- 1.5 oz El Bandido Yankee Reposado
- .75 oz Sour Cherry Liqueur (I used Ginja)
- .5 oz White Crème de Cacao (I used Giffard) .25 oz Amaretto
- 3 dashes Angostura Bitters
- Fresh Cherries
Remove pits from 3 fresh cherries. Combine with tequila in cocktail shaker and muddle into a pulp. Fine strain and return liquid to shaker with all other ingredients. Shake with ice until chilled then strain into a cold coupe glass. Serve up or with one small piece of ice. Garnish with chocolate dipped cherry.