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THE RECIPE
How to make Amalienborg with Aromatized Wine, Dry Vermouth, Gin. See ingredients and step-by-step instructions.
Chill a cocktail coupe in advance to enhance your serving experience.
Skewer a Luxardo Maraschino Cherry and set it aside for garnishing.
Combine the Dubonnet, Strucchi Dry Vermouth, and Hayman's London Dry Gin in a mixing glass with ice.
Stir the mixture thoroughly until well-chilled and properly diluted.
Fine strain the cocktail into the prepared, chilled coupe.
Finish by garnishing with the skewered cherry.
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