Cherry Velvet

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: stir
• Glass: Coupe glass
• Ice: Ice
• Garnish: Luxardo maraschino cherry
• ABV: 21%

Ingredients

• Rémy Martin 1738 Cognac — 1⅓ oz (40 ml)
• Vermouth amaro — ⅔ oz (20 ml)
• Pedro Ximénez sherry — ½ oz (15 ml)
• Angostura Aromatic Bitters — 2 dash

How to make it

1. STIR all ingredients with ice.
2. Strain into a chilled coupe glass.

A cocktail with cherry brandy and vermouth.

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