Fair Oaks Bar Menu Recipe

Measure and Combine Spirits

Add 2 oz bourbon, 0.5 oz dry vermouth, 0.25 oz amaro, and 0.25 oz orange liqueur into a chilled mixing glass or shaker tin.

Add Sweetener & Bitters

Add 0.25 oz simple syrup, 2 dashes Angostura bitters and 1 dash orange bitters to the mixing glass with the spirits.

Fill the mixing glass with large ice (enough to come above the liquid). Stir with a bar spoon for 20–30 seconds until the mixture is well chilled and slightly diluted (mixing glass should feel cold to the touch).

If using a shaker tin instead of a mixing glass, gently stir with ice in the tin rather than vigorously shaking, to preserve clarity and silky texture.

Place a large ice cube into a chilled rocks glass. Using a strainer, pour the chilled cocktail from the mixing glass into the glass over the large ice cube.

Express the oils from an orange peel over the cocktail by holding the peel skin-side down above the drink and giving it a sharp squeeze to release the oils; optionally run the peel around the rim and drop it into the drink.

Garnish with one Luxardo or brandied cherry on a pick, resting it on the ice or skewered through the peel.

If desired, briefly flame the orange peel: hold a lit match or lighter near the peel and squeeze it so a small burst of oil ignites over the drink, then drop peel in. Use caution and keep flames away from anything flammable.

Serve immediately. Recommend pairing this cocktail with richer bar bites — pates, charcuterie, or blue cheese-stuffed dates — to complement its bitter-sweet profile.