Bobby Burns
Ingredients
- 1 ounce blended scotch whisky (ideally a 12-year-old)
- 1 ounce sweet vermouth (such as Noilly Prat rouge)
- 0.5 ounce Benedictine
- lemon peel
Method
Add the scotch, vermouth and Benedictine to a mixing glass with ice and stir until well-chilled. Strain into a cocktail glass. Twist a lemon peel over the glass to release its oils and then drop it into the drink.