Ingrédients :

- 60 ml Château du Breuil Fine Calvados
- 20 ml Cognac VSOP
- 15 ml Dry Vermouth
- 10 ml Crème de Cassis
- 2 dashes Angostura bitters
- 1 dash orange bitters
- Ice for stirring

1. Fill a mixing glass with ice.
2. Add the Calvados, Cognac, dry vermouth, crème de cassis, and both bitters.
3. Stir continuously for 30 seconds until well-chilled.
4. Strain into the chilled glass using a fine strainer.
5. Express the oils from an orange twist over the surface.

Serve in a chilled coupe glass. Garnish with a single large orange twist curled and placed on the rim, allowing it to rest against the inside of the glass. Add one luxardo cherry speared on a cocktail pick and rest it across the rim for subtle visual contrast.