Restaurants›Black Sheep Restaurant›The New York Times Side Recipe

The New York Times Side Recipe

Inspired by Black Sheep Restaurant
Time8m
Serves1

Canadian Club 100% Rye, Meletti, Maraschino, Bitters

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Ingredients

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Cocktail

Garnish & Finish

Method

Cocktail

1

Combine

Add 2 oz Canadian Club 100% Rye, 0.5 oz Meletti, 0.25 oz maraschino liqueur, 2 dashes Angostura bitters and 1 dash orange bitters into a mixing glass.

2

Add ice

Fill the mixing glass with large ice cubes (about 3 large cubes) so the liquid is well chilled and diluted to balance the amaro and maraschino sweetness.

3

Stir

Stir gently and continuously with a bar spoon for about 30–40 seconds (15–20 revolutions) until the outside of the mixing glass feels very cold and the dilution is about 20–25% (you should see a slight frost on the glass).

4

Strain

Using a fine hawthorne or julep strainer, double-strain the cocktail into a chilled coupe or Nick & Nora glass. Straining removes any small ice shards for a silky texture.

Garnish & Serve

5

Express the oils of an orange twist over the surface of the cocktail by holding the twist about 2–3 inches above the glass and pinching the peel so the oil sprays across the drink. Run the twist around the rim, then either drop it in or place it on the rim.

6

Float one Luxardo or brandied cherry on top (or skewer it and lay across the rim). Serve immediately.