Freemark Abbey Recipe

Combine ingredients

Chill a coupe or Nick & Nora glass by placing it in the freezer or filling with ice and water. In a cocktail shaker, add 2 oz bourbon, 0.5 oz amaro, 0.75 oz sweet vermouth, 0.25 oz dry curaçao, 0.25 oz simple syrup, 0.5 oz fresh lemon juice, 2 dashes Angostura bitters and 1 dash orange bitters.

Add ice & shake

Fill the shaker with ice (enough to nearly fill). Secure the shaker and shake vigorously for 10–15 seconds until the outside of the shaker feels very cold and slightly frosty. The goal is to both chill and lightly dilute the drink for balance.

Double strain & serve

Discard ice/water from the chilled glass if used. Double-strain the cocktail through a fine mesh strainer into the chilled coupe/Nick & Nora glass to remove small ice shards and any pulp from the lemon juice.

Express the lemon twist over the drink by holding the twist skin-side down above the glass and giving it a sharp bend so oils spray onto the surface. Run the twist around the rim and drop it into the glass (or hang on the edge). If using, add a Luxardo cherry on a pick and rest it on the rim or drop it into the cocktail.

Serve immediately. The Freemark Abbey is best enjoyed slightly chilled with a bright citrus aroma and layered bitter-sweet herbal notes.