Bib & Tucker Small Batch Recipe

Build and stir

Place a mixing glass or shaker tin on the bar with plenty of ice. Add 2 oz bourbon, 0.5 oz orange curaçao, 0.5 oz Averna (or amaro), 0.25 oz simple syrup, and 2 dashes Angostura bitters. Stir briskly with a bar spoon for 20–30 seconds (or until the exterior of the mixing glass is well-chilled and the liquid is properly diluted, about 20–25 rotations).

Prepare glass

Place one large clear ice cube or sphere in an old-fashioned (rocks) glass. If you prefer the drink slightly warmer or quicker to chill, use two smaller ice cubes instead.

Strain

Double-strain the chilled cocktail from the mixing glass into the prepared rocks glass over the large ice cube using a Hawthorne or julep strainer and (if desired) a fine mesh strainer to catch any small chips of ice or citrus pith.

Express and garnish

Take one large piece of orange peel and hold it skin-side toward the drink about 3–4 inches above the surface. Firmly fold or give a quick squeeze to express the citrus oils over the surface of the cocktail so oils disperse across the top. Rub the peel around the rim of the glass, then drop it into the drink (or discard if you prefer). Optionally, add a Luxardo or brandied cherry on a pick and rest it on the ice beside the peel.

Serve immediately. Sip and enjoy slowly to appreciate the layered flavors of small-batch bourbon, bright orange curaçao, rounded amaro notes, and bitters.