The Midnight Special Recipe

Chill glass

Place a chilled old-fashioned or coupe glass in the freezer for several minutes, or fill with ice water while preparing the cocktail. Discard ice water just before straining.

Add the rye whiskies (1 oz Old Overholt and 0.5 oz Old Overholt 114) to a mixing glass.

Pour in Punt e Mes (0.5 oz) and Eno Amaro (0.5 oz). These provide the sweet-bitter backbone and herbal bitterness; measure precisely to keep balance.

Add Benedictine (0.25 oz) to introduce a honeyed, herbal depth that rounds the amaro and vermouth.

Add Herbsaint (0.25 tsp) for a touch of anise — this is potent, so use a measuring spoon and do not exceed the amount listed. If you prefer subtler anise, reduce to a scant 1/8 tsp.

Fill the mixing glass with plenty of ice (cracked or cubes) and stir vigorously for 30 to 45 seconds until the mixture is well chilled and properly diluted (a cold, slightly viscous texture).

Discard ice from the chilled serving glass if used. Place one large clear ice cube into the glass.

Strain the stirred cocktail into the prepared glass over the single large ice cube using a Hawthorne or julep strainer to catch small shards.

Express the oils from one strip of orange peel over the surface by holding the peel over the drink and quickly bending it to release the citrus oils. Rub the peel around the rim of the glass and drop it into the cocktail as garnish.

Optionally, for a brighter nose, lightly rinse the inside of the glass with a few drops of Herbsaint before pouring the cocktail (pour a small measure into the glass, swirl, and discard excess). Use this technique sparingly as Herbsaint is strong.