Garnish:
Spritz Kampot pepper tincture, 2 lemon swaths.
How to make:
Stir all ingredients and strain into ice filled glass.
| 1 1⁄4 fl oz | Rutte Dry Gin |
| 3⁄4 fl oz | Fino sherry |
| 1⁄2 fl oz | Cherry Heering Liqueur |
| 1⁄4 fl oz | Martini Rosso vermouth |
| 1 spoon | Fernet Branca |
| 3 dash | Angostura or other aromatic bitters |
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About:
Created by Annemarie Sagoi, from Le Boutier, Phnom Penh, Cambodia for the 2016 Cherry Heering Classic Challenge.
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