At first glance, there seem to be numerous variations of the Bobby Burns cocktail with different ingredients. We therefore set out on a search for clues to bring order to the confusion.
45 ml Johnny Walker Black Label 45 ml Moot vermouth 5 ml Bénédictine
At Le Lion, they also garnish with cherries. Although this is not explicitly mentioned in the historical recipes, it is not unusual in the historical context, because Louis Muckensturm tells us in 1906 in his book “Louis’ Mixed Drinks” that a cherry can basically be added to any cocktail, except in cases where the cocktail is supposed to be Extra Dry.
In contrast to the vast majority of published recipes, we prefer the Bobby Burns without lemon zest, as we think it gives the drink a clearer structure.
Alternatively and currently preferred by us:
45 ml Johnny Walker Black Label 45 ml Antica Torino rosso vermouth 5 ml Bénédictine
Preparation: 3 ice cubes, stirred for 20 seconds (60 times).
There is some confusion in the bar world about this cocktail, which is actually unnecessary. This is due to the fact that there are several different drinks, all named with reference to Robert Burns.
The problem starts with equating drinks that are different both in composition and, strictly speaking, even in name. While Bobby or Bobbie is short for Robert, [3] however, this does not mean that a “Robert Burns Cocktail” is the same as a “Bobby Burns Cocktail”. It is enough to look at the historical recipes to see this clearly:
A Robert Burns Cocktail is always made with absinthe, vermouth and whisky. The whisky used here is mostly Scotch, but Irish or Rye are also suggested as alternatives. But that doesn’t really make sense when the eponym is a Scottish poet. David Embury calls this version Scotch Sazerac. The Robert Burns Cocktail first appeared in Jacob Abraham Grohusko’s book “Jack’s Manual” in 1908.
The Bobby Burns Cocktail, in about half of the cases also spelled Bobbie Burns Cocktail, has two main variants, one with Scotch, vermouth, Bénédictine and lemon zest, first published in 1913 by Hans Schönfeld and John Leybold in the “Lexikon der Getränke”. The other is Scotch, vermouth, orange juice and maraschino, also first published in 1913, in Jacques Straub’s “A Complete Manual of Mixed Drinks”. However, other representatives of the same name are rarely found, including, for example, a variant with whisky, gin, curaçao and orange bitters that appeared in 1930, or a variant consisting of scotch, vermouth and Angostura bitters that appeared in 1933 – but this drink should correctly be called “Rob Roy Cocktail”, because it is a Manhattan Cocktail prepared with scotch. Other variations are also possible, you can find them in our recipe collection. From the ingredients you can already see that these drinks must be regarded as different from each other. However, we can see that the name “Bobby Burns Cocktail” has become established for the version with Scotch, vermouth, Bénédictine and lemon zest. Alternatively, this variant is called the Johnnie Aggie Cocktail in 1933, the Bobby in 1935, the Elegante Cocktail in 1947 or the Hot Mon in 1953. But these other designations are rare and we do not need to consider them in detail. It remains to be noted that, viewed in a historical context, a Bobby Burns was also common in the Maraschino variant in the early years, but in the course of time the Bénédictine version clearly prevailed:
Bobby Burns – Version overview.
The Baby Burns Cocktail appeared as early as 1895 and then again in 1902, and is nothing other than a Bobby Burns Cocktail (and the Bénédictine version at that). However, this name did not catch on. Who or what is meant by “Baby Burns”, however, and whether there is any reference to Robert Burns at all, eludes us. This is particularly unfortunate since “Baby Burns Cocktail” is the oldest surviving name. If we knew more, we could also better understand what originally inspired the drink.
But the reference in the other names is relatively clear. They all refer to Robert Burns. He was born on 25 January 1759 and died on 21 July 1796. He is regarded as one of the greatest Scottish poets, and in his homeland he is held in great reverence. [4] It is therefore not surprising that he is the eponym not only for various cocktails, but also for numerous other things. The interesting question now is whether the cocktails, whether they are called Bobby Burns or Robert Burns, were named directly after the poet, or after a product whose namesake was Robert Burns.
Robbie Burns Scotch Whisky – advertisement from 1908. [5]
Two products in particular caught our eye. One was a Robbie Burns Scotch Whisky, which we discovered in an advertisement from 1908, interestingly enough in Jacob Abraham Grohusko’s “Jack’s Manual”, the book in which we also first found the Robert Burns Cocktail. But we do not really believe that there is a connection here. We think it’s more of a coincidence, because otherwise the drink would probably have been called the Robbie Burns Cocktail.
Even though this article is primarily about the Bobby Burns Cocktail and not the Robert Burns Cocktail, we would still like to briefly discuss the latter in terms of naming, because it is an interesting story that we do not want to keep to ourselves.
In an old photograph showing the corner of 42nd Street and Broadway, the awning of a shop can be seen and it says in large letters: “Robert Burns Cigars”. The caption says that the picture was taken in 1880, but this is not correct. It must have been taken in 1898, because the theatre is advertising a performance of “The Moth and the Flame”. This play was performed at the Lyceum Theatre from 11 April to 18 June 1898. On the house in the background, below the Kremonia advertisement is a poster for “Way Down West” which played at the Manhattan Theatre from 7 February to 18 June 1898. Interestingly, above the Kremonia advertisement on the left, “Robert Burns Cigars” are also advertised. Just around the corner from the cigar shop, the Castle Square Opera Company is advertised, playing at the American Theatre on 42nd Street from 25 December 1897 to 25 June 1898. [1]
Image detail showing the advertisement for Robert Burns Cigars, 1898. [2]
We go into such detail here because Albert Steven Crockett, in his 1931 book “Old Waldorf Bar Days”, writes that while the Robert Burns cocktail may have been named after the celebrated poet, it is likely that it was named in honour of a cigar salesman who regularly frequented the Waldorf-Astoria.
Now the photograph becomes interesting, because as said, the shop’s awning reads “Robert Burns Cigars”. “Robert Burns” was therefore the name of a brand of cigars, and one can imagine that this shop still existed when the cocktail was created. The owner might have closed his shop in the evening to stroll along 5th Avenue and then sit at the bar in the Waldorf-Astoria, 1.3 km away. Perhaps he tipped generously, perhaps they just liked him, in any case a drink is said to have been invented in his honour. It was then named after his name (perhaps his name was Robert Burns), the brand of cigarette or the shop. A charming story, but one whose veracity is difficult to prove. It would fit chronologically, because the Waldorf opened in 1893, the Astoria (and thus the Waldorf-Astoria) right next door in 1897. [8][10]
Abraham Grohusko: Jack’s Manual. A Treatise On the Care and Handling of Wines and Liquors, Storing, Binning and Serving. Recipes for Mixed Drinks and When and How to Serve Them. New York City, 1908. Page 85. Advertisement of “Robbie Burns Scotch Whisky”.
Bobby Burns. 60 ml (2 oz) scotch, 30 ml (1 oz) sweet vermouth, 2 dashes Bénédictine, 1 lemon twist, for garnish. Stir over ice and strain into a chilled cocktail glass. Add the garnish. Albert Stevens Crockett, author of The Old Waldorf-Astoria Bar Book, noted that the Robert Burns cocktail was created prior to Prohibition, and intimated that it was born at the Waldorf-Astoria: “It may have been named after the celebrated Scotsman. Chances are, however, that it was christened in honor of a cigar salesman, who ‘bought’ in the Old Bar.” In the 1923 edition of Valentine’s Manual of Old New York, edited by Henry Collins Brown. there’s a picture that sports the following words by way of description: “The island plot at corner of Forty-second Street and Broadway in 1880, now occupied by the ‘Times’ building, after the demolition of the Pabst restaurant and brownstone houses.” A few horse and buggies can be seen on the street, and a man dressed in some sort of white uniform, complete with pith helmet, is wheeling some sort of cart–he could be a street cleaner. There are billboards advertising Bergen Beach, the Castle Square Opera Company, and the Lyceum Theatre, which was playing The Moth and the Flame at the time. Most interesting to me, though, was the shop that stands in the foreground of the picture. The words on the awning proclaim, “Robert Burns Cigars.” So Albert Stevens Crockett might well have been correct when he said that the drink could have been named for a cigar salesman, but “Robert Burns” was the name of a brand of cigar, and although it’s very possible that the guy who owned this shop went by the same name, it’s more likely that The Robert Burns cocktail that was created at the old Waldorf was named for the shop, as a nod to the owner. The old Waldorf=Astoria didn’t open until 1893, some 13 years after the aforementioned picture was taken, but it’s not a big stretch to think that the cigar vendor was still in business when the hotel opened, and the Robert Burns brand of cigars were still on the market in the 1960s, or maybe later. It’s nice to imagine the owner of this shop closing up of an evening, strolling over to Fifth Avenue, and making his way downtown to 34th Street to the original Waldorf=Astoria (the hotel then stood on the site of today’s Empire State Building). Burns would sidle up to the mahogany at the old bar, and demand a drink or two, maybe from Johnnie Solon, the bartender who claimed to have created the Bronx Cocktail. Perhaps Burns was a hefty tipper, or maybe he was just well liked at the bar, but for whatever reason, one evening a drink was created in his honor. The cocktail we know as the Bobby Burns, on the other hand, was first detailed in print in The Savoy Cocktail Book, 1930, and this is the drink that has survived the test of time. Both drinks call for scotch and sweet vermouth, but the Waldorf recipe includes a dash of absinthe and a dash of orange bitters whereas the formula in Harry Craddock’s tome suggests three dashes of Bénédictine as a modifier. In the 1950s, David Embury, author of The Fine Art of Mixing Drinks, suggested that Drambuie could be used in this drink instead of either absinthe or Bénédictine. Suit yourself—this is a darned good drink. As Gaz explained in his Drinks Bulletin, “Albert Stevens Crockett might well have been correct when he said that the drink could have been named for a cigar salesman, but ‘Robert Burns’ was the name of a brand of cigar, and although it’s very possible that the guy who owned this shop went by the same name, it’s more likely that The Robert Burns cocktail that was created at the old Waldorf was named for the shop, as a nod to the owner. The old Waldorf Astoria [which stood on the site of today’s Empire State Building] didn’t open until 1893… but it’s not a big stretch to think that the cigar vendor was still in business when the hotel opened, and the Robert Burns brand of cigars was still on the market in the 1960s, or maybe later.” Thanks Gaz.
Bobby Burns.
Historical recipes
1895 Anonymus: Bartender’s Guide. Seite 8. Baby Burns.
One teaspoon full of benedictine, teaspoon full of vermouth, Scotch whiskey. USHER – Lump of ice, squeeze lemon peel and serve.
