You can get this Robert Burns cocktail at Peacock Alley, in the Waldorf-Astoria. Or you can make it at home.
- 2 ¼ounces Sheep Dip blended scotch whisky
- 1 ¼ounces sweet vermouth
- ⅓ounce Benedictine
- ¼ounce absinthe (or Pernod)
Step 1Add all ingredients to a mixing glass. Add ice and stir for 50 revolutions.
Step 2Strain 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.