Restaurants›Marshall Street Bar and Grill›Genesee Rotational Recipe

Genesee Rotational Recipe

Inspired by Marshall Street Bar and Grill

Time8m

Serves1

Make Genesee Rotational Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base & spirits

2 oz Rye whiskey3/4 oz Dry vermouth1/2 oz Amaro (mild, balanced - e.g., Averna or Montenegro)

Modifiers & sweeteners

1/4 oz Demerara syrup (2:1 sugar to water)1/4 oz Orange curaçao (or triple sec)

Bitters & aromatics

2 dashes Angostura bitters1 piece Orange peel (for garnish)

Ice

1 to taste Large ice cubes (for stirring and serving)

Method

Preparation

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you build the cocktail.

Measure and add spirits

In a mixing glass, add 2 oz rye whiskey, 0.75 oz dry vermouth, and 0.5 oz amaro.

Add modifiers

Add 0.25 oz demerara syrup and 0.25 oz orange curaçao to the mixing glass.

Bitters

Add 2 dashes of Angostura bitters to the mixing glass.

Stir with ice

Fill the mixing glass with large ice cubes. Stir gently but thoroughly for 30–45 seconds (about 20–30 revolutions) until the cocktail is well-chilled, slightly diluted, and the mixing glass is frosty to the touch.

Strain

Dump the ice or remove the ice water from your chilled serving glass. Double-strain the cocktail through a Hawthorne and fine mesh strainer (or just a single fine strain) into the chilled coupe or Nick & Nora to remove any tiny ice shards.

Garnish

Express the oils of an orange peel over the cocktail by holding the peel about 3–4 inches above the surface and giving it a firm twist, then run the peel around the rim and drop it into the drink.

Serve

Serve immediately. The drink should present a balanced rye backbone with herbaceous dry vermouth, gentle bitter-sweetness from the amaro and demerara, bright orange notes, and a fragrant citrus oil finish.