The Christmas Journey

Bartender: Olgerd Putškov
Bar: O2, Tallinn, Estonia

Serve in a

Garnish:

Spruce brunch covered with powder sugar and sugar paste bow

How to make:

Add all ingredients into a mixing glass filled with ice. Stir until well-chilled and properly diluted (around 15 seconds). Strain into a rocks glass over a large clear ice cube. Express a hint of orange zest over the top.

1 fl oz	Heering Cherry Liqueur
1 1/3 fl oz	Lagavulin 8 Years Old
1/3 fl oz	1883 cinnamon syrup
1/3 fl oz	Lemon juice (freshly squeezed)
2 dash	Orange bitters
2 dash	Chocolate bitters

Cherry Heering Liqueur

Heering Cherry liqueur is made to an 1818 recipe from Danish Stevns cherries, harvested in August. The fruit is crushed with the stones, giving Heering