Trevor Minton

Going with what I have on hand, I made this with Sazerac Rye (so, 90 proof), Nonino, Punt e Mes, and what I expect is the biggest departure… the syrup from a jar of bourbon cherries in replacement of Luxardo Maraschino. Added heavy pinches of sea salt to a dish of water and took a few drops with a straw, and this is sneakily one of the best cocktails I’ve tried/had/made in a quite a long time. I didn’t really make the recipe, but it must be close?