In the past week I've toyed with a couple of different recipes that I found on the internet for the Bobby Burns. Many of them had way to much vermouth. I thought it best to take matters into my own hands and adjust the recipe to my own taste.
In full disclosure, I did substitute the scotch in the recipe with some Irish whiskey we had left over from St. Patrick's Day. The Bobby Burns I had in PDT had a bit of lemon peel in it so I thought it appropriate to add some lemon juice. Some of the recipes I saw called for a dash of Benedictine but I found myself wishing the flavor was more prevalent so I added more. An idea I saw and stole was to add some Angostura Bitters--can't go wrong there. I cut down a little on the sweet vermouth and there you have it. A cocktail fit for a king...or at least a Scottish poet named Bobby Burns.
Bobby Burns Cocktail
as adapted by me
-2 oz. Scotch (or Irish Whiskey if it's what you've got)
-1/2 oz. Sweet Vermouth
-1/2 oz. Benedictine
-Dash or two Angostura Bitters
-Juice of half a Lemon
Shake with ice and strain into a champagne flute. Garnish with lemon.
I welcome you all to try it. Post your feedback in the comments. I'm still tinkering with the recipe and your thoughts are always helpful.