3⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Guatemalan rum, Zacapa 23
1⁄4 oz Bénédictine
Instructions

Build in an old fashioned glass with a large cube, stir, garnish with express lemon peel.

Cocktail summary
Created by
Alex Negranza, Liberty Bar, Seattle
Year
2012
Is an
authentic recipe
Curator
Not yet rated
Average
Not yet rated
YieldsDrink
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Comments

While this build is fine (and the people I've made it for tend to enjoy it more than me), it tends to be a little curacao heavy for me, with the sugary sweet Ronnie Zac combining with it to have a strong candied orange note that's a touch off putting.  I like to sub Bigallet China-China for the curacao for a more complex, bitter, less orange forward version.  I imagine Amaro Nonino would work as well.  Also needs a bit more dilution than I normally do (50-60 stir revolutions, so an extra 10-15 is fine), and the expressed lemon peel is a must to cut the sweetness.