Rombauer Recipe

Chill glass

Place a coupe or old-fashioned glass in the freezer, or fill it with ice water to chill while you prepare the cocktail.

Measure ingredients

Using a jigger, measure 2 oz bourbon, 0.5 oz dry vermouth, 0.5 oz sweet vermouth, 0.25 oz Campari, 0.25 oz orange liqueur, 0.25 oz simple syrup, 2 dashes orange bitters and 1 dash Angostura bitters into a mixing glass or shaker.

Add ice and stir

Fill the mixing glass with large ice (enough to nearly fill). Stir gently but steadily for 20–30 seconds (about 15–20 full turns) until the mixture is well chilled and slightly diluted. Stirring keeps the drink silky and clear.

Prepare glass

Discard the ice water from the chilled glass (if used) and, if desired, add a large clear ice cube to an old-fashioned glass. For a coupe serve without ice. If using a coupe, keep it chilled.

Strain

Double-strain the mixed cocktail into the chilled coupe or over the large ice cube in the old-fashioned glass using a Hawthorne or fine mesh strainer to remove any small shards of ice.

Garnish and finish

Hold an orange peel over the drink, skin side down, and express the oils by giving it a firm twist about 2–3 inches above the glass. Run the peel around the rim, then drop it into the drink (or discard if you prefer just the expressed oil). Optionally, add a maraschino cherry on a pick for an older-cocktail aesthetic.

Serve immediately. Sip slowly to appreciate the layered flavors: bourbon warmth, vermouth richness, Campari bitterness, and bright citrus from the orange oil.