1902 Anonymus: Fancy Drinks. Seite 14. Baby Burns.
SMALL BAR GLASS.—Lump of ice, one tea- spoonful Vermouth, one teaspoonful Benedictine, one pony Scotch whiskey. Stir, squeeze lemon peel and serve in cocktail glass.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 50. Robert Burns.
3 dashes of absinthe 50% Chappaz French Ver- mouth 50% Irish whiskey 1/2 glass cracked ice. Stir with spoon, strain and serve.
1909 Jacob A. Didier: The Reminder. Seite 4. Bobby Burns Cocktail.
A mixing glass half full of cracked ice. 1 teaspoonful of Benedictine. 1/2 drink of Italian vermouth. 1/2 drink of Scotch whiskey. Stir, strain into cocktail glass, twist lemon peel over top and serve.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 68. Robert Burns.
3 dashes of absinthe 50% French Vermouth 50% Irish whiskey 1 glass cracked ice. Stir with spoon, strain and serve.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 26. Bobby-Burns-Cocktail.
1-2 Scotch 1-2 Italian vermouth 3 dashes Chartreuse Shake well and serve in cocktail glass. Squeeze lemon peel on top. In Bonny Scotland the wee bairns are weaned on this!
1916 Jakob Abraham Grohusko: Jack’s Manual. Seite 38. Bobbie Burns Cocktail (for two).
1 teaspoonful Orange Juice 1 teaspoonful Maraschino Crush one lump of sugar 50% Sotch. 50% M & R Italian Vermouth. Shake
1916 Jakob Abraham Grohusko: Jack’s Manual. Seite 38. Robert Burns Cocktail.
1 dash Absinthe 25% M. & R. Italian Vermouth 75% Irish or Scotch Whiskey. Shake well.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 9. Bobby Burns Cocktail.
1/2 Italian Vermouth 1/2 Scotch Whiskey 2 dashes Benedictine Stir well in a mixing glass with cracked ice, strain and serve with a twist of Lemon Peel on top of the glass.
1917 Jacob A. Didier: The Reminder. Seite 4. Bobby Burns Cocktail.
A mixing glass half full of cracked ice. 1 teaspoonful of Benedictine, 1/2 drink of Italian vermouth. 1/2 drink of Scotch whiskey. Stir, strain into cocktail glass, twist lemon peel over top and serve.
1920 Anonymus: Good Cheer. Seite 9. Bobbie Burns Cocktail (For Two).
1 barspoonful orange juice. 1 barspoonful maraschino. Crush 1 lump of sugar. 1/2 shot Scotch. 1/2 shot Italian vermouth. Shake.
1920 Anonymus: Good Cheer. Seite 20. Robert Burns Cocktail.
1 dash absinthe. 1/4 shot Italian vermouth. 3/4 shot Irish or Scotch whiskey. Shake well.
1924 León Pujol & Oscar Muñez: Manual del cantinero. Seite 8. Bobby Burns.
1/2 Vermouth Ytaliano. 1/2 Whisky Escoces. 2 Gotas Benedictini. Sírvase copa Cocktail con cascara limón.
1927 Anonymus: El arte de hacer un cocktail. Seite 61. Robert Burns.
Gotas de ajenjo. 1/4 vermouth italiano. 3/4 whiskey escocés. Bien batido.
1930 Anonymus: Cocktails by „Jimmy“ late of Ciro’s London. Seite 23. Bobby Burns.
1 part Scotch Whisky 1 part Italian Vermouth 2 dashes Benedictine per cocktail Squeeze a piece of lemon peel on top.
1930 Anonymus: Here’s How. Seite 15. Robert Burns Cocktail.
1 dash absinthe. 1/4 shot Italian vermouth. 3/4 shot Irish or Scotch whiskey. Shake well.
1930 Gerardo Corrales: Club de cantineros de la Republica de Cuba. Seite 28. Bobbie Burns Cocktail.
Cucharadita jugu de naranja. Cucharadita marraschino. Disuélvase un terrón de azúcar. 1/2 whiskey Escocés. 1/2 vermouth Italiano. Bátasé.
1930 Gerardo Corrales: Clun de cantineros de la Republica de Cuba. Seite 58. Robert Burns Cocktail.
Gotas ajenjo. 1/4 vermouth Italiano. 3/4 whiskey Rye o Escocés. Bien batido.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 33. Bobby Burns Cocktail. *
1/2 Italian Vermouth. 1/2 Scotch Whisky. 3 Dashes Bénédictine. Shake well and strain into cocktail glass. Squeeze lemon peel on top.
* One of the very best Whisky Cocktails. A very fast mover on Saint Andrew’s Day.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 20. Bobbie Burns.
1931 Albert Steven Crockett: Old Waldorf Bar Days. Seite 158. Robert Burns.
It may have been named after the celebrated Scotsman. Chances are, however, that it was christened in honor of a cigar salesman, who “bought” in the Bar.
Dash of Orange Bitters One dash of Absinthe One-quarter Italian Vermuth Three-quarters Scotch Whiskey Stir; strain
1931 Anderson Fredericks: 100 Cocktails. Seite 22. Bobby Burns Cocktail.
1 part Scotch Whisky 1 part Regular Vermouth 3 dashes Benedictine Squeeze lemon peel on top
1931 John: „Happy Days!“. Seite 34. Bobbie Burns Cocktail.
(for two) One teaspoonful Orange Juice One teaspoonful Maraschino Crush one lump of sugar 50 per cent Scotch 50 per cent M&R Italian Vermouth. Shake.
1931 John: „Happy Days!“. Seite 61. Robert Burns Cocktail.
One dash Absinthe 25 per cent M&R Italian Vermouth 75 per cent Irish or Scotch Whiskey. Shake well.
1932 Jimmy: The Green Cocktail Book. Seite 23. Bobby Burns.
1 part Scoth Whisky 1 part Italian Vermouth 2 dashes Benedictine per cocktail Squeeze a piece of lemon peel on top.
1933 Anonymus: Bottoms Up! Y Como! Johnnie Aggie Cocktail.
1. One half Italian Vermouth. (For Men) 2. One half Johnnie Aggie Scotch Whisky.* 3. Three dashes Benedictine. Cocktail glass. Stir. Strain. Squeeze lemon peel on top. *Available in America after prohibition.
1933 Anonymus: Hollywood’s Favorite Cocktails. Seite 22. Johnnie Aggie Cocktail.
1/2 Italian Vermouth 1/2 Johnnie Aggie Scotch Whisky 3 Dashes Benedictine Shake well and strain into cock- tail glass. Squeeze Lemon Peel on top
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 142. Bobby Burns Cocktail.
3 dashes Benedictine, 1/2 Italian Vermouth, 1/2 Scotch Whisky.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 33. Bobby Burns Cocktail.
1/2 Italian Vermouth. 1/2 Scotch Whisky. 3 Dashes Benedictine. Shake well and strain into cocktail glass. Squeeze lemon peel on top, One o f the very best Whisky Cocktails. A very fast mover on Saint Andrew’s Day.
1933 Harry Todd: Mixer’s Guide. Seite 9. Baby Burns.
Small bar glass. — Lump of ice, one teaspoonful Vermouth, one teaspoonful Benedictine, one pony Scotch whisky. Stir, squeeze lemon peel and serve in cocktail glass.
1933 Harry Todd: Mixer’s Guide. Seite 13. Bobbie Burns Cocktail (For Two).
One teaspoonful orange juice. One teaspoonful Maraschino. Crush one lump of sugar. One-half Scotch Whisky. Jigger measure. One-half Italian Vermouth. Shake well.
1933 Harry Todd: Mixer’s Guide. Seite 44. Robert Burns Cocktail.
One dash Absinthe. One-fourth jigger Italian Vermouth. Three-fourths jigger Irish or Scotch Whisky. Shake well.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 47. Bobbie Burns Cocktail (For Two).
1 teaspoonful orange juice 1 teaspoonful maraschino Crush one lump of sugar 50% Scotch 50% regular vermouth Shake.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 93. Robert Burns Cocktail.
1933 John F. Driscoll: The Home Bartender. Seite 13. Bobbie Burns Cocktail.
2/3 jigger imported Scotch Whiskey, 1/3 jigger Italian Vermouth, dash of Angostura Bitters, Ice, Mix, Strain and Serve.
1934 American Traveling Mixologists (Charles C. Mueller, Al Hoppe Sr., A. V. Guzman & James Cunningham): Pioneers of Mixing at Elite Bars 1903-1933. Seite 97. Bobby Burns.
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 16. Bobbie Burns Cocktail (For Two).
1 barspoonful orange juice 1/2 jigger Scotch 1 barspoonful Maraschino 1/2 jigger Italian Ver- Crush 1 lump of sugar mouth. Shake
1934 G. F. Steele: My New Cocktail Book. Seite 29. Bobbie Burns.
50% Scotch 50% Italian Vermouth 1 barspoonful Orange juice 1 barspoonful Maraschino
1934 G. F. Steele: My New Cocktail Book. Seite 29. Bobbie Burns – No. 2.
1/2 Italian Vermouth 1/2 Scotch Whiskey 3 dashes Benedictine twist of Lemon peel
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 60. Bobby Burns Cocktail.
1 Scotch Whiskey 1 Italian Vermouth Benedictine, 1 Teaspoonful Ice. – Stir. Strain and serve with a Lemon Twist.
1934 Jean Robert Meyer: Bottoms Up. Seite 14. Bobby Burns Cocktail.
1/2 Italian Vermouth 1/2 Scotch Whiskey 3 dashes Benedictine Squeeze lemon peel on top.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 108. Bobby Burns Cocktail.
1/2 Italian Vermouth 1/2 Scotch Whiskey 2 dashes Benedictine Stir well with cracked ice, strain and serve with a twist of Lemon Peel on top of glass. Use glass number 1.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 29. Bobbie Burns.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 29. Bobbie Burns, No. 2.
Whisky . . . . . 1/4 jigger It. Vermouth . . . . 1/2 jigger . Benedictine . . . . . 2 dashes Shake well with ice, strain into chilled cocktail glass, twist lemon peel over and serve.
1935 Adrian: Cocktail Fashions of 1936. Seite 60. Robert Burns Cocktail.
1 dash orange bitters. 1/4 shot Italian vermouth. 3/4 shot Irish or Scotch whiskey. 1 dash absinthe. Shake well.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 68. Robert Burns.
Dash of Orange Bitters One dash of Absinthe One-quarter Italian Vermouth Three-quarters Scotch Whiskey (Stir) It may have been named after the celebrated Scots- man. Chances are, however, that it was christened in honor of a cigar salesman, who “bought” in the Old Bar.
