This modern creation draws on the old tradition of scaffa, which are mixed drinks that aren’t chilled or diluted with ice. (Back in the days before fridges, ice was, for many drinkers, rare and precious.) The Heart of Glass was one of a few scaffa that appeared in the influential Rogue Cocktails book series, which challenged a host of popular conceptions about how to make cocktails. For best results, reach for a top-shelf, sip-me bourbon like Sidle’s suggestion of Eagle Rare 10-year.
Heart of Glass
Troy Sidle | New York City
Ingredients
Serving: 1
- 1 1/2 ounces bourbon, preferably Eagle Rare 10-year, plus more to rinse the glass
- 3/4 ounce Carpano Antica
- 3/4 ounce Cynar
- 17 drops Angostura bitters
Garnish: orange peel
Directions
- Donate a little bourbon into a rocks glass, then twist at an angle to coat the entire inside, all the way to the rim of the glass. So as not to waste any of the bourbon, pour what’s left into a jigger.
- Contribute more bourbon to that jigger, to total 1 1/2 ounces. Pour that into a mixing glass. Add the Carpano Antica, Cynar and Angostura to the mixing glass, then add enough water to remove the burn of the bourbon, but not too much as to needlessly dilute it; start with 1/2 ounce.
- Carve an orange peel garnish over the mixing glass, so as to capture as much orange oil as possible, then pour into the bourbon-rinsed (aka “educated”) glass.