Restaurants›4 Charles Prime Rib›Russell's Reserve 10 Year, Demerara, Bitters Recipe

Russell's Reserve 10 Year, Demerara, Bitters Recipe

Inspired by 4 Charles Prime Rib
Time10m
Serves1

Make Russell's Reserve 10 Year, Demerara, Bitters Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail

Optional (for demerara syrup)

Method

Make demerara syrup (if not using pre-made)

1

Combine 2 cups demerara sugar and 1 cup water in a small saucepan over medium heat.

2

Stir constantly until sugar is fully dissolved and mixture is just coming to a simmer, about 3–5 minutes. Do not boil vigorously.

3

Remove from heat, cool to room temperature, then transfer to a sealable container and refrigerate. Syrup will keep for several weeks.

Build the cocktail

4

Place a mixing glass or cocktail mixing pitcher on your work surface. Add 2 oz Russell's Reserve 10 Year Bourbon.

5

Add 0.5 oz demerara syrup to the mixing glass.

6

Add 4 dashes Angostura bitters and 2 dashes orange bitters.

7

Add 6 ice cubes to the mixing glass to chill and dilute properly.

8

Stir the mixture briskly for 30–45 seconds (about 20–30 full rotations) until the outside of the mixing glass feels very cold and slightly frosted. This integrates the sugar, chills, and achieves proper dilution.

9

Place a large clear ice cube or sphere in a chilled rocks glass.

10

Strain the stirred cocktail over the large ice cube into the rocks glass using a julep strainer or Hawthorne + fine mesh if needed.

11

Garnish

Express an orange peel over the surface of the drink by holding it skin-side down about 2–3 inches above the glass and giving it a firm squeeze to release oils. Rub the peel around the rim if desired and drop it into the glass as garnish.

12

Serve immediately and enjoy. Optionally, savor slowly to appreciate the bourbon's maturation notes.