1-3/4 oz Whisky No2
3/4 oz Amaro Nonino Quintessentia
1/4 oz Ginger infused Honey Syrup
Angostura Orange Bitters
Add all the ingredients to a mixing glass filled with ice. Stir until combined. Pour into your favourite whisky glass filled with one very large ice cube. Express the orange peel over the glass and garnish with dehydrated clementine wheels.
Combine 1 part honey with 1 part water and stir over low heat until combined. Add fresh ginger and simmer for 30 minutes. Filter out the ginger and keep in a sealed jar for 2 weeks.
Don't think you can't improve on a perfect cocktail? This version of a great classic goes from great to greatness. Bringing it home.
Add the whisky, maple liqueur, sweet vermouth, and a couple of dashes bitters into a mixing glass with ice and stir until well-chilled.
Strain into a chilled coupette.
Garnish with a brandied cherry (or a lemon twist, if preferred).
1.75 oz Whisky no4
0.75 oz lemon juice
0.75 oz orgeat syrup
1.75 oz pear nectar
0.75 oz egg white
Shake all ingredients in a shaker with ice for 25 seconds. Strain and pour into a chilled glass. Decorate with pear slices and a dash of nutmeg.