In a mixing glass or pint glass, add 2 oz gin, 0.5 oz blended scotch, 0.75 oz sweet vermouth, 0.25 oz orgeat, 0.25 oz Benedictine (if using), 2 dashes orange bitters and 1 dash Angostura bitters.

Add ice and stir

Fill the mixing glass with plenty of ice (about 1 cup). Stir with a bar spoon for 25–30 seconds until well chilled and properly diluted — the mixing glass should feel very cold to the touch and the liquid should be slightly viscous.

Prepare serving glass

Discard the chilling ice water from the serving glass (or remove from freezer) and add a large clear ice cube if serving on the rocks, or leave empty if serving up.

Strain

Double-strain or fine-strain the cocktail from the mixing glass into the chilled serving glass over the large ice cube or neat (up to your preference).

Express and garnish

Take an orange peel, give it a firm twist over the drink to express the oils, then rub the peel around the rim and drop it into the glass as garnish.

Serve

Serve immediately. Sip and enjoy the interplay of bright gin botanicals, rounded sweet vermouth, subtle almond from the orgeat, and a smoky underpinning from the scotch.