Bobby Burns

After my last venture into a cocktail featuring benedictine went a little south I decided to follow up with a classic, the bobby burns.  An old cocktail with first mentions around the 1930s, it features a couple of the most classic ingredients that exist.  A good way to modify the taste of this cocktail is to change the scotch you use, although I prefer a younger (10 year or so) single malt, a blended or a higher age example could work very well, its all about preference.  I have even seen some recipes which mention the use of bitters, although I personally don’t see the need, but it could add a nice touch as well.

Bobby Burns Cocktail2 oz Scotch
1 oz Sweet Vermouth
3 dash Benedictine (about a barspoon full)

Combine all ingredients and shake over ice.  Serve in martini glass and garnish with a twist of lemon peel.

Ratios will occasionally change from 2:1 to 1:1 for the scotch and vermouth, but the 2:1 is preferred if you want to make sure you get the flavor of the scotch.

Thoughts?