Bobby Burns

Over the last month and a half or so, I must apologize for my lack of posts - its been a busy few months, and I have been reduced mostly to swilling liquor neat or quaffing Stellas.  I know, life is hard, right?  Today, however, I'd like to pull out an old classic I've had a few times before, and in the last few days have made a bunch of times:  The Bobby Burns.

I can't find a recipe online that is quite what I've been using from Dale Degroff's paragon of drinking insight, The Essential Cocktail.  I won't reprint his here, but I will say, he favors more Scotch than vermouth or benedictine - most recipes online seem to favor either splitting it three ways, or keeping the scotch and sweet vermouth even.

Bobby Burns
Scotch
Sweet Vermouth
Benedictine

Add to shaker, stir, pour, and sit back and enjoy.

This one is obviously a close cousin to the Manhattan, so if you enjoy a silky, cool Manhattan at the end of the day, try out a Bobby Burns.  With the woody/oakiness of the scotch, and the tangy finish of the Benedictine, this drink differs from the Manhattan in its finish.  Usually on my first sip, it has a taste nearly indistinguishable from a Manhattan. It is often not until the second or third taste that I can pull out that it's scotch, and has the telltale bitter finish of benedictine. 

Since I recently ran out of Benedictine, I've been making the last few with B&B, which mellows the flavor a little.  I like it better without the brandy, but it's pretty good either way.