Bulleit Rye Recipe

Chill glass

If desired, chill an Old Fashioned/rocks glass by filling it with ice water while you prepare the drink. Set aside.

Combine ingredients

In a mixing glass, add 2 oz Bulleit Rye whiskey, 1 oz sweet vermouth, and 2 dashes Angostura bitters.

Add ice and stir

Fill the mixing glass with plenty of ice. Stir gently for 20–30 seconds (about 15–20 full rotations) until the mixture is well chilled and slightly diluted — target roughly 20–25% dilution for balance.

Prepare glass (optional rinse)

If using an absinthe rinse: empty the ice water from the chilled glass, add 0.25 tsp absinthe, swirl to coat the interior, then discard any excess (leave a thin aromatic film).

Strain and serve

Place a large ice cube or sphere into the chilled glass. Strain the stirred cocktail from the mixing glass into the prepared glass over the large ice.

Garnish

Express the oils from an orange peel over the drink by holding the peel skin-side down above the glass and giving it a firm squeeze to release the oils. Rub the peel around the rim if desired, then drop it into the glass. Optionally add a Luxardo cherry on a pick.

Serve immediately. This riff on a classic boulevardier/Manhattan-style serve highlights Bulleit Rye's peppery spice. Adjust sweet vermouth between 3/4–1 1/4 oz to taste, and bitters to preference.