The Jack Ripper Recipe

Chill glass

Place a coupe or chilled cocktail glass in the freezer or fill with ice water while you build the cocktail to cool it down.

Combine base ingredients

In a mixing glass add 2 oz London dry gin, 0.75 oz sweet vermouth, 0.5 oz light-bodied red wine, 0.25 oz cherry liqueur, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup.

Add bitters and ice

Add 2 dashes Angostura bitters and 1 dash orange bitters to the mixing glass. Fill the mixing glass with plenty of fresh ice (enough to come near the top).

Stir

Stir the mixture briskly for 20–30 seconds (about 30–40 full revolutions) until the outside of the mixing glass feels well chilled and slightly frosted. The goal is dilution of about 20–25ml and a silky texture.

Prepare glass

Discard the ice water from the chilled glass (if used) and strain the cocktail through a Hawthorne or julep strainer into the chilled coupe or cocktail glass.

Float red wine (optional theatrical touch)

If you want a dramatic layered appearance, slowly pour an additional 0.25–0.5 oz of the same red wine over the back of a bar spoon held just above the surface of the cocktail so it floats as a thin dark layer. This step is optional—the wine already in the mix provides the flavor.

Garnish and serve

Garnish with a luxardo or maraschino cherry on a pick and a lemon twist expressed over the surface (twist the peel to release oils, then drop or rim the glass). Serve immediately.