2 oz Rye
1 twst Orange peel (as garnish)

Stir, Strain

Cocktail summary
Posted by filip on 12/22/2010
Created by
Todd Smith, Dalva, San Francisco, CA
Is of
unknown authenticity
Not yet rated
4 stars
(26 ratings)
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From other users
  • Salers works okay for a Bonal sub.
  • only had bourbon 5/11/18
  • Bar Avignon made a wonderful version of this the winters of 2013, 2014? Giant single round sphere of ice. Quite wonderful. Took us a while to find a shop that would order Bonal for us
  • Suggest you start with 1 tsp Contreau as per David Wondrich to avoid an overly sweet drink.
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So, this isn't exactly the same drink, but .25 oz gran classico instead of the cointreau and bitters is really good.

The posted recipe looked rather sweet and I was thinking it might be best to cut the Cointreau portion in half; then I read the old note above about Wondrich suggesting cutting the Cointreau to 1 tsp so I went with my gut 1/4 oz call. This hit my desired balance of alcohol heat, sweet, and bitter, 4 stars. (I suspect I would be stuck at 3 for the original 1/2 oz Cointreau.) I used Rittenhouse 100, Bonal, Regan's Orange & Angostura Aromatic Bitters.