Ingredients:

  • 2 fl oz (60 mL) Rye Whiskey (High-proof, 100 proof preferred)
  • 1/2 fl oz (15 mL) Fernet Branca
  • 1/4 fl oz (7.5 mL) Maple Syrup (Grade A Dark or Very Dark)
  • 2 Dashes Angostura Bitters
  • Large, dense Ice cubes (for mixing)
  • 1 Orange Peel (Garnish)

Instructions:

  1. Chill Your Tools: Place your serving glass (Coupe or Rocks glass) and your mixing glass in the freezer or fill them with ice water to ensure they are thoroughly chilled. This prevents immediate dilution when assembling.
  2. Measure and Combine: Using your jigger, carefully measure and pour the Rye Whiskey, Fernet Branca, Maple Syrup, and Angostura Bitters directly into the chilled mixing glass.
  3. Add the Ice: Fill the mixing glass about two-thirds full with large, dense cubes of fresh ice. Using larger ice minimizes surface area and slows down dilution.
  4. The Stirring Routine: Gently insert the back of the bar spoon and stir the mixture steadily. Stir for 20 to 30 seconds, aiming for thorough chilling and perfect dilution. The exterior of the mixing glass should become thoroughly frosted.
  5. Strain and Serve: Remove the chilling ice/water from the serving glass. Place your strainer over the mixing glass and strain the cocktail cleanly into the chilled serving glass.
  6. Garnish with Flair: Take your orange peel. Hold it over the drink (skin side facing down) and twist or squeeze sharply to express the aromatic oils over the drink's surface. Run the peel around the rim, then drop the twist into the cocktail, or perch it delicately on the rim. Serve immediately.