Rye Recipe

Chill glass

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

Combine ingredients

Add 2 oz rye whiskey, 0.75 oz sweet vermouth, and 2 dashes aromatic bitters to a mixing glass.

Add ice

Fill the mixing glass with enough ice to come near the top (about 1 cup packed ice) so the drink chills and dilutes properly.

Stir

Stir the mixture briskly for 20–30 seconds (about 20–30 full strokes) until well chilled and slightly diluted. The exterior of the mixing glass should become frosty.

Prepare serving glass

Discard the ice water from the chilled glass (if used) and, if using a rocks glass, add a single large ice cube. If serving up, no ice is needed.

Strain

Double-strain or use a Hawthorne/ julep strainer to pour the stirred cocktail from the mixing glass into the chilled serving glass.

Express orange oil

Hold an orange peel over the glass and give it a firm twist to express the oils over the surface of the drink, then rub the peel around the rim and drop it in (or discard if you prefer).

Garnish with cherry

Skewer one brandied or maraschino cherry and place it in the glass alongside the orange peel.

Serve immediately while cold. Savor slowly — the rye-forward spirit-forward cocktail is meant to be sipped.