The Bobby Burns is a classic cocktail that is traditionally drunk on Burns Night (25 January) to celebrate the life of Scottish poet Robert Burns. If you live in Australia, Burns Night usually falls in the peak of summer, when highballs will slake your thirst in the sun a lot better. This variation is a mash up between the Bobby Burns and the Whisky highball, but instead of using soda water to top up the cocktail, sparkling green tea soda lends a bit more complexity that complements the honeyed bitterness of the Dom Benedictine as well. Lest you think it a weird combination, green tea is a popular mixer with whisky in Asian countries so this is a great East meets West combination.

How to make the Bobby Burns Highball cocktail

Ingredients

• 60ml Scotch whisky

• 30ml sweet vermouth

• 10ml Dom Benedictine

• 2 dashes Peychauds bitters

• Green tea soda to top up (around 180ml*

*To make green tea soda, steep a green tea bag in hot water. Let cool and then carbonate it using the Sodastream

Instructions

• Pour all ingredients except for green tea soda into a shaker filled with ice.

• Shake vigorously

• Strain and pour cocktail into a a tall glass filled with ice

• Top up with green tea soda

• Stir and serve