Add the bourbon, sweet vermouth, orange liqueur, St. Germain, Angostura bitters, orange bitters, and simple syrup (if using) to a mixing glass filled with large ice. Stir gently and continuously for 20–30 seconds (about 30–40 full turns) until the mixture is well chilled and slightly diluted.

Prepare glass and strain

Discard ice or water from the chilled rocks glass. Place one or two large ice cubes or a sphere into the glass. Strain the stirred cocktail into the glass over the ice using a Hawthorne or julep strainer.

Garnish & Finish

Express orange oils

Hold the orange peel skin-side down 2–3 inches above the drink. Give it a firm squeeze to express the oils across the surface of the cocktail, then wipe the rim with the peel and drop it into the glass.

Optional flamed zest

If you prefer a smoky citrus note, hold the expressed peel about 3–4 inches above the drink, light a match or lighter, quickly flame the peel (squeeze so the oils pass through the flame) and drop into the glass. Be careful and perform over a non-flammable surface.

Finish with cherry

Skewer or drop a Luxardo or brandied cherry into the glass as a finishing accent.

Serve

Serve immediately while cold. Sip slowly to enjoy the layered honeyed bourbon, floral elderflower, and bright citrus notes.

Ice & Tools

Use large ice in the mixing glass and serving glass to maximize chilling while minimizing over-dilution. A single large sphere or big cube is preferred for the serve.