The cherry on the cake

Bartender: Maxime Bruneel
Bar: Hedonist, Osaka, Japan

Serve in a

Garnish:

For Garnish, Anis star, Dry lemon (especially if candied) or cherry would be a nice pick.

How to make:

Shake all the ingredients (absinthe included) together then pour on an Absinthe Rinsed Nick and Nora glass.
Finish with two spray of absinthe on the top of the glass.

1/2 fl oz	Heering Cherry Liqueur
1 fl oz	Monkey 47 Sloe Gin
1/2 fl oz	Giffard Sirop de Orgeat (Almond) Syrup
5/12 fl oz	Lemon juice (freshly squeezed)
1/24 fl oz	Absinthe verte

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