Restaurants›Prohibition Kitchen›Angel's Envy Recipe

Angel's Envy Recipe

Inspired by Prohibition Kitchen
Time8m
Serves1

Make Angel's Envy 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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Cocktail

Method

Cocktail

1

Chill glass

Place a rocks glass or coupe in the freezer for a few minutes or fill it with ice and cold water while you prepare the cocktail to chill it.

2

Combine ingredients

In a mixing glass or cocktail shaker (without shaking), add 2 oz bourbon, 0.5 oz dry vermouth, 0.25 oz orange liqueur, and 2 dashes of Angostura bitters.

3

Add ice and stir

Fill the mixing glass with large ice cubes. Stir gently for 30–45 seconds until well-chilled and slightly diluted (the mixing glass should frost on the outside and the liquid should be very cold).

4

Prepare serving glass

Discard ice/water from the chilled serving glass. If you prefer, add one large ice cube to the glass for serving.

5

Strain

Using a julep or Hawthorne strainer, strain the chilled cocktail from the mixing glass into the prepared serving glass (over the large ice cube if using).

6

Garnish

Express the oils of an orange peel over the surface of the drink by holding the peel about 2–3 inches above the cocktail and giving it a quick twist so the oils spray onto the drink. Rub the peel around the rim if desired, then drop it into the glass as garnish.

7

Serve immediately. Sip slowly to appreciate the bourbon's finish—Angel's Envy's port- or sherry-finished notes will harmonize with the sweet citrus and vermouth.