Lesson 2: The Bobby Burns Cocktail 6 Ways
We'll start with variations and then show you how to iterate to create a signature serve Scotchtail.
What makes a cocktail stand the test of time? It’s all about simplicity, timeless flavors, and that magic balance of ingredients that’s easy to replicate, whether you’re at a fancy bar or mixing at home. The best cocktails don’t need fancy techniques or a long list of obscure ingredients; they rely on a few key elements that come together perfectly every time. They’ve got a certain charm and classic appeal that never goes out of style.
For our monthly “Lesson 2's” aka the Cocktail Lessons, I want to break down one classic cocktail to show you how versatile it can be, and how you can use its structure as a starting place for crafting your own unique concoction that’s distinctly yours.
Today we’re going to kick it off with the Bobby Burns. Similar to a Manhattan, but perhaps, not as widely lauded, this stirred-down spirit forward Scotch-based cocktail is a model form.
So grab yourself a sip of something delicious as we break down this cocktail.
The Short & Sweet History of the Bobby Burns Cocktail
The Bobby Burns cocktail is a classic Scotch-based drink that dates back to the early 20th century, named in honour of the famed Scottish poet Robert Burns… allegedly that is. Its origins are somewhat debated, with variations of the recipe appearing in different cocktail books from the 1930s and earlier. Some say it was originally called the Baby Burns and later took on the name Bobby Burns.
What matters to us, is that this is one of the few classics that was traditionally made with (blended) Scotch whisky as the base which was rather uncommon then, and, well, now.
Similar to that of a Manhattan or Rob Roy, this cocktail is made with just three ingredients but what separates this drink from the former is the use of Benedictine instead of bitters.
So just to be clear, the recipe for a Bobby Burns is:
1.0 part (Blended) Scotch Whisky
1.0 part Sweet Vermouth
0.5 part Benedictine
Garnish: Lemon Twist
Ingredients
Scotch Whisky: If you missed out on Lesson 1 you can grab a full rundown of what Scotch is here.
Rosso Vermouth: This is a subcategory of fortified* and aromatized** wine that’s infused with a blend of herbs, spices, and botanicals. Rosso in particular tends to have sugar added to it making it sweet. Bottled typically between 16-18% ABV, rosso vermouths possess a deep, rich colour and slightly sweet profile, and typically includes flavors of dark fruit, vanilla, cinnamon, and various bittering roots and spices. The word "vermouth" comes from the German word "wermut," which means wormwood, one of the primary botanicals originally used to flavour this fortified wine.
*Fortified: A fortified wine is a type of wine that has had additional alcohol, usually in the form of brandy, added to it to increase its alcohol content (aka ABV).
**Aromatized: Essentially botanicals (herbs, roots, spices etc.) are added in to create a certain flavor profile.
Benedictine: This is a herbal liqueur made from brandy and a blend of herbs and spices, reputedly created by Benedictine monks in the 16th century, though this origin story is debated. It features hints of honey, spices, and a variety of herbs, including hints of citrus, ginger, and a touch of vanilla. The overall taste is smooth and rich, with a warm, slightly spicy finish. Oh, and it’s bottled at 40% ABV.
This particular liqueur is quite hard to come by in my market, so oftentimes it will be substituted with B&B which is another product from the same company that is similar. B&B stands for Benedictine and Brandy.
Playing with Ingredients & Flavors
A three ingredient cocktail seems pretty straight-forward. And it is to some extent, but there is also an exceptional amount of variation of flavor that can be achieved by mixing and matching different ingredients that fall into the Scotch and Vermouth (or for our purposes, let’s widen it to ‘Fortified Wine’) categories.
While the original recipe calls for blended Scotch, perhaps because it’s more economical, I am a true believer that if you use premium ingredients for a cocktail, you’re going to create a premium cocktail. The base ingredients matter.
