Place the rocks glass in the freezer for a few minutes or fill it with ice and water while you build the cocktail to chill it; discard ice water just before pouring.

Measure & combine

In a mixing glass add 2 oz Woodford Reserve Double Oaked, 0.5 oz Carpano Antica (or other sweet vermouth), 0.25 oz Luxardo Maraschino, 0.25 oz simple syrup, 2 dashes Angostura bitters and 1 dash orange bitters.

Add ice & stir

Fill the mixing glass with large ice to near top. Stir with a bar spoon for 30–45 seconds (about 20–30 revolutions) until well chilled and slightly diluted — the mixing glass should frost on the outside.

Prepare glass

Discard the chilling ice/water from the rocks glass. Place a single large ice cube into the chilled rocks glass.

Strain

Using a Hawthorne or julep strainer, strain the stirred cocktail from the mixing glass into the rocks glass over the large ice cube.

Express & garnish

Take an orange peel and hold it with the outer (colored) side facing down above the cocktail. Give it a firm twist to express the oils over the surface, then run the peel around the glass rim and drop it into the drink as a garnish.

Serve

Serve immediately. Recommend sipping slowly to appreciate the double-oaked bourbon's rich oak and caramel notes balanced by sweet vermouth and maraschino.

Tools

Use the jigger to measure spirits and modifiers accurately. Use the bar spoon and mixing glass for stirring and the strainer to pour cleanly into the rocks glass. Use a peeler or channel knife to cut the orange peel for garnish.