- 1 ounce Russell’s Reserve 10 year old (or other Kentucky straight bourbon)
- ¾ ounce Cocchi Dopo Teatro Vermouth Amaro
- ½ ounce Leopold Bros. Michigan Tart Cherry liqueur
- ¾ ounce grilled blood orange juice (recipe below)
- Applewood chips and brandied Luxardo cherry for garnish
Hand shake all ingredients with ice. Place wood chips on a plate and light with a torch. Cover with a chilled Nick and Nora glass for about 20 seconds to trap the smoke inside. Double strain the cocktail into the glass. Garnish with a brandied Luxardo cherry on a cocktail pick.
Grilled Blood Orange Juice
Cut one blood orange in half. Using a grill pan or panini press, grill orange halves until grill marks appear. When cool enough to handle, juice.
Background: Created by Brock Schulte, bar director of The Monarch, Kansas City, MO and featured in the Whisky Advocate, dated winter of 2019. Mr. Schulte wrote “Whisky and orange is a classic combination, but blood orange gives this cocktail the perfect wintry twist. A touch of smoke accentuates the rich, tart citrus flavor, Schulte says.”
