1 double shot espresso (about 2 oz.), room temperature
1 oz Devils River Bourbon Whiskey
¼ ounce simple syrup
Dash of bitters
Combine espresso, bourbon, simple syrup, and bitters in a cocktail shaker and fill with ice.
Stir until outside of shaker is frosty, about 30 seconds; strain into a lowball glass filled with ice.
Garnish with cherries on a cocktail pick.