"As fair art thou, my bonie lass..." yes it is...Bobby Burns

Scotch is a liquor that many bartenders consider difficult to mix, but here is a classic gem that I only recently discovered.  An article that I was reading made mention of this cocktail and I had remembered glancing at the recipe previously, but couldn't quite recall ever mixing it for myself.  I began researching this cocktail and naturally found a bit of variation between them.  Essentially the cocktail is a mix of Scotch and Sweet Vermouth then the variations kick in...Benedictine, Drambuie, Absinthe and even orange bitters.  The name of the cocktail and the stories even vary slightly...

The Savoy Cocktail Book(1930):  Bobby Burns Cocktail
     1/2 Italian Vermouth, 1/2 Scotch Whisky, 3 dashes of Benedictine, garnished with a lemon peel.  Harry Craddock even goes on to say that this is "One of the very best Whisky Cocktails.  A very fast mover on Saint Andrew's Day."  ...naturally, St. Andrew being the patron saint of Scotland and their beloved Scotch!

Official Mixer's Manual(1934):  Bobby Burns Cocktail
     1/2 Italian Vermouth, 1/2 Scotch Whiskey, 2 dashes Benedictine, garnished with a lemon peel.

The Fine Art of Mixing Drinks(1948):  Bobbie Burns
     Embury says it is a Rob Roy with the addition of 1 dash of Drambuie.  Benedictine is sometimes used in place of the Drambuie.  However, the Drambuie is preferable because it is made with a Scotch whisky base.  Now to mix you scroll up to Rob Roy where he explains "Made exactly like the Manhattan but with Scotch in place of the rye or bourbon."  So back to mixing...you need to look up Manhattan which then tells you to mix as 1 part Italian Vermouth, 2 parts Whisky and 1 dash of Angostura.  That's a whole lot of searching if you ask me!

Barflies and Cocktails(1927):  Robber Cocktail
     1 dash of Angostura Bitters, 1/3 Italian Vermouth, 2/3 Scotch Whisky, garnished with a cherry.

The Old Waldorf-Astoria(1935):  Robert Burns
     Dash of Orange Bitters, One dash of Absinthe, one quarter Italian Vermouth, Three-quarters Scotch Whiskey.  Crockett says "It may have been named after the celebrated Scotsman.  Chances are, however, that is was christened in honor of a cigar salesman, who 'bought' in the Old Bar."

As for my interpretation...I am a gonna go with an ode to this drinks namesake...

A Red, Red Rose

O my Luve's like a red, red rose,

That's newly sprung in June;

O my Luve's like the melodie

That's sweetly play'd in tune.

As fair are thou, my bonie lass,

So deep in luve am I;

And I will luve thee still, my Dear,

Till a' the seas gang dry.

Till a' the seas gang dry, my Dear,

And the rocks melt wi' the sun:

I will luve thee still, my dear,

While the sands o' life shall run.

And fare thee weel, my only Luve!

And fare thee weel, a while!

And I will come again, my Luve,

Tho' it were ten thousand mile!

                                                                                    Robert Burns

Barragan's Robert Burns Cocktail:

2 oz Usquaebach Reserve Scotch Whisky

1 oz Carpano Antica Italian Sweet Vermouth

1/2 oz Benedictine

Stir the cocktail in a mixing beaker and strain into a Cocktail Glass and garnish with an Lemon Zest.

I enjoy a spirit forward cocktail, but this one definitely is very well balanced.

Slainte mhath!