- 45 ml of Woodford Reserve Bourbon
- 45 ml of Bulleit Rye
- 30 ml of Vya sweet vermouth
- 3 dashes of AZ Bitters Lab Figgy Pudding bitters*
- Brandied cherry** for garnish
Pour all ingredients into a tall glass. Fill with ice. Stir for 30 seconds only. Strain mixture into a chilled cocktail glass. Garnish with a homemade brandied cherry**.
>> AZ Bitters Lab Figgy Pudding bitters*
** To make brandied cherries, pit enough cherries to fill a small glass jar with about 1 inch of headroom left. Pour in enough brandy to completely cover cherries. Cover and let them sit for 2 to 3 weeks.
Recipe courtesy of AZ Bitters
FOR HERBS, SPICES AND BITTERING AGENTS:
The San Francisco Herb Company, sfherb.com
Starwest Botanicals, starwest-botanicals.com
FOR ADDITIONAL READING:
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes and Formulas, Brad Thomas Parsons (Ten Speed Press, 2011)
The Bar-Tender's Guide: How to Mix Drinks, or, The Bon Vivant's Companion (reproduction of the 1862 edition), Jerry Thomas (Mud Puddle Books, 2008)