Place one sugar cube in a glass. Dash Angostura bitters over the sugar cube to soften and muddle the sugar cube and bitters into a paste. Add 1 oz of whiskey, and half the ice. Stir 20 times. Add the remaining whiskey and ice. Stir another 20 times. Pour and strain over a big rock. Garnish with an orange twist.
Chris Amirault is an award-winning bartender, consultant, and entrepreneur. His work has been recognized by Tales of The Cocktail, Zagat 30 under 30, and the Star Chefs Rising Stars Program. Currently, Chris is the Head Mixologist of the Maybourne Hotel in Beverly Hills where he oversees creative endeavors for five different outlets. In a fast-moving digital age, he hopes that bars and cocktails can be vessels shared by guests allowing them to take a moment and connect with themselves and each other through ingredients, spirits, and nostalgic memories.
The Beverly High Rye is a uniquely fine American whiskey, masterfully crafted using hand selected Straight Ryes and Straight Bourbons from Iowa and Indiana. Each batch is perfected at Cedar Ridge Distillery in Swisher, Iowa.
Offering flavors of extravagant spices paired with a rich mouthfeel and a silky-smooth finish, The Beverly High Rye is best enjoyed neat, on the rocks or in a signature cocktail for an exceptional sipping experience.
