Freakshow Recipe

Combine and chill

Add bourbon, cherry liqueur, fresh lemon juice and simple syrup to a mixing glass or shaker with ice. Stir or shake briskly for about 10–12 seconds to chill and dilute slightly.

Prepare wine

Measure 6 oz of chilled (or lightly cooled) cabernet sauvignon. If you prefer the wine slightly warmer than refrigerator temperature, let it sit at room temperature for 5–10 minutes.

Strain and build

Strain the stirred/shaken bourbon mixture into a rocks glass over a single large ice cube (or into a chilled red wine glass if you prefer no ice). Slowly pour the cabernet sauvignon over the back of a spoon into the glass to create a layered but integrated appearance.

Add 2 dashes of Angostura bitters on top of the wine layer. Express the orange peel over the drink by holding it with the exterior oils facing down and giving it a sharp twist to spray oils across the surface; then rub the peel around the rim and drop it into the glass.

Garnish with a luxardo or brandied cherry placed on a pick and rest it on the rim or drop it into the drink.

For a theatrical smoky aroma: place the prepared cocktail under a smoking cloche or briefly apply smoke from burning wood chips over the glass, then cover for 10–20 seconds before lifting. Alternatively, hold a lit wood chip near the glass to capture a wisp of smoke, then present immediately.

Serve immediately. Sip slowly to enjoy the interplay of cabernet tannins, sweet cherry liqueur, and warm bourbon notes.