Ross Recipe

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you mix the cocktail (5–10 minutes).

Prepare garnish

Using a vegetable peeler or small sharp knife, cut a 1-inch wide lemon twist (about 2–3 inches long) avoiding too much pith. Set aside with a Luxardo cherry.

Combine ingredients

In a cocktail shaker, add 2 oz gin, 0.5 oz dry vermouth, 0.25 oz Luxardo Maraschino, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and 2 dashes orange bitters.

Add ice and shake

Fill the shaker with large ice cubes, secure the lid, and shake vigorously for 12–18 seconds. Aim for proper dilution and a cold, slightly silky texture. If you prefer a slightly lighter texture, shake 8–10 seconds; for more dilution, shake a few seconds longer.

Fine strain

Empty the chilled glass of any ice or water. Double-strain the cocktail into the chilled coupe through a Hawthorne and fine-mesh strainer to remove small ice shards and any pulp from the lemon.

Express oils & garnish

Hold the lemon twist over the surface of the cocktail and give it a sharp snap to express the citrus oils across the drink, then rim the glass with the twist and drop it into the drink or rest it on the rim. Add the Luxardo cherry on a pick or drop it into the cocktail.

Serve immediately. The Ross is a crisp, slightly herbal and citrus-forward stirred/shaken gin cocktail with a hint of cherry and maraschino sweetness — enjoy responsibly.