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Bobby Burns

Photo by David Kressler

Bobby Burns

This classic recipe is featured in The Essential Cocktail, the latest book from cocktail guru Dale DeGroff.

 

2 oz. Highland malt scotch
3/4 oz. sweet vermouth
1/2 oz. Benedictine
Ice
Tools: mixing glass, barspoon, strainer
Glass: cocktail
Garnish: shortbread cookie (on the side)

 

Stir ingredients in a mixing glass and strain into a chilled glass.

 

Reprinted with permission from The Essential Cocktail by Dale DeGroff. Published by Clarkson Potter, a division of Random House

 

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RELATED CONTENT

For more on scotch and scotch cocktails, check out the January/February 2009 issue.

 

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