The Dual Recipe

Measure

Using a jigger, measure 8 oz bourbon, 2 oz dark aged rum, 1 oz amaro, and 0.5 oz simple syrup into the large mixing glass or pitcher.

Add bitters

Add 6 dashes of Angostura bitters and 3 dashes of orange bitters directly into the mixing vessel.

Add ice and stir

Fill the mixing glass or pitcher with large ice cubes (enough to chill without diluting excessively). Using a bar spoon, stir the mixture for 30–45 seconds until well chilled and slightly diluted (target ~20–25% dilution by volume of the added spirits).

Prepare serving glasses

Place one large ice cube or ice sphere into each of two large rocks glasses (if serving three, use three glasses and divide accordingly).

Strain

Using a strainer, pour the chilled cocktail from the mixing glass evenly into the prepared glasses, dividing the liquid between them (approximately 5 oz per glass when serving two, ~3.3 oz when serving three).

Express orange oils

Take one orange peel per glass. Hold a peel over the glass, skin side down, and give it a firm twist to express the oils over the surface of the drink. Rub the peel around the rim of the glass to transfer more aroma.

Add cherries and orange

Drop one Luxardo cherry into each glass and rest the expressed orange peel atop the ice as a garnish (or thread the peel and cherry on a pick if preferred).

Optional smoke

For a smoky aroma, ignite a cinnamon stick briefly, blow out the flame so it smolders, and place it across the glass for 10–15 seconds to impart a warm, smoky note. Remove before serving if desired.

Serve

Serve The Dual immediately to enjoy the dark, indulgent aromas and balanced bittersweet palate. Provide a stirring pick or spoon if guests wish to adjust dilution as they sip.

Rinse and wash mixing glass, jigger, spoon, and strainers after use. Store leftover spirits upright in a cool, dark place.