Add 0.25 oz Luxardo maraschino, 0.25 oz orange curaçao, 0.25 tsp allspice dram, 2 dashes Angostura bitters and 1 dash orange bitters to the mixing glass with the spirits.

Stir with ice

Fill the mixing glass with plenty of ice and stir briskly for 20–30 seconds (about 20–30 full rotations) until the mixture is well-chilled and slightly diluted—targeting roughly 20–25% dilution for balanced strength.

Garnish & Finish

Prepare the serving glass: place one large clear ice cube into a chilled old-fashioned or rocks glass.

Strain the stirred cocktail through a julep/strainer into the prepared glass over the large ice cube.

Express the oils from an orange twist over the drink by holding the twist skin-side down over the surface and giving it a sharp pinch; rub the peel around the rim and drop it into the glass. Optionally, garnish with a Luxardo cherry on a pick.

Serve immediately. This version from Jeremy Strode's Bistrode (2005) presents a smoky, warm, slightly spiced spirit-forward cocktail that balances the agave character of the tequila with brown spirit richness and aromatic bitters.