Squirrel's Stash

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  • Level: Easy
  • Total: 1 day 10 min (includes infusing time)
  • Active: 10 min
  • Yield: 1 drink
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1 1/2 ounces Fall-Infused Rye Whiskey, recipe follows

1 ounce dry sherry 

1/4 ounce orange-flavored liqueur, such as Cointreau  

Hazelnut-flavored liqueur, to taste

Orange peel, for garnish 

Fall-Infused Rye Whiskey:

1 orange

20 cloves

1/4 cinnamon stick

One 750-milliliter bottle rye whiskey, such as Bulleit


  1. Put the Fall-Infused Rye Whiskey, sherry, orange liqueur and hazelnut liqueur into a mixing glass, add large ice and stir thoroughly. Strain into a glass, garnish with an orange peel and serve.

Fall-Infused Rye Whiskey:

  1. Stud the orange with the cloves in a decorative pattern. Put the clove-studded orange, cinnamon and whiskey in a deep container so the whiskey fully covers the orange and cinnamon. Infuse at room temperature, covered, for 12 to 24 hours. Strain before using.