The Halftime Recipe

Make syrup

Place the honey and hot water in a small heatproof bowl or jar. Stir until the honey dissolves completely. Add the vanilla extract and stir to combine. Let cool to room temperature. Store any excess covered in the refrigerator for up to 2 weeks.

Chill glass

Place a rocks glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to chill.

Combine ingredients

In a mixing glass or large cocktail shaker, add 2 oz aged rye whiskey, 0.75 oz sweet vermouth, 0.5 oz aperitif, 0.5 oz fresh lemon juice, 0.5 oz honey-vanilla syrup, 2 dashes orange bitters, and 1 dash Angostura bitters.

Stir

Fill the mixing glass with ice and stir briskly for 20–30 seconds (about 20–30 full strokes) until well chilled and slightly diluted. If you prefer a lightly shaken, brighter version, shake for 10 seconds and then fine-strain.

Prepare glass

Discard the ice water from the chilled rocks glass (if used). Place a large clear ice cube in the glass.

Strain and finish

Double-strain the cocktail into the rocks glass over the large ice cube to remove small shards of ice and any pulp. Express the oils from an orange peel over the surface by holding the peel skin-side down above the drink and giving it a firm twist, then rub the peel around the glass rim and drop it into the drink. Optionally garnish with a dehydrated orange wheel or a cherry on a pick.

Serve

Serve immediately. Sip slowly to enjoy the interplay of bright citrus, honeyed sweetness, and the spice-forward rye backbone.