CARR Premium Member 1y

Accidentally swapped the Benedictine for grand marnier (those bottles are irresponsibly similar), presumably making a Grand Bobby. Not sure what the bard would make o’ that. Less herbal of course, and richer. Obviously I will now have to make a regular one to remind myself what it’s ‘supposed’ to taste like 😉😂

John CARR Premium Member 1y

Further, in the absence of a richer vermouth, added half Punt e Mes to half Dolin rouge for a Black Bobby. Intense VERY late night sipping.

Frederic D. Premium Member 1y

Made again, using GlenDronach 12, and PX sherry in lieu of vermouth to match the Scotch's character. I also followed the suggestions of other posters below, and split the Benedictine with Drambuie. It still read as a Bobby Burns, but with enough to distinguish it and keep things interesting. I have to say I'm particularly happy with the PX switch.

Annechien Premium Member 1y

Choice of ingredients is important here. Made this previously with glenfiddich 12 yrs + martini rosso. Thought it was really good, smooth and easy drinking. Tonight I have Glenlivet founder’s reserve + carpano antica formula. Blows my mind. Complex and delicious. And a completely different drink. This can be so much fun pairing different scotch and vermouth. Endless opportunities!

Scott McIsaac Premium Member 1y

This is one of my favorites, and the shortbread garnish is genius! But tonight I didn't have any shortbread, so I decided to experiment with an orange peel twist, and compare recipes where Cointreau or Drambuie were substituted for the Benedictine. Winner: Drambuie. Cointreau was a little too sweet.

John CARR Premium Member 1y

I like Bruce Wilson’s suggestion below of half/half Drambuie and Benedictine, which I’m just trying, otherwise I think I agree with giving the prize to Drambuie.

Bruce Wilson 1y

My version of this tonight is a bit of a mashup of what was available…

Aberlour 14yo
Talisker Skye (a dash for some smokiness)
Carpano Antica Formula
Martini Riserva Speciale Rubino
(about 1:1 of the vermouths)
Drambuie
Benedictine
(also about 1:1 of the liqueurs)
Peychauds — dash

I love a good Manhattan but there’s a complexity of flavours to this that makes it just a little bit different — and very enjoyable!

John CARR Premium Member 1y

Did a side by side comparison of Cocchi vermouth di Torino and carpano, preferred the latter, tho matching to the scotch will also be a consideration. I used Glenmorangie. Delicious!

Dave Smith 1y

Well it’s almost Burns night so why not? Used Glennfiddich, noilly prat red, subd drabuie for Benedictine, with dashes of absinthe and peychauds bitters. A very complex concoction! I like it. Go light on absinthe. It’s actually hard to locate Benedictine in No California, the search continues…..

John CARR Premium Member 1y

Yes, loved glenfiddich here! The intense sweetness and caramelised/bitter flavours with the peychauds and fresh citrus aromatics play off each other so nicely!

John CARR Premium Member 1y

A wonderful, rich and flavoursome sipper for the 11th day of Christmas, and somewhat in anticipation of Burns Nicht. Plenty of options available with this one, blended scotch to taste, or single malt. I tried moderately Smokey bowmore with carpano for vermouth, and speyside plus Cocchi vermouth di Torino. Preferred the latter but probably more to do with current mood. Some leftover Danish butter cookies from Christmas provided a happy garnishment.

Mike Premium Member 1y

Made per spec, with Monkey Shoulder, Cocchi di Torino and La Clandestine.

This is an excellent drink, coming quite close to being a Scotch-based version of a La Louisiane. If you enjoy a La Louisiane (I do) and you also like scotch (I do), you will certainly enjoy this drink.

1 ¹⁄₄ fl oz	Blended Scotch whisky
1 fl oz	Strucchi Rosso Vermouth
¹⁄₃ fl oz	Bénédictine D.O.M. liqueur
2 dash	Peychaud's or other Creole-style bitters
1 dash	La Fée Parisienne absinthe

Bobby Burns (Difford's own)

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