S4 Wells Recipe

Chill the serving glass: place a coupe or rocks glass in the freezer for several minutes or fill it with ice water while you build the cocktail.

Add ingredients to mixing glass: in a mixing glass or Boston shaker with the strainer removed, combine 2 oz bourbon or blended whiskey, 0.5 oz dry vermouth, 0.5 oz sweet vermouth, 0.25 oz orange curaçao (or triple sec), 0.25 oz simple syrup, 2 dashes Angostura bitters and 1 dash orange bitters.

Add ice and stir

Fill the mixing glass with plenty of ice (about 1 cup). Stir gently but thoroughly for 30–40 seconds until the mixture is well-chilled and slightly diluted (mixing glass should feel very cold).

Prepare the glass

If you used ice water to chill the glass, dump it now. If you prefer a rocks presentation, add a single large ice cube to the glass; otherwise keep the coupe chilled and empty.

Strain and garnish

Double-strain or fine-strain the chilled cocktail into the prepared glass. Express the orange peel over the drink by holding it skin-side down and giving it a quick twist to release the oils, then rub the peel along the rim and drop it in as garnish.

Serve

Serve immediately. Sip and enjoy the balanced interplay of whiskey, both vermouths and a bright orange note from the curaçao and orange oil.