1 oz. Rittenhouse rye
½ oz. Brandy
¾ oz. Earl Grey-infused Dolin Rouge vermouth
¾ oz. Lemon juice
½ oz. Burnt sugar syrup
Shake all ingredients and pour into wine glass that’s been rimmed with coarse demerara sugar. Add crushed ice and serve without straw and garnish with star anise.
Mixologist Rachel Sergi created this recipe for The Next Whisky Bar in Washington’s Watergate Hotel.
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