Ingredients:

  • 1 1/2 fl oz London Dry Gin (45 ml)
  • 1 1/2 fl oz Sweet Vermouth (45 ml)
  • 2 Dashes Fernet-Branca (Approx. 1 ml)
  • Large, Fresh Ice Cubes (for mixing)
  • 1 large strip Orange Peel (for garnish)

Instructions:

  1. Chill the Glass: Place your coupe or Nick & Nora glass in the freezer, or fill it with ice water, to ensure it is thoroughly chilled before serving. A cold glass keeps the drink properly frosty.
  2. Prepare the Garnish: Use a vegetable peeler to cut a generous strip of orange peel. Set aside.
  3. Combine Spirits: Into the mixing glass, accurately measure and pour the Gin and the Sweet Vermouth.
  4. Add the Fernet-Branca: Add precisely 2 dashes (or 1/4 teaspoon) of Fernet-Branca. Do not free-pour this ingredient.
  5. Add Ice: Fill the mixing glass at least three-quarters full with fresh, cold ice cubes.
  6. Stir for Dilution: Insert the bar spoon and stir the cocktail gently but consistently for 30–40 seconds. The goal is to chill the mixture deeply and achieve the perfect amount of dilution. The mixing glass should feel frosty on the outside.
  7. Strain: Discard the chilling ice/water from your serving glass. Place the strainer over the mixing glass and strain the cocktail cleanly into the chilled coupe.
  8. Garnish and Serve: Take the prepared orange peel. Hold it over the surface of the drink and vigorously twist or squeeze the peel to express the essential oils directly onto the cocktail. Wipe the rim of the glass with the expressed peel, and then drop the twist into the drink, or drape it artfully over the rim. Serve immediately.