Bobby Burns
Stir with ice. Strain into chilled coupe. Serve with Scottish shortbread cookies on the side.
Ingredients
- 2 oz blended Scotch whisky
- 3/4 oz sweet vermouth
- 1/4 oz Bénédictine
- Scottish shortbread cookies, on the side
CREDIT: Meehan's Bartender Manual
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Kensington Market
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Queen West
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