Rabbie Burns Cocktail

• 1 one-inch strip of orange peel
• 1 1/2 ounces Dewars White Label
• 1/2 ounce Carpano Antica sweet vermouth
• 3 dashes Benedictine

1. Rub the rim of a cocktail glass with the orange peel.
2. Shake the other ingredients in a glass with ice.
3. Strain into the cocktail glass and garnish with the reserved peel.

white label, sweet vermouth, dashes benedictine

Taken from cooking.nytimes.com/recipes/1014491 (may not work)