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.
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