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	45ml rye whiskey
	5ml maraschino liqueur
	5ml orange curaçao
	5ml demerara sugar syrup (2:1 ratio of sugar to water)
	2 dashes Angostura bitters
	2 dashes orange bitters
	orange peel and maraschino cherry, to serve

Pairs perfectly with a late-night sourdough gruyère toastie with a pickle on the side.

1.	Fill a rocks glass with ice, then add the ingredients.
2.	Stir to combine, garnish with orange peel and a maraschino cherry, then serve.

Drinks by Alex Vowles / Photography Amber-Jayne Bain