Ava Crowder

Serves
1 cocktail

from Chef Ryan Pera and Morgan Weber of Coltivare in Houston, TX

1 ½ ounces bonded bourbon

¾ ounce Amara Ramazzoti

¾ lemon juice

¼ ounce sorghum vinegar

¼ ounce simple syrup

3 dashes sassafras bitters

2 Luxardo cherries for garnish

Combine all ingredients in shaker. Fill with ice and shake until well-chilled. Double strain into a coupe glass. Serve up garnished with cherries.