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.

Suggested Content

Violets & Lace

By Donny Evans, Manager at the Oak Bar at The Hermitage Hotel

Dealing in Disruption

Southern Grist uses mango purée, eighty thousand cereal marshmallows, and cacao nibs to create some of the weirdest—and best—beers in town