Red Oak Recipe
Make Red 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 Base
Liqueurs & Bitters
Finishes & Garnish
Method
Prep
Chill glass
Place a rocks glass or coupe in the freezer for 5–10 minutes or fill it with ice water while you build the cocktail to chill.
If using whole citrus peel, cut a 1.5–2 inch strip of orange peel, avoiding too much pith.
Mixing the Red Oak
Add 2 oz rye whiskey (or bourbon) and 0.5 oz aged rum into a mixing glass.
Pour in 0.75 oz sweet vermouth and 0.25 oz dry (or bianco) vermouth to add complexity and balance.
Add 0.5 oz cherry liqueur and 0.25 oz amaro to introduce deep fruity and herbal notes.
Add 0.25 oz simple syrup to soften the edges and balance bitterness.
Add 2 dashes Angostura bitters and 1 dash orange bitters for spice and citrus lift.
Fill the mixing glass with plenty of ice (large cubes if possible).
Stir gently but thoroughly for 30–40 seconds (about 20–30 full rotations) until the mixture is well-chilled, slightly diluted, and silky.
Serve & Garnish
Dump the ice or remove the chilled glass from the freezer. If using a rocks glass with a large ice cube, place that cube into the glass now.
Strain the stirred cocktail through a fine strainer into the chilled rocks glass over the large ice cube (or into a chilled coupe if you prefer served neat).
Express the orange peel over the drink: hold the peel over the glass, skin side down, and give it a firm twist to release oils. Run the peel around the rim, then drop it into the drink as garnish.
Finish by dropping a Luxardo or brandied cherry into the glass for a visual anchor and extra flavor.