The Bobby BurnsI made as directed and poured it in a basic rocks glass. I shared some of it with Pete and also made one for Melvin. We all agreed that it was a tasty cocktail. Melvin stated that even though it was tasty, it kind of fell off rather quickly. We both agreed that perhaps using a higher quality scotch (perhaps something more peaty and smokey) and a higher quality vermouth such as Carpano Antica it would give us a longer lasting and more flavorful cocktail. But since I am a neophile when it comes to scotches past Dewars, Johnnie Walker and the occasional Single Malt like Macallan 12 I really don't know what to use.
1.5oz Sweet Vermouth (I used Chinzano)
1.5oz Scotch Whisky (I used Johnnie Walker Black)
3 dashes (1/3 teaspoon) Benedictine DOM
Pour ingredients into a mixing glass with cracked ice. Stir briskly until well chilled, and strain into a pre-chilled cocktail glass. Twist a piece of lemon peel over the glass, rub it lightly around the rim, and drop it in.
Any personal recommendations? Suggestions? I'm all ears.
And speaking of recommendations, my friend Amanda Schuster recently wrote an article called A Toast to Bobby Burns from the Shakestir website giving recommendations on what Scotches to consume on Robert Burns day and any other that for that matter. Give it a read. Slainte mhoiz (Good health).
Until Then Happy Drinking,