Garnish:
Mint sprig and 2 cherries on a cocktail skewer.
How to make:
Muddle mint leaves in collins glass with crushed ice, shake rest of ingredients and strain into glass. Top with crushed ice.
| 1 1⁄2 fl oz | Bourbon whiskey |
| 1 fl oz | Cherry Heering Liqueur |
| 1⁄3 fl oz | Giffard Sugar Cane Syrup |
| 1⁄3 fl oz | Giffard Creme de Myrtille |
| 8 leaf | Mint leaves |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
History:
Created by Jonas Gudnson from Apotek Restaurant, Reykjavik, Iceland for the 2016 Cherry Heering Classic Challenge.
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