Michter's Straight Rye, Brown Sugar, Creole, Orange Bitters Recipe
Make Michter's Straight Rye, Brown Sugar, Creole, Orange Bitters Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Brown Sugar Syrup (makes ~3/4 oz)
Method
Brown Sugar Syrup
Make syrup
Combine the dark brown sugar and hot water in a small heat-proof vessel. Stir until the sugar is fully dissolved and the mixture is smooth, about 30–45 seconds. Let cool to room temperature before using. This yields roughly 3/4 ounce; refrigerate any leftover syrup in a sealed container for up to 2 weeks.
Cocktail Assembly
Chill an old-fashioned glass by filling it with ice water while you prepare the drink, or set it in the freezer for a few minutes.
In a mixing glass or shaker filled with plenty of ice, pour 2 oz Michter's Straight Rye Whiskey.
Add 1/2 oz cooled brown sugar syrup to the mixing glass.
Add 3 dashes Creole-style bitters and 2 dashes orange bitters.
Stir the mixture gently with a bar spoon for 20–30 seconds until well chilled and slightly diluted. Aim for a silky texture and clear appearance.
Discard the ice water from the chilled old-fashioned glass and place one large clear ice cube in the glass.
Strain the stirred cocktail over the large ice cube using a Hawthorne or julep strainer.
Express the oils of an orange peel over the drink by holding the peel skin-side down above the glass and giving it a firm squeeze so the orange oil sprays onto the surface. Rub the peel around the rim, then drop the twist into the drink as garnish.
Serve immediately.