Bar Menu Idea Recipe

Measure and Combine

Using a jigger, measure 2 oz blended whiskey, 1 oz sweet vermouth, 0.5 oz amaro and 0.25 oz orange liqueur into a mixing glass or large rocks glass.

Add 0.25 oz rich simple syrup and bitters (2 dashes Angostura, 1 dash orange) to the mixing glass so every ingredient listed in the 'Sweetener & Bitters' section is included.

Fill the mixing glass with large ice and stir briskly with a bar spoon for 20–30 seconds (about 20–30 full strokes) until the drink is well chilled, slightly diluted, and the glass becomes frosty. If you're building directly in the serving glass, add the ice cube to the serving glass after stirring and then strain over it.

If you used a mixing glass, place a single large ice cube into a chilled rocks glass.

Using a peeler or channel knife, cut a 1.5–2 inch strip of orange peel. Express the oils by holding it over the glass and giving it a quick twist, then rub the peel around the rim and drop it into the drink. Optional: add a Luxardo cherry on a pick and rest it on the ice.

Serve immediately. Recommend pairing: charcuterie or dark chocolate.

Use the jigger for accurate measuring, the strainer when pouring from a mixing glass, and the bar spoon to stir. Use the peeler to prepare the orange twist.