"big Heart" Recipe

Cocktail

1. 1

   Prepare honey syrup (if not on hand)

   Combine equal parts honey and warm water (for this recipe about 1/4 cup honey + 1/4 cup warm water) and stir until fully combined. Cool before using. Yield will be more than needed; store refrigerated up to 2 weeks.

2. 2

   Chill glass

   Place a coupe or Nick & Nora glass in the freezer for a few minutes or fill it with ice water while you mix the cocktail to chill it.

3. 3

   Mix the cocktail

   Fill a mixing glass with the measured ice (about 1 cup or enough to nearly fill). Add 2 oz rye whiskey, 1 oz sweet vermouth, 1/2 oz Aperol, 1/4 oz Luxardo Maraschino, 1/4 oz honey syrup, 2 dashes orange bitters and 1 dash Angostura bitters.

4. 4

   Stir and dilute

   Using a bar spoon, stir the mixture for 30–45 seconds until the outside of the mixing glass becomes nicely frosted and the cocktail is properly chilled and diluted (about 15–20 full turns). This produces a smooth, integrated drink with a silky texture.

5. 5

   Prepare glass

   Dump the ice water from your chilled glass if you used that method and dry briefly with a napkin.

6. 6

   Strain and garnish

   Strain the cocktail through a julep strainer or Hawthorne into the chilled coupe or Nick & Nora glass. Express an orange twist over the surface to release oils, run the twist around the rim, and drop it in as garnish. Optionally add a Luxardo or brandied cherry on a pick.

7. 7

   Serve

   Serve immediately. The Big Heart is best enjoyed sipped slowly to appreciate the balance of warm rye, bitter-sweet Aperol, and the honeyed maraschino notes.