Butchertown Cocktail

Butchertown Cocktail
Photo by Michael Persico / Styling by Kelsi Winmiller

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.

Published on August 15, 2016
About the Author
Kara Newman 
Spirits Editor

Kara Newman reviews spirits and writes about spirits and cocktail trends for Wine Enthusiast. She’s the author of several cocktail books, including Shake.Stir.Sip., NIGHTCAP: More than 40 Cocktails to Close Out Any Evening and Cocktails With a Twist, released August 2019. Email: spirits@wineenthusiast.net

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