The Gaucho Way Recipe

Chill glass (optional)

If you prefer a colder, slower-diluting drink, place a rocks glass in the freezer for 5–10 minutes or fill it with ice and cold water while you build the cocktail.

Combine ingredients

In a mixing glass or shaker filled with large ice cubes, pour 2 oz Elijah Craig bourbon, 0.5 oz Aperol, 0.5 oz amaro, 0.25 oz simple syrup, and add 2 dashes Angostura bitters.

Stir

Stir the mixture briskly with a bar spoon for 20–30 seconds (about 20–30 full rotations) until the outside of the mixing glass feels well chilled and properly diluted (about 15–20% dilution). Stirring preserves clarity and texture.

Prepare glass

If you chilled the glass, remove it from the freezer or discard the ice/water used to chill. Add one large clear ice cube to the rocks glass.

Strain and serve

Using a julep or Hawthorne strainer, strain the stirred cocktail over the large ice cube in the prepared glass to keep the drink clear and smooth.

Garnish

Express the oils from an orange peel over the surface of the drink by holding it skin-side down about 2–3 inches above the glass and giving it a firm twist, then run the peel around the rim and drop it into the drink.

Serve immediately. Sip slowly to appreciate the interplay of the warm bourbon, bitter-sweet Aperol and amaro, and the spice from Angostura bitters.