Russel’s Reserve Recipe

Cocktail

1. 1

   Combine

   Add 2 oz bourbon, 1 oz sweet vermouth, 0.5 oz orange curaçao, 0.25 oz simple syrup and 2 dashes Angostura bitters into a mixing glass.

2. 2

   Add ice and stir

   Fill the mixing glass with large ice cubes (about 3 pieces) and stir gently but thoroughly for 20–30 seconds until the mixture is well chilled and properly diluted (glass will frost slightly).

3. 3

   Strain

   Strain the chilled cocktail into a chilled rocks glass over one large clear ice cube or two large cubes.

4. 4

   Garnish

   Express the oils of an orange peel over the drink by holding the peel skin-side down about 2–3 inches above the glass and giving it a firm snap. Run the peel around the rim and drop it into the glass. Add a Luxardo cherry if desired.

5. 5

   Optional smoke

   If using smoked water or a peated malt drop, add 1–2 drops to the finished drink or briefly smoke the glass before pouring for a subtle smoky note. Use sparingly so the bourbon remains primary.