Back to All Recipes
BACK
Bobby Burns
Still served and enjoyed in honour of one of Scotland’s most influential poets. This crowd-pleaser is a delicious way to explore the depth of Glasgow Blend’s robust character. Scroll down to learn how to make it.
INGREDIENTS
- imperial
- metric
- 2 oz of Glasgow Blend
- ½ oz of Carpano Antica Formula / Sweet Vermouth
- ½ tsp of Bénédictine
- Lemon peel to garnish
- Ice
- 50ml of Glasgow Blend
- 15ml of Carpano Antica Formula / Sweet Vermouth
- 2.5ml of Bénédictine
- Lemon peel to garnish
- Ice
METHOD
Rinse a coupe or cocktail glass with Bénédictine.
Add the whisky and sweet vermouth to a mixing glass and fill with ice.
Stir all the ingredients together until diluted and then strain into the rinsed coupe or cocktail glass.
Add a twist of lemon peel to garnish.
Serve, and enjoy.
LIKE THIS? TRY:
On The Rocks
