Add 2 oz reposado tequila and 0.5 oz añejo tequila to the mixing glass. Add 0.5 oz demerara syrup, 3 dashes Angostura bitters, and 1 dash orange bitters.

Add ice and stir

Fill the mixing glass with large ice (or regular ice) and stir with a bar spoon for 20–30 seconds until the mixture is well chilled and slightly diluted (aim for about 15–20% dilution).

Prepare glass and strain

Discard the chilling ice or water from the rocks glass and place one large ice cube into it. Using a strainer, pour the chilled cocktail into the prepared rocks glass over the large cube.

Express citrus and garnish

Hold an orange twist over the drink and firmly squeeze/express the peel to spray the orange oils onto the cocktail surface, then rub the peel around the rim and drop it into the glass. Optionally add a Luxardo or brandied cherry on a pick for additional aroma and presentation.

Serve

Serve immediately. Sip slowly to appreciate the interplay of reposado and añejo tequilas with the bitters and demerara sweetness.

Tools

Use the jigger to measure spirits and syrup. Use the mixing glass and bar spoon to stir the cocktail. Strain with a Hawthorne or julep strainer into the chilled rocks glass with a single large ice cube. Use a channel zester or peeler to cut and express the orange twist.