The Cruz Recipe

Build and stir

Add 1.5 oz Kentucky bourbon, 0.5 oz mezcal, 0.5 oz Amaro Montenegro, and 0.5 oz Cio Cairo into a mixing glass. Add 2 dashes orange bitters and 2 dashes aromatic bitters. Fill the mixing glass with plenty of ice (enough to chill and dilute about 20-25% via stirring).

Stir

Stir the mixture vigorously with a bar spoon for 30–45 seconds until the outside of the mixing glass is well chilled and the liquid is slightly diluted (about 20-25% dilution). This smooths and integrates the spirits and amaro while preserving clarity.

Prepare glass

Place a large ice cube or sphere in an old-fashioned (rocks) glass. If using cedar smoke, have the orange peel ready for expressing over the glass.

Strain

Double-strain (or fine-strain if desired) the stirred cocktail into the prepared rocks glass over the large ice cube to maintain a cold, slow-diluting serve.

Express and finish

Express the oils of one orange peel over the surface of the drink by holding the peel skin-side down about 2–3 inches above the cocktail and giving it a firm squeeze so oils spray across the surface. (If using cedar smoke: briefly cover the glass with a smoker dome or cloche after expressing and introduce a small puff of smoke, then remove.) Rub the peel along the rim and drop it into the drink. Garnish with a Luxardo cherry on a pick if desired.

Serve immediately on the rocks. Encourage sipping slowly to enjoy the layered interplay of bourbon warmth, mezcal smoke, Montenegro’s herbaceous sweetness, and Cio Cairo’s aperitif complexity, rounded by orange and aromatic bitters.