|1 fl oz||Dewar's 12 Year Old Scotch whisky|
|1 fl oz||Martini Rosso vermouth|
|1⁄2 fl oz||Benedictine D.O.M.|
|2 dash||Peychaud's or other Creole-style bitters|
|1 dash||La Fee Parisienne absinthe|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
This recipe combines elements from the world most respected writers of vintage recipes – the base formula comes from Craddock's 1930 The Savoy Cocktail Book with Peychaud's Bitters introduced by David Embury in his 1953 Fine Art of Mixing Drinks while the addition of absinthe is inspired by Albert Stevens Crockett's 1931 Old Waldorf-Astoria Bar Days.
Created by yours truly in January 2017 at the Cabinet Room, London, England. See our page on the Bobby Burns cocktail for a detailed history.