Bobby Burns Cocktail Recipe

Cocktail

1. 1

   Chill glass

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

2. 2

   Measure and add spirits

   Into a mixing glass, add 2 oz Scotch whisky, 3/4 oz sweet vermouth, and 1/4 oz Drambuie.

3. 3

   Add bitters and ice

   Add 2 dashes of Angostura bitters to the mixing glass, then fill the mixing glass with plenty of ice so the liquid will be properly chilled and slightly diluted.

4. 4

   Stir

   Stir the mixture briskly for 20–30 seconds (about 20–30 strokes) until well chilled and slightly diluted. Aim for the mixing glass to feel very cold to the touch and for slight cloudiness to clear.

5. 5

   Prepare glass and garnish

   Empty the chilled serving glass of ice or remove from freezer. Express a lemon peel over the glass by holding it with the outside facing down and giving it a sharp twist to release oils, then rub the peel's rim on the glass if desired.

6. 6

   Strain and serve

   Double-strain the cocktail from the mixing glass into the chilled coupe using a Hawthorne or julep strainer (and a fine mesh if you prefer). Garnish by placing the expressed lemon twist in or on the rim of the glass and serve immediately.