Restaurants›The Back Abbey Of St. Bernardus›The `wilkie` Carlo Recipe

The `wilkie` Carlo Recipe

Inspired by The Back Abbey Of St. Bernardus
Time8m
Serves1

James E Pepper Rye + Angostura Bitters + Benedictine + Kings Ginger

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Ingredients

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Cocktail

Garnish

Method

Cocktail

1

Prepare mixing glass

Chill a coupe or Nick & Nora glass by filling it with ice and set aside while you build the drink.

2

Build and stir

In a mixing glass, add 2 oz James E. Pepper Rye, 0.5 oz Benedictine, 0.25 oz The King's Ginger, and 3 dashes Angostura bitters. Fill the mixing glass with plenty of ice (enough to reach just below the rim).

3

Stir to chill and dilute

Stir the mixture briskly for 20–30 seconds (about 20–30 revolutions) until well chilled and the mixing glass becomes slightly frosted. This yields proper dilution and silkiness.

4

Prepare serving glass

Discard the ice from the chilled serving glass and, if desired, quick-spa the glass with the orange peel oils: hold the peel over the glass and gently express the oils by giving it a quick twist (skin side down toward the drink).

5

Strain and garnish

Double-strain the stirred cocktail into the chilled coupe or Nick & Nora. Express the orange peel over the drink and drop it in as garnish.