Local Transplant Recipe

Measure and combine

Chill a rocks glass by filling with ice or placing in the freezer briefly. In a mixing glass combine 2 oz Milam & Greene Triple Cask Bourbon, 0.75 oz rough (sweet) vermouth, 0.25 oz allspice dram, 0.25 oz simple syrup, 0.25 oz fresh orange juice, 0.25 oz fresh lemon juice, and 2 dashes Angostura bitters.

Stir and dilute

Fill the mixing glass with large, fresh ice. Stir briskly for 30–45 seconds (about 20–30 full turns) until the mixture is well chilled and slightly diluted. Aim for a silky texture and temperature around 10°F colder than when you started.

Prepare glass

Discard the ice from the chilled rocks glass. Add one large ice cube or sphere to the glass.

Strain

Double-strain or fine-strain the cocktail from the mixing glass into the prepared rocks glass over the large ice cube using a Hawthorne or julep strainer (and a fine mesh if desired) to remove any small chips.

Express oils from the orange peel by holding it skin-side down over the cocktail and giving it a firm squeeze to release the oils; rub the peel around the rim of the glass and drop it into the drink.

If using, express a lemon twist over the cocktail for a brighter top note and discard or float it as preferred.

Serve immediately while cold. Optionally, add an extra dash of Angostura on top for aroma, or grate a small pinch of fresh nutmeg for a spiced finish.

Adjust sweetness by increasing or decreasing the simple syrup by 0.25 oz increments. If you prefer a drier profile, reduce vermouth to 0.5 oz and keep simple at 0.25 oz. The allspice dram is potent—use 0.25 oz as written for a balanced spice note; reduce to 0.125 oz if you want a subtler influence.