Add all the ingredients into a shaker with ice and shake.
Strain into a rocks glass with a large ice cube.
Garnish with grated pecan and a lemon peel.
*Candied pecan syrup: Blanch 1 cup of pecans twice for 2 minutes to remove any bitterness. With the back of a spoon crush the pecans and add to a mixture of 2 cups raw cane sugar,1 cup water and two cinnamon sticks. Cook on medium heat for 10 minutes. Fine strain out the pecans and chill the syrup.
**Vermouth and fresh cherry reduction: In a saucepan, simmer 3 parts fresh cherries and 1 part water for one hour. Strain to remove pulp and pits. Mix equal parts cherry reduction and sweet vermouth.