Lot No. 40 Dark Oak Recipe
Make Lot No. 40 Dark Oak 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
Method
Cocktail
Chill glass
Place a rocks glass or old-fashioned glass in the freezer or fill it with ice and cold water to chill while you build the cocktail.
Measure and combine
In a mixing glass add 2 oz Lot No. 40 Canadian rye, 0.5 oz dark oak–style rum, 0.5 oz sweet vermouth, 0.25 oz amaro, and 0.25 tablespoon maple syrup.
Add bitters
Add 2 dashes Angostura bitters and 1 dash orange bitters into the mixing glass. These add depth and brighten the oak-forward flavors.
Stir
Fill the mixing glass with large ice cubes. Stir gently for 30–45 seconds (about 20–30 full strokes) until the mixture is well chilled, slightly diluted, and silky-looking.
Prepare glass
Discard the chilling ice/water from the rocks glass if used. Place a single large clear ice cube in the chilled glass (or leave two medium cubes).
Strain
Double-strain the cocktail from the mixing glass into the prepared rocks glass over the large ice cube using a Hawthorne or julep strainer (optional fine-strainer for extra clarity).
Garnish and express
Take an orange peel, hold it over the drink and give it a firm twist to express oils over the surface, then rub the peel around the rim and drop it into the glass. If using, add 1 Luxardo cherry on a pick.
Serve
Serve immediately. Sip slowly to appreciate the interplay of rye spice with dark oak rum, sweet vermouth, amaro and maple.