Elijah Craig Toasted Barrel Recipe

Build and stir

Add 2 oz Elijah Craig Toasted Barrel bourbon, 0.5 oz simple syrup, and 3 dashes Angostura bitters to a mixing glass. Fill the mixing glass with enough ice to reach the top.

Stir gently with a bar spoon for 30–45 seconds (about 20–30 full spoon rotations) until the mixture is well chilled, slightly diluted, and the mixing glass becomes cold to the touch.

Place a large ice cube in a chilled rocks glass. Strain the stirred cocktail over the large ice cube using a Hawthorne or julep strainer.

Express and finish

Take an orange peel approximately 1.5–2 inches wide. Hold it with the outer (zesty) side facing down over the drink and give it a firm squeeze to express the oils across the surface of the cocktail. Optionally run the rim of the glass with the peel to transfer more orange aroma.

Drop the expressed orange peel into the glass as a garnish. If using, add one Luxardo cherry on top or speared on a pick and rest it on the ice.

Serve immediately. Sip slowly to appreciate the toasted oak and caramel notes of the Elijah Craig Toasted Barrel balanced by the bitters and light sweetness.