Bobby Burns

from The Craft of the Cocktail

  • 2 ounces Scotch Whisky
  • 1 ounce Sweet Vermouth
  • .25 ounce Bénédictine
  • Shortbread Cookies (Garnish)

Stir all the ingredients with ice and strain into a chilled cocktail glass. Garnish with a shortbread cookie on the side.

Frank Meier's version in The Artistry of Mixing Drinks (1936) calls for one part sweet and one part Vermouth (Dry).