Rye Whisper Recipe

Chill glass

Place a rocks glass in the freezer or fill with ice water to chill while you build the cocktail.

Measure ingredients

Measure out Michter’s Rye (1.5 oz), Lillet Blanc (0.5 oz), Forthave Yellow Genepi (0.5 oz), Chambord (0.25 oz) and Disaronno (0.25 oz).

Fill a mixing glass with plenty of ice. Add the measured rye, Lillet, genepi, Chambord and Disaronno.

Add grapefruit bitters (2 dashes) and yuzu bitters (1 dash) to the mixing glass.

Stir gently but thoroughly for 30–45 seconds (about 20–30 revolutions) until the mixture is well chilled and slightly diluted. Aim for a silky, integrated texture rather than vigorous agitation.

Discard ice or water from the chilled rocks glass. Place a single large clear ice cube into the glass.

Fine-strain the stirred cocktail from the mixing glass into the prepared rocks glass over the large ice cube to ensure a clean, clear pour.

Express the oils of a grapefruit peel over the drink by holding the peel skin-side down about 3–4 inches above the surface and giving it a firm squeeze so the oils spray across the cocktail. Optionally flame the expressed peel briefly with a lighter for a brighter aromatic effect, then rub the peel around the glass rim and drop it into the drink as garnish.

Serve immediately. The RYE WHISPER is best sipped slowly to appreciate the interplay of rye spice, alpine genepi herbaceousness, raspberries from Chambord, marzipan from Disaronno, and citrus from the bitters.