The Bobby Burns cocktail recipe is derived from the Rob Roy - which is essentially a Scotch Whisky Manhattan. By adding a hint of absinthe and orange bitters to a Rob Roy will create a variation known as a Robert Burns (named after a Scottish poet). Refine this recipe further by changing the absinthe to a larger measure of herbal Dom Benedictine will result in the Bobby Burns cocktail.

I opted for a 2:1 recipe (2 parts Scotch Whisky, 1 part Sweet Vermouth) for a whisky-forward, slightly peaty and herbal tipple but of course tweak the ratios to your taste.

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INGREDIENTS
- 45mL Scotch Whisky (1.5 oz)
- 22.5mL Sweet Vermouth (0.75 oz)
- 10mL Dom Benedictine (0.3 oz)
- 1 Cat Hair

METHOD
1. Combine all the ingredients into your mixing glass
2. Stir with ice for 20-30 seconds
3. Strain into a chilled stemmed cocktail glass
4. Garnish with a twist of lemon or a maraschino cherry

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