- 1 3/4 ounces Tincup whiskey
- 1/4 ounce Fernet-Branca
- 1/4 ounce Heering cherry liqueur
- 1/4 ounce Madeira
- 1/2 ounce Concord grape shrub*
- Garnish: 3 Concord grapes soaked in pomegranate molasses brandy and toasted almond
Add all ingredients to a mixing glass with ice.
Stir vigorously until the mixing glass becomes frosty.
Strain into a rocks glass over two-inch ice cube.
*Concord grape shrub: Combine 6 cups Concord grapes (thoroughly rinsed) with 2 cups granulated sugar and gently mash the fruit to release its juice. Cover with plastic wrap and allow to sit overnight in the refrigerator. Strain the mixture through a fine-mesh strainer by letting it sit for at least 30 minutes and discard solids. Add 1 cup white wine vinegar to the juice mixture. Bottle shrub in a glass jar. Will keep, refrigerated, for up to three weeks.