Squirrel’s Stash

2019-07-19
  • Yield : 1 drink
  • Cook Time : 10m
  • Ready In : 10m
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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
  • 1 orange
  • 20 cloves
  • 1/4 cinnamon stick
  • One 750-milliliter bottle rye whiskey, such as Bulleit

Method

Step 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.

Step 2

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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