Tom Collins riff with a bit of Kirschwasser (German Eau de Vie from cherries) for funk and floral rhubarb bitters from the NoMad bar in NYC 1.5 oz Old Tom Gin (Hayman's, Scofflaw, etc style works better than the spicy, maltier Ransom version) .75 oz Fresh Lemon Juice .5 oz Kirschwasser (basically a boozier, less sweet version of something like Maraschino liqueur) .5 oz Simple Syrup 2 dashes Rhubarb Bitters (or 3 drops rose water) Shake with ice, strain into highball glass with ice cubes. Top with 2 oz Club Soda. Garnish with lemon wheel and brandied cherry