Brandy-spiked Crooked Antler Recipe

Chill glassware

Place a Nick & Nora or coupe glass in the freezer for 10–15 minutes or fill with ice water to chill while you prepare the cocktail.

Prepare garnish

Carefully cut a 1-inch wide strip of orange peel, removing as much pith as possible. If using rosemary, have a fresh sprig ready for torching. If you plan to flame the orange, have a lighter or match ready.

Add the brandy (2 oz), rye whiskey (0.5 oz), sweet vermouth (0.5 oz), dry vermouth (0.25 oz), allspice dram (0.25 oz), maple syrup (0.25 oz), and fresh lemon juice (0.5 oz) into a mixing glass.

Add bitters and ice

Add 2 dashes of Angostura bitters and 1 dash of orange bitters to the mixing glass. Fill the mixing glass with large ice cubes until near the top.

Stir to chill and dilute

Stir gently and consistently for 30–45 seconds (about 20–30 full turns) until the outside of the mixing glass becomes very cold and the mixture is properly diluted—aim for about 20–25% dilution relative to spirit volume for a balanced strength and mouthfeel.

Discard ice/water from the chilled serving glass. Using a julep strainer (or Hawthorne and fine strainer combo), strain the cocktail into the chilled Nick & Nora or coupe glass.

Express the orange peel

Hold the orange peel skin-side down over the cocktail and give it a firm twist to express the oils across the surface, then rub the peel along the rim and drop it into the drink.

Optional aromatic flourish

If using a rosemary sprig, lightly torch the tip of the sprig until it smokes and quickly place it across the glass to impart a smoky, resinous aroma. If flaming the orange peel, hold the peel between the flame and the surface of the drink and squeeze once so a brief flare of orange oil flames before dropping the peel in. Be cautious with open flame.

Serve

Present immediately. The cocktail should be warm-hued, aromatic with spice and citrus top notes, and balanced between brandy richness, rye backbone, and gentle sweetness from maple and allspice dram.