Recipe courtesy of Geoffrey Zakarian

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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Fall-Infused Rye Whiskey:


  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.

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