1 1⁄2 oz Rye, Rittenhouse
3⁄4 oz Calisaya
1 twst Orange peel

Combine ingredients in a mixing glass with ice and stir well. Strain into a rocks glass containing one large ice cube. Rub the orange twist on the rim of the glass and drop it into the drink.


The bitter orange flavor of the Calisaya is what makes this.


Had a bottle of Calisaya and had to come up with a way to use it other than just drinking it.

Cocktail summary
Posted by Mike F on 1/14/2023
Created by
Mike Filigenzi
Is the
author's original creation
Not yet rated
3 stars
(1 rating)
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • John the Revelator — Bourbon, Suze, Amaro Montenegro, Orange bitters
  • Jayhawk — Bourbon, Reposado Tequila, Aperol, Lemon peel
  • Cherry Bomb — Bourbon, Amaro Montenegro, Cherry Liqueur, Bitters
  • Paper Chase — Rye, Aperol, Bonal Gentiane Quina, Lemon peel
  • Poison Arrow — Bourbon, Bigallet China-China, Campari, Orange bitters, Bitters, Orange peel
  • Van Zo Post — Bourbon, Campari, Triple sec, Sweet vermouth, Maraschino cherry
  • Enrico Pallazzo — Bourbon, Sweet vermouth, Aperol, Suze, Grapefruit bitters, Grapefruit peel
  • Work in Progress Volume 2 — Cognac, Amaro Montenegro, Sweet vermouth, Bitters, Orange peel
  • Morricone — AƱejo tequila, Campari, Mezcal, Orange bitters
  • Poppies in October — Rye, Aperol, Apricot liqueur, Black tea liqueur, Orange bitters

Okay, but it might benefit from some tweaks depending on one's preferences. I found it sweeter than expected, but with some spicy/bitter heat. The orange bitter essence seemed overly strong--I used Regan's, but the Calisaya has some orange bitter of its own and there is a lot of Calisaya in this, especially with the orange peel expressed and dropped into glass. Subbing Angostura Aromatic or another aromatic bitter might broaden the flavor. Or one might choose to back off on the Calisaya and/or vermouth to ~1/2 oz each and up the rye accordingly (e.g. 2 : 1/2 : 1/2.) I would rate the drink ~2.5 as is, but will bump it to 3 on the assumption that some tweaks would make it rotation worthy.

In all fairness to the originator of this cocktail, I have not had much success with the historical Calisaya recipes either, and am still looking for a compelling one. This recipe has some similarities to the "Good Fellow" from 1914 Straub and 1937 UKBG (50:50 Bourbon/sweet vermouth with dash each of Calisaya and Angostura.)