Riggs Recipe

Chill glass

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

Combine ingredients

In a mixing glass, add 2 oz bourbon, 0.5 oz aged rum, 0.75 oz sweet vermouth, 0.25 oz Campari, 0.25 oz orange curaçao, 0.5 oz dark demerara syrup, 3 dashes Angostura bitters and 2 dashes orange bitters.

Add ice and stir

Fill the mixing glass about two-thirds full with ice. Stir gently but thoroughly for 30–45 seconds (or about 25–30 revolutions) until the mixture is well chilled, slightly diluted and clear.

Prepare serving glass

Discard the ice water from your chilled rocks glass (if used). Place a single large ice cube or sphere into the glass.

Strain

Using a Hawthorne and/or julep strainer, double-strain the stirred cocktail from the mixing glass into the chilled rocks glass over the large ice cube.

Garnish and finish

Express the oils from an orange twist over the drink by holding the twist skin-side down over the glass and giving it a firm squeeze, then run the twist around the glass rim and drop it into the drink. Optionally garnish with a Luxardo cherry on a pick.

To make dark demerara syrup (2:1): combine 2 parts demerara sugar and 1 part water in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture just barely simmers. Remove from heat and let cool to room temperature. Store in the refrigerator up to 2 weeks. Use 0.5 oz per cocktail as noted above.