Tomorrow Never Knows Recipe

Measure and combine

Chill an old-fashioned glass by filling with ice or placing in freezer. In a mixing glass, add 1.5 oz Russell's 6 Rye, 0.5 oz Mr. Black, 0.5 oz Scarlet Japanese Amaro, 0.25 oz Drambuie, 0.25 oz Ming River Baijiu, and 0.25 tsp vanilla (if using vanilla bean, scrape about 1/8 of a bean's seeds into the mix). Add 1 dash Angostura bitters if you want extra aromatic balance.

Stir and dilute

Fill the mixing glass with plenty of ice and stir briskly but smoothly for 20–30 seconds (about 15–20 full turns) until the mixture is well-chilled and slightly diluted. Aim for a silky texture and temperature around 8–10°C (46–50°F).

Prepare glass

Discard the ice from the chilled old-fashioned glass. Place a single large ice cube into the glass.

Strain

Fine-strain (or double-strain) the stirred cocktail from the mixing glass into the old-fashioned glass over the large ice cube. This yields a clear, smooth pour and removes any vanilla bits if fresh seeds were used.

Express the orange peel over the drink by holding it skin-side down about 2–3 inches above the glass and giving it a firm twist so oils spray onto the surface. Run the peel's outer edge around the rim of the glass and drop it into the drink as garnish.

Give the cocktail a gentle stir once or twice in the glass to integrate the expressed oils, then serve immediately.

Tasting note: The rye provides backbone and spice, Mr. Black adds roasted coffee sweetness, Scarlet Japanese Amaro contributes herbal-bitter complexity, Drambuie brings honeyed whiskey warmth, Ming River Baijiu adds a bright top-note funk, and vanilla rounds and softens the edges.