Restaurants›The Vista Rooftop Roma | Pantheon Terrace Bar & Restaurant›Bulleit Rye Recipe

Bulleit Rye Recipe

Inspired by The Vista Rooftop Roma | Pantheon Terrace Bar & Restaurant
Time8m
Serves1

Make Bulleit Rye Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail

Method

Cocktail

1

Chill glass

Place a rocks glass or coupe in the freezer for a few minutes or fill with ice and water to chill while you prepare the drink.

2

Add 2 oz Bulleit Rye, 1 oz sweet vermouth, 0.25 oz Amer Picon (or the substitute), and 2 dashes Angostura bitters into a mixing glass or cocktail shaker filled about three-quarters with ice.

3

Stir

Using a bar spoon, stir the mixture for 20–30 seconds (about 20–30 full rotations) until well chilled and properly diluted—liquid should feel very cold and slightly viscous on the spoon.

4

Prepare glass

If you chilled the glass with ice water, dump it out. Add one large ice cube to the rocks glass (or leave the glass chilled if serving up).

5

Strain the chilled cocktail through a Hawthorne or julep strainer into the prepared glass over the large ice cube (for on-the-rocks) or neat (for up).

6

Express and garnish

Take the orange peel and hold it over the drink, skin side down, then give it a firm twist to express the oils across the surface. Rub the rim of the glass with the peel and drop it into the drink as garnish (or add a cocktail cherry if desired).

7

Serve immediately. Sip and enjoy — the rye backbone will be supported by the sweet vermouth and bitter orange notes.