Redbreast 12 Recipe

Chill glass

Place a rocks glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail to chill the glass.

Prepare tools and ice

Gather a mixing glass, bar spoon, jigger, julep strainer (or Hawthorne), and a large ice cube or sphere. Fill the mixing glass with about 6 oz of mixing ice.

Measure and combine

Add 2 oz Redbreast 12, 0.75 oz sweet vermouth, and 0.25 oz orange curaçao into the mixing glass over the mixing ice.

Add bitters

Add 2 dashes of Angostura bitters to the mixing glass.

Stir

Using a bar spoon, stir the mixture for 20–30 seconds (about 20–30 full spoon turns) until well chilled and properly diluted. The glass should sweat lightly and the liquid become cold and slightly viscous.

Strain

Discard ice or water from the chilled rocks glass. Place the large ice cube or sphere into the rocks glass. Strain the mixed cocktail into the chilled glass over the large ice.

Express orange oil

Hold the orange peel about 6 inches above the drink with the colored side facing down. Firmly squeeze and bend the peel to express the orange oils over the surface of the cocktail, then rub the rim with the peel and drop it into the drink or place it on the edge as a twist.

Add cherry (optional)

If using, garnish with a Luxardo or brandied cherry on a cocktail pick and rest it on the ice.

Serve

Serve immediately. Encourage sipping to appreciate the whisky-forward profile and the citrus and vermouth notes balancing the spirit.