Last Stop Saloon Recipe

Prepare glass (optional smoked rinse)

If using a smoked rinse, pour 1/8 oz (about a splash) of mezcal into the serving glass, swirl to coat the interior, then pour out or discard excess. Alternatively, add a couple of drops of liquid smoke to the glass and wipe with a paper towel to leave a light scent. Set the glass aside to warm slightly.

Chill mixing vessel

Fill a mixing glass or shaker with large ice cubes to chill while you measure ingredients (30–60 seconds).

Measure and combine

Discard the ice from the mixing glass and add: 2 oz bourbon, 1/2 oz rye whiskey, 1/2 oz Cointreau, 1/2 oz sweet vermouth, 1/4 oz peach liqueur, 1/4 oz brown sugar simple syrup, 2 dashes Angostura bitters, and 1 dash orange bitters.

Stir to chill and dilute

Fill the mixing glass with fresh large ice and stir gently but steadily for 20–30 seconds (about 20–30 rotations) until the mixture is well chilled and slightly diluted. The goal is a silky texture, not a froth.

Strain and serve

Place one large clear ice cube in the prepared serving glass. Strain the cocktail into the glass over the ice using a julep or Hawthorne strainer to remove small shards.

Garnish and finish

Express the oils from an orange peel over the drink by holding the peel skin-side down about 3 inches over the glass and giving it a firm pinch so the oils spray over the surface. Rub the peel around the rim and drop it into the drink. Optionally, add a Luxardo cherry on a pick. Serve immediately.

If you don't have brown sugar simple syrup ready, combine equal parts brown sugar and hot water (by weight or volume). For example, in a small saucepan stir 1/2 cup packed dark brown sugar with 1/2 cup water over medium heat until sugar dissolves. Remove from heat and cool to room temperature. Store refrigerated up to 2 weeks. Measure 1/4 oz of this syrup for the cocktail.