Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Hazy Whiskey Cocktail

Cocktails & Beverages from Issue 2 – Fall / Winter 2013 – Traces

Inspired by a cocktail on the menu at New York’s beloved Angel’s Share, the heart of this toasty drink’s appeal lies in the bewitching presentation. But it’s not all, as they say, smoke and mirrors—the torched cloves and cinnamon add a new level of spicy smokiness to an archetypal rye whiskey cocktail.

makes 1 cocktail

A couple of whole cloves
½ stick cinnamon, broken into pieces
2 oz rye whiskey (¼ cup)
½ oz B+B liqueur
1 dash Angostura bitters
1 strip orange zest

1
Chill a snifter or tumbler in the freezer for 10 minutes.
2
Place the cloves and cinnamon on a small heatproof plate. Using a kitchen torch or butane lighter, burn the spices until they begin to smoke. Invert the chilled glass over the spices to trap the smoke.
3
Combine the whiskey, B+B, and bitters in a separate ice filled glass. Stir to chill until really cold. Flip over the smoky glass and strain the mixture into it. Twist the orange zest over the cocktail to release its oils, and drop into the glass. Serve immediately.