We had an overstock of fresh orange juice the other day and, while it goes well for breakfast, we decided to balance it with some rye whiskey and tone it with Angostura bitters. After a few tastes we decided it, too, could go on the breakfast menu. A not-from-concentrate orange juice will also work.
1 1/2 ounces rye
2 ounces fresh orange juice
2 dashes Angostura bitters
Pour all the ingredients into a mixing glass and stir to combine. Pour into an ice-filled collins or high-ball glass and stir gently to chill. Garnish with an orange twist.
Tasting notes: Imagine biting into a freshly quartered orange and discovering some kind soul had injected it with good rye whiskey. A juiced up old fashioned.
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