Uss Tennessee Recipe

Cocktail

1. 1

   Chill glass

   Place a coupe or Nick & Nora glass in the freezer or fill it with ice and cold water while you prepare the cocktail to chill it.

2. 2

   Measure and combine

   Add 2 oz bourbon, 0.75 oz sweet vermouth, 0.5 oz orange curaçao, 0.25 oz allspice dram, 0.25 oz simple syrup, and 2 dashes Angostura bitters into a mixing glass.

3. 3

   Ice and stir

   Fill the mixing glass about two-thirds full with large ice cubes. Stir gently but steadily for 20–30 seconds (about 20–30 full rotations) until well chilled and slightly diluted. Aim for the mixing glass to become frosty and for the outside to feel cold.

4. 4

   Prepare garnish

   Discard ice/water from the chilled glass. Express the oils from one piece of orange peel over the surface of the chilled glass by holding it skin-side down and giving it a firm twist about 2–3 inches above the glass, then rub the peel around the rim and drop it into the glass (or discard if you prefer a cleaner look).

5. 5

   Strain and finish

   Double-strain the cocktail from the mixing glass into the chilled coupe/Nick & Nora using a Hawthorne strainer (and a fine mesh strainer if available) to catch any small ice chips or solids. If using, add the Luxardo cherry to the glass. If you want a subtle smoke note, add a few drops (about 1/4 tsp equivalent) of smoky Islay whisky or lightly flame/smoke a cinnamon stick and wave it over the glass then cover briefly to trap smoke, then remove before serving.

6. 6

   Serve

   Serve immediately while cold. Sip slowly to appreciate the layered flavors of caramel bourbon, warm spice from allspice dram, and orange/citrus from curaçao and peel.