When a recipe calls for orange bitters, we turn to Regan’s brand; it can be found at specialty liquor stores. Or you can make your own.
5 fresh, blemish-free basil leaves, plus 1 leaf for garnish
3/4 ounce amontillado sherry
1 1/2 ounces Old Overholt rye
1 ounce freshly squeezed lemon juice
3/4 ounce Cointreau
Dash orange bitters
Orange twist, for garnish
Chill one (6-ounce) cocktail glass.
In a cocktail shaker, combine basil and sherry and muddle until leaves are bruised and slightly broken up. Add rye, lemon juice, Cointreau, and bitters. Fill the shaker with ice. Close the shaker and shake vigorously 20 times.
Strain into the chilled glass, garnish with basil leaf or orange twist, and serve.