Add 2 oz Arbeg (peaty Islay whisky), 0.75 oz sweet vermouth, 0.5 oz Averna (or other amaro), 0.25 oz Luxardo Maraschino, 2 dashes Angostura bitters and 1 dash orange bitters to a mixing glass.

Add ice and stir

Fill the mixing glass with large cubed ice to the top. Stir with a bar spoon for 30–45 seconds (about 20–30 revolutions) until the mixture is well chilled, slightly diluted, and silky.

Prepare serving glass

Dump the ice water from the chilled rocks glass if used and place a single large clear ice cube in the glass.

Strain

Using a julep or Hawthorne strainer, strain the chilled cocktail into the prepared rocks glass over the large ice cube.

Garnish & Finish

Express orange oil

Take the orange peel and hold it about 4–6 inches above the drink. Give it a good firm twist to express the oils over the surface, then rub the peel around the rim to add aroma.

Drop the expressed orange peel into the drink and add a Luxardo cherry if desired. Serve immediately.

Serving Suggestion

This is a contemplative, spirit-forward cocktail. Sip slowly to enjoy the interplay of peaty smoke, sweet vermouth, herbal amaro and maraschino fruit notes. Adjust the vermouth or amaro slightly to taste for a sweeter or drier balance.