Early in the pandemic my spouse was creating craft cocktails at a staggering level. I thought I might never go to a bar again! In truth, I do not have a deep or wide experience in bars, especially those without live music, so that was probably not much of an insight. Now it is a rarer but still enjoyable experience. It features a French liqueur that we made at home, which is something that I love about French cuisine--make use of everything good that life has for you.
1 1⁄2 oz. Ancho Reyes liqueur
1⁄2 oz. mezcal
1⁄2 oz. tequila
3⁄4 oz. cherry liqueur(homemade Guignolet , which he made last summer)
3⁄4 oz. lime juice
1⁄4 oz. agave
1⁄2 oz. simple syrup
Shake with ice, strain into rocks glass over one or two large cubes, garnish with Luxardo cherries
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