Grappa Crusta

¾ oz. Bulgarian grape rakia (or grappa)
¾ oz. Bourbon  
½ oz. Luxardo maraschino cherry liqueur 
½ oz. Simple syrup 
½ oz. Jalapeño-infused triple sec 
¾ oz. Fresh lime juice 
2 Dashes homemade cherry bitters

Combine all ingredients and shake with ice. Strain into coup glass and garnish with an edible rosebud.

Mixologist Danilo Simic created this recipe for Balkan restaurant Ambar Clarendon in Arlington, VA.

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