1/2 oz of rye whiskey
3 dash of cointreau orange liqueur (or orange liqueur)
1 dash of Angostura bitters
1/2 oz of dubonnet rouge vermouth (or dry vermouth)
Pour all ingredients into a mixing glass half-filled with ice cubes. Stir well. Strain into a cocktail glass. Garnish with a twist of both lemon and orange peel, and serve.