Robert Burns Cocktail
This tasty cocktail is a slight but clever variation on the classic Rob Roy with the distinctive herbal flavor provided by the Benedictine. We simply could not resist featuring this cocktail just days before the anniversary of Burns' birth (January 25, 1759). It’s very simple to construct and it may just be the perfect commencement to your Burns Supper on January 25. Enjoy in good health (haggis optional – but preferred).
2 oz. Quality Blended Scotch Whisky
3/4 oz. Sweet Vermouth
1/2 oz. Benedictine
Dash of orange bitters
This lovely Whisky cocktail is grand on any cool night but there is no better time than in January, the birth month of the great poet Robert Burns.
Pour all ingredients into a cocktail shaker one-third filled with cracked ice. Gently shake and strain into a chilled cocktail glass. Garnish with a lemon twist – if you must.
The recipe that I have included is a mild variation as by most accounts the original called for absinthe but I do like the herbal notes that Benedictine brings.