Lark Dark Lark, Hobart, Tasmania Recipe

Chill glass

Place a rocks glass in the freezer or fill with ice water to chill while you prepare the cocktail (5–10 minutes).

Prepare garnish

Using a peeler or channel knife, cut a fresh orange twist about 2–3 inches long. Pit or set aside a Luxardo or amarena cherry for the finished drink.

Add ice to the mixing glass until it's about three-quarters full to properly chill and dilute the drink.

Pour 60 ml rye whiskey into the mixing glass.

Add 15 ml dry vermouth to the mixing glass.

Add 7.5 ml cherry liqueur (Heering or Luxardo) and 5 ml amarena cherry syrup for depth and sweetness.

Add 2 dashes orange bitters and 1 dash Angostura bitters.

Stir the mixture with a bar spoon for 30–45 seconds (about 20–30 full rotations) until the drink is well chilled and slightly diluted. The mixing time should produce a silky, cold texture without over-dilution.

Remove the chilled rocks glass from the freezer or discard the ice water and dry the glass.

Rinse the inside of the chilled glass with 2 ml absinthe: pour the absinthe into the glass, swirl to coat the interior, then either discard or lightly shake out the excess so a thin aromatically bitter coating remains.

Strain the stirred cocktail over a single large clear ice cube into the absinthe-rinsed rocks glass using a Hawthorne or julep strainer.

Express the orange twist over the drink by holding it with the outer peel facing down and giving it a firm squeeze to release oils across the surface. Rub the peel briefly around the glass rim and drop it into the drink or discard per preference.

Skewer or drop the Luxardo/amarena cherry into the glass as a garnish.

Optional: lightly smoke the glass or use a smoking toy to introduce a faint wood smoke aroma above the drink for a minute. If doing this, cover the glass briefly to trap smoke, then remove before serving.