One Hundred Recipe

Chill glass

Place a coupe or martini glass in the freezer for 5–10 minutes or fill with crushed ice while you prepare the cocktail to chill it. Discard the crushed ice just before pouring.

Make honey syrup (if not ready)

Combine equal parts honey and warm water (example: 1/4 cup honey + 1/4 cup warm water), stir until homogenous, cool before measuring for the cocktail.

Combine ingredients

In a mixing glass or shaker filled with large ice cubes, add 2 oz gin (or neutral spirit), 1 oz dry vermouth, 1/2 oz orange curaçao, 1/2 oz honey syrup, 3/4 oz fresh lemon juice, and 2 dashes Angostura bitters.

Stir or shake

For a bright, slightly aerated texture, shake vigorously for 10–12 seconds. If you prefer a silky, clear cocktail, stir with a bar spoon for 20–30 seconds until well chilled and properly diluted.

Strain

Double-strain the cocktail into the chilled coupe or martini glass using a fine-mesh strainer to remove ice shards and any pulp.

Express the oil of an orange twist over the cocktail by holding the twist over the glass and giving it a quick pinch, then run it around the rim and drop it into the drink.

If using edible gold flake, sprinkle a very small pinch on the surface for a shimmering finish labeled 'One Hundred'. Serve immediately.