Rockin Rye Recipe

Chill and ice

Place a large old-fashioned glass in the freezer for 5 minutes or fill it with ice and water to chill while you build the cocktail.

If using an ice bath in the glass, discard the water just before pouring the cocktail and add a single large clear ice cube.

Add 2 oz rye whiskey, 1 oz sweet vermouth, 0.25 oz dry vermouth and 0.25 oz orange curaçao into a mixing glass.

Add 0.25 oz simple syrup to balance and then add 2 dashes Angostura bitters and 1 dash Peychaud's bitters.

Fill the mixing glass with large ice (enough to come near the top). Using a bar spoon, stir gently but steadily for 20–30 seconds (about 20–30 full rotations) until the mixture is well chilled and slightly diluted. The mixing should produce a slight frost on the outside of the mixing glass.

Using a strainer, discard the ice/water from the chilled old-fashioned glass if used, then strain the stirred cocktail over a single large ice cube in the glass.

Take the orange peel and hold it over the drink, skin side down, about 3–4 inches above the surface. Give it a firm squeeze to express the citrus oils across the cocktail, then wipe the rim with the peel and drop it in or rest it on the rim.

Optionally, garnish with a Luxardo or brandied cherry on a pick and serve immediately.

Enjoy responsibly.