Bobby Burns

from The U. K. B. G. Guide to Drinks

  • \frac{1}{2} Part of Scotch Whisky
  • \frac{1}{2} Part of Sweet Vermouth
  • 3 Dash of Benedictine

Shake and strain. Squeeze lemon peel on top.

Bobby Burns

from The American Bar

  • \frac{3}{4} Ounce of Sweet Vermouth
  • \frac{3}{4} Ounce of Dry Vermouth
  • \frac{3}{4} Ounce of Scotch Whisky
  • 1 Dash of Benedictine
  • 1 Whole of Stemmed Cherry

Stir with ice in a mixing glass filled with ice cubes. Strain into a chilled cocktail glass. Garnish with cherry.

Bobby Burns

from The Savoy Cocktail Book

  • \frac{1}{2} Part of Dry Vermouth
  • \frac{1}{2} Part of Scotch Whisky
  • 3 Dash of Benedictine

Shake well and strain into cocktail glass. Squeeze lemon peel on top.