Bobby Burns
From The Oxford Companion to Spirits & Cocktails
, a cocktail made with scotch whisky and sweet vermouth, is a close cousin to the Rob Roy, with Bénédictine taking the place of the bitters. See vermouth; Rob Roy;, Bénédictine. It first appears in Hugo Ensslin’s 1916 Recipes for Mixed Drinks. See Ensslin, Hugo Richard;, whisky, scotch.
This definition is from The Oxford Companion to Spirits & Cocktails, edited by David Wondrich (Editor-in-Chief) and Noah Rothbaum (Associate Editor).