Chill a rocks glass or coupe if desired. In a mixing glass, add 2 oz blended bourbon, 0.5 oz aged rum, 0.75 oz sweet vermouth, 0.25 oz bitter liqueur (Campari or Aperol), and 0.25 oz pure maple syrup.

Add citrus and bitters

Add 0.5 oz fresh lemon juice, 2 dashes orange bitters, and 1 dash Angostura bitters to the mixing glass. These balance sweetness and add aromatic complexity.

Add ice and stir

Fill the mixing glass with large, cold ice and stir with a bar spoon for 20–30 seconds (about 20–30 full rotations) until the mixture is well chilled and slightly diluted — target temperature around 4–6°C (39–43°F). Stirring chills and clarifies the cocktail without over-diluting.

Serve & Garnish

Place a single large ice cube into your chilled rocks glass (or leave the coupe empty for a stirred-up, no-ice presentation). Strain the chilled cocktail over the ice using a julep strainer or Hawthorne into the prepared glass.

Express the orange peel over the drink by holding it skin-side down over the glass and giving it a sharp twist to release oils. Rub the rim with the peel briefly if desired, then drop the peel into the drink as a garnish.

Serve immediately. The B-Roll is best enjoyed slowly to appreciate the layered flavors — bourbon warmth, rum depth, vermouth richness, a whisper of bitterness, and a bright citrus finish.