Angels Envy Rye Recipe

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill it with ice and cold water while you prepare the cocktail so the drink stays cold when strained.

Add 2 oz Angels Envy Rye, 1 oz sweet vermouth, 0.25 oz Aperol, 2 dashes Angostura bitters and 1 dash orange bitters into a mixing glass or a large bar glass.

Fill the mixing glass with large ice cubes (enough to come near the top) and stir gently but thoroughly for 20–30 seconds until the mixture is well chilled and slightly diluted (the mixing glass should feel very cold to the touch). Stirring with large cubes gives clarity and a smooth texture.

Discard the ice/water from the chilled serving glass if you used it to chill. Using a fine Hawthorne or julep strainer, strain the cocktail into the chilled coupe or Nick & Nora over a single large clear ice cube if you prefer on the rocks, or neat in the chilled glass.

Take the orange peel and hold it about 6 inches above the drink. With the outer skin facing down, firmly squeeze or give a quick twist to express the oils over the surface, then run the peel around the rim and drop it into the drink as garnish.

Serve immediately. The cocktail is balanced between the spicy rye, sweet vermouth, and the bright bitter-orange note from Aperol and the expressed orange oil.