Ottin Doc. Recipe

Chill glass

Place a rocks glass or old-fashioned glass in the freezer for 5–10 minutes, or fill it with ice and water while you prepare the cocktail to chill.

Measure ingredients

Using a jigger, measure and set out the gin, dry vermouth, amaro, orange liqueur, fresh lemon juice, simple syrup, and both bitters so they're ready for quick mixing.

Fill a mixing glass with plenty of fresh ice. Pour in 2 oz gin, 0.5 oz dry vermouth, 0.25 oz amaro, 0.25 oz orange liqueur, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup.

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

Stir the mixture briskly for 25–30 seconds until well chilled and properly diluted (the outside of the mixing glass should feel very cold). Stirring rather than shaking preserves clarity and a silky texture.

Discard ice or water from the chilled rocks glass and place one large ice cube or sphere into the glass.

Strain the mixed cocktail into the prepared rocks glass over the large ice cube using a julep or Hawthorne strainer to keep it clear.

Express the oils from the orange peel over the drink by holding the peel skin-side down above the glass and giving it a sharp twist so the oils spray onto the surface. Run the peel around the rim, then drop it into the drink.

Garnish with one Luxardo or brandied cherry, skewered if desired. Serve immediately.