Robert Burns

You can get this Robert Burns cocktail at Peacock Alley, in the Waldorf-Astoria. Or you can make it at home.

Ingredients

• 2 ¼ ounces Sheep Dip blended scotch whisky
• 1 ¼ ounces sweet vermouth
• ⅓ ounce Benedictine
• ¼ ounce absinthe (or Pernod)

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    111 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram sugars; 0 grams protein; 1 milligram sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Preparation

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