My first experience with Cocchi, as served to me at Rye in San Francisco's tenderloin. Like a lover squeezing a fresh orange into your mouth on a warm summer day. Except with booze.
One ounce Cocchi di Torino
1/2 ounce Sutton Cellars Vermouth
1/2 ounce Solerno blood orange liqueur
Combine first three ingredients in an ice-filled glass and stir. Strain into a tumbler with ice. Add a splash of seltzer some and some orange zest, and serve with an orange twist. Or just get your hands on some Cocchi and drink it on the rocks on your friend's porch. Sometimes the simplest plans are the best.