Luxardo maraschino cherry
How to make:
STIR all ingredients with ice and strain into chilled glass (optionally over a chunk of block ice).
|1 2/3 fl oz||Bacardi 8 year old rum|
|3/4 fl oz||Picon Amer|
|1/2 fl oz||Green Chartreuse liqueur|
|1/6 fl oz||Falernum liqueur|
|2 dash||Peychaud's or other Creole-style bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
This spirit-forward, herbal and bitter-sweet cocktail was originally served without ice but dilution tames its fire to appeal to a wider audience as an after-dinner digestif.
Adapted from a recipe created in 2008 by Chris Hannah at Arnaud's French 75 Bar, New Orleans, USA.