- 1.5 oz. bourbon
- 0.5 oz. Benedictine
- 0.5 oz. Leopold Bros. Michigan Tart Cherry liqueur
- 0.5 oz. vanilla liqueur (Giffard’s)
- 1 dash Angostura bitters
Stir with ice and strain into coupe. Garnish with cherry.
Cherry and vanilla. That’s where I started with this one. Bourbon seemed a good fit, but these alone were just too sweet, even with the tartness of the cherry. The Benedictine added the necessary depth, with the bitters pulling it all together.
Thanks to this name goes to Andrew Child, master of puns.