Add 2 oz bourbon, 0.5 oz Dolin blanc (or dry vermouth), 0.5 oz chamomile liqueur (or honey-chamomile syrup), 0.25 oz cassis, 0.5 oz fresh lemon juice, 0.25 tsp allspice dram (if using) and 2 dashes Angostura bitters into a mixing glass.

Add ice and stir

Fill the mixing glass with cubed ice (about 1 cup). Stir gently but thoroughly for 30–40 seconds until the mixture is well chilled and slightly diluted (the glass will frost).

Strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to remove any tiny ice shards and botanical bits.

Garnish & Finish

Express the oils of an orange twist over the surface of the cocktail by holding the peel over the glass and pinching to release oils, then run the peel around the rim and drop it into the drink.

Skewer a Luxardo or brandied cherry and rest it on the rim or drop it into the cocktail. If you used chamomile elements, sprinkle a pinch of dried chamomile flowers on top for aroma and presentation.