1935 Anonymus: Fancy Drinks. Seite 5. Bobby Burns Cocktail.
2/3 jigger Scotch Whiskey 1/3 jigger Italian Vermouth Dash Angostura Old Fashion or Aromatic Bitters Ice Mix, strain into cocktail glass and serve.
1935 Anonymus: The Art of Mixing Drinks. Seite 52. Bobby Burns Cocktail.
1 Pony of Scotch Whisky 1/2 Pony Italian Vermouth 1 Dash of Angostura Bitters
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 203. Robert Burns.
Three-fourths Scotch Whisky One-fourth Italian Vermouth One dash orange bitters One dash Pernod or Ojen
1935 Leo Cotton: Old Mr. Boston. Seite 18. Bobby Burns Cocktail.
1/2 Italian Vermouth 1/2 Scotch Whiskey 2 Dashes Benedictine Stir well with cracked ice, strain into 3 oz. Cocktail glass and serve with a twist of Lemon Peel on top of glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 83. Bobby.
1/2 Italian Vermouth 1/2 Whisky 3 ds. Bénédictine Lemon peel
1936 Anonymus: Cocktails, Drinks and Snacks. Seite 23. Bobby Burns Cocktail.
2 oz. Scotch 2 oz. Italian Vermouth 1 teaspoon Benedictine Ice, stir, strain into cocktail glass, add a lemon twist.
1936 Bill Edwards: Drinks. Seite 26. Bobby Burns.
1 part Scotch Whisky 1 part Italian Vermouth 2 dashes Benedictine per cocktail Squeeze a piece of lemon peel on top.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 174. Bobby Burns Cocktail.
3 glasses Scotch whisky 1 tablespoon orange juice 3 glasses Italian vermouth 1 tablespoon maraschino . 2 teaspoons sugar
1936 Frank Meier: The Artistry of Mixing Drinks. Bobby Burns.
In mixing-glass: a dash of Be- nedictine, one-fourth each of Italian and French Vermouth, half Scotch Whisky; stir well and serve.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 85. Bobbie Burns Cock-Tail.
Cucharadita jugo de naranja. Cucharadita marraschino. Disuélvase un terrón de azúcar. Media parte whiskey VICTORIA VAT. Media parte vermouth FERRERO. Bátase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 117. Robert Burns Cock-Tail.
Gotas ajenjo. Cuarta parte vermouth FERRERO. Tres cuartas partes whiskey Rye o Escocés. Bien batido.
1937 United Kingdom Bartender’s Guild: Approved Cocktails. Bobby Burns.
50% Italian Vermouth. 50% Scotch Whisky (Johnnie Walker). 3 dashes Benedictine. Shake and strain into cocktail glass. Squeeze lemon peel on top.
1937 William J. Tarling. Café Royal Cocktail Book. Bobby Burns.
1/2 Martini Sweet Vermouth. 1/2 Scotch Whisky (Johnnie Walker) 3 dashes Benedictine. Shake and strain into cocktail glass. Squeeze lemon peel on top.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 97. Bobby Burns Cocktail.
1/2 Italian Vermouth 1/2 Scotch Whisky 3 dashes Benedictine Shake well Strain into Cocktail Glass Twist Lemon Peel on top
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 137. Robert Burns Cocktail.
1 dash Orange Bitters 1 dash Absinthe 1/4 Italian Vermouth 3/4 Scotch Whisky Stir well Strain into Cocktail Glass
1939 Ambrose Heath: Good Drinks. Seite 24. Bobby Burns.
1/2 Scotch Whisky 1/2 Italian Vermouth 3 dashes Benedictine
1940 Anonymus: Professional Mixing Guide. Seite 22. Bobby Burns Cocktail.
3/4 oz Sweet Vermouth, 1 1/2oz Scotch, 3 dashes Benedictine. Stir well in cracked ice, strain into cocktail glass. Twist Lemon Peel over top for oil.
1940 Anonymus: Recipes. Seite 14. Bobby Burns Cocktail.
Use mixing giass 2 cubes ice 1 jigger Scotch Whiskey 1/2 jigger Italian Vermouth 3 dashes Benedictine Stir well. Strain into cocktail glass. Twist lemon peel over top and serve.
1940 Charles: The Cocktail Book. Seite 41. Bobby Burns Cocktail.
3 dashes of Bénédictine, 1/4 gill of Italian vermouth, 1/4 gill of Scotch whisky. Use the mixing glass. Serve with a little lemon-peel juice squeezed on top.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 131. Bobby Burns Cocktail.
1 jigger Scotch Whiskey 1/2 jigger Sweet Vermouth 3 dashes Benedictine Stir well in cracked ice and strain into cocktail glass. Garnish with a twist of lemon peel.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 51. Bobby Burns Cocktail.
1 jigger Scotch 1 ounce Sweet Vermouth 1 teaspoon Benedictine Stir with cracked ice and serve with a twist of Lemon Peel.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 108. Bobby Burns Cocktail.
1/2 Italian Vermouth 1/2 Scotch Whiskey 2 dashes Benedictine Stir well with cracked ice, strain and serve with a twist of Lemon Peel on top of glass. Use glass number 1.
1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 60. Bobby Burns Cocktail.
1 Scotch Whiskey 1 Italian Vermouth Benedictine, 1 Teaspoonful Ice. — Stir. Strain and serve with a Lemon Twist.
1946 Bill Kelly: The Roving Bartender. Seite 26. Bobby Burns Cocktail.
1/4 oz. Benedictine 1/4 oz. Italian Vermouth 1 oz. Scotch whiskey Stir. Twist lemon peel.
1947 Pedro Chicote: Cocktails mundiales. Seite 150. Elegante-Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo. Unas gotas de benedictine. 1/2 copita de whisky. 1/2 copita de vermouth italiano. Agítese y sírvase en copa de cocktail, con una cor- teza de limpn.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 167. Bobbie Burns.
An interesting variation of the Rob Roy is the BOBBIE BURNS Rob Roy with the addition of 1 dash of Drambuie for each drink. Benedictine is sometimes used in place of Drambuie. However, the Drambuie is preferable because it is made with a Scotch whisky base.
An interesting variation of these drinks may be obtained by substituting Peychaud bitters for the Angostura. Peychaud, somehow, seems to blend better than Angostura with the Scotch.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 167. Scotch Sazerac.
Some lost or misguided soul with nothing better to occupy his time has even devised the Scotch Sazerac but without the elaborate work involved in the orig- inal Sazerac. For whatever it may be worth (which is not much), here it is: SCOTCH SAZERAC 1 part Italian Vermouth 6 to lo parts Scotch (according to taste) 1 dash Absinthe to each drink Stir with large cubes of ice. The above are all modifications of the Sweet Man- hattan, using Scotch whisky.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 358. Bobby Burns.
1 parte de whisky escocés. 1 parte de vermouth italiano. 1 cucharadita de Benedictine. Hielo. Revuélvase y sírvase con cáscara de limón retorcida.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 377. Bobby Burns.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 393. Bobby Burns.
Gotas de Ajenjo. 1/4 vermouth italiano. 3/4 whisky Rye o escocés. Bien batido con hielo, cuélese y sírvase.
1948 Trader Vic: Bartender’s Guide. Seite 262. Bobby Burns Cocktail.
3/4 oz. scotch 3/4 oz. Italian vermouth . 3 dashes bénédictine Shake with cracked ice; strain into chilled cocktail glass Twist lemon peel over drink.
1948 Trader Vic: Bartender’s Guide. Seite 282. Robert Burns Cocktail.
1 1/2 oz. scotch 1 dash orange bitters 1/2 oz. Italian vermouth 1 dash Pernod Stir with cracked ice; strain into chilled cocktail glass.
1949 Anonymus: Professional Mixing Guide. Seite 23. Bobby Burns Cocktail.
3/4 oz. Sweet Vermouth, 1 1/2 oz Scotch. 3 dashes benedictine. Stir well into cracked ice, strain into cocktail glass. Twist Lemon Peel over top for oil.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 309. Bobby Burns-Cocktail.
1 d. Bénédictine, 1/4 ital. Vermouth, 1/4 franz. Vermouth, 1/2 Whisky. Gut rühren.
1949 Wilhelm Stürmer: Cocktails by William. Seite 48. Bobby Burns Cocktail.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 21. Bobby Burns.
1/2 jigger Italian Vermouth 3 dashes Benedictine . 1⁄2 jigger Scotch Shake with cracked ice and strain. Twist lemon peel.
1951 Anonymus: The Holiday Drink Book. Seite 11. Bobby Burns Cocktail.
3/4 oz. sweet vermouth 1 1/2 oz. scotch 3 dashes Bénédictine Stir well in cracked ice, strain into cock- tail glass. Twist lemon peel over top.
1952 Anonymus: Cocktails. Seite 66. Bobby Burns.
Dans le à mélange: Un trait de bénédictine, 1/4 de vermouth italien, 1/2 de scotch whisky, Bien remuer et servir.
1952 Charles: The Cocktail Bar. Seite 41. Bobby Burns Cocktail.
3 dashes of Benedictine, 1/4 gill of Italian vermouth, 1/4 gill of Scotch whisky. Use the mixing glass. Serve with a little lemon-peel juice squeezed on top.
1953 Anonymus: Manual del bar. Seite 158. Bobby Burns.
. 3 golpes de licor Benedictine. Refrescado. 40 gramos de Whisky Escocés. Servido en copa de 90 40 gramos de Vermouth Torino. gramos. 30 gramos de Vermouth Fran- . El zumo de una corteza de li- . món.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 56. Bobby Burns.
1/2 Scotch Whisky. 1/2 Sweet Vermouth. 3 Dashes Benedictine. Shake and Strain. Squeeze Lemon Peel on top.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 166. Bobbie Burns.
An interesting variation of the Rob Roy is the BOBBIE BURNS6 Rob Roy with the addition of 1 dash of Dram- buie for each drink. Benedictine is sometimes used in place of Drambuie. However, the Drambuie is preferable because it is made with a Scotch whisky base.
6 An interesting variation of these drinks may be obtained by substituting Peychaud bitters for the Angostura. Peychaud, somehow, seems to blend better than Angostura with the Scotch.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 19. Bobby Burns Cocktail.
1 1/4 oz. Sweet Vermouth 1 1/4 oz. Scotch Whiskey 1 Teaspoon Benedictine Stir well with cracked Ice and strain into 3 oz. Cocktail glass. Add twist of Lemon Peel and drop in glass.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 58. Hoot Mon Cocktail.
1 oz. Sweet Vermouth 1 oz. Benedictine 2 oz. Scotch Whiskey Stir with cracked Ice and strain into 5 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 28. Bobby Burns Cocktail.
