Damon Shattuck, the lead
bartender at Volt restaurant in Frederick, Maryland, whipped us up a little something for the season last month. Sip it by
the fire or serve it at your next
holiday shindig. Works either way.
1.5 oz Everyday vodka from a local
.75 oz Diktamo, dried herbal liqueur
.75 oz Pear brandy
.5 oz Rock Candy syrup
.5 oz Fresh lemon juice
Dash of bitters
Shake with ice and double strain into a coupe glass. Garnish with preserved lemon wheel.