Devastator Recipe

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you prepare the cocktail (3–5 minutes).

Measure and pour

Into a mixing glass or shaker, add 2 oz rye whiskey, 0.75 oz Campari, 0.75 oz sweet vermouth, 0.25 oz fresh lemon juice, 0.25 oz maraschino liqueur, 2 dashes Angostura bitters, and 1 dash orange bitters.

Add ice and stir

Fill the mixing glass with plenty of ice (enough to come near the rim). Stir gently but firmly for 20–30 seconds until the mixture is well chilled (around 10–12°C / 50–54°F) and slightly diluted — this integrates the Campari and lemon and smooths the rye.

Prepare glass

Remove the chilled serving glass from the freezer or discard the ice water and dry the glass.

Strain

Double-strain the cocktail (using a Hawthorne strainer and a fine mesh strainer if available) into the chilled coupe/Nick & Nora to remove small ice shards for a silky texture.

Express the oil from a large orange twist over the surface of the cocktail by holding the twist skin-side down about 2–3 inches above the glass and giving it a firm squeeze. Run the expressed side around the rim, then drop the twist into the drink.

Optional: drop a maraschino cherry into the glass for a touch of sweetness and visual contrast.

Serve immediately. The Devastator is best enjoyed chilled and sipped slowly to appreciate the balance of bitter Campari, spiced rye, and sweet vermouth.