Writers' Tears Copper Pot Recipe

Chill glass (optional)

If serving in a copper mug or chilled glass, add crushed ice to the mug and let sit while you prepare the cocktail. Discard crushed ice before pouring.

Combine ingredients

In a mixing glass, add 2 oz Writers' Tears Copper Pot whiskey, 0.75 oz sweet vermouth, 0.25 oz dry vermouth, 0.25 oz amaro, 0.25 oz orange curaçao, and 2 dashes Angostura bitters.

Add ice and stir

Fill the mixing glass with large ice cubes. Stir gently for 20–30 seconds (about 20–30 full strokes) until the mixture is well chilled, slightly diluted, and properly integrated.

Prepare serving vessel

If you chilled a copper mug, dump the crushed ice and add one or two fresh large ice cubes. If using a rocks glass, add one large ice cube or two.

Strain and garnish

Strain the cocktail from the mixing glass into the prepared copper mug or rocks glass over the large ice. Express an orange peel over the drink by holding it skin-side down and pinching to release the oils, then rub the peel around the rim and drop it into the drink as garnish. Optionally, add a mint sprig for an aromatic top note.

Serve

Serve immediately while cold. Sip slowly to enjoy the layered whiskey, vermouth, and amaro flavors.

If you prefer a slightly sweeter or boozier profile, adjust sweet vermouth between 0.5–1 oz and amaro between 0.15–0.5 oz to taste. For a more citrus-forward cocktail, increase orange curaçao to 0.5 oz and reduce sweet vermouth to 0.5 oz.