This stirred cocktail, created by Team Lyan, combines rye whiskey with a housemade raspberry “syrup,” which gets some of its sweetness from the unexpected addition of licorice root. Built in a rocks glass over ice, the drink is finished with dashes of both chocolate bitters and vanilla extract.
- 1 1/2 ounces rye whiskey
- 1 1/2 ounces raspberry syrup (see Editor's Note)
- 3 dashes Bob's Chocolate Bitters
- 2 dashes vanilla extract
- Combine all ingredients in a rocks glass over ice and stir to integrate.
3 1/2 ounces boiling water
1 ounce raspberries
1/4 ounce chopped, dried licorice root
Combine the raspberries and licorice root with the boiling water and allow the mixture to infuse and cool for 15 minutes. Blend using a hand blender, and fine strain before using.