In a mixing glass add 2 oz bourbon, 0.75 oz sweet vermouth, 0.5 oz amaro, 0.25 oz orange curaçao, 0.25 oz dark cherry liqueur, 2 dashes Angostura bitters, and 1 dash orange bitters.

Stir with ice

Fill the mixing glass with large ice cubes. Stir gently but thoroughly for 30–45 seconds (about 20–30 full rotations) until the mixture is well chilled and slightly diluted and the outside of the mixing glass is cold to the touch.

Prepare glass and strain

Discard ice or water from the chilled serving glass. Using a julep strainer (or Hawthorne and a fine strainer if desired), double-strain the cocktail into the chilled rocks glass over a single large clear ice cube or serve neat in the chilled coupe.

Garnish

Express orange peel

Hold the orange peel with the outer (zest) side facing down over the surface of the cocktail. Firmly give the peel a quick squeeze to express the oils across the drink, then run the peel around the rim for added aroma.

Finish

Drop the expressed orange peel into the drink or lay it on the rim and place one brandied or Luxardo cherry on a pick into the cocktail. Serve immediately.