About this Cocktail
First had at a restaurant in Ballard, Seattle. Adapted recipe from ingredients I could remember. Made with either Woodinville Whiskey Rye or Woodford Reserve Bourbon.
1oz Cogghi Vermouth di Torino
1oz homemade hazelnut liqueur or Frangelico hazelnut liqueur
2oz Woodford Reserve Bourbon
2-3 dashes Scrappy's Chocolate Bitters
1 Bada Bing Cherry
Swirl glass with vermouth and put in shaker with ice. Add additional ingredients (liquor, bourbon and bitters). Strain into glass and serve with cherry.
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