- 2 ounces bourbon
- 1/2 ounce Punt e Mes
- 1 tablespoon fresh orange juice
- 1/2 tablespoon simple syrup (see Note)
- 4 dashes Figgy-Orange Bitters or Regans’ Orange Bitters No. 6
- Nutmeg, for serving
- In an ice-filled cocktail shaker, combine the bourbon, Punt e Mes, orange juice, simple syrup and bitters. Shake well. Strain the drink into a chilled coupe. Garnish with freshly grated nutmeg.
To make simple syrup, in a small saucepan, dissolve 1 cup of granulated sugar in 1 cup of water over moderate heat; for rich syrup, use 2 cups demerara or turbinado sugar and 1 cup of water. Let cool before using, and reserve the rest for another use.