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  • SERVINGS: Makes 1 drink

"I love Fernet-Branca!" says Romée de Goriainoff of the potent Italian liqueur. "It adds a distinctive taste to Cognac-based cocktails because it's spicy and bitter, yet dry."

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  1. Cracked ice
  2. 1 1/3 ounces Cognac
  3. 1/2 ounce Fernet-Branca (bitter Italian digestif)
  4. 1/2 ounce St-Germain elderflower liqueur
  5. Dash of Peychaud's bitters
  6. Dash of Angostura bitters
  7. 3 brandied cherries, for garnish
  1. Fill a pint glass with cracked ice. Add all of the remaining ingredients except the garnish and stir well. Strain into a chilled martini glass and garnish with the brandied cherries.


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