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  • 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

Nutrition: Per serving

  • kcal228
  • fat0g
  • saturates0g
  • carbs3g
  • sugars3g
  • fibre0g
  • protein0g
  • salt0.01g
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Method

  • 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.

Authors

Dustin MacmillanHead bartender at Mark's Bar
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