Fear Drop Recipe

Chill a rocks glass by filling it with ice and set aside. If using a dehydrated lemon wheel or making a flamed twist, have it ready on a small plate.

Combine ingredients

In a mixing glass combine 2 oz Japanese whisky, 1/2 oz Averna, 1/4 oz overproof rum, 1/2 oz fresh lemon juice and 1/2 oz cane sugar syrup.

Add bitters

Add 2 dashes of Angostura bitters to the mixing glass.

Add ice to the mixing glass until it is about 3/4 full.

Stir the mixture for 25–30 seconds with a bar spoon until well chilled and properly diluted (glass should feel cold and slightly wet on the outside).

Discard the ice from the chilled rocks glass and strain the cocktail from the mixing glass into the rocks glass over one large ice cube or a few fresh ice cubes.

Express the oils of the orange peel over the drink by holding the peel skin-side down above the glass and giving it a sharp twist; then rub the peel rim on the glass and drop it in as garnish.

If using a flamed twist, briefly ignite the peeled orange or lemon twist over the drink and pass the twist through the flame once to caramelize oils, then drop it into the glass.

Optional: For a smoky presentation, light a rosemary sprig or a small wood chip, capture smoke under an inverted coupe or cloche and then invert over the rocks glass to infuse a brief smoky aroma, or pass the lit sprig quickly over the drink. Remove the cloche and serve immediately.

Adjust sugar syrup to taste; Averna contributes sweetness and bitter herbal complexity — reduce syrup if you prefer drier. The small amount of overproof rum gives a warming high note and encourages a richer aroma; omit or reduce if desired.