A highball that brings plenty of fruit and spice from SF’s Junior (latest bar from the crew at Brass Tacks) The ancho chili liqueur, ginger syrup, and Angostura ensure that each sip has a spicy finish while the Cherry Heering contributes some fruity sweet notes, the Apple Brandy provides oomph and some rich apple flavor accents, and the lemon cuts the sweetness 1.5 oz Apple Brandy (Laird’s Bonded 100 Proof or Copper & Kings work great) .75 oz Ancho Reyes Ancho Chili Liqueur .75 oz Fresh Lemon Juice .5 oz Cherry Heering (cherry liqueur from Denmark) .25 oz Ginger Syrup (juice one knob of ginger, add 2 volumes granulated sugar:1 volume of ginger juice and blend until sugar dissolves) .25 oz Simple Syrup (1:1) 2 dashes Angostura Bitters Shake with ice and strain into chilled Collins or highball glass filled with crushed ice. Garnish with two cherries on a pick