Laurent Stern

60 ml (2 oz) Canadian rye whisky

7.5 ml (1/4 oz) Fernet-Branca

7.5 ml (1/4 oz) Pure maple syrup (Grade A amber)

2 dashes Angostura bitters

1 dash Orange bitters

1 piece Orange peel (wide), for garnish

Chill a rocks glass; add a large clear ice cube to keep dilution steady and smooth.

In a mixing glass, add Canadian rye, maple syrup, Fernet-Branca, Angostura, and orange bitters. Fill with ice and stir for 20–25 seconds until well-chilled and silky.

Strain into the prepared glass. Express the orange peel over the surface, swipe the rim, and set it in as garnish—ready for a laid-back, high-performance finish.