Robert Burns

4 ingredients
5 steps

Ingredients

  • 2 1/4 ounces Sheep Dip blended scotch whisky
  • 1 1/4 ounces sweet vermouth
  • 13 ounce Benedictine
  • 1/4 ounce absinthe (or Pernod)

Directions

  1. 1
    Add all ingredients to a mixing glass.
  2. 2
    Add ice and stir for 50 revolutions.
  3. 3
    Strain into a chilled cocktail glass.
  4. 4
    Twist the lemon peel over the surface to release oils, then use as garnish.
  5. 5
    Optional: Serve with shortbread cookies on the side.

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