This is a classic interpretation of the Bobby Burns cocktail: just whiskey, vermouth and Bénédictine shaken over ice. Garnish with lemon rind and you're set to impress.
- 60 ml scotch whiskey
- 45 ml vermouth
- 30 ml Bénédictine
- ice cubes
- grated lemon rind, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Shake whiskey, vermouth and Bénédictine over ice. Pour through a strainer into a chilled cocktail glass. Garnish with a lemon rind.
This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.