Bobby Burns Cocktail

Pro tips

• Chill your coupe or cocktail glass with ice water before straining to keep the drink cold longer.
• Stir gently for 10–15 seconds to chill without over-diluting; the small vermouth and Benedictine quantities mean restraint matters.
• Use quality Scotch—the spirit drives the drink. Cheaper blends will taste thin or harsh alongside the herbal notes.

Substitutions

• Dry vermouth → sweet vermouth (reverses profile to drier, more wine-forward; closer to a Rob Roy)
• Benedictine → Chartreuse, green or yellow (changes herbal character; yellow is sweeter, green is spicier)

Equipment

cocktail shaker or mixing glass · bar spoon · cocktail strainer · coupe or cocktail glass

What type of Scotch whiskey works best for a Bobby Burns?

A blended or light single-malt Scotch works well. The original recipe calls for something approachable like Old Mr. Boston; avoid heavily peated varieties that overpower the vermouth and Benedictine.

Should a Bobby Burns be served up or on the rocks?

Traditionally served up (chilled and strained) in a coupe or cocktail glass, though some prefer it on the rocks for a slower sip.

Can I make Bobby Burns cocktails in advance?

Yes. Mix the spirits in a pitcher up to 2 hours ahead, refrigerate, then stir with ice and strain into glasses just before serving to keep it cold.

What's the difference between this and a Rob Roy?

A Rob Roy uses dry vermouth and Angostura bitters. The Bobby Burns substitutes sweet vermouth and Benedictine, making it sweeter and more herbal.