Franc Amaud Lambert Recipe

Inspired by Emmer & Rye

Time10m

Serves1

Make Franc Amaud Lambert Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare glass
Chill a coupe or Nick & Nora glass by filling it with ice and cold water while you build the cocktail. Alternatively, place the glass in the freezer for 5–10 minutes.
2
Add the blended Scotch (or rye), maraschino liqueur, dry vermouth, fresh lemon juice, simple syrup, and orange bitters into a cocktail shaker.
3
Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is well frosted. The goal is to both chill and slightly dilute the drink.
4
Discard the ice/water from the chilled glass. Double-strain the shaken cocktail into the chilled coupe using a Hawthorne strainer and a fine-mesh strainer (or a Julep strainer and a second fine strainer) to remove small ice shards and any pulp from the lemon juice.

5
Express the oils from the lemon peel over the surface of the cocktail: hold the peel with the outside facing down over the drink and give it a firm bend so oils spray onto the surface. Rub the peel's rim around the glass if desired, then drop the peel into the drink or discard according to preference.
6
Garnish with a single Luxardo (maraschino/brandied) cherry on a pick, resting it on the rim or dropping it into the cocktail.
7
Serve immediately. Sip and enjoy: the Franc Amaud Lambert balances smoky/sweet whisky notes with the nutty, cherry almond character of maraschino, bright citrus, and a hint of herbal vermouth.