Steele Recipe

Chill glass

Place a coupe or old-fashioned glass in the freezer for 5–10 minutes or fill with ice water while you build the drink to chill it.

Measure and combine

In a mixing glass add 2 oz rye (or bourbon), 1 oz sweet vermouth, 0.5 oz Amaro, 0.25 oz orange curaçao, 2 dashes Angostura bitters and 1 dash orange bitters.

Add ice and stir

Fill the mixing glass with large, cold ice cubes. Stir briskly but gently for 30–45 seconds (about 20–30 turns) until the outside of the mixing glass feels well chilled and slightly frosted. This both chills and dilutes the cocktail to the proper strength.

Prepare glass and garnish

Discard ice water from the chilled glass if used. If using an old-fashioned glass, place one large ice cube in the glass. Express the orange peel over the cocktail by holding it with the outside (peel) facing down over the glass and giving it a sharp squeeze to release oils; rub the peel around the rim and drop it in or set it on the rim. Optionally, garnish with a Luxardo cherry on a pick.

Strain and serve

Using a julep or Hawthorne strainer, strain the stirred cocktail from the mixing glass into the chilled coupe (no ice) or over the large ice cube in an old-fashioned glass. Serve immediately.