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Recipe courtesy of Geoffrey Zakarian

Show: The Kitchen

Episode: Feast of Fall Flavor

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Total:: 24 hr 10 min
: (includes infusing time)
Active:: 10 min

Yield:: 1 drink

Level:: Easy

Ingredients

1 1/2 ounces Fall-Infused Rye Whiskey, recipe follows
1 ounce dry sherry
1/4 ounce orange-flavored liqueur, such as Cointreau
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

Directions

Put the Fall-Infused Rye Whiskey, sherry and orange 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:

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.

My Private Notes

Name: Squirrel's Stash
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M1DT0H10M0.000S
Yield: 1 drink
Ingredients: 1 1/2 ounces Fall-Infused Rye Whiskey, recipe follows; 1 ounce dry sherry; 1/4 ounce orange-flavored liqueur, such as Cointreau; Orange peel, for garnish; 1 orange; 20 cloves; 1/4 cinnamon stick; One 750-milliliter bottle rye whiskey, such as Bulleit