|2 fl oz||Dewar's 12 Year Old Scotch whisky|
|1 fl oz||Martini Rosso sweet vermouth|
|1⁄4 fl oz||Drambuie liqueur|
|2 dash||Peychaud's or other Creole-style bitters|
As Embury says, there would seem to be some sense in using a Scotch-based liqueur and although this version of the Bobby Burns is rarely seen, it is worthy of a trial.
Recipe adapted from David A. Embury's 1953 The Fine Art of Mixing Drinks, in which he writes of this drink, "Peychaud, somehow seems to blend better than Angostura with the Scotch. Benedictine is sometimes used in place of Drambuie. However, the Drambuie is preferable because it is made with a Scotch whisky base."
The history of the Bobby Burns cocktail can be found on our Bobby Burns cocktail page.