This classic cocktail can be made with bourbon, but Keith Williams prefers rye. He notes that bourbon can be too sweet, while rye is consistently pungent, and when you add simple syrup and dilute it with ice, it is perfect.
2½ ounces rye whiskey
1 ounce simple syrup (see note)
3 dashes of Angostura bitters
Orange peel twist
Luxardo Original Maraschino Cherries
In a mixing glass, add large ice cubes along with whiskey, simple syrup, and bitters. Stir for 30 revolutions. Strain into an old-fashioned glass over a large chunk of ice and garnish with orange peel and cherries. Makes 1 serving.
Note: To make simple syrup, add ½ cup, each, of granulated sugar and water in a small saucepan over medium heat. Stir until sugar is dissolved. Remove from heat and let cool before using. Pour leftover simple syrup into a glass jar and seal tightly with a lid. Simple syrup will keep in the refrigerator for about one month.