Centennial Park Swizzle
2 oz Belle Meade Bourbon
3/4 oz Aperol
1/4 oz Cherry Heering
1/2 oz Lemon Juice
1/2 oz Simple Syrup Angostura Bitters
Place 4 mint sprigs in the bottom of a Collins glass and gently muddle as to bruise the mint. Using your muffler draw the mint up the sides of the glass so that the essential oils from the mint coat the inside. Then tamp the mint back down into the bottom of the glass and fill the glass to the rim with crushed ice. Next, pour all of the ingredients save for the Bitters into the glass over the ice. Now, push your swizzle stick through the ice in the glass until it almost reaches the bottom and start Swizzling. Be careful not to disturb the mint too much. Gradually move the stick up and down the column of ice in the glass as you swizzle to ensure proper mixing and water infusion. Once you start to see frost forming on the glass your swizzling is done. Remove the swizzle and top off the ice in your glass. Next add 4 dashes of Angostura Bitters on top of the ice and garnish. This drink should be enjoyed through a straw.
Garnish: Luxardo cherries and mint