Tun 1858 Recipe

Preparation

1. 1

   Chill glass

   Place a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

2. 2

   Measure and combine

   In a mixing glass add 2 oz gin, 0.75 oz sweet vermouth, 0.25 oz dry vermouth, 0.25 oz orange curaçao and 0.5 oz Tun 1858 (or chosen fino/Amontillado sherry).

3. 3

   Add modifiers

   Add 2 dashes Angostura bitters, 1 dash orange bitters and 0.25 oz simple syrup to the mixing glass.

4. 4

   Add ice and stir

   Fill the mixing glass with large ice cubes until nearly full. Stir gently but thoroughly for 25–30 seconds (about 20–30 revolutions) until the mixture is well chilled, slightly diluted and satin-smooth.

5. 5

   Prepare glass and garnish

   Discard ice water from the chilled glass if used. Express the oils from one large orange twist by holding it skin-side down over the glass and giving it a firm squeeze to release the oils, then rub the peel around the rim.

6. 6

   Strain

   Double-strain the cocktail from the mixing glass into the chilled coupe or Nick & Nora using a Hawthorne or julep strainer and a fine mesh strainer to catch any small ice chips or citrus pith.

7. 7

   Finish and serve

   Float the expressed orange twist on the surface or drop it into the cocktail. Optionally garnish with a Luxardo cherry on a pick. Serve immediately.