1 1/4 oz. Italian Vermouth 1 1/4 oz. Scotch Whiskey 1 Teaspoon Benedictine Stir well with cracked Ice and strain into 3 oz. Cocktail glass. Add twist of Lemon Peel and drop in glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 79. Hoot Mon Cocktail.
3/4 oz. Italian Vermouth 1 1/2 oz. Scotch Whiskey 1 Teaspoon Benedictine Stir well with cracked Ice and strain into 3 oz. Cocktail glass. Twist of Lemon Peel and drop in glass.
1954 Eddie Clark: King Cocktail. Seite 29. Bobby Burns.
2/3 Scotch Whisky 1/3 Sweet Vermouth 3 Dashes Benedictine Shake well and strain into a cocktail glass. Squeeze a little lemon peel on drink be- fore serving.
1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 77. Bobby Burns Cocktail.
Bobby Burns Cocktail. Robert H. Loeb, Jr, Nip Ahoy, 1954. Page 77.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 56. Bobby Burns.
1/2 Scotch Whisky. 1/2 Sweet Vermouth. 3 Dashes Benedictine. Shake and Strain. Squeeze Lemon Peel on top.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 96. Bobby Burns.
1/2 Scotch Whisky 1/4 Dry Vermouth 1/4 Sweet Vermouth 1 Dash Benedictine Stir well with ice and strain into glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 27. Bobby Burns.
Timbale à mélange, glace 1/2 Scotch Whisky 1/4 Vermouth français 1/4 Vermouth italien 2 traits Bénédictine Bien remuer en timbale et passer dans verre à cocktail. Essence de citron. Mélangeur électr. : voir note.
1957 Lawrence Blochman: Here’s How. Seite 32. Bobby Burns.
1 part Scotch 1 part Italian-type vermouth . 2 dashes Benedictine Stir with ice, strain, pour, drink, and gang agley.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 55. Bobby Burns.
1/2 Scotch Whisky. 1/2 Sweet Vermouth. 3 Dashes Benedictine. Shake and Strain. Squeeze Lemon Peel on top
1963 Eddie Clarke: Shaking in the 60’s. Seite 93. Bobby Burns.
1 1/2 measures Scotch whisky 1/2 measure sweet Vermouth 3 dashes Benedictine Shake well and strain into a cocktail glass. Squeeze a little lemon peel on drink before serving.
Bobby Burns. Eddie Clarke, Shaking in the 60’s, 1963. Page 93.
1963 Luigi Veronelli: I cocktails. Seite 90. Bobbie Burns Cocktail.
1 bicchiere e 1/3 di scotch whisky 1/3 di bicchiere di vermouth classico 1/3 di bicchiere di vermouth dry 2 gocce di angostura bitter 2 gocce di bénédictine ghiaccio a cubetti Introdurre qualche cubetto di ghiaccio nel mixer. Versare lo scotch whisky, il vermouth classico ed il vermouth dry e mescolarli usando l’apposito cucchiaio; aggiungere l’an- gostura ed il bénédictine. Mescolare piuttosto forte, lasciar riposare uno o due secondi, riprendere infine a mescolare ma lentamente. Servire subito.
1964 Anonymus: Manual del bar. Seite 158. Bobby Burns.
. 3 golpes de licor Beneditine. Refrescado. 40 gramos de Whisky Escocés. Servido en copa de 90 40 gramos de Vermouth Tori- gramos. no. . El zumo de una corteza de li- . món.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 59. Bobby Burns.
1966 John Doxat: Booth’s Handbook of Cocktails and Mixed Drinks. Seite 66. Bobby Burns.
1 1/2 oz. Scotch Whisky 3/4 oz. Sweet Vermouth Teaspoon Benedictine Stir well, strain into cocktail glass. Squeeze Lemon rind over but do not immerse.
1966 Mario Kardahi: Tratado practico de coctelería, pastelería y afines. Seite 153. Bobby Burns.
. 3 golp. de licor Benedictine. Refrescado . 40 grs. de whisky Escocés. Se sirve en copa cam- 40 grs. de Vermouth Torino. pana. El zumo de una corteza de . limón.
1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 344. Bobby Burns.
Refrescado. Servir en copa Campana. 3 golpes de licor Benedictine, 40 gramos de Whisky Escocés, 40 ” ” Vermouth Torino. El Zumo de la corteza de un limón.
1972 Leo Cotton: Old Mr. Boston. Seite 10. Bobby Burns Cocktail.
1 1/4 oz. Sweet Vermouth 1 1/4 oz. Old Mr. Boston Scotch Whisky 1 Teaspoon Benedictine Stir well with cracked ice and strain into 3 oz. cocktail glass. Add twist of lemon peel and drop in glass.
1972 Leo Cotton: Old Mr. Boston. Seite 47. Hoot Mon Cocktail.
3/4 oz. Sweet Vermouth 1 1/2 oz. Old Mr. Boston Scotch Whisky 1 Teaspoon Benedictine Stir well with cracked ice and strain into 3 oz. cocktail glass. Add twist of lemon peel and drop in glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 240. Robert Burns Cocktail.
1 1/2 ounces scotch 1/2 ounce Italian vermouth 1 dash orange bitters 1 dash Pernod Stir with ice cubes. Strain into chilled cocktail glass.
1976 Anonymus: International Guide to Drinks. Seite 45. Bobby Burns.
1976 Brian F. Rea – Brian’s Booze Guide. Seite 40. Bobbie Burns.
a Rob Roy with a dash of Grena- dine.
Seite 76: Rob Roy.
a Scotch Manhattan. Make a Manhattan using Scotch instead of Bourbon.
Seite 64: Manhattan.
Stir/strain into pre-chilled cocktail glass 2 ounces Bourbon or Blended Whiskey 3⁄4 ounce sweet Vermouth (use less if desired) Garnish with cherry
1976 Harry Craddock: The Savoy Cocktail Book. Seite 33. Bobby Burns Cocktail.
1/2 Italian Vermouth. 1/2 Scotch Whisky. 3 Dashes Bénédictine. Shake well and strain into cocktail glass. Squeeze lemon peel on top.
1977 Stan Jones: Jones’ Complete Barguide. Seite 231. Bobby Burns Cocktail.
Cocktail Glass Stir 1-1/4 oz Scotch 1-1/4 oz sweet vermouth 1/4 oz Benedictine or Drambuie
Variation: 1-3/4 oz Scotch 1/2 oz sweet vermouth 1/4 oz Benedictine or Drambuie
1977 Stan Jones: Jones’ Complete Barguide. Seite 306. Hoot(s) Mon.
Cocktail Glass Stir 1-1/2 oz Scotch 3/4 oz sweet vermouth 1/4 oz Benedictine Lemon twist (Substitute: 1/2 oz Lillet for 1/4 oz Pernod 1-1/2 oz whiskey Benedictine and 1/2 oz for 3/4 oz sweet vermouth)
1977 Stan Jones: Jones’ Complete Barguide. Seite 381. Robert Burns.
Cocktail Glass Stir 1-3/4 oz Scotch 1/2 oz sweet vermouth 1/4 oz Pernod 1 dash orange bitters
1980 Anonymus: Manual del bar. Seite 74. Bobby Burns.
. 40 gramos de Whisky es- Refrescado. cocés. Copa de cóctel 40 gramos de vermouth . Torino . 1 golpe de Benedictine . Zumo de piel de limón
2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 74. Bobby Burns. 6 cl Benromach Single Malt Whisky (12 jahre); 2 cl Martini Rosso; 1 BL Bénédictine; Garnitur: Zitronenschale.
2014 Dave Arnold: Liquid Intelligence. Seite 131. Bobby Burns. 2 oz Scotch; 3/4 oz sweet vermouth; 1/4 oz Benedictine. Garnish: Lemon twist.
2014 David Kaplan, Nick Fauchald, Alex Day: Death & Co. Seite 140. Bobby Burns. 2 ounces Springbank 10-year; 3/4 ounce House Sweet Vermouth; 1/4 Ounce Drambuie; 1 Dash Angostura Bitters. Garnish: 1 Lemon Twist. House Sweet Vermouth (Seite 284): 1 part Dolin Rouge; 1 part Punt e Mes.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 74. Bobby Burns. 2 ounces Scotch (Famous Grouse or Dewar’s); 3/4 ounce sweet vermouth (Antica Formula); Absinthe or Drambuie, to rinse the glass; Garnish: Lemon twist.
2017 Gary Regan: The Joy of Mixology. Seite 189. Bobby Burns. 2ounces scotch; 1 ounce sweet vermouth; 2 to 3 dashes absinthe, Bénédictine, or Drambuie; garnish: lemon twist.
2017 Jim Meehan: Meehan’s Bartender Manual. Seite 323. Bobby Burns. 2 oz. Compass Box Oak Cross blended malt Scotch whisky; 0,75 oz. Martini Rosso vermouth; 0,25 oz. Bénédictine; Scottish shortbread (preferably Walker’s), for serving.
2018 Alex Day, Nick Fauchald, David Kaplan: Cocktail Codex. Seite 279. Bobby Burns. 2 ounces Compass Box Asyla scotch; 3/4 ounce Carpano Antica Formula; 1/4 ounce Bénédictine; garnish: 1 lemon twist.
45 ml Johnny Walker Black Label
45 ml Moot vermouth
5 ml Bénédictine
Preparation: Stirred.
At Le Lion, they also garnish with cherries. Although this is not explicitly mentioned in the historical recipes, it is not unusual in the historical context, because Louis Muckensturm tells us in 1906 in his book “Louis’ Mixed Drinks” that a cherry can basically be added to any cocktail, except in cases where the cocktail is supposed to be Extra Dry.
In contrast to the vast majority of published recipes, we prefer the Bobby Burns without lemon zest, as we think it gives the drink a clearer structure.
Alternatively and currently preferred by us:
45 ml Johnny Walker Black Label
45 ml Antica Torino rosso vermouth
5 ml Bénédictine
Preparation: 3 ice cubes, stirred for 20 seconds (60 times).
There is some confusion in the bar world about this cocktail, which is actually unnecessary. This is due to the fact that there are several different drinks, all named with reference to Robert Burns.
The problem starts with equating drinks that are different both in composition and, strictly speaking, even in name. While Bobby or Bobbie is short for Robert, [3] however, this does not mean that a “Robert Burns Cocktail” is the same as a “Bobby Burns Cocktail”. It is enough to look at the historical recipes to see this clearly:
A Robert Burns Cocktail is always made with absinthe, vermouth and whisky. The whisky used here is mostly Scotch, but Irish or Rye are also suggested as alternatives. But that doesn’t really make sense when the eponym is a Scottish poet. David Embury calls this version Scotch Sazerac. The Robert Burns Cocktail first appeared in Jacob Abraham Grohusko’s book “Jack’s Manual” in 1908.
