Restaurants›Tribute Eatery & Bar›Ivet Orang Macallan Recipe

Ivet Orang Macallan Recipe

Inspired by Tribute Eatery & Bar

Time8m

Serves1

Make Ivet Orang Macallan Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Whiskey Cocktail

2 oz The Macallan 12‑year (or similar single malt)3/4 oz Fresh orange juice1/2 oz Orange liqueur (Cointreau or Triple Sec)1/4 oz Honey syrup (1:1 honey and hot water, cooled)1/4 oz Fresh lemon juice2 dashes Angostura bitters1 piece Orange peel (for garnish)1 piece Large ice cube or several large ice cubes

Method

Whiskey Cocktail

Prepare honey syrup

If you don't have honey syrup prepared, combine equal parts honey and very hot water (for example 1/4 cup honey + 1/4 cup water), stir until fully combined and cool before using. Measure 0.25 oz for the recipe.

Chill glass

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

Build and stir

Into a mixing glass or shaker filled with ice add 2 oz Macallan, 0.75 oz fresh orange juice, 0.5 oz orange liqueur, 0.25 oz honey syrup, 0.25 oz fresh lemon juice, and 2 dashes Angostura bitters. Stir gently for 20–30 seconds until well chilled and properly diluted.

Strain and serve

Discard the ice/water from the chilled rocks glass. Place a large ice cube in the glass and strain the mixed cocktail over the ice using a julep strainer or fine strainer.

Garnish

Express the orange peel over the drink by holding it skin side down above the glass and giving it a firm twist to release oils; then rub the peel around the rim and drop it into the drink.

Serve immediately and enjoy responsibly.