Top Shelf Recipe

Cocktail

1. 1

   Prepare glass

   Chill a rocks glass or old fashioned glass by filling with ice and setting aside, or place in freezer for 5–10 minutes.

2. 2

   Combine ingredients

   In a mixing glass, add the top-shelf bourbon or rye (2 oz), orange liqueur (1/2 oz), dry vermouth (1/2 oz), simple syrup (1/4 oz), and 2 dashes angostura bitters.

3. 3

   Add ice and stir

   Fill the mixing glass with large ice cubes (enough to chill without too much dilution) and stir briskly for 20–30 seconds until the mixture is well chilled (internal temperature drop and slight dilution — about 15–20% by eye).

4. 4

   Prepare serving glass

   Discard the ice from the chilled rocks glass. Place one large fresh ice cube in the glass.

5. 5

   Strain and garnish

   Double-strain the mixed cocktail into the prepared rocks glass over the large ice cube. Express an orange peel over the drink by holding it skin-side down above the glass and giving it a firm squeeze to release oils, then run the peel around the rim and drop it into the drink. Optionally add one Luxardo or brandied cherry on a pick.

6. 6

   Optional finish

   If desired, give one short spritz of expressed lemon oil (hold a lemon peel ~6" above the glass and quickly give a single firm squeeze) to add a bright top note. Serve immediately.