Rabbit Hole Boxergrail Rye Recipe

Chill glass

Place a rocks glass in the freezer or fill it with ice water to chill while you prepare the cocktail (about 2–3 minutes).

Measure and combine

Add 2 oz rye whiskey, 0.75 oz Rabbit Hole Boxergrail (or substitute fortified/aromatic vermouth), 0.25 oz amaro, and 0.25 oz simple syrup into a mixing glass.

Add bitters: drop in 2 dashes of Angostura bitters and 1 dash of orange bitters into the mixing glass.

Add ice and stir

Fill the mixing glass with large, clear ice. Stir briskly but smoothly with a bar spoon for 20–30 seconds (or about 30–40 full spoon rotations) until the mixture is well chilled, slightly diluted, and the mixing glass is frosty to the touch.

Prepare serving glass

Dump the ice water from the chilled rocks glass and add one large ice cube or sphere. If using a chilled empty glass from the freezer, simply add the large ice cube.

Strain

Using a Hawthorne or julep strainer, strain the stirred cocktail into the prepared rocks glass over the large ice cube.

Express and garnish

Take an orange peel and hold it skin-side down over the cocktail. Give it a firm twist to express the oils, then optionally run the peel around the rim of the glass and drop it into the drink as garnish.

Serve immediately and enjoy. Sip slowly to appreciate the rye's spice balanced with the herbal/sweet Boxergrail and the amaro's bitterness.

For added aromatic complexity, flame the orange peel briefly before expressing its oils over the cocktail (use caution). Alternatively, add a small spritz of high‑proof rye on top and light it briefly to create a subtle smoked surface — only recommended for experienced bartenders and with safety precautions.

If you prefer a slightly sweeter drink, increase simple syrup to 0.5 oz. For a drier, more spirit-forward profile, reduce the Boxergrail/fortified vermouth to 0.5 oz.