This cocktail will be barrel aged at Rumpus Room, which brings out more of the rye whiskey flavor and lends a light oak flavor, as well. Barrel aging is fun and challenging at the same time because of the need to project what the flavor will be a month from now.
Ingredients
- 2 oz. of Great Northern Rye Whiskey
- ¾ oz. of Cappelletti Vino Aperitivo
- ¾ oz. of Clement Creole Shrubb Liqueur d’Orange
- ½ oz. of champagne
Instructions
Stir the first three ingredients together for 20 seconds, then pour over ice. Top off with champagne. Serve with a strip of orange peel.
About this recipe
Milwaukee’s cocktail aficionados and beer geeks alike line the bar over at Rumpus Room. The liquor bottles and taps on the other side of the bar reflect the clientele like a mirror—diverse in age and life, some local, some exotic, and above all, each and every one carrying a taste of place and an interesting, circuitous way of how it got there.
But, back to the booze. Just ask one of the bartenders about any one of them and the excitement is palatable—the bottles come down, you take a few sips and, before you know it, you’ve ordered too many cocktails and you’re about as useless as an unprogrammed remote, the inspiration behind the summer drink Rumpus Room created especially for us at Edible Milwaukee. Feel free to try this at home, or swing by for the evolving aged one at 1030 N. Water St. throughout the summer.
