Happy Friday friends. I’m back using the supposedly terrible Ardbeg Wee Beastie this week. Again, this isn’t the worst whisky I’ve ever had, but I don’t know if it would be high on the ordering list if I was out at a bar. Still not making a promised painkiller, though I do want to make that one soon. Instead, I’m turning to another one I’ve had buried on a list for a long time: The Bobby Burns.

It’s been so far down on the list for a couple reasons First, is that despite my enjoyment of single malt Scotches, I don’t usually have them on hand. An issue I should begin to rectify immediately. The second is, that if I do have it on hand, I tend to just drink it on it’s own, maybe with a rock or two in it, and using it in a cocktail is the furthest thing from my mind. However, the Wee Beastie seems to be the perfect whisky to cocktail with, and with Bobby Burns day coming up, why not make the drink that bears his name right?

Bobby Burns

1/2 Italian Vermouth

1/2 Scotch Whisky

3 Dashes Benadictine

Shake well and strain into a cocktail glass. Squeeze lemon peel on top

Strong whisky aromas on the nose. The peat definitely comes through, but it isn’t as overpowering as drinking the whisky neat, or with a couple drops of water. You definitely know what you’re getting into here, especially if, like me, you use an Islay or peated Scotch.

Wow, the flavor is not at all what I was expecting. The Benedictine and the sweet vermouth form an interesting flavor profile that elbows it’s way to the front of the palate when you take a sip. That combination seems to completely erase most of the whisky flavors, save for the peat smoke that still manages to come through, no surprise there given the peat is it’s calling card. I think the type of benedictine used may play a stronger part here. (Quick side note here: the unscientific unit of measurement a “dash” from a bottle that is wide open at the top is quite problematic, I covered the opening with my thumb and let some drip in to what I eyeballed as close to a dash of bitters as I could). I didn’t use “true” Benedictine, I used B&B, which is made by a well known Benedictine producer, Dom. However they add some brandy in this version, hence the second ‘B’. So B&B is a bit drier than what I think is used in a normal version, but I kind of don’t hate it. I think the added brandy helps reign in the whisky, only leaving the peat leftover.

The finish is really where the peat stands out. Once the sip is done, the other flavors wash away, leaving a distinct peat aftertaste, which does dissipate fairly quickly, but could be off putting if peat isn’t your thing. Then again, if peat isn’t your thing, why are you using an Islay whisky for this? Even for me, who likes Islay whiskies, I kind of find it to be a bit much. I think it’s because the other associated flavors of the whisky are overpowered, and I don’t get a signature whisky flavor to go along with the peat. Don’t get me wrong, I like this iteration of this drink, but I’m glad the peat doesn’t stick around too much when I’m finished.

(Banner image courtesy Matthew Tetrault Photography)