Bobby Burns

Another slight Manhattan variation made with scotch, this drink adds some Bénédictine to make it all go down smoother. DeGroff suggests garnishing with a shortbread cookie, which is cute, but I much prefer the traditional lemon twist.

2 oz Blended Scotch
1 oz Sweet Vermouth
>1/4 Bénédictine

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass and garnish with a lemon twist.

Note: Apparently, David Embury prefers Drambuie in place of the Bénédictine, arguing that the traditional scotch liqueur goes better than the monks' work. I rarely have the stuff around, but if I did and I was so inclined, a side by side comparison would be in order.

Enjoy.