Affinity

Steps

1. 1

   Take your mixing glass and pour in 50ml Scotch, 25ml sweet vermouth, and 25ml dry vermouth using your jigger. Add 2 dashes of orange bitters straight into the mix. You don't need ice yet — just get everything in the glass first.

   

   !Pouring the vermouths too quickly and overshooting the measure, which throws off the balance.

2. 2

   Fill the mixing glass about three-quarters full with ice — use big cubes if you have them, since they melt slower and give you more control. The ice should sit above the liquid level so everything chills evenly.

   

   !Using too little ice means the drink takes longer to chill and gets watered down from extra stirring.

3. 3

   Stir steadily with your bar spoon for about 25 seconds, moving the ice in smooth circles around the glass. You'll know you're done when the outside of the mixing glass feels cold to the touch and there's a light frost forming on it. The drink should look silky and slightly viscous.

   ~25s

   

   !Stirring too fast or rattling the ice against the glass — it chips the ice and clouds the drink.

4. 4

   Place your Hawthorne strainer over the top of the mixing glass and pour the drink into your chilled coupe glass. Pour slowly and steadily so you don't splash. Leave the ice behind — you want a clean, clear drink in the glass.

   

   !Tilting the mixing glass too aggressively and letting ice chips slip past the strainer.

5. 5

   Take your lemon peel and hold it over the drink, colored side facing down. Give it a quick twist so a fine mist of lemon oils sprays across the surface of the drink. Drop the peel in or rest it on the rim — either way works.

   

   !Squeezing the peel too hard and dripping bitter white pith juice into the drink instead of just the fragrant oils.