2 oz Jamaican rum (I used Blackwell)
3⁄4 oz Aromatized wine, Dubonnet Rouge
3⁄4 oz Cynar
1⁄4 oz Bénédictine
1 sli Orange (garnish)
1 twst Orange peel (squeeze for oils, discard)

Stir, strain into chilled cocktail glass, squeeze oils, garnish with orange slice.


Bring out more orange with optional dash of orange bitters


Looking for something else to do with Dubonnet Rouge before it turns. The original recipe was too sweet, as usual, so I added some Cynar to tame it and the result was oddly chocolatey-orange, like the classic chocolate-orange bundt cake my mom used to make, so I went with that.

Cocktail summary
Picture of Bundt Cake Buddha
© Dave Hebb
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altered recipe
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Used cheapo golden spiced rum and Mattei Cap Corse Rouge instead of Dubonnet - nice spicy orange flavor, great drink.