My Chemical Remedy Recipe
rye, berto bitter, luxardo, bitters, pernod-rinse
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Ingredients
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Cocktail
Method
Cocktail
Prepare glass with Pernod rinse
Pour 0.25 tsp Pernod into a chilled rocks glass. Swirl the Pernod around to coat the interior (especially the bottom and sides). Discard any excess by pouring back into the bottle or onto a paper towel so only a thin aromatic film remains.
Mix the cocktail
In a mixing glass combine 2 oz rye whiskey, 0.75 oz Berto Amaro, 0.25 oz Luxardo Maraschino, 2 dashes Angostura bitters, and 1 dash orange bitters. Add plenty of ice.
Stir
Stir the mixture briskly with a bar spoon for 20–30 seconds (about 25–30 full turns) until well chilled and properly diluted (target temperature around 4–6°C / 39–43°F).
Strain and serve
Strain the chilled cocktail into the Pernod-rinsed rocks glass over a single large ice cube or sphere.
Garnish
Express the oils of an orange peel over the drink by holding the peel with the exterior facing down and giving it a firm squeeze to spray oils across the surface. Rub the peel around the glass rim and drop it into the drink as garnish.
Serve
Serve immediately while cold and aromatic. Note the anise note from the Pernod rinse should be subtle and complementary to the bitter-sweet profile of the amaro and Luxardo.