Velvet Ember Recipe

Chill and ice

Place a low, heavy-bottomed glass or short tumbler in the freezer for 5–10 minutes. Meanwhile, have a single large ice sphere or a clear large block ready to add to the serving glass just before pouring.

In a mixing glass combine the bourbon (6 tbs), ginger liqueur (1.5 tbs), sweet vermouth (1.5 tbs) and maraschino liqueur (0.5 tsp).

Add fresh lemon juice (1 tbs), pomegranate molasses (1 tsp), and simple syrup (1 tsp) to the mixing glass.

Add Angostura bitters (4 dashes) and orange bitters (2 dashes).

Fill the mixing glass with plenty of ice. Stir briskly for 30–40 seconds until well-chilled and the outside of the glass is frosty. This both chills and dilutes to proper balance.

Remove the chilled serving glass from the freezer and place the large ice sphere or block into it.

Fine-strain the mixed cocktail into the serving glass over the large ice. Use a Hawthorne and a fine tea strainer together if available to ensure a clean, velvety pour.

Express the orange peel over the drink: hold the peel about 2–3 inches above the glass with the outer (orange) side facing down, give it a firm twist so oils spray onto the surface, then run the peel around the rim and drop it into the drink.

Garnish with 2–3 smoked or brandied cherries on a short pick and place them on top of the ice or at the rim.

Serve immediately to share. Encourage guests to sip slowly so the large ice melts gradually, preserving the concentrated velvet character while the ember-like pomegranate notes linger.