In a mixing glass, add 2 oz dry gin, 0.75 oz sweet vermouth, 0.5 oz Italian amaro, 0.25 oz fresh lemon juice, 0.25 oz simple syrup, 2 dashes orange bitters and 1 dash Angostura bitters.

Ice and stir

Add 4 large ice cubes to the mixing glass. Stir briskly but smoothly for 30–45 seconds (about 20–30 rotary strokes) until the mixture is well chilled, slightly diluted, and the mixing glass is frosty.

Strain

Discard ice/water from the chilled glass if used. Double-strain the cocktail into the chilled coupe or Nick & Nora using a julep strainer and a fine mesh strainer to remove any shards of ice and lemon pulp.

Garnish

Express the oils of one orange twist over the surface of the cocktail by holding the twist skin-side down about 3–4 inches above the drink and giving it a quick squeeze so oils spray across the surface. Run the rim of the glass with the twisted peel and drop it into the drink or rest it on the rim.

Skewer a luxardo cherry on a pick and lay it across the rim or drop it into the cocktail as an accent.