Tenzing Coupe Cocktail: The Copper Bell by Matty Eggleston

1.75oz Grateud Bouquet de Borderies Cognac
.75oz Bitter Truth Apricot Liqueur
.5oz Pages Liqueur Maurin Dry Vermouth
2 dashes Bitter Truth Orange bitters
2 dashes Bitter Truth Grapefruit Bitters
1 barspoon honey syrup (3:1)
Stir with ice.  Strain into frozen cocktail glass.
Garnish with a squeeze of grapefruit peel, aiming oils on outside of glass.
Curl peel around a Luxardo cherry and skewer with pick.