Eagle Rare Small Batch* Recipe

Chill glass

Place a rocks glass or coupe in the freezer for a few minutes or fill it with ice water to chill while you prepare the cocktail.

Combine ingredients

In a mixing glass, add 2 oz Eagle Rare bourbon, 1 oz sweet vermouth, 0.25 oz simple syrup, 2 dashes aromatic bitters, and 1 dash orange bitters.

Stir

Add plenty of ice to the mixing glass (large cubes if available). Stir gently with a bar spoon for 20–30 seconds (about 20–30 full strokes) until the mixture is well-chilled and slightly diluted.

Prepare glass

Dump the ice or ice water from the chilled serving glass. Add 1–2 large ice cubes (or one large sphere) to the glass if serving on the rocks; omit additional ice if serving up.

Strain and garnish

Using a Hawthorne or julep strainer, strain the cocktail from the mixing glass into the chilled serving glass over the large ice. Express the oils from an orange peel over the drink by holding the peel skin-side down about 3 inches above the glass and giving it a firm twist, then rub the rim with the peel and drop it into the drink as garnish.

Serve immediately and sip slowly to enjoy the nuanced flavors of the Eagle Rare small-batch bourbon balanced with sweet vermouth and bitters.