Sheep’s Head

1-1/2 OZ BOURBON,
1/2 OZ RED VERMOUTH,
1 TEASPOON BENEDICTINE,
TWIST OF LEMON PEEL,
1 CHERRY

STIR WELL WITH ICE AND STRAIN INTO SMALL TUMBLER
SQUEEZE LEMON PEEL OVER TOP AND DECORATE WITH CHERRY
SERVE WITH A STRAW