Angel's Envy Recipe

Chill glass

Place a rocks glass in the freezer or fill it with ice and water to chill while you build the cocktail.

Combine ingredients

In a mixing glass, add 2 oz rye whiskey, 0.75 oz sweet vermouth, 0.25 oz Luxardo maraschino liqueur, 2 dashes Angostura bitters, and 1 dash orange bitters.

Stir

Fill the mixing glass with ice. Stir with a bar spoon for 30–45 seconds (about 20–30 full rotations) until the mixture is well chilled and slightly diluted. Aim for the glass and liquid to feel very cold to the touch and for the cocktail to have a silky texture.

Prepare serving glass

Discard the ice/water from the chilled rocks glass and add a single large ice cube or sphere.

Strain

Using a julep or Hawthorne strainer, double-strain (to remove any small shards of ice) the stirred cocktail into the prepared rocks glass over the large ice cube.

Express garnish

Cut an orange peel roughly 1.5 x 1.5 inches. Hold it over the drink, skin side down, and give it a firm squeeze to express the oils across the surface. Run the peel around the rim, then drop it into the glass as garnish.

Smoke the glass (optional)

If you want a smoky accent reminiscent of some barrel-finished whiskies, place a small pile (about 1/2 tsp) of wood chips on a heatproof surface. Ignite with a lighter or torch until smoldering, then invert the chilled rocks glass over the smoldering chips to capture the smoke for 10–20 seconds. Alternatively, place the burning chips in a smoking cloche or use a handheld smoker. Remove the glass, add the large ice cube, and proceed to strain the cocktail into the smoked glass.