Donnafugata Ben Rye 2019 Recipe

1. Place a rocks glass in the freezer or fill with ice water to chill while you build the cocktail.

2. Combine ingredients

In a mixing glass add 2 oz Donnafugata Ben Rye 2019, 3/4 oz sweet vermouth, 1/4 oz amaro, 1/4 oz orange curaçao, 1/4 tsp simple syrup, 2 dashes Angostura bitters and 1 dash orange bitters.

3. Add ice and stir

Fill the mixing glass with large cubed ice and stir gently but thoroughly for 30–40 seconds (about 20–30 full back-and-forth strokes) until the mixture is well chilled and slightly diluted.

4. Dump the ice water from your chilled rocks glass if you used that method. Place one large ice cube in the glass. Double-strain the stirred cocktail (use a Hawthorne/latext strainer and a fine mesh if desired) into the prepared rocks glass over the large ice cube to keep the drink deceptively clear.

5. Express the orange peel over the drink: hold the peel with the outside facing down about 3–4 inches above the glass and give it a sharp squeeze to release oils, then run the peel's outer edge around the rim and drop it into the drink or lay it on the rim.

6. Optional: garnish with a Luxardo cherry on a pick laid across the glass or dropped into the drink.

7. Serve immediately. Encourage sipping slowly to appreciate the rye's spice and the wine-like complexity of Donnafugata Ben Rye 2019 complemented by sweet vermouth and amaro.