Add 2 oz cognac, 0.5 oz aged rum, 0.5 oz sweet vermouth, 0.25 oz amaro, 0.25 oz orange curaçao, 0.25 tsp allspice dram, 2 dashes Angostura bitters, 2 dashes orange bitters and (optional) 0.25 oz simple syrup into a mixing glass.

Add ice and stir

Fill the mixing glass with ice (about 1 cup) and stir briskly but smoothly with a bar spoon for 30–45 seconds until the liquid is well chilled and properly diluted (about 20–25% dilution by volume; glass should feel very cold).

Prepare serving glass

Place a single large ice cube into a chilled rocks glass.

Strain

Using a hawthorne (or julep) strainer, strain the stirred cocktail from the mixing glass over the large ice cube into the rocks glass.

Garnish & Finish

Express orange oils

Hold the orange peel over the glass and give it a sharp twist to express the oils onto the cocktail surface, then run the peel around the rim to impart additional aroma.

Garnish

Drop the twisted orange peel onto the ice or hook it on the rim. Optionally add one Luxardo cherry on a pick to the drink.

Serve immediately and enjoy. The combination of cognac, aged rum and amaro creates warmth and complexity — if the cocktail tastes too strong, add up to 0.25 oz more simple syrup and stir briefly to integrate.

Tools & Cleanup

Rinse and dry mixing glass and bar tools promptly. Store leftover ingredients (bitters, syrups, amaro) sealed in a cool, dark place.