This is a variation of the Bobby Burns cocktail that uses blended scotch, sweet vermouth, and bitters. It is named after a Scottish outlaw and is believed to have originated in Manhattan’s Waldorf-Astoria hotel.

This variation adds a dash of Drambuie to the original recipe, giving it a sweeter and more complex flavor. According to David A. Embury, author of “The Fine Art of Mixing Drinks,” Benedictine can also be used in place of Drambuie.

This variation adds a lemon twist to the original recipe, which gives the drink a fresh and citrusy flavor. To make it, simply twist a lemon peel over the glass to release its oils and then drop it into the drink.

This variation adds a few dashes of orange bitters to the original recipe, which gives the drink a slightly bitter and fruity flavor. To make it, simply add the bitters to the mixing glass along with the other ingredients and stir until well-chilled.

This variation adds a splash of cherry liqueur to the original recipe, which gives the drink a sweet and fruity flavor. To make it, simply add the liqueur to the mixing glass along with the other ingredients and stir until well-chilled.

Experiment with these variations to find the one that suits your taste buds the best. Whether you prefer a sweeter or more bitter taste, there is a Bobby Burns cocktail variation for everyone.

• 1 ounce blended Scotch whisky aged at least 12 years
• 1/2 ounce Benedictine
• 1 ounce sweet vermouth
• 1 lemon peel

1. Fill a mixing glass with ice.
2. Add the scotch, sweet vermouth, and Benedictine to the mixing glass.
3. Stir the mixture until it is well-chilled.
4. Strain the mixture into a chilled cocktail glass.
5. Garnish with a lemon peel.