Baker's 7yr Recipe

Measure and combine

Add 2 oz bourbon, 0.75 oz Dolin Blanc (or sweet white vermouth), 0.5 oz Benedictine, 0.25 oz Luxardo Maraschino, 2 dashes Angostura bitters and 1 dash orange bitters into a mixing glass.

Add ice and stir

Fill the mixing glass about two-thirds with ice (or add one large clear ice cube). Stir gently but continuously with a bar spoon for 25–35 seconds until the mixture is well chilled and properly diluted (glass should sweat slightly and the spoon should feel cold).

Prepare glass and strain

If desired, place a single large ice cube in an old-fashioned glass. Using a Hawthorne strainer, strain the chilled cocktail from the mixing glass into the prepared old-fashioned glass over the large ice cube.

Flame orange oil and garnish

Take an orange peel and hold it about 3–4 inches above the surface of the drink, skin side toward the drink. Light a match or use a lighter and quickly express the peel by squeezing it so oils spray through the flame onto the cocktail; a brief flame will caramelize some oils and add aromatic top notes. Rub the peel briefly on the glass rim, then drop the peel into the drink. Finish by skewering a Luxardo or brandied cherry and resting it on the ice or placing it in the drink.

Serve immediately. Optionally taste and, if you prefer slightly sweeter, add 1/4–1/2 tsp simple syrup to the mixing glass next time and repeat stirring to integrate.

Use one large clear cube for slower dilution. Pre-chill the old-fashioned glass by placing it briefly in the freezer or filling with ice water and discarding before straining.

If you don't have a flamed orange technique or prefer not to flame, simply express the peel over the drink by pinching it and rub the oils on the rim — still aromatic and lovely.