¾ oz. Sweet Vermouth
2 tsp. Cherry Brandy
½ tsp. Absinthe substitute (Absente, Pernod, Ricard, or Herbsaint)
2 dashes Angostura Bitters
Stir.
Strain the mixture into a chilled cocktail glass.
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This recipe was printed from BARTENDER Magazine.
For the largest source of bartending information
please visit us at: http://www.Bartender.com
.
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(or go to your upper taskbar, select File and then Print from the menu)
Please remember: Not to drink in excess. Moderation is the key word. Cheers!
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