Thanks to it’s age, the Manhattan is an endlessly riffed upon drink. Variations range from simply changing ratios to completely swapping bases. Supposedly named after Robert Burns (the poet of Scotland), the Bobby Burns includes Scotch in place of Bourbon or Rye, Sweet Vermouth, and Benedictine in place of bitters.
Bobby Burns
The smokiness of the Chivas Regal comes through with touches of apple, minerality, and touches of peat. The sweetness of the vermouth coupled with a brightness brings out some of the musky herbal notes of the Benedictine. The overall flavor ends up being complex and balanced with the mix of honeyed sweetness from the Benedictine and the sweet vermouth. What evolves is a roller coaster ride of sweetness, smoke, bitterness, herbs, and a mix of apples and various vinous fruits. Make no mistakes, this is a powerful, strong cocktail.
Drink Notes and Recommendations
The Bobby Burns is a relatively straightforward drink, and heavily driven by the scotch base. You should consider this as the most important component here, and choose your vermouth correspondingly. In other words, lighter, more floral scotches are going to be more amenable to lighter, less spiced vermouths. Heavier, peaty scotches are going to be very forward, and a more robust vermouth like Carpano Antica Sweet Vermouth is going to be more in balance.
- Scotch – Choice is extremely important here. Smoke will shine through easily with the herbal notes of both the Sweet Vermouth and the Benedictine.
- Sweet Vermouth – Carpano Antica or another powerful vermouth works well here to stand up to the scotch.
- Benedictine – There’s no substitute here. Use Benedictine.
- Lemon Twist – Having tried this both ways, the lemon peel can add a little freshness, but isn’t strictly necessary.
Not that it tasted the same but I used a premade mixture of manuka honey and dry vermouth to approximate Benedictine. Tasted very good. Maybe won’t say it is a Bobby Burns but it was definitely worth making again.