horn of plenty

1 oz Dry Gin
1 oz Rooibos-infused Dry Vermouth (*)(**)
1/2 oz Cherry Heering
1/2 oz Aquavit

Stir with ice and strain into a coupe glass
(*) Bar manager Evan Zimmerman declared that this drink is good with regular, non-infused dry vermouth as well.
(**) While we did not ask for a recipe for the infusion, one recipe I found suggested a rooibos tea bag for every 6-8 oz of dry vermouth. Shake every hour until the desired flavor is achieved and remove the tea bag(s).
The cocktail Andrea started with at the Woodsman Tavern was the herb and fruit-laden Horn of Plenty. The aquavit's caraway and other botanicals filled the drink's bouquet; as the drink warmed up, the aquavit was joined by a funky fermented honey-like aroma. Next, the sip offered up dry vermouth and cherry flavors, and the swallow was rather herbal with gin and aquavit's spice. Overall, the drink was rather well balanced and the aquavit was kept in check so as not to dominate the flavor profile.