Barrell Dovetail Recipe

Cocktail

1. 1

   Chill glass

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

2. 2

   Combine ingredients

   In a mixing glass add 2 oz rye whiskey, 0.75 oz barrel-aged sweet vermouth, 0.25 oz dry vermouth, 0.25 oz orange curaçao, 0.25 oz maple syrup, and 2 dashes of bitters.

3. 3

   Stir

   Fill the mixing glass with large, cold ice and stir with a bar spoon for 25–30 seconds (about 20–30 strokes) until the mixture is well chilled, slightly diluted, and clear.

4. 4

   Prepare glass

   Discard ice water from the chilled rocks glass and add a single large ice cube (or several large cubes).

5. 5

   Strain

   Double-strain the mixed cocktail into the chilled rocks glass over the large ice cube using a julep strainer and a fine mesh strainer (or a single Hawthorne if you don't have both).

6. 6

   Finish (optional)

   If using, lightly spritz about 0.1 oz barrel-aged oloroso or tawny sherry over the top of the cocktail by pouring a small amount from a spoon held above the glass, or float it gently on the surface.

7. 7

   Garnish

   Express the oils from an orange peel over the surface by holding the peel skin-side down about 3 inches above the drink and giving it a firm twist. Run the peel around the rim and drop it into the glass. Add a luxardo cherry if desired.

8. 8

   Serve

   Serve immediately. Sip slowly to appreciate the interplay of rye spice, barrel-aged vermouth richness, citrus notes from curaçao and orange oil, and the subtle sweetness from maple.