Ingredients:

- 60 ml Darroze - Les Grands Assemblage - 12 yrs Armagnac
- 20 ml Cognac (VS)
- 15 ml Amaro Averna
- 10 ml Fresh lemon juice
- 8 ml Honey syrup (1:1 ratio)
- 2 dashes Angostura bitters
- 1 dash orange bitters

1. Add all ingredients to a mixing glass filled with ice
2. Stir continuously for 12-15 seconds until well-chilled
3. Strain into a chilled coupe glass using a fine strainer
4. Express the oils from an orange peel over the drink
5. Place the orange peel as a garnish on the surface

Coupe glass chilled to 0°C, garnished with a thin-cut orange peel twisted over the drink and laid across the rim, served with one large clear ice cube on the side in a separate rocks glass for optional dilution.