Yes, I’m going to be recommending some Scotches that are over $100 a bottle, but will break down the cost per cocktail for you for making these at home. I’m certainly not trying to dissuade you from ordering cocktails at bars and restaurants, but what you can do at home, quality wise, for less than half the price of an average drink these days, is pretty eye-opening. And there’s no tip required.
As we’ve discussed in Lesson 1, Scotch encapsulates all categories of whisky that are made in Scotland. From single malts to single grains to blended Scotch, there is an enormous variation in flavors and styles, even amongst sub-categories.
Here at Flavor Camp, we have developed Tasting Systems that can be used as a guide to better understand the flavor profiles of each individual whisky. The idea is that each whisky will possess one Primary Flavor Camp and one to three Secondary Flavor Camps that when combined, make-up the overarching flavor profile for each individual whisky.
There are 13 different Flavor Camps that we use to create these profiles:
We will be discussing these in more detail in Lesson 3 and Lesson 4, however, for now, we are going to focus on six different single malt Scotches that we will be using as the base for these Bobby Burns variations:
As you can see, each one of these six, has its own identity that makes it unique. To optimize aka make our iterations of the Bobby Burns the MOST delicious that they can be, the idea is to be thoughful with pairing our secondary ingredient, the fortified wine, to enhance the profiles of these Scotches.
Before we dive into the suggested pairings, let’s just clarify a few of those Fortified Wines for you:
Vermouth: Again, this traditionally flavored with wormwood
Quinquina: Flavored with cinchona bark and its bitter quinine compound (yes, just like Tonic water)
Americano: Flavored with gentian root - the ‘amer’ refers to the Italian word for bitter… not the type of coffee.
Italian Aperitif: Technically an umbrella term of which all three of the former categories could fall under if they were made in Italy. This just refers to a fortified wine that has been flavored with botanicals but doesn’t specifically have wormwood, chinchona/quinine, or gentian in it.
Alright, on to the pairings of Scotches and Fortified Wines:
Glenmorangie Original 12 x Hotel Starlino Orange (Italian Aperitif): The bright, floral, and baked golden fruit notes of the new and improved Glenmorangie Original 12 year harmonize beautifully with the citrus peels and elderflower in Hotel Starlino Orange. The vermouth’s vibrant citrus and gentle spices highlight the fruity brightness of the Scotch, creating a lively, refreshing blend with a touch of warmth from the baked flavours.
Bottom line: Glenmorangie is orangey, so of course this Italian aperitif is a must-pair. Also, this is made for Springtime sipping.
Glenfiddich 14 x Cocchi Rosa: The golden fruit and vanilla notes in Glenfiddich 14 pair well with the grapefruit, strawberry, and herbal notes of Cocchi Rosa (pronounced koh-key). The rich fruit elements of both drinks intertwine, with the vermouth’s tartness balancing the Scotch’s sweetness, while the herbal undertones provide depth to the pairing.
Bottom line: This iteration is perfect for summertime.
Balvenie 12 with Martini & Rossi Rosso: The spiced and baked notes in Balvenie 12 complement the bittersweet, herbal profile of Martini & Rossi Rosso. The Scotch’s warmth from the spices aligns with the vermouth’s cinnamon and clove, while the fruity richness of both drinks creates a balanced, layered combination.
Bottom line: This iteration is perfect in autumn.
Glenfarclas 17 x Cinzano Rosso: The roasted, dark fruit, and sulphury flavors of Glenfarclas 17 combine nicely with the rich, bittersweet herbal and tobacco leaf flavours of Cinzano Rosso. The deep fruit notes from both drinks work together, while the spice and espresso in the vermouth balance the richness of the Scotch.
Bottom line: This iteration is the perfect dessert complement. Try it with anything chocolate based.
