Recipe by Jenn Abergel of Toronto’s Quench Bar.
1 oz Glenlivet Caribbean Reserve
1 oz Fernet-Branca
1 oz Dolin sweet vermouth
0.5 oz Amaro Cinpatrazzo
Garnish: Luxardo cherry
Add all ingredients into a mixing glass with ice. Stir until diluted and chilled. Strain into a chilled Nick and Nora and garnish with a Luxardo cherry. Serves 1.