To learn more, read "Tools of the Trade: David Wondrich" in our National edition.
Recipe adapted from David Wondrich, Imbibe! (Perigree Trade, 2007) and Punch (Perigree Trade, 2010)
Yield: 1 cocktail
Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
2 teaspoons peaty single malt Scotch
1½ cups of ice cubes
2 ounces Rittenhouse rye whiskey
1 ounce Martini & Rossi red vermouth
2 dashes Angostura bitters
1. Add the Scotch to an Old Fashioned glass and swirl it to coat the interior. Pour off any excess and place the glass in the freezer to get frosty.
2. Place the ice cubes in a resealable plastic bag, wrap in a kitchen towel, and hit it with a cast iron skillet to crush the ice.
3. Add the ice to a mixing glass along with the rye whiskey, vermouth and bitters. Stir briskly for 20 seconds and strain into the frosted glass, making sure to pour it into the middle of the glass so a collar of Scotch-coated interior remains above the surface of the drink.
4. Using a lit match, flame the orange peel over the drink and then drop it in. Serve.