High West A Midwinter Nights Dram Recipe

1. Chill glass

Place a rocks glass in the freezer for a few minutes or fill it with ice water to chill while you prepare the cocktail. This keeps the drink colder longer once strained.

2. Measure and combine

In a mixing glass, pour 2 oz High West A Midwinter Night's Dram (or a similar rye-based, barrel-finished whiskey), 3/4 oz sweet vermouth, 1/4 oz Luxardo maraschino liqueur, and 1/4 oz Benedictine.

3. Add bitters

Add 2 dashes of Angostura bitters and 1 dash of orange bitters to the mixing glass. The bitters add aromatic depth and help integrate the herbal notes.

4. Add ice and stir

Fill the mixing glass with large ice cubes. Using a bar spoon, stir gently and steadily for 20–30 seconds (about 30–40 total spoon rotations) until the mixture is well chilled and slightly diluted. The goal is a silky texture and temperature around 10–12°C (50–54°F).

5. Prepare glass and garnish

Discard the ice or water from the chilled rocks glass. Using a peeler or small knife, cut a 1–2 inch wide strip of orange peel, avoiding too much pith. Express the oils over the mixing glass or the chilled rocks glass by holding the peel skin-side down and giving it a quick twist; rub the peel around the rim if desired.

6. Strain and serve

Strain the stirred cocktail into the chilled rocks glass over one large ice cube if you prefer (or neat). Place the expressed orange twist on top as a garnish.

7. Enjoy

Sip slowly to appreciate the layered flavors: winter-spiced barrel-forward whiskey, herbal-sweet vermouth and Benedictine, and the maraschino's bright cherry note balanced by bitters.

8. If you like a colder, more diluted cocktail, stir 35–45 seconds. For a stiffer, spirit-forward drink, stir 15–20 seconds. Use large ice to control dilution.

9. Substitutions: If you don't have A Midwinter Night's Dram, use a rye or high-rye bourbon finished in sherry or French oak and add an extra 1/8–1/4 oz maraschino if you want more cherry brightness.