1 ¼ oz. Whistle Pig rye whiskey
1 ¼ oz. Chai-infused Martini & Rossi Rosso vermouth*
½ oz. Barrow’s Intense ginger liqueur
Combine all ingredients in a mixing glass and stir over ice until well chilled. Strain into glass over large ice cube. Use orange twist to extract oils and discard peel.
* Infuse a 750-ml. bottle of Martini & Rossi sweet vermouth with 4-5 chai tea bags for 30 minutes.
Pamela Wiznitzer of Seamstress New York created this recipe.