Manhattan via Jerez

• Ice
• 3 ounces bourbon
• 1/2 ounce Pedro Ximenez Sherry
• 2 to 3 dashes of Angostura Bitters
• 3 brandied cherries, skewered on a pick

1. Fill a pint glass with ice.
2. Add the bourbon, sherry and bitters and stir well.
3. Strain into a chilled coupe and garnish with the skewered cherries.

bourbon, sherry, bitters, brandied cherries

Taken from www.foodandwine.com/recipes/manhattan-via-jerez-cocktails-2007 (may not work)