Although purportedly named for the Scottish poet Robert Burns, the Bobby Burns has undergone several revisions in it’s history to make that hard to see. Originally made with Benedictine and Irish Whiskey, the recipe gradually evolved, substituting the two for scotch and Drambuie. This resulting combination makes the Bobby Burns No. 2 a must try for any lover of a Manhattan.
To differentiate these two variations (as well as a purported third that included Maraschino Liqueur), we’ve labeled this variation as Bobby Burns No. 2.
Bobby Burns No. 2
The Bobby Burns No. 2 is clearly a Manhattan cousin, but many of the spicy oak elements are replaced with floral and nutty scotch elements as well as hints of orange and honey from the Drambuie. While the vermouth provides a similar underpinning (and works well), the scotch takes the lead here, giving a nice elegance to the drink. Fans of scotch and manhattans should give this a try, as it splits the difference in a wonderful way.
Drink Notes & Recommendations
The Bobby Burns No.2 is a Manhattan cousin in everyway, almost down to the proportions. Replacing 1/4 ounce of the vermouth with Drambuie gives you the formula. Having tasted both this, and the original Bobby Burns, I come down on the side of this rendition, finding the scotch base in Drambuie is more in sync with the general feel of the drink.
- Scotch: You could go all out here and buy a crazy elegant single malt. In all likelihood, you’ll want to stay somewhere in the balanced blend to low end single malts for this drink. We used Glenlivet 12 here, but Chivas Regal, Dewars, or Johnnie Walker Red (Black will likely be too smoky) will all work here.
- Sweet Vermouth: Spice isn’t as important here, so while Carpano Antica is what we used (and recommend), Cocchi di Torino will work here equally as well – emphasizing some of the caramelized notes.
- Drambuie: I wish I could tell you there’s a substitute for this delightful liqueur, but I haven’t found it. On the consolation side of things, if you’re a big scotch fan this is a necessity for Rusty Nails and goes beautifully with many scotches.
- Bitters: Angostura is the recommendation, but feel free to experiment – these will help give you a twist.
- Garnish: A lemon twist is recommended, however this is a generally forgiving template. Orange will compliment the Drambuie, and if you must, slip some cherries in for funsies.
- Glassware: The original glass is a Martini glass – but bollocks on that – use a Nick & Nora or Coupe and save yourself the hassle.
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