The Bobby Burns is a classic Scotch-based cocktail blending sweet vermouth and Benedictine for a smooth, herbal drink with subtle complexity. Named after the Scottish poet, it delivers a well-balanced spirit-forward sipper.
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Stir with ice and strain into cocktail glass.
Add a twist of lemon peel.
cocktail mixing glass · bar spoon · jigger · fine strainer · coupe glass
A blended Scotch or light single malt works well. Avoid heavily peated varieties, as they overpower the Benedictine and vermouth. Medium-bodied Scotch allows the herbal notes to shine.
Chartreuse (green or yellow) is the closest substitute, though it will shift the flavor profile. Avoid omitting it entirely, as Benedictine provides essential herbal balance.
Stir it gently with ice for 20–30 seconds, then strain into a coupe or cocktail glass. This preserves the spirit-forward character without diluting too much.
Serve up (chilled, no ice) in a coupe glass with a lemon twist. Some recipes include a cherry garnish. Keep ingredients and glass cold before pouring.
Use less Benedictine (reduce to 1 tsp) for a drier drink, or increase slightly for sweeter preference. Sweet vermouth choice also matters—drier styles reduce overall sweetness.
