Five Hundred Recipe

Inspired by Sons & Daughters

Time8m

Serves1

Make Five Hundred Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail Base

2 oz Rye whiskey

1/2 oz Aged rum (dark)

3/4 oz Sweet vermouth

1/4 oz Aperitif wine (e.g., Lillet Rouge) or sweet vermouth substitute

Sweetener & Bittering

1/4 oz Simple syrup (1:1)

2 dashes Angostura bitters

1 dash Orange bitters

Finish & Garnish

1 to taste Large ice cube(s)

1 piece Orange peel

1 piece Luxardo cherry (optional)

Method

Prepare

Chill glass

Place a rocks glass in the freezer or fill it with ice water to chill while you mix the cocktail.

If using large ice cube molds, ensure they are frozen solid so the cocktail won't dilute quickly.

Mixing

Add the rye whiskey (2 oz), aged rum (1/2 oz), sweet vermouth (3/4 oz), and aperitif wine (1/4 oz) into a mixing glass.

Add the simple syrup (1/4 oz), 2 dashes of Angostura bitters, and 1 dash of orange bitters to the mixing glass.

Fill the mixing glass with large ice cubes, then stir using a bar spoon for 20–30 seconds (about 15–20 revolutions) until the mixture is well chilled and slightly diluted — the glass should feel very cold and a small amount of frost may form.

Finish

Discard the ice or water from the chilled rocks glass. Strain the cocktail from the mixing glass into the chilled rocks glass over a single large ice cube (or fresh large cubes).

Express the oils of the orange peel over the surface by holding the peel skin-side down about 2–3 inches above the drink and giving it a firm squeeze, then rub the peel around the rim and drop it into the glass.

Optionally, garnish with a Luxardo cherry on a pick. Serve immediately.