Blue Label Recipe

Chill glass

Fill a coupe or nick-and-nora glass (or rocks glass if preferred) with ice and set aside to chill while you prepare the cocktail (about 2–3 minutes).

Combine ingredients

In a mixing glass, add 2 oz Johnnie Walker Blue Label, 0.5 oz sweet vermouth, 0.25 oz dry vermouth, 2 dashes orange bitters, 1 dash Angostura bitters, and 0.25 tsp simple syrup if you prefer a touch of sweetness.

Add ice and stir

Add 3 large ice cubes to the mixing glass. Stir gently but steadily for 30–45 seconds (about 20–30 revolutions) until the mixture is well chilled and slightly diluted—this will bring the temperature down and open the aromatics without over-diluting the spirit.

Prepare glass and garnish

Dump the ice from the chilled serving glass. Take an orange peel and hold it over the glass, skin side down, about 3–4 inches above the rim. Give a firm squeeze to express the oils over the surface of the cocktail, then run the peel around the rim and drop it in as garnish. Optionally, add a Luxardo or brandied cherry on a pick.

Strain and serve

Double-strain the contents of the mixing glass into the chilled serving glass using a julep or hawthorne strainer (plus a fine mesh if desired) to catch any small chips of ice or peel. Serve immediately.

Tasting notes

The Blue Label is best enjoyed slowly—sip to appreciate the smoky, honeyed, and layered malt characteristics. Adjust the vermouth ratio or omit the simple syrup on repeat visits to tune the sweetness and aromatics to your preference.