Bulleit Rye Recipe

Chill glass

Place a rocks glass in the freezer for 5–10 minutes or fill it with ice and water while you prepare the cocktail to chill it.

Measure and combine

In a mixing glass or cocktail shaker (without shaking), add 2 oz Bulleit Rye whiskey, 1 oz sweet vermouth, 0.25 oz simple syrup, 2 dashes Angostura bitters and 1 dash orange bitters (if using).

Add ice and stir

Fill the mixing glass with large ice cubes (about 3 cubes). Stir gently with a bar spoon for 20–30 seconds (about 20–30 full rotations) until the mixture is well chilled and slightly diluted. Aim for the mixing glass to become frosty and the outside to feel cold.

Prepare glass

If you chilled the rocks glass with ice water, discard the ice water and dry the glass briefly. Add one large clear ice cube or two large ice cubes to the chilled rocks glass.

Strain

Using a Hawthorne or julep strainer, strain the stirred cocktail from the mixing glass into the prepared rocks glass over the fresh ice.

Garnish and finish

Express an orange peel over the drink by holding the peel about 2–3 inches above the surface and giving it a firm twist to release the oils, then rub the peel around the glass rim and drop it into the drink. Optionally, add a Luxardo cherry on a pick.

Serve

Serve immediately. Recommend enjoying slowly to appreciate the rye's spice and the vermouth's sweetness.