Golden Ember Recipe

Prepare ingredients

Chill two coupe/share glasses or a large rocks glass in the freezer for 5–10 minutes. Make honey syrup by warming equal parts honey and water until combined; cool before using if not already prepared.

Mix

In a cocktail shaker, add 3 oz rye whiskey, 0.75 oz spiced pear liqueur (or pear brandy), 0.5 oz fresh lemon juice, 0.5 oz honey syrup, 0.25 oz allspice dram, 2 dashes Angostura bitters, and 1 dash smoked orange bitters (if using).

Shake with ice

Fill the shaker with ice and shake vigorously for 12–15 seconds until the exterior of the shaker is very cold and properly diluted (about 15–20% volume dilution for a spirit-forward shaken cocktail).

Strain

Double-strain the cocktail through a fine mesh strainer into the chilled serving glass over a single large ice cube or sphere.

Express orange oil

Hold the wide orange peel over the glass with the outer skin facing down. Give it a firm twist to express the oils across the surface of the cocktail, then rub the peel briefly along the rim and drop it into the drink.

Toast star anise (optional)

Warm a small spoon over a flame or use a lighter to briefly toast the star anise for 1–2 seconds until fragrant (do not burn). Place the warm star anise on top of the ice as an aromatic garnish. Alternatively, run it quickly through a flame to add a subtle smoked perfume.

Serve immediately. The Golden Ember is intended for sharing — pour into two small coupe glasses or present in a large rocks glass and pass around. Sip slowly to enjoy the layered spice, honey, pear, and citrus notes.