Transcontinental Recipe

Chill glass

Place a rocks glass or coupe in the freezer or fill with ice water to chill while you prepare the cocktail (about 5 minutes).

Prepare lemon oil

Using a sharp peeler or paring knife, cut a wide strip of lemon peel (about 1 x 2 inches). Hold the peel with the outer yellow side facing the drink and give it a firm twist over the glass to express the oils.

Combine ingredients

In a mixing glass add 2 oz Reifel Rye, 0.5 oz Geers Vermouth, 0.5 oz Amaro Nonino, 0.25 oz Cocchi Vermouth, 0.5 oz cherry syrup, 2 dashes orange bitters and 2 dashes Angostura bitters.

Stir with ice

Fill the mixing glass with large cubed ice and stir briskly but smoothly for 20–30 seconds (about 15–20 full revolutions) until the mixture is well chilled, slightly diluted and slightly viscous on the spoon.

Prepare glass

Discard ice water from the chilled glass (if used) and place one large clear ice cube in the rocks glass (or leave empty if serving up in a coupe).

Strain

Double-strain the cocktail from the mixing glass into the chilled rocks glass over the large ice cube (or into the chilled coupe if serving up) using a Hawthorne and fine strainer to catch small ice shards and any cherry solids.

Express lemon oil

Hold the lemon peel over the drink and give it a firm twist to spray the expressed oils across the surface. Rub the peel's rim briefly around the glass edge for extra aroma, then discard or drop it in if desired.

Garnish with cherry

Skewer a cocktail cherry (or drop it in) and place it on or beside the ice cube. Optionally, add an additional light spray of orange bitters to the top for aroma.

Serve immediately and enjoy. The cocktail balances spicy rye with herbal vermouths, bitters, and a rounded cherry sweetness with bright lemon oil aroma.