The Arthur Recipe

Chill the glass

Place a coupe or Nick & Nora glass in the freezer for several minutes, or fill it with ice water while you build the cocktail. This ensures the finished drink stays cold without excessive dilution.

Combine ingredients

In a mixing glass add 2 oz bourbon, 0.75 oz sweet vermouth, 0.5 oz dry vermouth, 0.25 oz Yellow Chartreuse, 0.25 oz Maraschino liqueur, and 2 dashes Angostura bitters.

Stir with ice

Fill the mixing glass with large ice cubes. Stir gently and steadily for 30–45 seconds (about 20–30 full strokes) until the outside of the mixing glass becomes very cold and a small amount of dilution has occurred. The goal is a silky texture and proper dilution — roughly 20–25% dilution by weight for a spirit-forward stirred cocktail.

Prepare serving glass

If you chilled the glass with ice water, discard the water and dry the glass. If you used the freezer, remove the glass from the freezer now.

Strain

Double-strain the cocktail from the mixing glass into the chilled coupe or Nick & Nora using a Hawthorne or julep strainer (and a fine mesh strainer if using crushed or small ice). This keeps the texture smooth and free of shards.

Garnish

Express the oils of one orange twist over the surface of the drink by holding the twist skin-side down about 2–3 inches above the cocktail and giving it a sharp squeeze, then rub the rim with the twist and drop it into the drink. Add one Luxardo or brandied cherry on a pick and rest it on the rim or drop it in the glass.

Serve

Serve immediately while cold. Sip slowly to appreciate the layered herbal notes from the Chartreuse and vermouth against the bourbon backbone.

Use large ice cubes in the mixing glass for controlled dilution and gentle chilling. Have additional ice available to chill the serving glass if you prefer an extra-cold presentation.