Now & Then Recipe

Chill glass

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

Make demerara syrup (if not on hand)

Combine equal parts demerara sugar and hot water, stir until dissolved, then cool. Store refrigerated.

Fill a mixing glass with plenty of fresh ice. Add 2 oz rye whiskey (or bourbon), 0.5 oz amaro, and 0.5 oz dry vermouth.

Add 0.25 oz demerara syrup and 0.5 oz fresh lemon juice to the mixing glass.

Add 2 dashes Angostura bitters and 1 dash orange bitters.

Stir the mixture briskly for 20–30 seconds until well chilled and properly diluted (mixing glass should frost on the outside). Taste for balance — it should be slightly boozy with a bright lemon lift and bittersweet herbal notes.

Discard ice or water from the chilled rocks glass. Place one large ice cube into the glass.

Strain the mixed cocktail into the prepared rocks glass over the large ice cube using a julep or Hawthorne strainer for a clean pour.

Take an orange peel, express the oils over the surface of the drink by holding it over the glass and pinching to release the oil, then rub the peel around the rim and drop it into the drink as garnish.

Serve immediately. Optionally offer a short straw for gentle sipping.