#17 Recipe
Make #17 Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail Base
Garnish
Ice
Method
Cocktail Preparation
Chill glass
Place a chilled rocks glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to keep the drink cold without over-diluting.
Add rye whiskey, sweet vermouth, amaro, Angostura bitters, and orange bitters into a mixing glass or a large shaker filled with plenty of ice.
Discard ice water from the chilled rocks glass (if used) and place a large ice cube in the glass.
Strain the stirred cocktail into the prepared rocks glass over the large ice cube using a julep strainer or Hawthorne strainer.
Express the oils from the orange peel over the surface of the drink by holding the peel with the outer skin facing down about 3–4 inches above the drink and giving it a firm twist. Rub the rim of the glass with the peel and drop it into the cocktail.
Optionally, garnish with a maraschino cherry on a pick and serve immediately.