The Bobby Burns Cocktail, in about half of the cases also spelled Bobbie Burns Cocktail, has two main variants, one with Scotch, vermouth, Bénédictine and lemon zest, first published in 1913 by Hans Schönfeld and John Leybold in the “Lexikon der Getränke”. The other is Scotch, vermouth, orange juice and maraschino, also first published in 1913, in Jacques Straub’s “A Complete Manual of Mixed Drinks”. However, other representatives of the same name are rarely found, including, for example, a variant with whisky, gin, curaçao and orange bitters that appeared in 1930, or a variant consisting of scotch, vermouth and Angostura bitters that appeared in 1933 – but this drink should correctly be called “Rob Roy Cocktail”, because it is a Manhattan Cocktail prepared with scotch. Other variations are also possible, you can find them in our recipe collection. From the ingredients you can already see that these drinks must be regarded as different from each other. However, we can see that the name “Bobby Burns Cocktail” has become established for the version with Scotch, vermouth, Bénédictine and lemon zest. Alternatively, this variant is called the Johnnie Aggie Cocktail in 1933, the Bobby in 1935, the Elegante Cocktail in 1947 or the Hot Mon in 1953. But these other designations are rare and we do not need to consider them in detail. It remains to be noted that, viewed in a historical context, a Bobby Burns was also common in the Maraschino variant in the early years, but in the course of time the Bénédictine version clearly prevailed:
The Baby Burns Cocktail appeared as early as 1895 and then again in 1902, and is nothing other than a Bobby Burns Cocktail (and the Bénédictine version at that). However, this name did not catch on. Who or what is meant by “Baby Burns”, however, and whether there is any reference to Robert Burns at all, eludes us. This is particularly unfortunate since “Baby Burns Cocktail” is the oldest surviving name. If we knew more, we could also better understand what originally inspired the drink.
But the reference in the other names is relatively clear. They all refer to Robert Burns. He was born on 25 January 1759 and died on 21 July 1796. He is regarded as one of the greatest Scottish poets, and in his homeland he is held in great reverence. [4] It is therefore not surprising that he is the eponym not only for various cocktails, but also for numerous other things. The interesting question now is whether the cocktails, whether they are called Bobby Burns or Robert Burns, were named directly after the poet, or after a product whose namesake was Robert Burns.
Two products in particular caught our eye. One was a Robbie Burns Scotch Whisky, which we discovered in an advertisement from 1908, interestingly enough in Jacob Abraham Grohusko’s “Jack’s Manual”, the book in which we also first found the Robert Burns Cocktail. But we do not really believe that there is a connection here. We think it’s more of a coincidence, because otherwise the drink would probably have been called the Robbie Burns Cocktail.
Even though this article is primarily about the Bobby Burns Cocktail and not the Robert Burns Cocktail, we would still like to briefly discuss the latter in terms of naming, because it is an interesting story that we do not want to keep to ourselves.
In an old photograph showing the corner of 42nd Street and Broadway, the awning of a shop can be seen and it says in large letters: “Robert Burns Cigars”. The caption says that the picture was taken in 1880, but this is not correct. It must have been taken in 1898, because the theatre is advertising a performance of “The Moth and the Flame”. This play was performed at the Lyceum Theatre from 11 April to 18 June 1898. On the house in the background, below the Kremonia advertisement is a poster for “Way Down West” which played at the Manhattan Theatre from 7 February to 18 June 1898. Interestingly, above the Kremonia advertisement on the left, “Robert Burns Cigars” are also advertised. Just around the corner from the cigar shop, the Castle Square Opera Company is advertised, playing at the American Theatre on 42nd Street from 25 December 1897 to 25 June 1898. [1]
We go into such detail here because Albert Steven Crockett, in his 1931 book “Old Waldorf Bar Days”, writes that while the Robert Burns cocktail may have been named after the celebrated poet, it is likely that it was named in honour of a cigar salesman who regularly frequented the Waldorf-Astoria.
Now the photograph becomes interesting, because as said, the shop’s awning reads “Robert Burns Cigars”. “Robert Burns” was therefore the name of a brand of cigars, and one can imagine that this shop still existed when the cocktail was created. The owner might have closed his shop in the evening to stroll along 5th Avenue and then sit at the bar in the Waldorf-Astoria, 1.3 km away. Perhaps he tipped generously, perhaps they just liked him, in any case a drink is said to have been invented in his honour. It was then named after his name (perhaps his name was Robert Burns), the brand of cigarette or the shop. A charming story, but one whose veracity is difficult to prove. It would fit chronologically, because the Waldorf opened in 1893, the Astoria (and thus the Waldorf-Astoria) right next door in 1897. [8] [10]
Sources:
Bobby Burns. 60 ml (2 oz) scotch, 30 ml (1 oz) sweet vermouth, 2 dashes Bénédictine, 1 lemon twist, for garnish. Stir over ice and strain into a chilled cocktail glass. Add the garnish. Albert Stevens Crockett, author of The Old Waldorf-Astoria Bar Book, noted that the Robert Burns cocktail was created prior to Prohibition, and intimated that it was born at the Waldorf-Astoria: “It may have been named after the celebrated Scotsman. Chances are, however, that it was christened in honor of a cigar salesman, who ‘bought’ in the Old Bar.” In the 1923 edition of Valentine’s Manual of Old New York, edited by Henry Collins Brown. there’s a picture that sports the following words by way of description: “The island plot at corner of Forty-second Street and Broadway in 1880, now occupied by the ‘Times’ building, after the demolition of the Pabst restaurant and brownstone houses.” A few horse and buggies can be seen on the street, and a man dressed in some sort of white uniform, complete with pith helmet, is wheeling some sort of cart–he could be a street cleaner. There are billboards advertising Bergen Beach, the Castle Square Opera Company, and the Lyceum Theatre, which was playing The Moth and the Flame at the time. Most interesting to me, though, was the shop that stands in the foreground of the picture. The words on the awning proclaim, “Robert Burns Cigars.” So Albert Stevens Crockett might well have been correct when he said that the drink could have been named for a cigar salesman, but “Robert Burns” was the name of a brand of cigar, and although it’s very possible that the guy who owned this shop went by the same name, it’s more likely that The Robert Burns cocktail that was created at the old Waldorf was named for the shop, as a nod to the owner. The old Waldorf=Astoria didn’t open until 1893, some 13 years after the aforementioned picture was taken, but it’s not a big stretch to think that the cigar vendor was still in business when the hotel opened, and the Robert Burns brand of cigars were still on the market in the 1960s, or maybe later. It’s nice to imagine the owner of this shop closing up of an evening, strolling over to Fifth Avenue, and making his way downtown to 34th Street to the original Waldorf=Astoria (the hotel then stood on the site of today’s Empire State Building). Burns would sidle up to the mahogany at the old bar, and demand a drink or two, maybe from Johnnie Solon, the bartender who claimed to have created the Bronx Cocktail. Perhaps Burns was a hefty tipper, or maybe he was just well liked at the bar, but for whatever reason, one evening a drink was created in his honor. The cocktail we know as the Bobby Burns, on the other hand, was first detailed in print in The Savoy Cocktail Book, 1930, and this is the drink that has survived the test of time. Both drinks call for scotch and sweet vermouth, but the Waldorf recipe includes a dash of absinthe and a dash of orange bitters whereas the formula in Harry Craddock’s tome suggests three dashes of Bénédictine as a modifier. In the 1950s, David Embury, author of The Fine Art of Mixing Drinks, suggested that Drambuie could be used in this drink instead of either absinthe or Bénédictine. Suit yourself—this is a darned good drink. As Gaz explained in his Drinks Bulletin, “Albert Stevens Crockett might well have been correct when he said that the drink could have been named for a cigar salesman, but ‘Robert Burns’ was the name of a brand of cigar, and although it’s very possible that the guy who owned this shop went by the same name, it’s more likely that The Robert Burns cocktail that was created at the old Waldorf was named for the shop, as a nod to the owner. The old Waldorf Astoria [which stood on the site of today’s Empire State Building] didn’t open until 1893… but it’s not a big stretch to think that the cigar vendor was still in business when the hotel opened, and the Robert Burns brand of cigars was still on the market in the 1960s, or maybe later.” Thanks Gaz.
Historical recipes
1895 Anonymus: Bartender’s Guide. Seite 8. Baby Burns.
One teaspoon full of benedictine, teaspoon full of vermouth,
Scotch whiskey.
USHER – Lump of ice, squeeze lemon peel and serve.
1902 Anonymus: Fancy Drinks. Seite 14. Baby Burns.
SMALL BAR GLASS.—Lump of ice, one tea-
spoonful Vermouth, one teaspoonful Benedictine,
one pony Scotch whiskey. Stir, squeeze lemon
peel and serve in cocktail glass.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 50. Robert Burns.
3 dashes of absinthe
50% Chappaz French Ver-
mouth
50% Irish whiskey
1/2 glass cracked ice.
Stir with spoon, strain and
serve.
1909 Jacob A. Didier: The Reminder. Seite 4. Bobby Burns Cocktail.
A mixing glass half full of cracked
ice.
1 teaspoonful of Benedictine.
1/2 drink of Italian vermouth.
1/2 drink of Scotch whiskey.
Stir, strain into cocktail glass,
twist lemon peel over top and serve.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 68. Robert Burns.
3 dashes of absinthe
50% French Vermouth
50% Irish whiskey
1 glass cracked ice.
Stir with spoon, strain and serve.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 26. Bobby-Burns-Cocktail.
Mischglas mit 3—4 Stücke Eis,
1 Likörglas Benedictine, 1/2 Likörglas ital. Vermouth,
1/2 Likörglas Scotch – Whisky, rühren, in Cocktailglas
seihen, Citronenschale.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 32. Brani-Storm-Cocktail.
In einen Whiskytumbler gebe man:
1 Stck. Eis, 2 Spritzer Benedictine, 1 Stck. Orangen-
schale, 1/2 Likörglas franz. Vermouth, 1 Likörglas Irish-
Whisky, serviere mit einem kleinen Barlöffel.
1913 Jacques Straub: A Complete manual of Mixed Drinks. Seite 13. Bobbie Burns Cocktail.
(For Two.)
1 Barspoonful Orange Juice.
1 Barspoonful Maraschino.
Crush 1 Lump of Sugar.
1/2 Jigger Scotch.
1/2 Jigger Italian Vermouth.
Shake.
1913 Jacques Straub: A Complete manual of Mixed Drinks. Seite 40. Robert Burns Cocktail.
1 Dash Absinthe.
1/4 Jigger Italian Vermouth.
3/4 Jigger Irish or Scotch Whiskey.
Shake well.
1914 Jacques Straub: Drinks. Seite 19. Bobbie Burns Cocktail (For Two).
1 barspoonful orange juice.
