Lot 40 Single Copper Pot Still Rye Recipe

Prepare glass

Chill a coupe or Nick & Nora glass by filling with ice and cold water while you build the drink (or place in freezer for a few minutes).

Measure and combine

In a mixing glass, add 2 oz Lot 40 Single Copper Pot Still Rye, 1 oz sweet vermouth, 0.25 oz Aperol, 0.25 oz simple syrup, 2 dashes orange bitters and 1 dash Angostura bitters.

Add ice and stir

Add large ice cubes to the mixing glass until nearly full. Stir gently and continuously for 30–45 seconds (about 20–30 full turns of the spoon) until the mixture is well chilled and slightly diluted.

Strain

Discard the ice and water from the chilled serving glass. Double-strain the cocktail from the mixing glass into the chilled coupe using a hawthorne or julep strainer (and a fine strainer if desired) to remove any small chips of ice.

Garnish

Express the oils from an orange twist over the surface of the drink by holding the twist skin-side down above the cocktail and giving it a firm squeeze. Run the twist around the rim, then drop it into the glass as garnish.

Serve

Serve immediately. Sip slowly to appreciate the spicy rye backbone from Lot 40 balanced with herbal sweet vermouth and bitter-sweet orange notes from Aperol and bitters.

Use the mixing glass and bar spoon to properly stir and chill. Use the strainer to keep ice shards out of the final drink. Peel the orange twist with a peeler or knife.