Ingredients:

  • 5 oz London Dry Gin (minimum 45% ABV)
  • 5 oz Sweet Vermouth (Italian Rosso)
  • 1/4 tsp Fernet-Branca
  • Ice (for stirring)
  • 1 strip Orange Peel (for garnish)

Instructions:

  1. Chill the serving glass (coupe or martini) by placing it in the freezer or filling it with ice water while you prepare the drink.
  2. Prepare the Garnish: Use a vegetable peeler to cut a strip of orange peel, ensuring minimal white pith is attached. Set aside.
  3. Combine 1.5 oz London Dry Gin, 1.5 oz Sweet Vermouth, and the precise amount of 1/4 tsp Fernet-Branca into a cocktail mixing glass.
  4. Fill the mixing glass three-quarters full with large, fresh ice cubes.
  5. Stir firmly with a bar spoon for 20–30 seconds until the mixing glass is heavily frosted, ensuring proper chilling and dilution.
  6. Empty the chilled glass and strain the cocktail mixture through a strainer directly into the serving vessel.
  7. Express the orange oils by twisting the peel sharply over the drink. Rub the rim with the peel, then drop it into the cocktail or hook it onto the rim. Serve immediately.