Place a rocks glass in the freezer or fill it with ice and cold water to chill while you prepare the cocktail. This keeps the finished drink colder longer.

Measure and combine

In a mixing glass, add 2 oz George Dickel Rye, 1 oz sweet vermouth, and 0.25 oz Averna (if using). Add 2 dashes Angostura bitters and 1 dash orange bitters if using. If you prefer a touch more sweetness, add 0.25 tsp simple syrup.

Add ice and stir

Fill the mixing glass with large ice cubes. Using a bar spoon, stir steadily for 20–30 seconds (about 20–30 full spoon rotations) until the mixture is well-chilled and slightly diluted. The drink should reach refrigerator-cold temperature and have a faintly frosted mixing glass.

Prepare serving glass

Discard the ice/water from the chilled rocks glass and add one large ice cube or leave it empty per preference. A single large cube is recommended to slow dilution.

Strain and garnish

Strain the stirred mixture into the prepared rocks glass over the large cube (or neat if preferred). Express an orange twist over the drink by holding the peel skin-side down over the glass and giving it a firm twist to release oils, then rub the rim with the peel and drop it into the drink as garnish.

Serve

Serve immediately. Sip slowly to appreciate the rye spice layered with vermouth and the slightly bitter herbal note from the amaro and bitters.

Tools

Use the jigger to measure spirits and modifiers accurately. Use the bar spoon to stir, and strain the cocktail with a Hawthorne or julep strainer into the chilled rocks glass. Use a peeler or paring knife to cut the orange twist.