Name: Bobby Burns (Craddock's recipe)
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Scotch whisky; 45 ml Rosso/sweet vermouth; 7.5 ml Bénédictine D.O.M.

Comments & Discussion

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Mark Seeley 9 months ago

This was excellent. I used Teacher's Highland Cream. I considered adding a barspoon of Laphroaig 10 but decided that the Teacher's would be fine. I also used Dolin's Rouge.

Werd Bmocsil 1 year ago

For me, definitely better with Johnnie Walker Red than with Monkey Shoulder. Nice & Simple.

Francis Drake 9 months ago

Also tried with Red Label (and Cocchi), amazing result, what I really like is that Benedictine herbal notes are still distinguishable!

John CARR 1 year ago

Easy to make and easy to drink. Simple, rich and delicious. I went with Glenfiddich and carpano but the variations are, of course, endless. A timeless classic.

Rik de Boer 1 year ago

Indeed easy to make and easy to drink. You can taste the three components -- when you know them. But more importantly, the end result has complexity and you discover more as you sip it.

Peter M 2 years ago

Not really sure which "blended scotch" to use in cocktails yet, so just used Johnnie Walker Black. The herbal notes with the scotch are interesting. I could see how this would pair well with something like haggis!

Ben S 2 years ago

A barspoon of heavily peated whisky helps add a little more depth to this classic.

Olga María Gómez Henderson 2 years ago

Is this the correct photo? In the recipe, it says that the garnish is a lemon zest twist, but in the photo is a maraschino cherry.

Simon Difford 2 years ago

Thanks for pointing this out. I've corrected to say that the zest should be expressed and discarded before garnishing with the skewered cherry.

Doris Magnus 4 years ago

Very nice cocktail even with out the short bread. The Benedictine adds another flavourful layer to the cocktail.

Fernando Yu 4 years ago

Wow.. Fantastic Scotch cocktail.. The Benedictine enhances the cocktail rather than dominates, unlike Drambuie.

John Hinojos 4 years ago

This was the last of the 4 for us to try. We had it on Burn's Night as our aperitif before the Haggis. We had also made a load of fresh shortbread, so we had the garnish. All 4 are outstanding.