New York bartender Joaquín Simó created this stirred cocktail when he worked at Death + Co. Over the years since, the recipe has landed on bar menus around the country, like at Seattle’s Sun Liquor, which ups the maraschino liqueur from a teaspoon to a full barspoon and garnishes with a lemon peel. Use a high-proof rye for best results.
2 oz. rye whiskey
½ oz. Punt e Mes
½ oz. Amaro Nardini
1 barspoon maraschino liqueur
Tools: barspoon, strainer
Garnish: lemon peel
Combine all the ingredients in a mixing glass with ice, stir and strain into a chilled glass. Garnish.
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