Double Cask Recipe

Chill glass

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

Add the bourbon, sweet vermouth, dry curaçao, simple syrup, Angostura bitters, and orange bitters to a mixing glass.

Fill the mixing glass with plenty of ice and stir briskly for 30–45 seconds (about 20–30 revolutions) until the mixture is well chilled and properly diluted (a slight frosting will form on the outside of the glass).

Discard ice/water from the chilled rocks glass and add a large ice cube (or two medium cubes).

Strain the stirred cocktail into the prepared rocks glass over the large ice cube.

Express the orange peel over the drink by holding it skin-side down over the glass and giving it a firm squeeze to release oils; rub the peel around the rim and drop it into the drink.

If using the optional smoked/charred oak spritz: briefly (1–2 seconds) pass a lit cedar chip or a small piece of charred oak across the top of the glass and trap the smoke with an inverted mixing glass or use a smoking gun to add a light smoke layer. Remove the cover, then serve immediately. This emulates a 'double cask' character by adding a second layer of oak/smoke without overpowering the spirits.