Citrus Ember Recipe

Prepare glass and ice

Place a large ice cube or two in a chilled old-fashioned glass. If you prefer the drink slightly diluted, use multiple medium ice cubes.

Combine ingredients

In a mixing glass or shaker filled with ice, add 2 oz rye whiskey, 1 oz fresh blood orange juice, 0.5 oz fresh lemon juice, 0.5 oz agave syrup, 2 dashes Angostura bitters, 1 dash orange bitters, and 0.25 oz smoky liqueur or mezcal (if using).

Shake or stir

For a slightly frothy, well-chilled top and to integrate the citrus, shake vigorously for 10–12 seconds. If you want a clearer, silkier texture, stir with a barspoon in the mixing glass for 20–30 seconds until well chilled and slightly diluted.

Strain

Double-strain (if shaken) or fine-strain (if stirred) into the prepared old-fashioned glass over the large ice cube.

Express the orange peel over the drink by holding it skin-side down about 2–3 inches above the glass and give a firm twist so oils spray over the surface; then rub the peel rim and drop it into the glass.

Optional smoked finish: briefly ignite a rosemary sprig or cinnamon stick until it smolders, hover it above the glass and cover the glass with a small beaker or coaster for 10–15 seconds to trap smoke, then remove. Alternatively, hold the smoldering herb just above the drink for aromatic effect.

Optional: garnish with a Luxardo cherry skewered on a pick and rest across the cube. Serve immediately.