Knob Creek Rye Recipe

Measure and Combine

Pour 2 oz Knob Creek Rye and 1 oz sweet vermouth into a stirring glass or mixing beaker.

Add Bitters

Add 2 dashes of Angostura bitters to the spirit and vermouth in the stirring glass.

Add Ice

Fill the stirring glass with large ice cubes, leaving about 1/2 inch of headspace.

Stir to Chill and Dilute

Using a bar spoon, stir the mixture smoothly for 20–30 seconds (about 30–40 strokes) until the stirring glass is very cold and the outside shows condensation. The goal is proper dilution (roughly 20–25% total dilution from the chilled ice).

Prepare Serving Glass

Place 1–2 large ice cubes in a chilled rocks glass (or a single large cube). If you prefer the drink slightly less cold, use one large cube; for more chill and slower dilution, use two.

Strain

Using a strainer, pour the stirred cocktail into the prepared rocks glass over the ice.

Express the orange peel over the glass by holding it with the outer skin facing down and giving it a quick twist to release the oils onto the surface of the drink. Rub the peel around the rim of the glass, then drop the peel into the drink or discard per preference.

Finish by dropping 1 Luxardo cherry into the glass (or skewered on a cocktail pick and rested across the glass).

Serve immediately while chilled. Sip slowly to appreciate the rye spice, vermouth's sweetness, and bitters' complexity.

Optional adjustments: increase vermouth to 1.25 oz for a sweeter, smoother profile; reduce vermouth to 0.75 oz for a drier, more spirit-forward drink.