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Classe Tous Risqués

1 oz Rye, Sazerac
1 oz Applejack
1⁄2 oz Aromatized wine, Lillet Blanc
1 bsp Bitters (Orange/clove tincture)
1 cube Sugar cube
4 ds Bitters, Fee Brothers (Barrel aged whiskey bitters)
2 ds Bitters, Angostura
Instructions

Muddle sugar cube with bitters in the bottom of a mixing glass. Add rest. Stir well over ice. Strain into chilled coupe. Garnish with cherry.

Cocktail summary
Created by
Sandy De Almeida
Is the
author's original creation
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