Ferro Kina Recipe

Chill glass

Place a coupe or Nick & Nora glass in the freezer, or fill it with ice and water to chill while you build the cocktail.

Add the rye whiskey, Ferro Kina (or other quinine-forward amaro), sweet vermouth, orange curaçao, simple syrup, and Angostura bitters to a mixing glass.

Fill the mixing glass with plenty of ice (large cubes preferred) to properly chill and dilute the drink.

Stir the mixture with a bar spoon for 30–45 seconds (about 20–30 full strokes) until well chilled and slightly diluted — the outside of the mixing glass should feel very cold and slightly frosty.

Discard the ice/water from your chilled coupe or strain out the freezer-chill if used. Double-strain the cocktail into the chilled coupe or a rocks glass over a large ice cube, depending on preference.

Express the orange peel over the drink by holding it skin-side down about 2–3 inches above the surface and giving it a sharp squeeze to release the oils, then rub the rim with the peel and drop it into the drink as garnish. Optionally, add a cocktail cherry.

Serve immediately.

For a more spirit-forward, sipper-style presentation, serve on one large ice cube in a rocks glass instead of up in a coupe. This will open gradually with additional dilution.

If your amaro is very bitter, reduce the Ferro Kina to 1 oz and increase sweet vermouth to 1 oz to balance.