Bobby Burns

Bobby Burns Cocktail

Frank Meier’s version of this drink in “The artistry of mixing drinks (1936) calls for one part sweet vermouth and one part dry vermouth. For this recipe, we’ve chosen a more contemporary version of the popular cocktail.

Bobby Burns

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Recipe by Julian Solorzano Cuisine: Classic CocktailDifficulty: Easy 🔨
Servings

1

servings
Calories

190

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kcal
Total time

2

minutes

Ingredients

  • 2 Ounces Blended or lighter-style malt Scotch whiskey

  • 1 Ounce Italian sweet vermouth

  • .25 Ounce Benedictine

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    Shortbread cookie for garnish

Directions

  • Stir all ingredients (except the garnish) with ice in a mixing glass and strain into a chilled cocktail glass.
  • Serve with the shortbread cookie on the side.

Written by Julian Solorzano

Hailing from Queens, New York, Julian Solorzano served four years in the United States Air Force, traveling throughout Europe and experiencing the best of the local cultures, including their passion for good food and wine. He has since grown an appreciation for all things wine and mixology. Julian fuses that passion with his skills in writing, photography, and video production to share his passion with the world.

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