If you don't have honey syrup ready, combine equal parts honey and hot water (by volume) and stir until fully combined and slightly cooled. Measure 0.5 oz for this recipe.

Combine ingredients

In a cocktail shaker, add 2 oz bourbon, 0.75 oz fresh lemon juice, 0.5 oz fresh orange juice, 0.5 oz honey syrup, 0.5 oz ginger liqueur (or substitute 0.5 oz ginger syrup + 2-3 drops ginger bitters), 0.25 oz dry vermouth, and 2 dashes Angostura bitters.

Add ice and shake

Add 6 ice cubes to the shaker. Cap and shake vigorously for 12–15 seconds, until the shaker is very cold and you feel condensation forming.

Double strain into glass

Double strain the mixture through a fine mesh strainer into a chilled Nick & Nora glass or coupe (or over a large ice cube in an old-fashioned glass if preferred). Double straining removes small ice chips and any pulp from the fresh juices.

Garnish & Finish

Express the oils of an orange twist over the surface of the cocktail by holding the twist skin-side down, gently squeezing to release the oils, then run the twist around the rim and drop it into the drink. Add one Luxardo or brandied cherry on a pick or dropped into the glass. Serve immediately.