In a mixing glass, add 2 oz Basil Hayden Dark Rye (or substitute), 0.5 oz demerara simple syrup, 2 dashes aromatic bitters and 1 dash orange bitters. Fill the mixing glass with ice to near top. Stir gently with a bar spoon for 20–30 seconds (about 20–30 turns) until the mixture is well chilled, slightly diluted, and clear.

Strain

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

Optional smoke treatment

If adding smoke character: hold a small piece of charred oak or a smoked cinnamon stick over the glass and cover with a mixing glass or cloche to trap smoke for 10–20 seconds, then remove the cover so smoke settles briefly on the surface. Alternatively, add a single small drop (no more than 2–3 drops) of strong Lapsang Souchong tea concentrate to the mixing glass before stirring to impart a smoky note. Stir briefly again if you add drops.

Garnish and serve

Express the oils of an orange peel over the drink by holding the peel about 2–3 inches above the glass, skin side down, and giving it a firm squeeze so oils spray onto the surface. Run the peel around the rim and drop it into the glass. Optionally skewer a Luxardo cherry and rest it on the ice. Serve immediately.

Bar Tools & Ice

Use a clean mixing glass, fresh ice and a properly sized jigger for accurate measuring. Ensure the large clear ice cube is as clear as possible to minimize dilution and maximize presentation.