1 12 oz Pineau des Charentes
12 oz Byrrh
12 oz Curaçao, Pierre Ferrand Dry Curaçao
1 ds Blood Orange Bitters
1 rinse Absinthe
1 twst Orange peel (flamed)
Stir, strain into absinthe-rinsed cocktail glass, express and insert flamed peel.
From other users
  • Pretty overwhelmingly orange - the PdC and Byrrh get lost underneath the curacao, bitters, and twist. — ☆☆
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