Russell's Reserve 6yr Rye Recipe

Chill the serving glass: place one large ice cube or several small cubes in the rocks glass to chill while you prepare the drink.

Combine ingredients

In a mixing glass, add 2 oz Russell's Reserve 6yr Rye, 1 oz sweet vermouth, 0.25 oz amaro, 2 dashes Angostura bitters, 1 dash orange bitters and 0.25 tsp simple syrup (use the syrup only if you prefer a slightly softer finish).

Add ice and stir

Fill the mixing glass with large ice; stir gently but thoroughly for 20–30 seconds (about 20–30 revolutions) until the mixture is well chilled, slightly diluted and the outside of the mixing glass feels cold.

Prepare serving glass

Discard the ice used to chill the rocks glass and add one large clear ice cube (or fresh ice).

Strain

Using a Hawthorne or julep strainer, double-strain the cocktail from the mixing glass into the chilled rocks glass over the fresh ice.

Express orange oil

Take an orange peel and hold it over the glass, skin side down. Give it a firm twist to express the oils onto the surface of the drink, then rub the peel around the rim and drop it into the glass (or discard, per preference).

Optional cherry

If using, drop a Luxardo cherry into the drink or skewer and place on the rim.

Serve

Serve immediately. Sip slowly to appreciate the rye's spice complemented by sweet vermouth and the herbal bitterness of the amaro.

Rinse the mixing glass and strainer promptly to remove residual sugars and bitters; clean the rocks glass after use.