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.