Bobby Burns

From the kitchen of Carly

A batched Scotch cocktail where sweet vermouth and Bénédictine mellow into something rich and approachable. Make it ahead, chill it down, then pour straight into coupes for effortless entertaining. Citrus twist required.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 112 ounces (1 1/2 cups) Scotch
  • 112 ounces (1 1/2 cups) sweet vermouth (such as Carpano Antica)
  • 15 ounces (1/2 cup plus 2 tablespoons) water
  • 12 ounces (1/4 cup) Bénédictine
  • 18 lemon twists for garnish

Instructions

  1. In a pitcher that holds at least 5 cups, combine the Scotch, vermouth, water, and Bénédictine and stir well. Using a funnel, decant into a 1-liter liquor bottle or two 750-ml liquor bottles. Cap tightly and refrigerate for at least 2 hours, until chilled.

  2. To serve, set out a bowl or wine bucket filled with ice. Shake the bottle to ensure the cocktail is well mixed, then set it in the ice so it stays chilled. Pour into coupe or martini glasses and garnish each drink with a lemon twist.