1 1/2 oz Lustau Brandy de Jerez Solera Reserva
1/2 oz Cappelletti red bitter
1/2 oz lemon stock
1/2 oz Maurin Quina
2 drops absinthe
3 dashes Scrappy’s Chocolate Bitters
3 fresh cherries
Combine all the ingredients in a shaker and gently muddle the cherries. Add a small amount of crushed ice to the shaker and whip shake. Transfer to a frozen footed highball glass and pack with crushed ice. Garnish with skewered cherries and serve.