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Photo by David Kressler
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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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For more on scotch and scotch cocktails, check out the January/February 2009 issue. |
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