- 1 mint sprig
- 1 ounce gin, preferably Bombay Sapphire
- 1 ounce bonded Apple brandy
- 1/2 ounce Punt e Mes (spicy sweet vermouth)
- 1/2 ounce Navan (vanilla-flavored Cognac-based liqueur)
- 2 dashes of orange bitters
- 1 brandied cherry, for garnish
- Rub the inside of a chilled coupe with the mint sprig and discard. Fill a pint glass with ice, then add all of the remaining ingredients except the garnish and stir well. Strain into the prepared coupe and garnish with the cherry.