Restaurants›Loose Moose / Antler Room›Redbreast 12 Yr. Recipe

Redbreast 12 Yr. Recipe

Inspired by Loose Moose / Antler Room
Time10m
Serves1

Make Redbreast 12 Yr. 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

For demerara syrup (make ahead)

Method

For demerara syrup (make ahead)

1

Make syrup

Combine demerara sugar and water in a small saucepan over medium heat. Stir until the sugar fully dissolves and the liquid is clear, about 3–4 minutes. Remove from heat and let cool to room temperature. Transfer to a sealed container and refrigerate. Syrup will keep for 2–3 weeks.

Cocktail

2

Chill glass

If desired, chill an Old Fashioned glass by filling it with ice water while you prepare the cocktail; discard before serving.

3

Build and stir

In a mixing glass, add 2 oz Redbreast 12 Year, 0.25 oz demerara syrup, 2 dashes orange bitters, and 1 dash Angostura bitters. Fill the mixing glass with large ice and stir gently for about 30–40 seconds until well chilled and properly diluted (aim for slight frosting on the mixing glass).

4

Strain

Discard the chilling ice from the serving glass (if used) and place a large clear ice cube in it. Strain the stirred cocktail into the prepared glass over the large ice cube.

5

Express and garnish

Take the orange peel and hold it over the glass, skin side down. Give it a firm twist to express the oils over the surface of the drink, then rub the peel's rim on the glass and drop the peel into the drink as garnish.

6

Serve

Serve immediately. Recommend sipping slowly to appreciate the whiskey's aromatics and palate.