- Level: Easy
- Total: 24 hr 10 min (includes infusing time)
- Active: 10 min
- 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
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
Directions
- 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:
- 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.
