Orange Manhattan Recipe

Put a coupe or Nick & Nora glass in the freezer for at least 10 minutes or fill it with ice and cold water while you prepare the cocktail to ensure it is well chilled.

Measure and Combine

In a mixing glass, add 2 oz George Dickel Bottled in Bond Tennessee Whiskey, 1 oz chilled sweet vermouth, 0.25 oz orange curaçao, 2 dashes Angostura bitters, 1 dash orange bitters, and 0.25 oz simple syrup if you prefer a touch of extra sweetness.

Add Ice

Fill the mixing glass with large clear ice (or 4–6 cubes) to properly chill and dilute the drink.

Stir

Using a bar spoon, stir the mixture gently but steadily for 25–30 seconds (about 20–30 rotations) until the outside of the mixing glass feels very cold and the dilution is about 20–25% of total volume. Stirring preserves clarity and texture.

Prepare Glass

Discard ice and water from the chilled serving glass if you used it to chill. If still very cold, proceed to strain.

Strain

Using a Hawthorne or julep strainer, double-strain (if desired) the cocktail into the chilled coupe or Nick & Nora glass to remove any small ice shards.

Express Orange Peel

Take a large strip of orange peel, hold it over the served cocktail with the outer skin facing down, and give it a sharp twist to express the oils across the surface of the drink. Rub the peel's rim around the glass if you like a stronger orange aroma.

Add Garnish

Drop the expressed orange peel into the drink or discard it per preference, then place one Luxardo or brandied cherry on a cocktail pick and rest it in the glass.

Serve immediately while cold. Enjoy responsibly.