Elijah Craig Small Batch Recipe
Make Elijah Craig Small Batch Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish & finishing
Method
Cocktail
Build and chill
Place a mixing glass or cocktail shaker on a scale (optional). Add 2 oz Elijah Craig Small Batch bourbon, 0.75 oz sweet vermouth, 0.25 oz Aperitif (Campari or similar), 0.25 oz simple syrup, 2 dashes Angostura bitters and 1 dash orange bitters (if using).
Add ice and stir
Fill the mixing glass with enough ice to come well above the liquid level. Stir gently but thoroughly for 30–45 seconds (about 20–30 full rotations) until the mixture is well chilled and slightly diluted. If you prefer a colder, more diluted drink, stir up to 60 seconds.
Serve
Strain
Place a single large ice cube or a couple of large cubes in a rocks glass. Using a julep strainer or Hawthorne strainer, double-strain the chilled cocktail from the mixing glass into the prepared rocks glass over the ice.
Garnish and express
Take an orange peel and hold it about 3–4 inches above the drink. Give it a firm twist (skin side facing down) to express the oils over the surface, then lightly rub the peel around the rim of the glass and drop it into the drink as garnish.
Serve immediately and enjoy responsibly.