Crown Royal Recipe

Chill glass

Place a coupe or rocks glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to chill.

Combine ingredients

In a mixing glass or cocktail shaker filled halfway with ice (about 1 cup), add 2 oz Crown Royal Canadian whisky, 1 oz sweet vermouth, and 2 dashes of Angostura bitters.

Stir

Using a long bar spoon, stir the mixture firmly for 20–30 seconds (about 15–20 full turns) until well chilled and slightly diluted. The drink should feel very cold to the spoon and the sides of the mixing glass should frost slightly.

Prepare glass and garnish

If you used ice water to chill the serving glass, dump it now. Strain the chilled cocktail through a Hawthorne or julep strainer into the chilled coupe or a rocks glass over a large ice cube (if preferred). Express the orange peel over the drink by holding it skin-side down 2–3 inches above the glass and giving it a quick twist to release oils; rub the peel around the glass rim and drop it in. Add a Luxardo or maraschino cherry on a pick.

Serve immediately. Optionally, for a slightly lighter variation, serve up (no ice) in the chilled coupe; for an on-the-rocks service, strain over a single large ice cube in a rocks glass.