Place the coupe or martini glass in the freezer for 5–10 minutes, or fill it with ice water while you prepare the cocktail to ensure the drink stays cold and silky.

Combine ingredients

Add 2 oz Towpath Bourbon and 1 oz Antica Formula Sweet Vermouth to the mixing glass. Add 3 dashes of Peychaud's Bitters.

Add ice and stir

Fill the mixing glass with plenty of large ice cubes (enough to chill without diluting too quickly). Stir gently with a bar spoon for 30–45 seconds (about 20–30 full rotations) until the outside of the mixing glass feels very cold and slightly frosted. The goal is to achieve about 20–25% dilution for balance.

Strain

Discard ice/water from the chilled glass. Using a julep or hawthorne strainer, strain the cocktail into the chilled coupe. If you prefer an extra-polished finish, double-strain through a fine strainer to remove small ice shards.

Garnish and serve

Express the orange peel over the drink by holding it with the outside facing down and giving it a sharp twist to release oils; optionally rub the peel around the glass rim and drop it in or discard. Add a Luxardo or brandied cherry on a pick and place it in the drink. Serve immediately.

Tools & Ice

Ensure all tools are clean and dry before use. Use large ice cubes for stirring to minimize rapid dilution. If using the ice-water method to chill the glass, empty and dry the glass before straining in the cocktail.