This cocktail gets listed in cocktail books, but it has never been especially popular.
We, on the other hand, suggest you join us in celebrating Burns' Night with a Bobbie Burns cocktail, even though there's a chance it wasn't even named for this celebrated Scot. In The Old Waldorf-Astoria Bar Book Albert Stevens Crockett declares that prior to prohibition this drink was called by its formal name, The Robert Burns, and goes on to say, "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."
Crockett's recipe calls for one part sweet vermouth, 3 parts scotch, a dash of orange bitters, and a dash of absinthe, so we present here a recipe based on that formula, using ingredients that are more readily available, but you might also want to try the drink using BÃ©nÃ©dictine instead of the absinthe substitute. Be very careful not to add too much of either of these ingredients to this drink—they can completely mask the other flavors.
The Bobbie Burns Cocktail
2 ounces scotch
3/4 ounce sweet vermouth
1 dash triple sec
1 dash Pernod, Ricard, or Herbsaint (or BÃ©nÃ©dictine)
Stir over ice, and strain into a chilled cocktail glass.