Sterno Recipe

Cocktail Preparation

1. 1

   Chill glass and prepare ice

   Place an old-fashioned glass or rocks glass in the freezer for a few minutes, or fill it with ice and water to chill while you prepare the cocktail. If using a single large ice cube, have it ready.

2. 2

   Combine ingredients in mixing glass

   Add the aged rum, Italian amaro, sweet vermouth, fresh lemon juice, simple syrup, Luxardo or maraschino liqueur, and Angostura bitters to a mixing glass or cocktail shaker filled with plenty of ice.

3. 3

   Stir to chill and dilute

   Stir the mixture with a bar spoon for 20–30 seconds (about 20–30 full strokes) until well chilled and slightly diluted. If you prefer a slightly more aerated drink, you can shake briefly, but stirring preserves clarity.

4. 4

   Prepare glass and strain

   Dump the chilling ice/water from your chilled glass and add a large ice cube (or fresh ice). Double-strain the stirred cocktail into the glass using a Hawthorne or julep strainer and a fine mesh strainer to catch small shards of ice and citrus pulp.

5. 5

   Garnish and finish

   Express the orange twist over the drink by holding the peel with the outside facing down and giving it a quick squeeze to release oils, then rub the rim with the peel and drop it into the glass. Add a Luxardo or brandied cherry on a pick.

6. 6

   Optional flamed orange

   For a dramatic aroma, briefly flame the orange peel by holding it with a pair of tongs about 6–8 inches above the surface of the drink, skin side down, and quickly pass a lit match or lighter between the peel and the flame so the oils ignite. Immediately drop the peel in. Exercise caution and keep a safe distance from flammable objects.