– 5 cl Port Cask XO Reserve
– 2.5 cl Sweet Vermouth
– 0.5 cl Amaro
– 2 Dashes Aromatic Bitters
– 2 Dashes Jerry D. Thomas Bitters
Stir with plenty ice.
Strain into flute glass over plenty of pebble ice.
Orange peel express and discard.
Garnish with a dehydrated blood orange wheel.
Enjoix!