Glen Glassaugh 12 x Lillet Blanc: The coastal and very very ever-so-slightly-smoky elements of Glenglassaugh 12 Year pair smoothly with the citrusy, floral, and honey notes of Lillet Blanc. The Scotch’s baked and golden fruit notes are uplifted by the bright passionfruit and orange peel in the vermouth, creating a balanced blend of coastal freshness and sweetness.
Bottom line: This iteration is the perfect Breakfast complement. Sweet and slightly salty, it can be paired with French Toast or a hash.
Hearach Single Malt x Antica Formula: We needed a deeply rich Vermouth to hold up to the smoke in Hearach Single Malt. The Scotch’s profile is elevated by the rich vanilla, cocoa, and dried fruit flavours in Antica Formula. The bold sweetness and complexity of the vermouth enhance the coastal and baked notes of the Scotch, making for a robust, smoky, and deeply satisfying pairing.
Bottom line: This iteration is perfect for winter.
Cost Per Cocktail
I facilitate 6+ industry Flavor Camp Taste Challenges per year and part of their feedback is telling me what the price range for cocktails are. The average price in Vancouver, BC is $16-18 per cocktail and these are for the ones used well spirits. So let’s settle at $17. In the case of a ‘well Scotch’, the most common are typically blends such as Ballentines, Grant’s or Dewars.
Nevertheless, with taxes and a 20% gratuity this would mean that the average cocktail costs $23.46 CAD.
While I am all for going out and socializing over a great drink, I’ll be honest, I do make a lot more cocktails at home lately. The ability to make drinks to MY specifications, and at a fraction of the cost is certainly appealing (not to mention that I don’t spend 60-90 minutes doing the full hair, make-up, dress-up part).
While some may think that their premium bottles are too precious to cocktail with, I say spare an ounce or two to try out in a cocktail. Again, if you put quality products in, you’re going to get a quality drink out of it.
Here’s the breakdown of how much it costs to make the six Bobby Burns variations at home.
This is based on the pricing including 12% HST in the price for the products in Canada. Prices are based on BCL/LCBO prices:
“Bright & Citrusy Bobby Burns”
Glenmorangie 12 Year: $91.74 CAD = $3.53/oz
Hotel Starlino Orange: $36.95 CAD = $1.42/oz
Benedictine: $46.42 CAD = $0.89 / half oz
Lemon Peel: $0.12 (this is based on a lemon costing $0.99)
Total Cost: $5.84 CAD
“Baked & Juicy Bobby Burns”
Glenfiddich 14 Year: $111.72 CAD = $4.30/oz
Cocchi Rosa: $50.40 CAD = $1.94/oz
Benedictine: $46.42 CAD = $0.89 / half oz
Grapefruit Peel: $0.17 (this is based on a grapefruit costing $1.99)
Total Cost: $7.30 CAD
“Spiced & Jammy Bobby Burns”
Balvenie 12 Year: $145.54 CAD = $5.60/oz
Martini & Rossi Rosso Vermouth: $20.10 (1000ml) CAD = $0.60/oz
Benedictine: $46.42 CAD = $0.89 / half oz
Orange Peel: $0.19 (this is based on a orange costing $1.49)
Total Cost: $7.28 CAD
“Roasted & Spiced Bobby Burns”
Glenfarclas 17 Year: $240.79 CAD = $9.26/oz
Cinzano Rosso: $19.71 CAD (1000ml) = $0.59/oz
Benedictine: $46.42 CAD = $0.89 / half oz
Orange Peel: $0.19 (this is based on a orange costing $1.49)
Total Cost: $10.93 CAD
“Delicate & Honeyed Bobby Burns”
Glenglassaugh 12 Year: $128.79 CAD (700ml) = $5.43/oz
Lillet Blanc: $30.18 CAD = $1.16/oz
Benedictine: $46.42 CAD = $0.89 / half oz
Grapefruit Peel: $0.17 (this is based on a grapefruit costing $1.99)
Total Cost: $7.65 CAD
“Rich & Slightly Smoky Bobby Burns”
Hearach Single Malt: $134.39 CAD = $5.17/oz
Carpano Antica Formula: $26.87 (375ml) CAD = $2.15/oz
Benedictine: $46.42 CAD = $0.89 / half oz
Lemon Peel: $0.12 (this is based on a lemon costing $0.99)
Total Cost: $8.33 CAD
This is based on the pricing including 10.25% taxes in the price for the products in California, USA. Prices are based on the listed prices from Flaviar.com.
