The origins of this cocktail are in question but the only thing I’m certain of is that this is an elevated whiskey sour.
1.5oz BOURBON
1/2oz COINTREAU
1/2oz SWEET VERMOUTH
1/2oz FRESH LEMON JUICE
1 barspoon RICH SIMPLE SYRUP
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•Combine ingredients and shake
•Double strain into chilled coupe
•Garnish with cocktail cherry and lemon peel
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