1 barspoonful maraschino.
Crush 1 lump of sugar.
1/2 jigger Scotch.
1/2 jigger Italian vermouth. Shake.
1914 Jacques Straub: Drinks. Seite 37. Robert Burns Cocktail.
1 dash absinthe.
1/4 jigger Italian vermouth.
3/4 jigger Irish or Scotch whiskey. Shake well.
1916 Count Benvenito Martini: Cocktail-ology. Bobbie Burns.
1-2 Scotch
1-2 Italian vermouth
3 dashes Chartreuse
Shake well and serve in cocktail glass.
Squeeze lemon peel on top. In Bonny
Scotland the wee bairns are weaned on
this!
1916 Jakob Abraham Grohusko: Jack’s Manual. Seite 38. Bobbie Burns Cocktail (for two).
1 teaspoonful Orange Juice
1 teaspoonful Maraschino
Crush one lump of sugar
50% Sotch.
50% M & R Italian Vermouth.
Shake
1916 Jakob Abraham Grohusko: Jack’s Manual. Seite 38. Robert Burns Cocktail.
1 dash Absinthe
25% M. & R. Italian Vermouth
75% Irish or Scotch Whiskey.
Shake well.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 9. Bobby Burns Cocktail.
1/2 Italian Vermouth
1/2 Scotch Whiskey
2 dashes Benedictine
Stir well in a mixing glass with cracked ice, strain and serve with a twist
of Lemon Peel on top of the glass.
1917 Jacob A. Didier: The Reminder. Seite 4. Bobby Burns Cocktail.
A mixing glass half full of cracked
ice.
1 teaspoonful of Benedictine,
1/2 drink of Italian vermouth.
1/2 drink of Scotch whiskey.
Stir, strain into cocktail glass,
twist lemon peel over top and serve.
1920 Anonymus: Good Cheer. Seite 9. Bobbie Burns Cocktail (For Two).
1 barspoonful orange juice.
1 barspoonful maraschino.
Crush 1 lump of sugar.
1/2 shot Scotch.
1/2 shot Italian vermouth. Shake.
1920 Anonymus: Good Cheer. Seite 20. Robert Burns Cocktail.
1 dash absinthe.
1/4 shot Italian vermouth.
3/4 shot Irish or Scotch whiskey. Shake well.
1924 León Pujol & Oscar Muñez: Manual del cantinero. Seite 8. Bobby Burns.
1/2 Vermouth Ytaliano.
1/2 Whisky Escoces.
2 Gotas Benedictini.
Sírvase copa Cocktail con cascara limón.
1927 Anonymus: El arte de hacer un cocktail. Seite 61. Robert Burns.
Gotas de ajenjo.
1/4 vermouth italiano.
3/4 whiskey escocés.
Bien batido.
1930 Anonymus: Cocktails by „Jimmy“ late of Ciro’s London. Seite 23. Bobby Burns.
1 part Scotch Whisky
1 part Italian Vermouth
2 dashes Benedictine per cocktail
Squeeze a piece of lemon peel on top.
1930 Anonymus: Here’s How. Seite 15. Robert Burns Cocktail.
1 dash absinthe.
1/4 shot Italian vermouth.
3/4 shot Irish or Scotch whiskey. Shake well.
1930 Gerardo Corrales: Club de cantineros de la Republica de Cuba. Seite 28. Bobbie Burns Cocktail.
Cucharadita jugu de naranja.
Cucharadita marraschino.
Disuélvase un terrón de azúcar.
1/2 whiskey Escocés.
1/2 vermouth Italiano. Bátasé.
1930 Gerardo Corrales: Clun de cantineros de la Republica de Cuba. Seite 58. Robert Burns Cocktail.
Gotas ajenjo.
1/4 vermouth Italiano.
3/4 whiskey Rye o Escocés. Bien batido.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 33. Bobby Burns Cocktail. *
1/2 Italian Vermouth.
1/2 Scotch Whisky.
3 Dashes Bénédictine.
Shake well and strain into cocktail
glass. Squeeze lemon peel on top.
* One of the very best Whisky Cocktails. A very
fast mover on Saint Andrew’s Day.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 20. Bobbie Burns.
Whisky . . . . . 1/2 jigger Curacoa . . . . . . . . . 1 dash
Gin . . . . . . . . 1/2 jigger Orange Bitters . . . 1 dash
Shake well with ice, strain into chilled cocktail glass and serve.
1931 Albert Steven Crockett: Old Waldorf Bar Days. Seite 158. Robert Burns.
It may have been named after the celebrated Scotsman.
Chances are, however, that it was christened in honor of a
cigar salesman, who “bought” in the Bar.
Dash of Orange Bitters
One dash of Absinthe
One-quarter Italian Vermuth
Three-quarters Scotch Whiskey
Stir; strain
1931 Anderson Fredericks: 100 Cocktails. Seite 22. Bobby Burns Cocktail.
1 part Scotch Whisky
1 part Regular Vermouth
3 dashes Benedictine
Squeeze lemon peel on top
1931 John: „Happy Days!“. Seite 34. Bobbie Burns Cocktail.
(for two)
One teaspoonful Orange Juice
One teaspoonful Maraschino
Crush one lump of sugar
50 per cent Scotch
50 per cent M&R Italian Vermouth.
Shake.
1931 John: „Happy Days!“. Seite 61. Robert Burns Cocktail.
One dash Absinthe
25 per cent M&R Italian Vermouth
75 per cent Irish or Scotch Whiskey.
Shake well.
1932 Jimmy: The Green Cocktail Book. Seite 23. Bobby Burns.
1 part Scoth Whisky
1 part Italian Vermouth
2 dashes Benedictine per cocktail
Squeeze a piece of lemon peel on top.
1933 Anonymus: Bottoms Up! Y Como! Johnnie Aggie Cocktail.
1. One half Italian Vermouth. (For Men)
2. One half Johnnie Aggie Scotch
Whisky.*
3. Three dashes Benedictine.
Cocktail glass. Stir. Strain.
Squeeze lemon peel on top.
*Available in America after prohibition.
1933 Anonymus: Hollywood’s Favorite Cocktails. Seite 22. Johnnie Aggie Cocktail.
1/2 Italian Vermouth
1/2 Johnnie Aggie Scotch Whisky
3 Dashes Benedictine
Shake well and strain into cock-
tail glass. Squeeze Lemon Peel
on top
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 142. Bobby Burns Cocktail.
3 dashes Benedictine,
1/2 Italian Vermouth, 1/2 Scotch Whisky.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 33. Bobby Burns Cocktail.
1/2 Italian Vermouth.
1/2 Scotch Whisky.
3 Dashes Benedictine.
Shake well and strain into cocktail
glass. Squeeze lemon peel on top,
One o f the very best Whisky Cocktails. A very
fast mover on Saint Andrew’s Day.
1933 Harry Todd: Mixer’s Guide. Seite 9. Baby Burns.
Small bar glass. — Lump of ice, one teaspoonful Vermouth, one
teaspoonful Benedictine, one pony Scotch whisky. Stir, squeeze lemon
peel and serve in cocktail glass.
1933 Harry Todd: Mixer’s Guide. Seite 13. Bobbie Burns Cocktail (For Two).
One teaspoonful orange juice.
One teaspoonful Maraschino.
Crush one lump of sugar.
One-half Scotch Whisky. Jigger measure.
One-half Italian Vermouth.
Shake well.
1933 Harry Todd: Mixer’s Guide. Seite 44. Robert Burns Cocktail.
One dash Absinthe.
One-fourth jigger Italian Vermouth.
Three-fourths jigger Irish or Scotch Whisky.
Shake well.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 47. Bobbie Burns Cocktail (For Two).
1 teaspoonful orange juice
1 teaspoonful maraschino
Crush one lump of sugar
50% Scotch
50% regular vermouth
Shake.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 93. Robert Burns Cocktail.
1 dash absinthe
25% regular vermouth
75% Irish or Scotch whisky
Shake well.
1933 John F. Driscoll: The Home Bartender. Seite 13. Bobbie Burns Cocktail.
2/3 jigger imported Scotch Whiskey, 1/3 jigger Italian
Vermouth, dash of Angostura Bitters, Ice, Mix, Strain and
Serve.
1934 American Traveling Mixologists (Charles C. Mueller, Al Hoppe Sr., A. V. Guzman & James Cunningham): Pioneers of Mixing at Elite Bars 1903-1933. Seite 97. Bobby Burns.
3/4 Scotch
1/4 Italian Vermouth
Dash Benedictine
Dash Orange Bitters
Glass No. 1. Stir.
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 16. Bobbie Burns Cocktail (For Two).
1 barspoonful orange juice 1/2 jigger Scotch
1 barspoonful Maraschino 1/2 jigger Italian Ver-
Crush 1 lump of sugar mouth. Shake
1934 G. F. Steele: My New Cocktail Book. Seite 29. Bobbie Burns.
50% Scotch
50% Italian Vermouth
1 barspoonful Orange juice
1 barspoonful Maraschino
1934 G. F. Steele: My New Cocktail Book. Seite 29. Bobbie Burns – No. 2.
1/2 Italian Vermouth
1/2 Scotch Whiskey
3 dashes Benedictine
twist of Lemon peel
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 60. Bobby Burns Cocktail.
1 Scotch Whiskey
1 Italian Vermouth
Benedictine, 1 Teaspoonful
Ice. – Stir. Strain and serve with a Lemon
Twist.
1934 Jean Robert Meyer: Bottoms Up. Seite 14. Bobby Burns Cocktail.
1/2 Italian Vermouth
1/2 Scotch Whiskey
3 dashes Benedictine
Squeeze lemon peel on top.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 108. Bobby Burns Cocktail.
1/2 Italian Vermouth
1/2 Scotch Whiskey
2 dashes Benedictine
Stir well with cracked ice, strain and serve
with a twist of Lemon Peel on top of glass.
Use glass number 1.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 29. Bobbie Burns.
Whisky . . . . . 1/2 jigger Curacoa . . . . . . . . . 1 dash
Gin . . . . . . . . 1/2 jigger Orange Bitters . . . 1 dash
Shake well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 29. Bobbie Burns, No. 2.
Whisky . . . . . 1/4 jigger It. Vermouth . . . . 1/2 jigger
. Benedictine . . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass, twist lemon peel
over and serve.
1935 Adrian: Cocktail Fashions of 1936. Seite 60. Robert Burns Cocktail.
1 dash orange bitters.
1/4 shot Italian vermouth.
3/4 shot Irish or Scotch whiskey.
1 dash absinthe. Shake well.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 68. Robert Burns.
