Whisky + Whiskey Recipe

Whisky & Whiskey

1. 1

   Prepare glass

   Place a rocks glass in the freezer for 5–10 minutes or fill it with ice to chill while you prepare the cocktail. If using a large ice cube, have it ready.

2. 2

   Combine spirits and modifiers

   In a mixing glass or cocktail shaker filled halfway with ice, pour Crown Royal Vanilla (1 oz), Jameson 12 Year Special Reserve (1 oz), and rye whisky (0.5 oz). Add Luxardo maraschino liqueur (0.25 oz) and simple syrup (0.25 oz).

3. 3

   Add bitters

   Add 2 dashes of Angostura bitters and 1 dash of orange bitters to the mixing glass.

4. 4

   Stir to chill and dilute

   Stir the mixture with a bar spoon for 20–30 seconds (about 15–20 full turns) until well chilled and slightly diluted. If you prefer a slightly more aerated finish, you may briefly shake for 6–8 seconds, then pour; stirring is recommended for spirit-forward cocktails to keep clarity.

5. 5

   Prepare serving glass and strain

   Discard the chilling ice from the rocks glass (if used) and place a large ice cube into the glass. Double-strain the mixed cocktail into the chilled rocks glass over the large ice cube using a Hawthorne or fine strainer to remove any small chips of ice.

6. 6

   Garnish and finish

   Express an orange peel over the drink by holding it skin-side down 2–3 inches above the glass and giving it a firm twist to spray the oils across the surface. Rub the peel around the rim of the glass, then drop it in as garnish. Optionally, add a Luxardo cherry on a pick. Serve immediately.

7. 7

   Tasting notes: The vanilla notes from the Crown Royal vanilla combine with the richer, older character of the Jameson 12 Year. The rye adds backbone and spice while the maraschino and bitters round out sweetness and aromatics for a balanced, spirit-forward cocktail.