Ingredients:

  • 1 ½ oz (45 ml) London Dry Gin (high quality)
  • 1 ½ oz (45 ml) Sweet Vermouth (premium Italian)
  • ¼ oz (7.5 ml) Fernet-Branca
  • 1 large strip Orange Peel, for expressing the oils
  • Ice (large, fresh cubes)

Instructions:

  1. Chill the Glass: Place the coupe or martini glass in the freezer, or fill it with crushed ice and water to chill thoroughly while preparing the drink.
  2. Ready the Mixing Glass: Fill the cocktail mixing glass halfway with large, dense ice cubes.
  3. Measure and Combine: Accurately measure the Gin and the Sweet Vermouth and pour them over the ice in the mixing glass.
  4. Add the Fernet: Carefully measure the ¼ oz (7.5 ml) of Fernet-Branca. This ingredient is potent, so precision is key. Add it to the mixing glass.
  5. Stir for Texture: Submerge the bar spoon and stir the mixture vigorously but smoothly for approximately 15 to 20 seconds to achieve a silky, smooth texture with proper dilution.
  6. Test the Temperature: The outside of the mixing glass should be frosty cold, indicating proper dilution and chill.
  7. Discard the Chill: Empty the chilling liquid or ice from the serving glass.
  8. Strain: Place the strainer over the mixing glass and strain the cocktail mixture cleanly into the chilled coupe or martini glass.
  9. Express the Oils: Take the orange peel strip. Gently bend and twist it over the surface of the cocktail to express the essential oils, releasing a fragrant aroma.
  10. Garnish: Drop the expressed orange peel into the drink or use it to rim the glass before serving immediately.