Dash of Orange Bitters
One dash of Absinthe
One-quarter Italian Vermouth
Three-quarters Scotch Whiskey
(Stir)
It may have been named after the celebrated Scots-
man. Chances are, however, that it was christened in
honor of a cigar salesman, who “bought” in the Old Bar.
1935 Anonymus: Fancy Drinks. Seite 5. Bobby Burns Cocktail.
2/3 jigger Scotch Whiskey
1/3 jigger Italian Vermouth
Dash Angostura Old Fashion or Aromatic Bitters
Ice
Mix, strain into cocktail glass and serve.
1935 Anonymus: The Art of Mixing Drinks. Seite 52. Bobby Burns Cocktail.
1 Pony of Scotch Whisky
1/2 Pony Italian Vermouth
1 Dash of Angostura Bitters
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 203. Robert Burns.
Three-fourths Scotch Whisky
One-fourth Italian Vermouth
One dash orange bitters
One dash Pernod or Ojen
1935 Leo Cotton: Old Mr. Boston. Seite 18. Bobby Burns Cocktail.
1/2 Italian Vermouth
1/2 Scotch Whiskey
2 Dashes Benedictine
Stir well with cracked ice, strain
into 3 oz. Cocktail glass and serve
with a twist of Lemon Peel on top
of glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 83. Bobby.
1/2 Italian Vermouth
1/2 Whisky
3 ds. Bénédictine
Lemon peel
1936 Anonymus: Cocktails, Drinks and Snacks. Seite 23. Bobby Burns Cocktail.
2 oz. Scotch
2 oz. Italian Vermouth
1 teaspoon Benedictine
Ice, stir, strain into cocktail glass, add a lemon twist.
1936 Bill Edwards: Drinks. Seite 26. Bobby Burns.
1 part Scotch Whisky
1 part Italian Vermouth
2 dashes Benedictine per cocktail
Squeeze a piece of lemon peel on top.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 174. Bobby Burns Cocktail.
3 glasses Scotch whisky 1 tablespoon orange juice
3 glasses Italian vermouth 1 tablespoon maraschino
. 2 teaspoons sugar
1936 Frank Meier: The Artistry of Mixing Drinks. Bobby Burns.
In mixing-glass: a dash of Be-
nedictine, one-fourth each of
Italian and French Vermouth,
half Scotch Whisky; stir well
and serve.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 85. Bobbie Burns Cock-Tail.
Cucharadita jugo de naranja.
Cucharadita marraschino.
Disuélvase un terrón de azúcar.
Media parte whiskey VICTORIA VAT.
Media parte vermouth FERRERO. Bátase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 117. Robert Burns Cock-Tail.
Gotas ajenjo.
Cuarta parte vermouth FERRERO.
Tres cuartas partes whiskey Rye o Escocés.
Bien batido.
1937 United Kingdom Bartender’s Guild: Approved Cocktails. Bobby Burns.
50% Italian Vermouth.
50% Scotch Whisky (Johnnie Walker).
3 dashes Benedictine.
Shake and strain into cocktail glass. Squeeze lemon
peel on top.
1937 William J. Tarling. Café Royal Cocktail Book. Bobby Burns.
1/2 Martini Sweet Vermouth.
1/2 Scotch Whisky (Johnnie Walker)
3 dashes Benedictine.
Shake and strain into cocktail glass.
Squeeze lemon peel on top.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 97. Bobby Burns Cocktail.
1/2 Italian Vermouth
1/2 Scotch Whisky
3 dashes Benedictine
Shake well
Strain into Cocktail Glass
Twist Lemon Peel on top
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 137. Robert Burns Cocktail.
1 dash Orange Bitters
1 dash Absinthe
1/4 Italian Vermouth
3/4 Scotch Whisky
Stir well
Strain into Cocktail Glass
1939 Ambrose Heath: Good Drinks. Seite 24. Bobby Burns.
1/2 Scotch Whisky
1/2 Italian Vermouth
3 dashes Benedictine
1940 Anonymus: Professional Mixing Guide. Seite 22. Bobby Burns Cocktail.
3/4 oz Sweet Vermouth, 1 1/2oz Scotch,
3 dashes Benedictine. Stir well in
cracked ice, strain into cocktail glass.
Twist Lemon Peel over top for oil.
1940 Anonymus: Recipes. Seite 14. Bobby Burns Cocktail.
Use mixing giass 2 cubes ice
1 jigger Scotch Whiskey
1/2 jigger Italian Vermouth
3 dashes Benedictine
Stir well. Strain into cocktail glass. Twist
lemon peel over top and serve.
1940 Charles: The Cocktail Book. Seite 41. Bobby Burns Cocktail.
3 dashes of Bénédictine,
1/4 gill of Italian vermouth,
1/4 gill of Scotch whisky.
Use the mixing glass. Serve with a little lemon-peel juice
squeezed on top.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 131. Bobby Burns Cocktail.
1 jigger Scotch Whiskey
1/2 jigger Sweet Vermouth
3 dashes Benedictine
Stir well in cracked ice and strain into
cocktail glass. Garnish with a twist of lemon peel.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 51. Bobby Burns Cocktail.
1 jigger Scotch
1 ounce Sweet Vermouth
1 teaspoon Benedictine
Stir with cracked ice and serve with a twist of
Lemon Peel.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 108. Bobby Burns Cocktail.
1/2 Italian Vermouth
1/2 Scotch Whiskey
2 dashes Benedictine
Stir well with cracked ice, strain and serve
with a twist of Lemon Peel on top of glass.
Use glass number 1.
1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 60. Bobby Burns Cocktail.
1 Scotch Whiskey
1 Italian Vermouth
Benedictine, 1 Teaspoonful
Ice. — Stir. Strain and serve with a Lemon
Twist.
1946 Bill Kelly: The Roving Bartender. Seite 26. Bobby Burns Cocktail.
1/4 oz. Benedictine
1/4 oz. Italian Vermouth
1 oz. Scotch whiskey
Stir. Twist lemon peel.
1947 Pedro Chicote: Cocktails mundiales. Seite 150. Elegante-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
Unas gotas de benedictine.
1/2 copita de whisky.
1/2 copita de vermouth italiano.
Agítese y sírvase en copa de cocktail, con una cor-
teza de limpn.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 167. Bobbie Burns.
An interesting variation of the Rob Roy is the
BOBBIE BURNS Rob Roy with the addition of 1 dash
of Drambuie for each drink. Benedictine is sometimes
used in place of Drambuie. However, the Drambuie is
preferable because it is made with a Scotch whisky
base.
An interesting variation of these drinks may be obtained by
substituting Peychaud bitters for the Angostura. Peychaud,
somehow, seems to blend better than Angostura with the
Scotch.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 167. Scotch Sazerac.
Some lost or misguided soul with nothing better to
occupy his time has even devised the Scotch Sazerac
but without the elaborate work involved in the orig-
inal Sazerac. For whatever it may be worth (which is
not much), here it is:
SCOTCH SAZERAC
1 part Italian Vermouth
6 to lo parts Scotch (according to taste)
1 dash Absinthe to each drink
Stir with large cubes of ice.
The above are all modifications of the Sweet Man-
hattan, using Scotch whisky.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 358. Bobby Burns.
1 parte de whisky escocés.
1 parte de vermouth italiano.
1 cucharadita de Benedictine.
Hielo. Revuélvase y sírvase
con cáscara de limón
retorcida.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 377. Bobby Burns.
1/2 whisky escocés.
1/2 vermouth italiano.
1 cucharadita Marrasquino
1 cucharadita jugo naranja.
Hielo. Bátase, cuélese y
sírvase.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 393. Bobby Burns.
Gotas de Ajenjo.
1/4 vermouth italiano.
3/4 whisky Rye o escocés.
Bien batido con hielo,
cuélese y sírvase.
1948 Trader Vic: Bartender’s Guide. Seite 262. Bobby Burns Cocktail.
3/4 oz. scotch 3/4 oz. Italian vermouth
. 3 dashes bénédictine
Shake with cracked ice; strain into chilled cocktail glass
Twist lemon peel over drink.
1948 Trader Vic: Bartender’s Guide. Seite 282. Robert Burns Cocktail.
1 1/2 oz. scotch 1 dash orange bitters
1/2 oz. Italian vermouth 1 dash Pernod
Stir with cracked ice; strain into chilled cocktail glass.
1949 Anonymus: Professional Mixing Guide. Seite 23. Bobby Burns Cocktail.
3/4 oz. Sweet Vermouth, 1 1/2 oz
Scotch. 3 dashes benedictine. Stir
well into cracked ice, strain into
cocktail glass. Twist Lemon Peel
over top for oil.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 309. Bobby Burns-Cocktail.
1 d. Bénédictine, 1/4 ital. Vermouth, 1/4 franz. Vermouth,
1/2 Whisky. Gut rühren.
1949 Wilhelm Stürmer: Cocktails by William. Seite 48. Bobby Burns Cocktail.
1/2 Scotch Whisky,
1/2 Italienischer Vermouth,
1 Spritzer Angosturabitter.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 21. Bobby Burns.
1/2 jigger Italian Vermouth 3 dashes Benedictine
. 1⁄2 jigger Scotch
Shake with cracked ice and strain. Twist lemon peel.
1951 Anonymus: The Holiday Drink Book. Seite 11. Bobby Burns Cocktail.
3/4 oz. sweet vermouth
1 1/2 oz. scotch
3 dashes Bénédictine
Stir well in cracked ice, strain into cock-
tail glass. Twist lemon peel over top.
1952 Anonymus: Cocktails. Seite 66. Bobby Burns.
Dans le à mélange:
Un trait de bénédictine,
1/4 de vermouth italien,
1/2 de scotch whisky,
Bien remuer et servir.
1952 Charles: The Cocktail Bar. Seite 41. Bobby Burns Cocktail.
3 dashes of Benedictine,
1/4 gill of Italian vermouth,
1/4 gill of Scotch whisky.
Use the mixing glass. Serve with a little lemon-peel juice
squeezed on top.
1953 Anonymus: Manual del bar. Seite 158. Bobby Burns.
. 3 golpes de licor Benedictine.
Refrescado. 40 gramos de Whisky Escocés.
Servido en copa de 90 40 gramos de Vermouth Torino.
gramos. 30 gramos de Vermouth Fran-
. El zumo de una corteza de li-
. món.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 56. Bobby Burns.
1/2 Scotch Whisky.
1/2 Sweet Vermouth.
3 Dashes Benedictine.
Shake and Strain.
Squeeze Lemon Peel on top.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 166. Bobbie Burns.
An interesting variation of the Rob Roy is the
BOBBIE BURNS6 Rob Roy with the addition of 1 dash of Dram-
buie for each drink. Benedictine is sometimes used in place of
Drambuie. However, the Drambuie is preferable because it is made with
a Scotch whisky base.
