Bobby Burns Cocktail Recipe

Cocktail Preparation

1. 1

   Chill glass (optional)

   Place a coupe or Nick & Nora glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to chill it. Discard ice water before straining.

2. 2

   Add the Scotch, sweet vermouth, Benedictine and Angostura bitters to a mixing glass or large measuring glass.

3. 3

   Fill the mixing glass with large ice cubes. Stir gently but thoroughly for 20–30 seconds (about 20–30 full rotations) until the mixture is well chilled and slightly diluted. The mixing glass should feel very cold to the touch and the outside should gather a slight frost.

4. 4

   Prepare the glass: if you chilled it with ice water, dump the ice water and wipe the glass dry.

5. 5

   Double-strain or fine-strain the stirred cocktail into the chilled coupe or Nick & Nora glass using a julep strainer and a fine-mesh strainer (or just a julep/hawthorne strainer if you don't have a fine strainer) to keep any small chips of ice out of the final drink.

6. 6

   Express the oils of the orange peel over the surface of the cocktail by holding the peel about 2–3 inches above the drink and giving it a brisk squeeze, skin-side down, so a fine mist of oil lands on the surface. Optionally rub the peel around the rim of the glass.

7. 7

   Garnish with the expressed orange peel; you may also drop the peel into the drink or add a cocktail cherry if desired.