- Ice cubes
- 100 ml Benedictine
- 300 ml Scotch Whisky
- Dry Ginger ale to top up
- Put some ice cubes in a mixing glass.
- Pour the Benedictine and whisky over the ice. Stir evenly without splashing them.
- Pour the cocktail, without straining, into 4 chilled highball glasses.
- Top up with the dry ginger ale and serve.
Tip: Sparkling wines and champagnes should be served thoroughly chilled.