Master of Cocktails The Bobby Burns

For #MasterofCocktails this week we made a twist on the Rob Roy (which I’ve decided on balance might be a rubbish drink). It’s called a ‘Bobby Burns’ – and uses a healthy slug of Bénédictine to give the whisky and vermouth a much-needed lift.

It’s obviously named after the Scottish Bard, Robert Burns, but in the week that Lynyrd Skynyrd’s original drummer Bob Burns tragically died it seems a fitting tribute to him as well.

So, let’s get to it…

Master of Cocktails

You’ll be needing these…

List of Ingredients

Take 40ml Naked Grouse (or any other decent Blended Whisky), and add to a stirring glass.

Master of Cocktails Naked Grouse

Next, 20ml Red Vermouth. I’m using Antica Formula on account of it being yummy.

Master of Cocktails Antica Formula Vermouth

Now Bénédictine. 10ml. Some recipes call for much less Bénédictine (including one that asks for only 3 drops). My view is that more = better.

Master of Cocktails Benedictine Liqueur

Strain into a frozen coupette glass.


Master of Cocktails The Bobby Burns

Peel a long strip of (weirdly spherical for some reason) lemon, snap over the glass and drop in.

Master of Cocktails The Bobby Burns

And serve. The Bobby Burns. The most traditional of all Easter drinks. #MasterofForgettingHolidays

Master of Cocktails The Bobby Burns


Yeah – that works just perfectly. Just the right balance of sweetness to offset the richness of the whisky. Smashing.



If you’re playing along at home, make sure you use the #MasterofCocktails hashtag like our friend @djosito here did:

djosito The Bobby Burns cocktail

And finally, next week you say? You can find next week’s ingredients just below…

Master of Cocktails Ingredients

Next week, you’ll be needing these…
Campari, Smooth Ambler Old Scout 7 Year Old Rye, Carpano Dry and a Lemon.