Greg Buttera and Stephen Cole prefer light, smooth Canadian whisky for their Cabin in the Woods. They give the drink depths of orange flavor with orange Curaçao, orange bitters and an orange twist that's pinched over the drink to squeeze out the essential oils in the peel.
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2 ounces Canadian whisky
3/4 ounce ruby port, preferably Warre's Warrior
1/4 ounce mezcal
1/4 ounce orange Curaçao
3/4 teaspoon Fernet-Branca (bitter Italian digestif)
Dash of Angostura bitters
Dash of orange bitters
1 orange twist
How to Make It
In a mixing glass, combine all of the ingredients except ice and the twist; fill with ice and stir well. Strain into a chilled coupe. Pinch the twist over the drink; discard.
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