L’archetipo Recipe

Chill glass

Place a coupe or Nick & Nora glass in the freezer for at least 10 minutes or fill it with ice water while you prepare the cocktail so the drink stays cold without excessive dilution.

If using a flamed orange peel, have a small spoon and a lighter or kitchen torch ready.

Combine ingredients

In a mixing glass add 3 large ice cubes. Pour in 1.5 oz Scotch, 1 oz dry vermouth, 0.75 oz aged fortified wine (fino or amontillado sherry), and 0.5 oz bitter orange liqueur.

Add bitters

Add 2 dashes aromatic bitters and 1 dash orange bitters to the mixing glass.

Stir to chill and dilute

Stir gently and steadily for 30–45 seconds (about 20–30 revolutions) until the mixture is well chilled and slightly diluted. Aim for a clean, silky texture—do not over-stir to maintain clarity.

Strain

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

Express lemon oils

Hold the lemon peel over the drink and give it a firm twist to express the citrus oils across the surface. Optionally, run the peel’s rim around the glass to impart a gentle lemon aroma.

Optional flamed orange finish

If using a flamed orange peel, hold the peel (skin side toward the flame) about 6–8 inches from the drink, briefly heat the peel with a lighter or torch until oils begin to sizzle, then squeeze it quickly over the cocktail so a thin mist of flamed oils sprays the surface. Drop the twist into the drink as garnish.

Serve immediately and advise sipping slowly to appreciate the layered fortified-wine and smoke/peat profile married to citrus and bitter-sweet orange.