Rabbie Burns Cocktail

By Rosie Schaap

Published January 19, 2013

  • Sam Kaplan for The New York Times. Prop stylist: Randi Brookman Harris
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Burns night, January 25, is the perfect opportunity to consider Scotch’s tremendous variety, from mellow and gentle to vegetal and even barnyardy, and up through to the big, peaty, smoky numbers that many people think of first when they think Scotch. While the evening highlights whisky served neat — but with a pitcher of water alongside it, which often helps to open up its flavors — there’s no reason not to kick the festivities off with a Rabbie Burns cocktail, which adds vermouth, Bénédictine and a bit of citrus.

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Ingredients

  • 1 one-inch strip of orange peel

  • 1 ½ ounces Dewar’s White Label

  • ½ ounce Carpano Antica sweet vermouth

  • 3 dashes Bénédictine

Ingredient Substitution Guide
Nutritional analysis per serving

1 gram carbs; 59 calories; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rub the rim of a cocktail glass with the orange peel.

  2. Step 2

    Shake the other ingredients in a glass with ice.

  3. Step 3

    Strain into the cocktail glass and garnish with the reserved peel.

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4 out of 5
14 user ratings
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Comments

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Bill

I serve this at my Rabbie Burns Night every year. I barrel age it: 1.75 L of the Scotch, 0.5 of the vermouth and 50-60ml of Benedictine. Cheers!

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