- 2 oz Uprising Pedro Ximénez Finished Whiskey
- 1/4 oz Luxardo cherry liqueur
- 1/4 oz brown sugar simple
- 4 dashes chocolate bitters
To make the brown sugar simple:
Bring one cup of water to a boil. Add in one cup of packed dark brown sugar and stir until sugar is completely dissolved. Let cool before use.
Add all ingredients into a mixing glass with ice and stir for about 60 seconds until cocktail is properly diluted and chilled. Double strain into a coupe glass and garnish with a cherry (Luxardo is recommended). Alternatively, you can also stir all ingredients over a large cube in a rocks glass.
