The name is a tongue-in-cheek reference to the “nuking” methodology in this update of the boozy classic. Microwaving lends itself best to batched cocktails with softer flavor profiles; here, Ryan Chetiyawardana selected Westward Whiskey for its bold “cacao, red berry, herbal and piney notes.” Applejack, a blend of vermouths and blackcurrant cordial “lift the sides of the drink, while still allowing the whiskey to shine.”
- 13 1/2 ounces whiskey, preferably Westward
- 8 1/2 ounces apple brandy, preferably Laird’s Straight Apple Brandy Bottled in Bond
- 10 ounces sweet vermouth, preferably Cocchi di Torino
- 10 ounces sweet vermouth, preferably Martini Rosso
- 1 3/4 ounces blackcurrant liqueur
- 16 dashes Angostura bitters
- 9 dashes Peychaud bitters
Garnish: Luxardo or Amarena cherry
- Combine all ingredients in a vacuum-sealable, microwave-proof bag and microwave for 3 minutes on high power. Allow to cool, then strain and bottle.
- To serve, add 2 1/3 ounces in a mixing glass over ice, and stir until chilled.
- Strain into a chilled cocktail glass.
- Garnish with Luxardo or Amarena cherry.
Ryan Chetiyawardana notes that a tempered glass bowl covered with a plate will work in place of a sealable bag.