Place a coupe or chilled rocks glass in the freezer or fill it with ice water while you prepare the cocktail to ensure the finished drink is properly chilled.

Chill glass

Add 2 oz blended Scotch, 0.75 oz Cognac, 0.5 oz curaçao, 0.5 oz fresh lemon juice, 0.25 oz demerara/simple syrup, and 2 dashes Angostura bitters into a mixing glass or cocktail shaker.

Measure ingredients

Fill the mixing glass with large ice cubes (about 4 cubes). Stir vigorously for 20–30 seconds until the mixture is well chilled and slightly diluted (the spoon should feel very cold and the mixing glass frosty).

Add ice and stir

Discard the ice/water from the chilled serving glass. Double-strain the cocktail from the mixing glass into the chilled coupe or rocks glass using a Hawthorne/mesh strainer (or fine-mesh if desired) to catch small ice shards and citrus pulp.

Strain

Express an orange (or lemon) twist over the drink by holding the peel skin-side down over the surface and giving it a sharp squeeze to spray oils onto the cocktail. Run the peel around the rim briefly and drop it in as garnish. Optionally add a Luxardo cherry on a pick.

Garnish

Serve immediately while cold. Sip and note the interplay of smoky/rounded Scotch, fruity Cognac, and citrus/orange notes from curaçao and the twist.

Serve

blended Scotch whisky (or light single malt)

Cognac (VS or VSOP)

Curaçao (orange liqueur)

fresh lemon juice

demerara or simple syrup

Angostura bitters

orange peel (twist) or lemon peel

luxardo cherry or brandied cherry

ice (large cubes for stirring)

Bieler Père & Fils

Make Bieler Père & Fils Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Bieler Père & Fils Recipe

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