Sulseam Mir Recipe

Measure and chill

Place a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you build the cocktail.

Prepare honey syrup (if not already). Mix equal parts honey and hot water, stir until fully combined, then cool to room temperature before using.

Build in mixing glass

Add 60 ml Sulseam Mir (or substitute spirit), 15 ml dry vermouth, 10 ml honey syrup, 10 ml orange liqueur, and 12 ml fresh lemon juice into a mixing glass or cocktail shaker. Add 2 dashes orange bitters and 1 dash aromatic bitters.

Ice and stir (or shake)

If you prefer a silky, slightly more diluted texture, add plenty of ice to the mixing glass and stir for 20–30 seconds until well chilled and slightly diluted. If you prefer a brighter, more aerated drink, add ice to the shaker and shake vigorously for 10–12 seconds.

Strain

Discard the ice or water from the chilled serving glass. Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne and fine strainer (if shaken, a single strainer is fine).

Express citrus oils

Take the large orange peel and hold it over the glass, skin side down. Give it a firm twist to express the oils across the surface of the cocktail, then rub the peel around the rim and drop it in as a garnish.

Garnish and serve

Place one Luxardo or brandied cherry on a cocktail pick and rest it on or in the glass, or simply drop the cherry into the drink. Serve immediately.