2 oz Round Top Rye Whiskey
½ oz Rosé Syrup*
1 dash Rhubarb Bitters
Combine whiskey, Rosé syrup, and bitters in a mixing glass. Stir with ice until well chilled. Strain into a rocks glass over fresh ice, Express orange peel and drop into glass.
Rosé Syrup: Combine 1 cup Wollersheim Dry Rosé and 1 cup sugar in a small pot over medium-low heat. Stir until sugar has dissolved. Chill and keep refrigerated in an airtight container.