The Indy Recipe

Chill glass

Place a rocks glass in the freezer for 5–10 minutes or fill it with ice water while you make the cocktail so the final drink stays cold without diluting too quickly.

Juice fresh lemon: halve a lemon and strain to remove seeds and excess pulp if desired. Measure 0.5 oz (about 15 ml).

Add ingredients to a shaker: pour 2 oz bourbon, 0.75 oz Cynar (or preferred amaro), 0.5 oz fresh lemon juice, 0.5 oz maple syrup, and 2 dashes Angostura bitters into a cocktail shaker.

Dry shake (optional): if you prefer a slightly more aerated texture, shake the mixture without ice for 8–10 seconds to incorporate the maple syrup and lemon thoroughly.

Add ice to shaker: fill the shaker two-thirds with fresh ice.

Shake: vigorously shake for 12–15 seconds until the shaker is very cold to the touch and the outside is lightly frosted. This both chills and slightly dilutes the cocktail for balance.

Prepare the glass: remove the chilled rocks glass from the freezer or discard the ice water and add a large ice cube or a few fresh large cubes.

Double strain into glass: using a Hawthorne strainer and a fine mesh strainer (or just the Hawthorne if you don't have a fine strainer), pour the cocktail over the ice into the prepared rocks glass to catch any small ice shards or lemon pulp.

Optional splash: if you want a lighter finished drink, add a teaspoon of chilled club soda on top and stir gently once to combine.

Garnish and express oils: take an orange peel, hold it over the drink, and give it a firm twist to release the oils onto the surface. Then rub the peel's rim along the glass and drop the peel into the drink for aroma.

Serve: present immediately while cold. The Indy is best enjoyed sipped slowly to appreciate the interplay of bourbon warmth, artichoke bitterness, citrus brightness, and maple sweetness.