Filthy Ricco Recipe

Chill glass

Place an old-fashioned glass or rocks glass in the freezer for 5–10 minutes or fill it with ice and set aside while you build the cocktail so the glass is well chilled.

Crack pepper

Using a pepper mill or the bottom of a heavy spoon, lightly crush three cracks of fresh black or mixed peppercorns. Set aside a small pinch to finish the cocktail; reserve the rest for muddling with the spirits if you prefer a more pronounced pepper note.

Combine ingredients

In a mixing glass add 2 oz Canadian Club 100% Rye, 1/2 oz Cynar, 1/2 oz dry vermouth, 1/4 oz Drambuie and the freshly cracked pepper. The pepper can go directly into the mixing glass so its oils infuse the liquid.

Add ice and stir

Fill the mixing glass with ice (about 1 cup or enough to submerge the liquid). Stir gently but thoroughly for 30–45 seconds until the mixture is well-chilled and slightly diluted (about 20–25% dilution on average for this timing and ice volume).

Prepare glass

Discard ice from the chilled rocks glass (if used). If you like an extra pepper aroma, rim the glass lightly by running the orange twist around the rim and then rubbing a crack of pepper on the rim.

Strain

Double-strain the stirred cocktail into the chilled rocks glass over one large ice cube or sphere using a Hawthorne and fine-mesh strainer. Double-straining captures the cracked pepper bits and any small ice shards for a cleaner presentation.

Garnish and finish

Express the oils of the orange twist over the surface of the drink by holding it skin-side down about 2–3 inches above the glass and giving it a firm squeeze, then run the twist around the rim and drop it into the drink. Sprinkle the reserved light pinch of cracked pepper on top to finish.

Serve

Serve immediately. The Filthy Ricco is slightly bitter, herbaceous, gently sweet and warmly spiced — sip slowly.