If using an absinthe rinse, place 0.25 tsp absinthe in the serving glass, swirl to coat the interior, then discard or pour out the excess. Add a large ice sphere or a few large ice cubes to chill the glass while you mix.

Measure and combine

In a mixing glass or shaker without a built-in shaker (use for stirring), combine 2 oz bourbon, 0.5 oz dry vermouth, 0.5 oz amaro, 0.25 oz Luxardo maraschino, 0.25 oz pomegranate juice, 2 dashes Angostura bitters, and 1 dash orange bitters.

Add ice and stir

Add about 6 standard ice cubes to the mixing glass. Stir gently but thoroughly for 30–45 seconds (about 20–30 full revolutions) until the mixture is well chilled and slightly diluted, and the mixing glass is frosty to the touch.

Strain

Discard the chilling ice from the serving glass if you used it to chill. Double-strain the cocktail from the mixing glass into the prepared serving glass over the large ice sphere or fresh large cubes using a hawthorne or julep strainer and a fine mesh strainer to catch any small shards.

Garnish

Express the oils of the orange peel over the drink by holding the peel skin-side down over the surface and giving it a firm twist to spray oils, then wipe the rim with the peel and drop it into the glass or place on the rim. Optionally, scatter 1 tsp pomegranate seeds on the surface for a visual accent.