Whistle Pig Piggyback Recipe

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you build the cocktail.

Combine ingredients

In a mixing glass, add 2 oz WhistlePig rye, 0.75 oz Averna amaro, 0.5 oz sweet vermouth, 0.25 oz orange curaçao, 0.25 oz simple syrup, 2 dashes Peychaud's bitters and 1 dash Angostura bitters.

Add ice and stir

Fill the mixing glass with large ice cubes (about 3–4 large cubes). Stir steadily for 30–45 seconds until the mixture is well chilled and nicely diluted (mix feels cold and slightly viscous on the back of your hand).

Strain

Discard the ice water from the chilled glass (if used). Double-strain the stirred cocktail into the chilled coupe or Nick & Nora glass using a julep strainer and a fine mesh strainer (or a single Hawthorne/x strainer if you don't have both).

Garnish and serve

Express the oils of an orange peel over the surface of the drink by holding the peel skin-side down 2–3 inches above the glass and giving it a firm pinch. Rub the peel around the glass rim and drop it into the drink as a garnish. Serve immediately.