The Rosco Spavins Recipe

Measure and combine

Add 2 oz bourbon, 0.5 oz aged rum, 0.5 oz Averna (or chosen amaro), and 0.5 oz sweet vermouth into a mixing glass or cocktail shaker.

Add sweetener and bitters

Add 0.5 oz demerara/brown sugar simple syrup, 2 dashes Angostura bitters, and 1 dash orange bitters to the mixing glass.

Fill the mixing glass with plenty of ice (large cubes preferred) and stir briskly with a bar spoon for 20–30 seconds until well chilled and slightly diluted (target ~20–25% dilution).

While the drink chills, take the rocks glass and express the oils from the fresh orange peel over it: hold the peel skin-side down above the glass and give it a firm twist to spray oils. Run the peel around the rim, then drop it into the glass (or reserve for a twist).

Place a large ice cube or sphere in the prepared rocks glass.

Strain the chilled cocktail from the mixing glass over the large ice cube in the rocks glass using a strainer.

Optional: Skewer a Luxardo or brandied cherry and rest it on the ice or drop it into the drink.

Garnish with the expressed orange peel (if not already placed). Give a final sniff and serve immediately.