2 oz. bourbon
1 oz. Aperol
¾ oz. Amaro Nonino
4-5 mint leaves
Tools: shaker, strainer
Garnish: brandied cherries
Gently muddle the mint in a mixing glass. Add the remaining ingredients, plus ice, then shake until chilled. Double-strain into a chilled coupe. Garnish.
Nick Brown, The Spaniard, New York City
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