Build ingredients in mixing glass, add ice and stir short for about 5 seconds.
Strain into bucket glass over large ice cube(s).
Garnish with a cherry and/or orange zest if you’re feeling fancy.
Fat-washed rye:
Start with ¾ of a bottle of Old Overholt rye and fill the rest of the bottle with rendered duck fat while still hot.
Cap and place in freezer for 4-6 hours.
Remove from freezer and strain at least twice through cheese cloth until all solid fat has been removed. Voila, savory rye whiskey!
Hickory Vermouth
Drop a handful of applewood & hickory chips (I make sure to rinse them well with boiling water first) into a bottle of vermouth or put both in new sealed container.
Cap and keep in refrigerator overnight (or until it takes on the desired hickory flavor/aroma).
Strain twice through cheese cloth and place in fresh bottle.
Notes
Brandon Wise, Beaker & Flask
Recipe by Pork Cracklins at https://www.porkcracklins.com/2014/12/manhattan-project-part-ii/