The Dallas Clark Recipe

Chill glass

Place an old-fashioned glass in the freezer or fill it with ice water for 3–5 minutes to chill while you prepare the cocktail.

Measure ingredients

Measure 2 oz bourbon, 0.5 oz peach liqueur, 0.5 oz averna (or other amaro), 0.5 oz fresh lemon juice, and 0.25 oz simple syrup into a mixing glass or cocktail shaker.

Add bitters and ice

Add 2 dashes of Angostura bitters to the mixing glass, then fill the mixing glass with plenty of ice (enough to reach the level of the liquid).

Stir gently

Stir the mixture for 20–30 seconds with a bar spoon until the outside of the mixing glass becomes cold and the drink is properly diluted (about 20–25% dilution target for spirit-forward cocktails). If you prefer a slightly brighter, more aerated profile, you can shake the mixture vigorously for 8–10 seconds instead, then strain.

Prepare glass

Remove the chilled glass from the freezer or discard the ice water. Add one large ice cube (or fresh ice).

Strain

Strain the mixed cocktail into the prepared old-fashioned glass over the large ice cube.

Express and garnish

Hold an orange peel over the drink, give it a firm twist to express the oils across the surface, then rub the peel around the rim and drop it into the glass as garnish.

Serve

Serve immediately. Suggest tasting and adjusting: if you want sweeter, add 0.25 oz more simple syrup; if you want more bitter complexity, add another 0.25 oz amaro on the next pour.