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Ingredients
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Base & spirits
Bitter & aromatics
Citrus & balancing
Finish & garnish
Method
Preparation
Chill glass
Place a rocks glass in the freezer or fill it with ice water to chill while you build the drink.
Measure the gin, Japanese whisky and dry vermouth into a mixing glass or cocktail shaker filled halfway with ice. These are the spirit base that give the cocktail its intense and decided character.
Add the Campari and Angostura bitters to the mixing glass.
Add the fresh lemon juice and simple syrup to balance brightness and round the bitterness.
Stir gently but thoroughly for 20–30 seconds (about 15–20 full turns) until the mixture is well chilled and slightly diluted. Because the drink is spirit-forward, stirring preserves clarity and texture.
Discard the ice water or remove the chilled rocks glass from the freezer. Place one large ice cube into the glass.
Strain the stirred cocktail over the large ice cube into the chilled rocks glass using a julep or Hawthorne strainer for a clean pour.
Express the oils of the orange twist over the surface of the drink by holding the twist skin-side down about 2–3 inches above the glass and giving it a firm squeeze, then rub the rim with the twist and drop it into the drink as garnish.
Serve immediately. Sip slowly to appreciate the evolving balance of bitter, botanical and smoky-sweet whisky notes.