High Horse

Shannon Tebay Sidle, a bartender at New York’s Death & Co, created this cocktail inspired by colonial-era ingredients.

  • 1 1/2 oz Aged rum
  • 1/2 oz Kirsch brandy
  • 1/2 oz Cherry liqueur
  • 1/2 oz Sweet vermouth
  • 2 dashes Angostura bitters
  • Garnish: Brandied cherry
  1. Add all the ingredients into a mixing glass with ice and stir.

  2. Strain into a Martini glass.

  3. Garnish with a brandied cherry.

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