Sticky Bobby
Sticky Toffee-Infused Scotch, Benedictine, Lemon
Bartender Anissa Dingle of Dingles Public House | San Francisco, CA
Adapted by StarChefs | July 2026 | Photo: Will Blunt
INGREDIENTS
Sticky Toffee:
660 grams Guinness
300 grams brown sugar
200 grams heavy cream
60 grams butter
10 grams vanilla paste
1.6 grams kosher salt
Sticky Toffee-Infused Scotch:
2 ounces Johnnie Walker Red Scotch whisky
To Assemble and Serve:
Yield: 1 cocktail
1 ounce Benedictine liqueur
Lemon twist
METHOD
For the Sticky Toffee:
In a saucepan over medium heat, add Guinness and cook until beer is reduced by half. Add sugar and cook until mixture begins to foam. Remove from heat and whisk in cream. Whisk in remaining ingredients. Let cool. Transfer to an airtight container and refrigerate.
For the Sticky Toffee-Infused Scotch:
In a nonreactive container, combine scotch and 2 grams Sticky Toffee. Seal and let steep at room temperature overnight. Once infused, freeze overnight. The next day, strain, bottle, and reserve.
To Assemble and Serve:
In a mixing glass with ice, combine Benedictine and 2 ounces Sticky Toffee-Infused Scotch. Stir until chilled. Strain into desired glassware. Garnish with lemon twist.
