1 oz. barrel-rested gin (Pagliaro uses Corsair brand)
1 oz. Averna liquor
1 oz. port (Pagliaro uses Warre’s Otima 10-Year-Old Tawny Port)
2 dashes orange bitters
Candied orange peel, for garnish, recipe follows
1 sprig rosemary, for garnish
For the candied orange twist:
2 oranges
2 cups water
4 cups sugar, divided
Stir all ingredients in a mixing glass with a cocktail spoon. Strain into a rocks glass over one large ice cube. Garnish with a candied orange peel twisted around a sprig of rosemary.
For the candied orange twist:
Using a canelle knife, peel the orange zest in long, thin twists.
Boil water and 2 cups of sugar over high heat. When the sugar has dissolved and water begins to boil, place the orange peel twists into the hot simple syrup and let cook for four minutes. Turn off heat and remove the twists. Let them cool for 10 minutes.
Reheat the simple syrup and repeat the cooking and cooling process with the twists twice more.
Prepare a large bowl with the remaining two cups of sugar. After the twists have cooked for the third time, coat them with a generous amount of sugar. Set on a sheet pan and cool. Store in an airtight container.
