About
This is a classic Scotch cocktail published by Harry Craddock in The Savoy Cocktail Book in 1930. It is closely related to a Rob Roy, using Scotch and sweet vermouth as the base but adding Bénédictine for extra herbal sweetness and spice. Angostura bitters deepen those warm notes, while expressed lemon oil keeps the drink bright and aromatic.Cheers y’all!
Ingredients
- 2 oz · 60 mlScotch whisky
- ¾ oz · 22.5 mlsweet vermouth
- ¼ oz · 7.5 mlBénédictine
- 2 dashesAngostura bitters
- lemon peel oil
Method
- 1
Add all ingredients to a mixing glass.
- 2
Add ice and stir until chilled.
- 3
Strain into a chilled coupe or Nick and Nora.
- 4
Express lemon peel oil over the surface.
- 5
Garnish with a lemon twist and maraschino cherry.
anatomyofadrink.com/cocktails/bobby-burns