- 2 oz. Dickel rye
- ¼ oz. Simple syrup
- ¼ oz. Espresso
- 5-6 dashes Angostura bitters
- Orange and lemon twist garnish
- Add all ingredients into a mixing glass with ice..
- Stir quickly, allowing the ice to melt slightly to cool down any spice left in the drink.
- Pour into a rocks glass over a large ice cube while straining out the rest of the ice with a julep strainer.
- Garnish with orange and lemon zest peels.
This cocktail quickly became a favorite for both our guests and myself. Dickel Rye uses a process called chilled charcoal mellowing, which makes the whiskey smoother in taste. The sugar maple charcoal is what gives this drink that wonderful character that matches the earthy qualities of the espresso so well.
The key to stirring the ice is getting just a bit of water to pull all the flavors together while still chilling the drink, but then stopping in time by removing the ice so not to dilute it too much. Adding a large block of ice to a cold drink prevents further dilution and simply keeps the drink cold. The lemon zest complements the espresso and the orange zest complements the rye. A perfect drink for any time of the year!