On the Rise

This beautifully balanced and nuanced cocktail combines just the right amount of sweetness, spice and bitterness.

1 1/2 oz. bourbon (Ellestad used Bulleit)
3/4 oz. Punt e Mes
3/4 oz. nocino (see Ellestad's homemade nocino recipe in the May/June 2010 issue)
Ice cubes
Tools: mixing glass, barspoon, strainer
Glass: cocktail
Garnish: cherry

Combine all ingredients in mixing glass and stir. Strain into a chilled glass and garnish.

Erik Ellestad, underhill-lounge.com

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