∙ 2 bsp of cherry jam
∙ 3-5 leaves of tarragon
∙ 2 oz MZCL or Burbon
∙ 1 oz Vermouth white (Belsazar/Cocchi)
∙ 1 oz Mondino Stagionato (Alternative: Aperol or Campari)
∙ 3 dashes Dr. Sours Bitter #15 (‘Epazote’)
Combine all ingredients in a shaker with ice and mix well up to 30 seconds. Double strain with a fine mesh strainer into a chilled cocktail glass without ice or over a new big ice ball.
Garnish it with fresh tarragon leaves.