1 oz Double Rye
1/2 oz Gin
1/2 oz Amaro Nonino
1/4 oz Rosemary infused Punt e Mes
1 Dash angostura bitters
4 drops saline solution
Torch a rosemary sprig and close in upside down cocktail glass.
Add ingredients to mixing glass with cubed ice and stir.
Strain into smoked glass. Serve with cubed ice.
Garnish with torched rosemary spring and expressed orange twist.