Opus One Recipe
Make Opus One Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail Base
Garnish & Finish
Method
Cocktail Preparation
Chill glass
Place a rocks glass or coupe in the freezer or fill it with ice and cold water to chill while you prepare the cocktail.
Combine ingredients
Add the aged rum, sweet vermouth, amaro, orange curaçao, Angostura bitters, and orange bitters into a mixing glass or a large mixing tin.
Add ice and stir
Fill the mixing glass with large, clear ice. Stir the mixture gently but thoroughly for 30–45 seconds (about 20–30 turns) until well chilled and slightly diluted. The goal is to achieve a satin-smooth texture and a temperature around 0–4°C (32–39°F).
Prepare serving glass
Discard ice/water from the chilled serving glass if you used it to chill. Add one large clear ice cube if serving on the rocks; if serving up, leave the glass empty.
Strain
Using a julep or fine strainer, double-strain the cocktail into the prepared glass — over the large ice cube for on-the-rocks service or neat into the chilled coupe/rocks glass if served up.
Express and garnish
Hold the orange peel over the cocktail, skin side down, and give it a firm twist to express the oils across the surface. Rim the glass lightly with the peel, then drop the expressed peel into the drink. Optionally, add a Luxardo or Amarena cherry on a pick and rest it on the rim or drop it into the glass.
Serve
Present immediately. Recommend serving with a short stirring spoon and a small tasting note: 'Rich, layered, slightly bitter-sweet with citrus lift.'