How to make a Bobby Burns cocktail

An adeptly prepared whisky cocktail might be the best complement to a crisp evening beside a crackling fire. The notion of tempering whisky with sweetness, namely sweet vermouth, first appeared in the 1880s with origins tied to the Manhattan Club in New York City’s Theater District. The Manhattan cocktail, made with bourbon, birthed the Rob Roy, calling for Scotch whisky, which would evolve into the more herbal Bobby Burns that Dana Whyte, co-owner of Adelaide’s Clever Little…