Yields
1 serving
Rye infused with orange, clove and cinnamon is the base of this fall cocktail.
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ingredients
1 ½
oz Fall-Infused Rye Whiskey, recipe follows
1
oz dry sherry
¼
oz orange-flavored liqueur, such as Cointreau
Hazelnut-flavored liqueur, to taste
Orange peel, for garnish
Fall-Infused Rye Whiskey
1
orange
20
cloves
¼
cinnamon stick
1 750-mL
bottle rye whiskey, such as Bulleit
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directions
Step 1
Put the Fall-Infused Rye Whiskey, sherry and orange liqueur into a mixing glass, add large ice and stir thoroughly. Strain into a glass, garnish with an orange peel and serve.
Step 2
Stud the orange with the cloves in a decorative pattern. Put the clove-studded orange, cinnamon and whiskey in a deep container so the whiskey fully covers the orange and cinnamon. Infuse at room temperature, covered, for 12 to 24 hours. Strain before using.