Serve in aCollins glass
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 blue above.
Created by Jonas Gudnson from Apotek Restaurant, Reykjavik, Iceland for the 2016 Cherry Heering Classic Challenge.