Tart ’n’ Sand

• 4Luxardo marasca cherries
• 0.75 ozGlenfiddich 12-year-old single malt scotch whisky
• 0.75 ozSolerno blood orange liqueur
• 0.75 ozLillet Rouge aperitif
• 0.5 ozpink grapefruit juice, freshly squeezed
• 0.25 ozlemon juice
• 2 dashorange bitters

Preparation

1. 1.

   In a shaker, muddle the cherries.

2. 2.

   Add the scotch, blood orange liqueur, Lillet rouge, pink grapefruit juice, lemon juice and orange bitters into the shaker with ice, and shake until well-chilled.

3. 3.

   Strain into a cocktail glass or a coupe.

4. 4.

   Garnish with an orange wheel.