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Ingredients
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Cocktail
Method
Cocktail
Build and stir
In a mixing glass or shaker tin filled halfway with ice, combine 2 oz London dry gin, 1 oz amaro, 0.75 oz Cinzano Rosso, 2 dashes orange bitters and 0.25 oz simple syrup (use syrup only if you prefer slightly sweeter balance).
Stir until properly chilled
Stir the mixture briskly for 20–30 seconds (about 20–30 full strokes) until the outside of the mixing glass is well chilled and slightly frosted. This both dilutes and integrates the ingredients.
Prepare glass
Empty the chilled serving glass of any ice or water. If you like, rinse the glass with a quick spray of orange oil from the peel by holding it over the glass and giving it a firm twist to express the oils.
Strain and garnish
Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne and fine strainer (or a single fine strainer). Express the oils of one large orange peel over the surface, then run the peel around the rim and drop it into the drink as garnish.
Serve
Serve immediately. The Del Capo should be slightly bittersweet with herbal amaro notes, vermouth depth and a bright orange lift.