Place a rocks glass in the freezer for 5–10 minutes to chill. If using smoked or flaked sea salt, rub the rim of the chilled glass with the orange peel (to moisten) and dip lightly into the salt to create a thin salted rim. Return the glass to chill while you build the cocktail.

Build & Shake

Add the reposado tequila (2 oz), Campari (0.75 oz), sweet vermouth (0.75 oz), fresh lime juice (0.5 oz), agave syrup (0.25 oz) and 2 dashes orange bitters into a cocktail shaker.

Fill the shaker with ice cubes (about 4–6 standard cubes). Secure the lid and shake vigorously for 12–15 seconds, until the shaker is well chilled and slightly frosted.

Strain & Serve

Remove the chilled glass from the freezer. Place one large clear ice cube or ice ball into the glass.

Double-strain the shaken cocktail into the prepared glass over the large ice cube using a Hawthorne and a fine mesh strainer to catch small shards and pulp.

Express the orange peel: hold the peel (pith side toward you) over the drink and give it a sharp squeeze to spray oils across the surface, then rub the peel around the glass rim and drop it into the drink as garnish.

If you salted the rim, taste and adjust — the salt should be a subtle accent. Serve immediately.