The Peak Recipe

Chill glass

Place an old-fashioned glass in the freezer for 5–10 minutes or fill with ice water while you build the cocktail to chill the glass thoroughly.

Prepare a large clear ice cube or sphere and set aside.

In a mixing glass, combine rye whiskey (2 oz), demerara syrup (0.5 oz), Averna (0.5 oz), fresh lemon juice (0.5 oz), orange bitters (2 dashes) and Angostura bitters (1 dash).

Add plenty of ice to the mixing glass and stir vigorously for 20–30 seconds until well chilled and properly diluted (about 25% dilution for spirit-forward cocktails).

Discard the ice water from the chilled old-fashioned glass and place the large ice cube in the glass.

Strain the stirred cocktail over the large ice cube using a julep strainer or Hawthorne and fine mesh if available.

If using the peated Scotch for a smoke accent, pour 0.25 oz peated Scotch into a small measuring glass and float it gently on top of the poured cocktail by pouring over the back of a bar spoon. Alternatively, light a piece of orange peel briefly to express oils and flame over the drink for a smoky citrus note if you prefer not to use additional Scotch.

Express the oils of the fresh orange peel over the cocktail (hold peel skin-side down about 3–4 inches above the drink and squeeze firmly) and rub the peel around the glass rim, then drop into the drink as garnish.

Drop in a Luxardo or brandied cherry on top and serve immediately.