The Stampede Recipe
Make The Stampede Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail Base
Citrus & Sweetening
Bitters & Finish
Ice
Method
Prep
- 1
Chill glass
Place a coupe or rocks glass in the freezer for at least 5 minutes (or fill it with ice and cold water while you mix).
- 2
Measure ingredients
Measure each spirit, liqueur, citrus, and syrup so they're ready to add to the mixing glass.
Mixing & Dilution
- 3
Combine in mixing glass
Add the bourbon (2 oz), rye whiskey (0.5 oz), Campari (0.5 oz), sweet vermouth (0.75 oz), allspice dram (0.25 oz), fresh lemon juice (0.5 oz), and maple syrup (0.5 tsp) into a chilled mixing glass.
- 4
Add bitters and ice
Add 2 dashes Angostura bitters. Fill the mixing glass with large ice cubes until nearly full to ensure proper chilling and controlled dilution.
- 5
Strain & Serve
- 6
Prep glass
If you used ice water to chill the serving glass, discard the ice and water now.
- 7
Strain
Double-strain the cocktail (using a Hawthorne strainer and a fine-mesh strainer) from the mixing glass into the chilled coupe or rocks glass over a single large ice cube or neat, depending on preference.
- 8
Garnish
Express the oils of an orange twist over the drink by holding the twist skin-side down and giving it a quick squeeze above the surface, then run the peel around the glass rim and drop it into the drink.
- 9
Serve
Serve immediately. The Stampede is a bold, spiced, slightly bitter whiskey-forward cocktail meant to be sipped slowly.