Bobby Burns

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.

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.

The Scotch and vermouth are poured in equal parts, with just one-sixth part of Bénédictine. That formula makes it easy to mix up the cocktail in any size batch. And with a few small variations, you can make a number of other Scotch-based drinks using similar formulas. Here are some examples:• Rob Roy: 2 parts Scotch and 1 part sweet vermouth, with a couple of dashes of Angostura bitters per drink, served on the rocks in old-fashioned glasses, garnished with a maraschino cherry.• Rusty Nail: Equal parts Scotch and Drambuie, stirred with ice and served in old-fashioned glasses (some variations call for a little more Scotch than Drambuie).• Loch Ness: 1 1/2 parts Scotch, 1 part Pernod, and 1/4 part sweet vermouth, stirred with ice in old-fashioned glasses.

Reprinted with permission from Cocktails for a Crowd: More than 40 Recipes for Making Popular Drinks in Party-Pleasing Batches by Kara Newman. Text copyright © 2013 by Kara Newman; photographs copyright © 2013 by Teri Lyn Fisher. Published by Chronicle Books, LLC.