Bobby Burns cocktail (Craddock's recipe)

How to make:

STIR all ingredients with ice and strain into chilled glass.

Garnish:

Lemon zest twist (disgarded) & a slice of shortbread

Comment:

Rich and slightly sweet, laced with spice liqueur - a good dram to enjoy alongside the ritualistic serving of haggis.

Origin:

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."