Frankenjack

This is one huge drink, and a strong one. This would seem appropriate--the name Frankenjack seems a bit threatening, like it's the name of some old world monster. And the portion size here is monstrous.

I used MurLarkey ImaGination gin, which was a good call because you can still taste some of the earthier botanicals through all that liqueur. Rivata vermouth was also pleasingly present alongside the cheap Jacquin's apricot brandy (I'm out of my homemade stuff.) And I opted for cheap, sugary triple sec over Cointreau or orange spirit because I figured that either would be wasted here.

The result was a surprisingly easy cocktail for drinking, despite the power of all the spirits. In addition, the dry vermouth cut through the liqueurs very nicely and made for a sweet, but not too sweet, rocks sipper.

• 2 oz. gin (MurLarkey ImaGination used)
• 1 oz. apricot brandy
• 1 oz. dry vermouth (Rivata used)
• 1 oz. triple sec
• maraschino cherry

Combine liquid ingredients in a shaker with ice. Shake and strain into a chilled Old Fashioned glass full of fresh ice. Garnish with the cherry.