- 3 ounces bourbon
- 1/2 ounce Pedro Ximénez Sherry
- 2 to 3 dashes of Angostura Bitters
- 3 brandied cherries, skewered on a pick
How to make this recipe
- Fill a pint glass with ice. Add the bourbon, sherry and bitters and stir well. Strain into a chilled coupe and garnish with the skewered cherries.
Contributed By Adam St. Jean