Cherry Shrub Brandy Daisy Cocktail

"Seasonal pickle twist on vintage brandy daisy recipe using a cherry shrub syrup spiced with raw cacao and vanilla and an Ironbark honey syrup enriched with bee pollen and heirloom herb nutmeg geranium. The brandy daisy appeared in 1876 in Jerry Thomas' Bar-tender's Guide in the Appendix where it was hailed as one of the 'innovations' of the time - calling for gum syrup, brandy, orange cordial, lemon juice to be served with shaved ice in a small bar glass. By 1887 the brandy daisy recipe was revised to include a dash of Jamaican rum and called for more elaborate and fancy serving in a large cocktail glass with shaved ice. This modern pickle twist explores the pairing of tart cherries with cognac with accents of molasses from Jamaican rum and orange from curacao with the lemon and gum swapped out for a cherry shrub spiced with raw cacao, vanilla, cinnamon, pink pepper, nutmeg geranium and a rich Ironbark honey syrup infused with bee pollen and nutmeg geranium. The cherry shrub brandy daisy is served over a mountain of crushed ice in a vintage footed wine glass with a fresh cherry garnish and a grating of fresh nutmeg for a refreshing summer drink celebrating cherry season and reviving the brandy daisy of 1878."