Serve in a
Coupe glassGarnish:
Lemon zest twist (discarded) & a slice of shortbread
How to make:
STIR all ingredients with ice and strain into chilled glass.
Comment:
Rich and slightly sweet, laced with spice liqueur - a good dram to enjoy alongside the ritualistic serving of haggis.
About:
Recipe adapted from Harry Craddock's 1930, The Savoy Cocktail Book which calls for equal parts vermouth and Scotch with three dashes of Bénédictine. Craddock writes of this drink, "One of the very best Whisky Cocktails. A very fast mover on Saint Andrew's Day."
The history of the Bobby Burns cocktail can be found on our Bobby Burns cocktail page.
