The Fitzgerald Recipe

Cocktail

1. 1

   Prepare glass

   Chill a rocks glass or coupe by filling with ice and setting aside while you build the cocktail.

2. 2

   Measure and combine

   In a cocktail shaker, add 2 oz rye whiskey, 3 tsp fresh lemon juice (about 1/2 lemon), 3 tsp simple syrup (1:1), and 2 dashes Angostura bitters.

3. 3

   Add ice and shake

   Add 6 large ice cubes to the shaker. Seal and shake vigorously for 12–15 seconds — you want the outside of the shaker to become very cold and a slight frost to form. The vigorous shake both chills and dilutes the drink to balance the flavors.

4. 4

   Prepare serving glass

   Discard the ice used to chill the serving glass. If using a rocks glass, place one large clear ice cube in it. If using a coupe, don't add additional ice.

5. 5

   Strain

   Double-strain the cocktail from the shaker into the chilled glass (use both the shaker strainer and a fine mesh strainer) to catch any small ice shards and pulp for a smooth drink.

6. 6

   Garnish

   Express a lemon twist over the surface to release oils: hold the twist skin-side down over the drink and give it a quick snap. Rub the peel on the glass rim and drop it into the drink as garnish.

7. 7

   Serve

   Serve immediately. The Fitzgerald is best enjoyed chilled and freshly made.