Happy Hour Recipe

Combine spirits and bitters

Add 3 oz blended whiskey, 1 oz sweet vermouth, 0.5 oz amaro, 0.25 oz orange curaçao, and 2 dashes Angostura bitters into a mixing glass or cocktail shaker.

Add ice and stir

Fill the mixing glass with large ice cubes (about 6 pieces). Stir gently but thoroughly for 30–45 seconds until the mixture is well chilled and slightly diluted (the mixing glass should become cold to the touch).

Prepare glass

If using a rocks glass, add a single large chilled ice cube or leave empty for a coupe. If you prefer the drink slightly more diluted, use a rocks glass with ice; for a colder, undiluted presentation, use a chilled coupe.

Strain

Double-strain (or fine-strain if you want a particularly clear cocktail) the stirred mixture into the prepared glass.

Express orange peel

Hold the orange peel over the drink, skin side down, and give it a firm squeeze to express the oils across the surface. Run the peel around the rim of the glass, then drop it into the drink or rest it on the rim.

Garnish with cherry

Skewer or drop a Luxardo or brandied cherry into the cocktail for color, aroma, and a sweet finishing bite.

Serve immediately while cold. Enjoy during happy hour as a stirred, spirit-forward cocktail with balanced sweet, bitter, and citrus notes.

Use large ice cubes to control dilution during stirring. Ensure glassware is chilled beforehand if serving up to keep the drink cold longer without extra dilution.