Cocktail of the Month: Cherries, Etc.

By Nick Dolan, Head Bartender of The Fox Bar & Cocktail Club


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.

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