In a mixing glass, add 2 oz bourbon, 0.5 oz dry vermouth, 0.25 oz orange liqueur, 0.25 oz simple syrup, 2 dashes Angostura bitters and 1 dash orange bitters.

Stir and dilute

Add 6 large ice cubes to the mixing glass and stir gently for 20–30 seconds (about 30–40 full rotations) until the mixture is well chilled and slightly diluted — the mixing glass should feel very cold to the touch.

Prepare serving glass

If you chilled the glass with ice water, discard the water now. Place one large clear ice cube or sphere into the chilled rocks glass.

Strain

Using a julep or hawthorne strainer, double-strain (if desired) the stirred cocktail into the prepared glass over the large ice cube to keep the drink clear and free of shards.

Garnish and express

Hold a large strip of orange peel over the drink, skin side down, and give it a firm twist to express the oils across the surface. Run the peel around the rim and drop it into the drink as a garnish.

Optional Smoke/Finish

Smoke (optional)

If you want a smoky finish reminiscent of barrel influence: place the glass (empty, with garnish removed) under a smoke cloche or invert another glass over it, light a small pinch of wood chips and capture the smoke into the glass for 10–20 seconds. Then invert the glass over the drink so smoke falls into it, or briefly hold a smoking glass above the served cocktail to let the aroma mingle. Alternatively, spritz a small amount of smoked cocktail spray over the surface. Serve immediately.