Ingredients
Equipment
Method
- Fill a mixing glass or cocktail pitcher about three-quarters full with ice, preferably large cubes or chunks. Large ice cubes melt more slowly, keeping your cocktail cold without over-diluting it.
- Using a jigger, measure exactly 2 ounces of bourbon whiskey into the mixing glass. Precision matters here; too little bourbon and your drink tastes weak, too much and it overpowers the vermouth and bitters.
- Measure 1 ounce of sweet vermouth and pour it into the mixing glass with the bourbon.
- Add exactly 2 dashes of Angostura bitters to the mixing glass.
- Using a bar spoon, stir the mixture steadily for about 30 seconds, maintaining a consistent circular motion. Stirring, rather than shaking, prevents aeration and keeps the drink smooth and silky.
- While stirring, chill your serving glass by filling it with ice water, or simply let it sit in the freezer for a few seconds.
- Using a Hawthorne strainer, carefully pour the stirred mixture from the mixing glass into your chilled serving glass. Strain slowly to capture any small ice chips.
- Drop a maraschino cherry into the drink, then express the oils from an orange peel twist over the surface by twisting it over the glass. Serve immediately.
Notes
Stir, never shake. Use quality spirits - mid-range bourbon with good vermouth beats premium bourbon with cheap vermouth. Don't over-stir; 30 seconds is plenty. Use Luxardo maraschino cherries instead of bright red supermarket versions. Express the orange peel just before serving for maximum aroma. Large ice cubes chill faster and melt slower than regular ice.