2 oz Angel's Envy Bourbon Finished in Port Wine Barrels

1.2 oz Noilly Prat Rouge

1/2 oz Ruby Port

5 drops Saline (10%)

2 dashes Peychauds Bitters

1 barspoon dry Absinth verte

Cherry garnish


  • Combine all ingredients into a mixing glass with ice
  • Strain into a chilled coupe glass
  • Garnish with a brandied cherry and spray with orange zest