Restaurants›Buckets Restaurant›The Boss Recipe

The Boss Recipe

Inspired by Buckets Restaurant
Time8m
Serves1

Make The Boss Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail Base

Garnish & Finish

Optional

Method

Cocktail Base

1

Chill glass

Place an old-fashioned glass in the freezer or fill it with ice and cold water to chill while you prepare the cocktail.

2

Measure and combine

In a mixing glass, add 2 oz rye whiskey, 1 oz sweet vermouth, 0.5 oz amaro, 0.25 oz orange curaçao, 2 dashes angostura bitters, and 1 dash orange bitters.

3

Stir to dilute and chill

Fill the mixing glass with large, cold ice cubes and stir briskly but smoothly for 20–30 seconds (about 15–20 good turns) until the mixture is well chilled and slightly diluted. Aim for a dilution of roughly 20–25 ml and the glass feeling very cold to the touch.

Garnish & Finish

4

Prepare glass

Discard the chilling ice/water from the old-fashioned glass and add one large clear ice cube (or several large cubes).

5

Strain

Using a julep/strainer, strain the stirred cocktail into the prepared glass over the large ice cube.

6

Express orange oil

Hold an orange peel about 2–3 inches above the drink, skin side down. Give the peel a firm twist to express the oils over the surface of the cocktail, then rub the peel around the rim and drop it into the drink.

7

Optional garnish

If using, add a maraschino cherry on a pick and rest it against the ice.

8

Serve immediately. Sip slowly to appreciate the layered bitterness, sweetness, and spice — the profile befitting 'The Boss.'