In ice filled mixing glass, add all ingredients and stir for at least 30 seconds. Strain into martini glass and garnish with 3 cherries on a pick.
For the Sausage-Infused Bourbon: Cut Johnsonville Fully Cooked Smoked Split Rope Sausage into 1/2 inch slices.
In a glass jar with a tight lid (a canning jar is ideal) add the sliced sausage with the 6 ounces of bourbon and let sit for 24-48 hours.
Strain through a coffee filter into a clean container.
Discard the sliced sausages.