4 shots (120 ml) rye whiskey. Try Sazerac in the UK, or Rittenhouse in the US.
2 shots (60 ml) red vermouth. Try Martini Rosso.
½ shot (15 ml) fresh orange juice
4 dashes orange bitters
Wood smoking chips
Rosemary sprig for garnish
How to make it:
Fill a cocktail shaker with ice. Add the rye, vermouth, orange juice and bitters. Shake for 10 seconds and let rest for a bit.
Add a large ice cube to a short glass and pour in the drink.
Place smoke topper over the glass and fill the top with smoking chips. Ignite until smokey, immediately cover the smoker with something small (I use a cocktail shaker lid or jigger) for 1 minute.
Remove the smoker, garnish with a Luxardo cherry and sprig of rosemary. Serve immediately while it’s frosty and cold.
If you don’t have a smoker (do this before pouring the drink), place a pinch of wood smoking chips onto a plate (or heatproof surface). Ignite until smoking and place your glass upside down over the smoke for 30 seconds. Then add the ice and the drink.
One more thing
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