• 75ml bourbon (we used Woodford Reserve)
  • 15ml sweet vermouth (we used Martini Rosso)
  • 15ml extra dry vermouth (we used Martini)
  • 2 dashes of Angostura bitters
  • 5ml cherry eau de vie (we used Somerset Cider Brandy Company Morello Cherry Eau de Vie)
  • ice

For the garnish


  • STEP 1

    Pour all of the ingredients into a mixing glass, add cubed ice and stir.

  • STEP 2

    When the desired dilution has been achieved, strain into a martini coupe.

  • STEP 3

    Garnish with orange zest, making sure to release the oils with and around the glass.

Goes well with


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