3⁄4 oz Sloe gin (Hayman's)
3⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1 bsp Gomme syrup
1 ds Bitters, Bar Keep Chinese Bitters
2 Brandied cherry (on a toothpick)
Sitir, stain, coupe
As so often (with me, anyway), the name came first. Then the search for a suitably international set of ingredients that also tasted good ...