The Bobby Burns

Scotch whiskey has a following of purists who prefer to drink it “neat,” or maybe with a single cube of ice or a splash of water. The reason for this, of course, has to be the unique and complex flavors of many single malt Scotches that don’t, and shouldn’t, play well with other spirits.

Blended Scotches, on the other hand, are friendlier to other flavors.  Their earthier and smokier (but still smooth) flavors give a nice edge to cocktails, particularly, for me at least, in winter.  The Highland’s Fall and Blood and Sand are two drinks in heavy rotation here during the cooler months, and here’s a third that’s become a new favorite, the Bobby Burns, named, it seems, after the national poet of Scotland.

Beyond the Scotch, though, there’s really nothing very Scottish about this cocktail: its other ingredients are sweet vermouth (from Italy and France), the delicious herbal liqueur called Benedictine (originating around 500 years ago in Normandy), and a bit of lemon (which, I don’t believe, grows well in Scotland). That aside, it’s a great drink.  The vermouth and Benedictine soften the Scotch with gentle sweetness and an interesting herbal bouquet, and the little hit of lemon provides a nice accent. It’s a bit off the well-worn Manhattan track, but still accessible –perfect before a winter dinner party.

Recipe

(for one drink)

2 oz blended Scotch whiskey

3/4 oz sweet vermouth (make sure it’s fresh)

1/2 oz Benedictine

A bit of lemon peel

Rub the inside of a cocktail glass with the underside of the lemon peel.  Put the other ingredients into a shaker or mixing glass full of ice.  Stir or shake vigorously. Strain into the cocktail glass and serve garnished with the lemon peel.  Repeat.