Serve in

Garnish:

Micro-planed dark chocolate (60-70%)

How to make:

Combine the Heering Cherry Liqueur, bourbon, rye, and cinnamon syrup (recipe follows) into a mixing glass with ice. Stir until well chilled, about 30-45 seconds. Strain into a chilled Nick and Nora glass. Float approximately 1/4 inch of the thickened whipping cream (recipe follows) on top of the cocktail by pouring over the back of a spoon. Micro-plane dark chocolate (60-70%) over the top of the cocktail as a garnish.

For the cinnamon syrup
1 cup water
2 cinnamon sticks
2 cloves
1 star anise
1/3 cup granulated sugar
1/3 cup turbinado sugar

Add water, cinnamon stick, clove and star anise to a saucepan. Bring to a boil, and reduce by half. Add the sugar, and stir to dissolve. Let cool, and strain.

For the double cream
1/2 cup heavy whipping cream
1/2 ounce Heering Cherry Liqueur
1/4 ounce cinnamon syrup

Add whipping cream to a bowl and whisk until thickened, but still pourable. Fold the Heering Cherry Liqueur and cinnamon syrup into the thickened cream.