The Bobby Burns is a classic cocktail that originated in the late 1800s/early 1900s and may have been named after Scotland’s most famous poet, Robert Burns. Over the years the ingredients shifted from use of Absinthe or Benedictine or Drambuie, to settle on the classic Scotch, sweet vermouth, and Benedictine we use today. Although some recipes call for Angostura, I’d suggest you try it without first, and add as you see fit. Your choice of blended Scotch and the Benedictine may be enough spice notes for you.