Beef Pit & Pendulum Recipe

Prepare mixing glass

Add a generous handful of ice to a large mixing glass to chill it for 10–20 seconds; then discard the melting water. This step chills your tools so the cocktail doesn’t dilute prematurely.

Measure and combine

Add 2 oz bourbon, 0.5 oz mezcal, 0.75 oz sweet vermouth, 0.5 oz oak-aged amaro, 2 dashes chocolate bitters, 1 dash Angostura bitters, and 0.25 oz demerara syrup to the chilled mixing glass.

Stir to chill and dilute

Fill the mixing glass with fresh large ice, then stir gently with a bar spoon for 20–30 seconds (about 30–40 strokes) until the mixture is well-chilled and slightly viscous. Proper stirring both chills and brings the right dilution to balance the spirit-forward drink.

Prepare glass

Place a large clear ice cube into an old-fashioned (rocks) glass. If not using a single large cube, fill the glass with fresh ice.

Strain

Using a hawthorne or julep strainer, strain the cocktail from the mixing glass into the prepared rocks glass over the ice cube.

Garnish and finish

Express the oils from a large piece of orange peel by holding it over the drink, skin-side down, and giving it a firm squeeze so the oils spray over the surface. Run the peel around the rim, then drop it into the cocktail. Sprinkle a tiny pinch of smoked salt on top of the peel or on the drink if desired to enhance the smoky/umami notes.

For a theatrical smoked presentation (befitting the name 'Pit & Pendulum'), hold the filled glass under a small cloche or inverted bowl. Light a small piece of wood chip or use a torch on a sprig of cinnamon or cedar, capture the smoke in the cloche briefly, then invert the cloche onto the glass to trap the smoke. Let sit for 20–30 seconds, lift the cloche, then serve. Alternatively, briefly torch the orange peel to release extra aromatics, or use a chef’s torch to char the peel slightly before expressing.

Rinse your mixing glass and tools immediately after use to keep them clean (especially if using syrup or amaro). Dry and store for next use.