6 An interesting variation of these drinks may be obtained by substituting
Peychaud bitters for the Angostura. Peychaud, somehow, seems to blend better
than Angostura with the Scotch.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 19. Bobby Burns Cocktail.
1 1/4 oz. Sweet Vermouth
1 1/4 oz. Scotch Whiskey
1 Teaspoon Benedictine
Stir well with cracked Ice and strain into 3 oz.
Cocktail glass. Add twist of Lemon Peel and
drop in glass.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 58. Hoot Mon Cocktail.
1 oz. Sweet Vermouth
1 oz. Benedictine
2 oz. Scotch Whiskey
Stir with cracked Ice and strain into 5 oz.
Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 28. Bobby Burns Cocktail.
1 1/4 oz. Italian Vermouth
1 1/4 oz. Scotch Whiskey
1 Teaspoon Benedictine
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass. Add twist of
Lemon Peel and drop in glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 79. Hoot Mon Cocktail.
3/4 oz. Italian Vermouth
1 1/2 oz. Scotch Whiskey
1 Teaspoon Benedictine
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass. Twist of
Lemon Peel and drop in glass.
1954 Eddie Clark: King Cocktail. Seite 29. Bobby Burns.
2/3 Scotch Whisky
1/3 Sweet Vermouth
3 Dashes Benedictine
Shake well and strain into
a cocktail glass. Squeeze a
little lemon peel on drink be-
fore serving.
1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 77. Bobby Burns Cocktail.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 56. Bobby Burns.
1/2 Scotch Whisky.
1/2 Sweet Vermouth.
3 Dashes Benedictine.
Shake and Strain.
Squeeze Lemon Peel on top.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 96. Bobby Burns.
1/2 Scotch Whisky
1/4 Dry Vermouth
1/4 Sweet Vermouth
1 Dash Benedictine
Stir well with ice and strain into
glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 27. Bobby Burns.
Timbale à mélange, glace
1/2 Scotch Whisky
1/4 Vermouth français
1/4 Vermouth italien
2 traits Bénédictine
Bien remuer en timbale et
passer dans verre à cocktail.
Essence de citron.
Mélangeur électr. : voir note.
1957 Lawrence Blochman: Here’s How. Seite 32. Bobby Burns.
1 part Scotch 1 part Italian-type vermouth
. 2 dashes Benedictine
Stir with ice, strain, pour, drink, and gang agley.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 55. Bobby Burns.
1/2 Scotch Whisky.
1/2 Sweet Vermouth.
3 Dashes Benedictine.
Shake and Strain.
Squeeze Lemon Peel on top
1963 Eddie Clarke: Shaking in the 60’s. Seite 93. Bobby Burns.
1 1/2 measures Scotch whisky
1/2 measure sweet Vermouth
3 dashes Benedictine
Shake well and strain into a cocktail glass.
Squeeze a little lemon peel on drink before
serving.
1963 Luigi Veronelli: I cocktails. Seite 90. Bobbie Burns Cocktail.
1 bicchiere e 1/3 di scotch whisky
1/3 di bicchiere di vermouth classico
1/3 di bicchiere di vermouth dry
2 gocce di angostura bitter
2 gocce di bénédictine
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
lo scotch whisky, il vermouth classico ed il vermouth dry
e mescolarli usando l’apposito cucchiaio; aggiungere l’an-
gostura ed il bénédictine. Mescolare piuttosto forte, lasciar
riposare uno o due secondi, riprendere infine a mescolare
ma lentamente. Servire subito.
1964 Anonymus: Manual del bar. Seite 158. Bobby Burns.
. 3 golpes de licor Beneditine.
Refrescado. 40 gramos de Whisky Escocés.
Servido en copa de 90 40 gramos de Vermouth Tori-
gramos. no.
. El zumo de una corteza de li-
. món.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 59. Bobby Burns.
1/2 Scotch Whisky.
1/2 Sweet Vermouth.
1/4 Fresh Lemon Juice.
MIXING GLASS.
1965 Harry Schraemli: Manuel du bar. Seite 358. Bobby Burns Cocktail.
1 dash bénédictine,1/4 vermouth rouge, 1/4 vermouth sec, 1/2 whisky.
Bien remuer.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 50. Bobby Burns Cocktail.
1/2 ounces Scotch whisky 3 dashes Benedictine
1 ounce sweet vermouth
Stir with cracked ice. Strain into cocktail glass. Serve with twist of
lemon peel.
1966 Harry Schraemli: Le roi du bar. Seite 39. Bobby Burns Cocktail.
Mixingglass. 1 d [dash] bénédictine, 1/4 vermouth
rouge, 1/4 vermouth sec, 1/2 whisky.
1966 John Doxat: Booth’s Handbook of Cocktails and Mixed Drinks. Seite 66. Bobby Burns.
1 1/2 oz. Scotch Whisky
3/4 oz. Sweet Vermouth
Teaspoon Benedictine
Stir well, strain into cocktail glass.
Squeeze Lemon rind over but do not immerse.
1966 Mario Kardahi: Tratado practico de coctelería, pastelería y afines. Seite 153. Bobby Burns.
. 3 golp. de licor Benedictine.
Refrescado . 40 grs. de whisky Escocés.
Se sirve en copa cam- 40 grs. de Vermouth Torino.
pana. El zumo de una corteza de
. limón.
1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 344. Bobby Burns.
Refrescado. Servir en copa Campana.
3 golpes de licor Benedictine,
40 gramos de Whisky Escocés,
40 ” ” Vermouth Torino.
El Zumo de la corteza de un limón.
1972 Leo Cotton: Old Mr. Boston. Seite 10. Bobby Burns Cocktail.
1 1/4 oz. Sweet Vermouth
1 1/4 oz. Old Mr. Boston Scotch
Whisky
1 Teaspoon Benedictine
Stir well with cracked ice and strain
into 3 oz. cocktail glass. Add twist of
lemon peel and drop in glass.
1972 Leo Cotton: Old Mr. Boston. Seite 47. Hoot Mon Cocktail.
3/4 oz. Sweet Vermouth
1 1/2 oz. Old Mr. Boston Scotch
Whisky
1 Teaspoon Benedictine
Stir well with cracked ice and strain
into 3 oz. cocktail glass. Add twist of
lemon peel and drop in glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 240. Robert Burns Cocktail.
1 1/2 ounces scotch
1/2 ounce Italian vermouth
1 dash orange bitters
1 dash Pernod
Stir with ice cubes. Strain into chilled cocktail glass.
1976 Anonymus: International Guide to Drinks. Seite 45. Bobby Burns.
1/2 Scotch whisky
1/2 sweet vermouth
3 dashes Benedictine
Mixing glass
1976 Brian F. Rea – Brian’s Booze Guide. Seite 40. Bobbie Burns.
a Rob Roy with a dash of Grena-
dine.
Seite 76: Rob Roy.
a Scotch Manhattan.
Make a Manhattan using Scotch instead of Bourbon.
Seite 64: Manhattan.
Stir/strain into pre-chilled cocktail glass
2 ounces Bourbon or Blended Whiskey
3⁄4 ounce sweet Vermouth (use less if desired)
Garnish with cherry
1976 Harry Craddock: The Savoy Cocktail Book. Seite 33. Bobby Burns Cocktail.
1/2 Italian Vermouth.
1/2 Scotch Whisky.
3 Dashes Bénédictine.
Shake well and strain into cocktail
glass. Squeeze lemon peel on top.
1977 Stan Jones: Jones’ Complete Barguide. Seite 231. Bobby Burns Cocktail.
Cocktail Glass Stir
1-1/4 oz Scotch
1-1/4 oz sweet vermouth
1/4 oz Benedictine or Drambuie
Variation:
1-3/4 oz Scotch
1/2 oz sweet vermouth
1/4 oz Benedictine or Drambuie
1977 Stan Jones: Jones’ Complete Barguide. Seite 306. Hoot(s) Mon.
Cocktail Glass Stir
1-1/2 oz Scotch
3/4 oz sweet vermouth
1/4 oz Benedictine
Lemon twist
(Substitute: 1/2 oz Lillet for
1/4 oz Pernod 1-1/2 oz whiskey
Benedictine and 1/2 oz for 3/4
oz sweet vermouth)
1977 Stan Jones: Jones’ Complete Barguide. Seite 381. Robert Burns.
Cocktail Glass Stir
1-3/4 oz Scotch
1/2 oz sweet vermouth
1/4 oz Pernod
1 dash orange bitters
1980 Anonymus: Manual del bar. Seite 74. Bobby Burns.
. 40 gramos de Whisky es-
Refrescado. cocés.
Copa de cóctel 40 gramos de vermouth
. Torino
. 1 golpe de Benedictine
. Zumo de piel de limón
2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 74. Bobby Burns. 6 cl Benromach Single Malt Whisky (12 jahre); 2 cl Martini Rosso; 1 BL Bénédictine; Garnitur: Zitronenschale.
2014 Dave Arnold: Liquid Intelligence. Seite 131. Bobby Burns. 2 oz Scotch; 3/4 oz sweet vermouth; 1/4 oz Benedictine. Garnish: Lemon twist.
2014 David Kaplan, Nick Fauchald, Alex Day: Death & Co. Seite 140. Bobby Burns. 2 ounces Springbank 10-year; 3/4 ounce House Sweet Vermouth; 1/4 Ounce Drambuie; 1 Dash Angostura Bitters. Garnish: 1 Lemon Twist. House Sweet Vermouth (Seite 284): 1 part Dolin Rouge; 1 part Punt e Mes.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 74. Bobby Burns. 2 ounces Scotch (Famous Grouse or Dewar’s); 3/4 ounce sweet vermouth (Antica Formula); Absinthe or Drambuie, to rinse the glass; Garnish: Lemon twist.
2017 Gary Regan: The Joy of Mixology. Seite 189. Bobby Burns. 2ounces scotch; 1 ounce sweet vermouth; 2 to 3 dashes absinthe, Bénédictine, or Drambuie; garnish: lemon twist.
2017 Jim Meehan: Meehan’s Bartender Manual. Seite 323. Bobby Burns. 2 oz. Compass Box Oak Cross blended malt Scotch whisky; 0,75 oz. Martini Rosso vermouth; 0,25 oz. Bénédictine; Scottish shortbread (preferably Walker’s), for serving.
2018 Alex Day, Nick Fauchald, David Kaplan: Cocktail Codex. Seite 279. Bobby Burns. 2 ounces Compass Box Asyla scotch; 3/4 ounce Carpano Antica Formula; 1/4 ounce Bénédictine; garnish: 1 lemon twist.
explicit capitulum
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