Simple to put together and with endless potential for experimentation, the old-fashioned formula of spirit, sugar, water, and bitters is a blueprint that honors what’s in the bottle with creativity and accenting flavors that can be tailored to fit any mood or occasion. Spencer Warren’s version leans into the season for a comforting, spiced send-off to winter. The warmth of cardamom, clove, cinnamon and pops of pink and black peppercorn unexpectedly unlock the fruity qualities of rye whiskey in this sipper, reinforced in classic fashion be a cherry on top.
2 oz rye whiskey
½ oz winter spice syrup
3 dashes (not drops) black pepper bitters
3 dashes (not drops) orange bitters
1 spritz orange oil
1 black cherry
Served in a rocks glass
- Add the rye, syrup, and both bitters to a dry mixing glass. Fill the glass with ice and use a bar spoon to stir until the mixing glass feels ice-cold (20 to 40 seconds, depending on the ice size).
- Strain into a rocks glass over a large ice cube.
- For the aromatic finishing touch, add the cherry and then spray the orange oil over the drink.