“Bright & Citrusy Bobby Burns”
Glenmorangie 12 Year: $36.37 USD = $1.40/oz
Hotel Starlino Orange: $16.53 USD = $0.64/oz
Benedictine: $41.88 USD = $0.81 / half oz
Lemon Peel: $0.08 (this is based on a lemon costing $0.69)
Total Cost: $2.93 USD
“Baked & Juicy Bobby Burns”
Glenfiddich 14 Year: $63.93 USD = $2.46/oz
Cocchi Rosa: $33.06 USD = $1.27/oz
Benedictine: $41.88 USD = $0.81 / half oz
Grapefruit Peel: $0.08 (this is based on a grapefruit costing $0.99)
Total Cost: $4.54 USD
“Spiced & Jammy Bobby Burns”
Balvenie 12 Year: $78.27 USD = $3.01/oz
Martini & Rossi Rosso Vermouth: $12.12 (1000ml) USD = $0.36/oz
Benedictine: $41.88 USD = $0.81 / half oz
Orange Peel: $0.07 (this is based on a orange costing $0.59)
Total Cost: $4.25 USD
“Roasted & Spiced Bobby Burns”
Glenfarclas 17 Year: $163.16 USD = $6.28/oz
Cinzano Rosso: $12.12 USD (1000ml) = $0.36/oz
Benedictine: $41.88 USD = $0.81 / half oz
Orange Peel: $0.07 (this is based on a orange costing $0.59)
Total Cost: $7.52 USD
“Delicate & Honeyed Bobby Burns”
Glenglassaugh 12 Year: $73.86 USD (700ml) = $3.17/oz
Lillet Blanc: $24.24 USD = $0.93/oz
Benedictine: $41.88 USD = $0.81 / half oz
Grapefruit Peel: $0.08 (this is based on a grapefruit costing $0.99)
Total Cost: $4.99 USD
“Rich & Slightly Smoky Bobby Burns”
Hearach Single Malt: $88.19 USD = $3.39/oz
Carpano Antica Formula: $47.40 (1000ml) USD = $1.42/oz
Benedictine: $41.88 USD = $0.81 / half oz
Lemon Peel: $0.08 (this is based on a lemon costing $0.69)
Total Cost: $5.70 USD
Creating Your Signature Scotchtail Serve
Creating your own signature cocktail can be a delightful adventure, especially with a formula as your guide. By combining a base spirit, a complementary mixer, a touch of sweetness, and a hint of acidity, you open the door to a world of flavour possibilities.
I showed you six iterations of the Bobby Burns with just switching the Scotches and Vermouths, but you can try variations by mixing up all four elements of the cocktail.
Instead of Scotch, try a different aged spirits. Instead of Vermouth, there are an enormous number of other styles of (sweetened) fortified wines you can explore. We didn’t even touch on subbing out the Benedictine but there are a number of herbal liqueurs that you can try substituting as well. And garnishes, while we stuck with citrus, there are tons of aromatic and functional garnishes that can transform the profile of the cocktail.
The beauty of this formula lies in its flexibility—substitute different ingredients to craft a drink that reflects your unique taste. If you’re feeling adventurous, don’t shy away from experimenting with unusual flavors or unexpected pairings. The possibilities are virtually endless, limited only by your imagination and daring.
Embrace the challenge, and you might just discover a cocktail that’s as distinctive as you are.
No test this week - your homework is to try out a version of the Bobby Burns and report back either in the comments below, or via email.
