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As Embury says, there's some sense in using a Scotch-based liqueur, and although this version of the Bobby Burns is rarely seen, it's worthy of a trial
Here I am, in a bar on the shores of Loch Lomond, and they're serving something called a Bonnie Banks. It's delightful, yet maybe too sweet.
I'm not seeing a "Bonnie Banks" anywhere on Diffs, but this version of the Bobby is the closest, only without the bitters.
I need a bottle of Drambuie in my cupboard stat.
It was at The Oak Tree Inn in Balmaha. Unfortunately I didn't ask for the recipe, but I'd imagine equal parts of everything minus the bitters.
I'll need to experiment when I get back home.
I'm not seeing a "Bonnie Banks" anywhere on Diffs, but this version of the Bobby is the closest, only without the bitters.
I need a bottle of Drambuie in my cupboard stat.