Courtesy Jon Santer, co-owner, Prizefighter, Emeryville, California
This muscular cocktail relies on a hit of rich, nutty amontillado to add complexity to rye whiskey.
- 2 ounces rye whiskey
- ¾ ounce amontillado Sherry
- ¼ ounce orange liqueur, like Cointreau
- 2 dashes orange bitters
- 1 fat strip of orange peel, for garnish
Combine ingredients (except garnish) over a large chunk of ice in a rocks glass and stir. Twist orange peel over the top of the drink to release oils from the skin. Use the peel to garnish.