Balcones Rye Recipe

Chill the glass

Place a rocks glass in the freezer or fill it with ice water while you prepare the cocktail so it is nicely chilled.

Combine ingredients

In a mixing glass or cocktail shaker filled with plenty of ice, pour 2 oz Balcones rye whiskey, 0.75 oz sweet vermouth, 0.25 oz allspice dram (or 0.5 tsp allspice syrup), 0.25 oz orange curaçao, and add 2 dashes Angostura bitters.

Stir to chill and dilute

Stir the mixture briskly with a bar spoon for about 20–30 seconds (roughly 20–30 full rotations) until well chilled and slightly diluted — about 15–20% dilution is typical for stirred whiskey cocktails.

Prepare glass

Dump the ice water from the chilled rocks glass (if used) and add one large ice cube or a few smaller cubes.

Strain

Using a julep strainer or Hawthorne/mesh strainer, strain the chilled cocktail into the prepared rocks glass over the ice.

Garnish

Express an orange twist over the surface of the drink by holding the twist skin-side down and pinching to release oils, then rub the rim of the glass with the peel and drop it into the drink. Optionally add a Luxardo cherry on a pick.

Serve

Serve immediately while cold. Sip and enjoy the balance of spicy rye, warm allspice notes, sweet vermouth, and bright orange accent.

If you don't have allspice dram: make a quick allspice syrup by simmering 1/2 cup water with 1/2 cup sugar and 1 tablespoon crushed allspice berries until sugar dissolves; cool and use 0.5 tsp in this cocktail to approximate the flavor (adjust to taste). Store syrup refrigerated up to 2 weeks.